Shows
Your Last Meal with Rachel Belle"Seattle Eats" LIVE with Tan Vinh, Rachel Belle & J. Kenji Lopez-AltEarlier this month, at Seattle’s Town Hall, Rachel Belle was a guest on a sold-out, live taping of Seattle Eats with host Tan Vinh, the award-winning food and drink writer for The Seattle Times. Bestselling cookbook author and chef, J. Kenji Lopez-Alt was also a guest! The first segment of the show is dedicated to Thanksgiving: we learn about a local sushi chef’s recipe for teriyaki turkey, how green bean casserole factors into Tan’s immigrant story, and why Rachel has fond Thanksgiving memories of KFC and Celine Dion. Then Tan asks Rachel and Kenji about t...
2025-11-2749 min
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters815: Your Thanksgiving meal with Deb Perelman and J. Kenji Lopez-Alt & Desi Bakes with Hetal VasavadaWe are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typic...
2025-11-2149 min
Repertoire with Chef Sammy MonsourS1E3 J. Kenji López-AltIn this episode of Repertoire, I travel to the Eastlake neighborhood of Seattle to sit down with J. Kenji López-Alt—New York Times bestselling author of The Food Lab and The Wok, James Beard Award winner, YouTube creator, dad, knife nerd, and one of the most influential food writers of our time.Kenji’s impact on the way home cooks and chefs approach food is unmatched. From reverse-searing steak to slathering turkeys with mayo, he’s built a career on peeling back the science behind cooking and making it accessible, joyful, and endlessly useful. Millions of cooks—m...
2025-09-301h 22
Sleeping with CelebritiesHow To Stack Tacos and Burgers With J. Kenji López-Alt Until You Conk OutJ. Kenji López-Alt knows more about food than you or I put together. He has won James Beard Awards, contributed to New York Times Cooking and Serious Eats, and his books include The Food Lab: Better Home Cooking Through Science, The Wok: Recipes and Techniques, and a children’s book titled Every Night is Pizza Night. But he’s no snobby foody. He pays careful attention to how to stack ingredients in the humble hardshell taco so that you maximize flavor and minimize structural collapse. He also has thoughts on the burger (don’t think toppings, think bottomings). This is an ep...
2025-09-1046 min
Everything Cookbooks37: Managing a Voice of Authority with Kenji López-Alt [re-release]Originally aired on January 18, 2023Molly and Andrea talk with Kenji López-Alt, author and Chief Culinary Advisor for Serious Eats, about creating and maintaining a voice of authority. He shares his career path, where his interest in food got started and the work that has influenced his own. He describes the relationship he has with his followers, how (or if) to curb enthusiasm while doing topic deep dives and a glimpse inside the creation of his best-selling books.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Men...
2025-09-0353 min
The Recipe with Kenji and DebMailbag Part 4In their last episode before book-writing hiatus, Deb and Kenji take your questions, about truly satisfying turkey burgers, no recipe recipes, the correct order of operations for burger, fries, and shake at home, and more.
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2025-06-2311 minThe Recipe with Kenji and DebBurgersDeb has fifteen recipes for meatballs on Smitten Kitchen, and exactly one for a meat burger. That does not mean Deb lacks for opinions about burgers, oh no no — she goes head to head with Mr. Burger Lab himself, who has published dozens of burger recipes and guides. Kenji and Deb are in agreement about the one burger type that anyone can make at home just as well as a restaurant. Plus, a special announcement.Recipes Mentioned:
Fake Shake Burger (Smitten Kitchen)
The Burger Lab: The World's Best Burger for a Single Man (or Woman) (Serious Ea...
2025-06-0939 minThe Recipe with Kenji and DebMailbag Part 3When is it OK to yuck someone’s yum? Garlic and ginger hacks. How to turn your kid into a lifelong cook. Kenji and Deb answer your questions in another mailbag.
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2025-05-2615 minThe Recipe with Kenji and DebEggs BenedictEggs Benedict should really be called Eggs Benedict Arnold, because it will betray any shortcomings you have as a home cook. You should give it a go anyway. (Kenji: “You CAN and SHOULD make Eggs Benedict at home.”) Why? It’s a dish that all but the best restaurants get right, and you have all but three and a half minutes to shovel it in your mouth before the window closes for the perfect bite. So you may as well perfect it at home.What does perfect look like? Each element is prepared to its ideal temperature at the...
2025-05-1233 minThe Recipe with Kenji and DebFrench Toast (with Christopher Kimball)Crisp on the outside, custardy on the inside – this week we’re talking French Toast with special guest Christopher Kimball (Milk Street). Chris joins Kenji and Deb to banter about bread for longer than any podcast ever has (not fact checked) – and how each of them perfects this classic breakfast dish. Plus, Kenji dispels a myth about smoke points! Recipes Mentioned:
Carmelized Cinnamon Sugar French Toast (Smitten Kitchen Keepers)
Perfect quick and easy french toast (Serious Eats)
French Toast, Perfected (Milk Street)
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2025-04-2839 min
Smart Girl Dumb QuestionsIs Cooking Art or Science? with Kenji LopezWhy are food memories so hard to recreate? Are eggs actually underpriced? Is brunch a scam? And does owning a rice-cooker make Nayeema a bad Asian?Nayeema asks the dumbest food and dining questions she could think of to J. Kenji Lopez Alt, the James Beard award-winning chef, cookbook author and recipe developer who came to fame for his scientific understanding of food. Kenji dispels cooking myths, unpacks the reality of restaurant economics, explains if anyone needs 18 knives and shares insights from a fascinating background that fuses Asian and Western culture, East and West...
2025-04-1847 minThe Recipe with Kenji and DebBefore Kenji and Deb, there was LenaDeb and Kenji are taking a break this week. Please enjoy this classic episode from our friends at Sidedoor, "America’s Unknown Celebrity Chef". For more information, visit Sidedoor's episode page, and subscribe to Sidedoor on your favorite podcast player.****************************** When Lena Richard cooked her first chicken on television, she beat Julia Child to the screen by over a decade. At a time when most African American women cooks worked behind swinging kitchen doors, Richard claimed her place as a culinary authority, broadcasting in the living rooms of New Orleans’s elite white famili...
2025-04-1432 minThe Recipe with Kenji and DebHummusIf the only hummus you’ve ever had came from a cold tub procured at a supermarket, yeah...you haven’t really had hummus. Homemade hummus, served warm, is an experience unto itself, and 1000% a better snack than a dusty protein bar. Deb and Kenji also tell us how they really feel about flavored hummus. Recipes Mentioned:
Ethereally Smooth Hummus (Smitten Kitchen)
The Food Lab’s Science of Great Hummus (Serious Eats)
Hummus Heaped with Tomatoes and Cucumbers (Smitten Kitchen)
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2025-03-3136 min
Depresh Mode with John MoeJ. Kenji Lopez-Alt on Food, Booze, Weed, Anxiety, Depression, and Living a Healthy LifeThe alcohol, says J. Kenji Lopez-Alt, came about in young adulthood, when it solved persistent social anxiety and made him the life of the party. As Kenji found tremendous success in food writing and restaurateuring, he found that he couldn’t really make it through the day without downing between two and five drinks. This wasn’t hard to pull off in the food business, surrounded by booze and a culture that heartily encouraged its consumption. Kenji found that, as is so often the case with mental health, that the reality of the condition didn’t match the drunken messy...
2025-03-1754 minThe Recipe with Kenji and DebBrownies (and something just as iconic, with Kelsey McKinney)Brownies are a diabolical(ly) good cross between cake and cookie. They taste sinfully rich and decadent, but they’re an angel in the kitchen (one bowl recipe alertl!) and they make your house smell like heaven. Plus, we hear Deb and Kenji’s recommendations for the best snacks for gossiping or watching reality TV.Recipes:
Glossy Fudge Brownies Recipe (Serious Eats)
Olive Oil Brownies (Smitten Kitchen)
My Favorite Brownies (Smitten Kitchen)
Best Cocoa Brownies (Smitten Kitchen)
Blackout Brownie Waffle Sundae (Smitten Kitchen Every Day)
Brownie Ice Cream Sandwiches (Smitten Kitchen)
Learn about your...
2025-02-1738 min
The Dinner PlanKenji López-Alt Cooks Differently NowSubscribe to TheDinnerPlan.Substack.com for links to Kenji's recommendations and full recipes for the cucumber salad and egg and tomato stir-fry from The Wok. On this episode, The Dinner Plan host Maggie Hoffman catches up with J. Kenji López-Alt about the new book he's working on, how his cooking has changed over the years, and his best advice for keeping chaos to a minimum in a small kitchen. He shares what's in his fridge right now and the most important thing you need to know about salads.Thanks to Wilderton Aperitivo Co., BjornQorn, and M...
2025-02-1456 minThe Recipe with Kenji and DebNachos (and something just as good, with our EP Audrey)Nachos were invented in a Mexican border town for a group of American ladies who lunch, and now they are considered food for the beer-drinking, football-cheering everyman. They can come piled high with twenty ingredients; a plate of nothing more than chips with melted Velveeta are also considered nachos. Whatever floats your tortilla, Kenji and Deb discuss ways to optimize every bite. Also, our Executive Producer Audrey Mardavich gets advice on how to slay the Super Bowl potluck.Recipes mentioned:
The Ultimate Fully Loaded Vegan Nachos (Serious Eats)
Corn and Black Bean Weeknight Nachos (Smitten Kitchen)
2025-02-0345 min
DesignaholicUrvita: Deja de pagar renta — designaholic 195 — Kenji LópezKenji López es líder de Urvita, un proyecto de vivienda pionera en Monterrey que se destaca por su enfoque en la arquitectura de vanguardia, hospitalidad excepcional y sentido de comunidad. En el episodio de hoy Kenji y Jorge Diego conversan sobre la evolución de la vivienda y como Urvita está tomando acción.No te pierdas nuestros episodios, publicamos todos los Martes.Síguenos en: Instagram https://www.instagram.com/designaholic.mxFacebook https://www.facebook.com/designaholicmx/Twitter https://twitter.com/designaholicmx ...
2025-01-2234 minThe Recipe with Kenji and DebMeatballs (Italian-American)If humanity’s gotten you down lately, just keep in mind that our species can’t be that bad… we did invent the meatball after all. This ingenious invention stretches an expensive ingredient by mixing it with pantry staples into a dish that can feed many more people than on its own, while being truly delicious in its own right. Think about it: when meatballs are what’s for dinner, or you see meatballs on the menu at a restaurant, don’t you automatically think, ooh meatballs? It’s practically a reflex by this point of human evolution, someone really ought...
2025-01-2036 minThe Recipe with Kenji and DebOnion SoupQuiet luxury has been all the rage the past few years, but our girl Onion Soup has been out here epitomizing that s**t for literally hundreds of years. A bag of onions, some butter to sauté it in, beef broth are really all you need; throw in some stale bread and grated cheese, and you’ve got a million-dollar taste for ten dollars and change. (AND it doesn’t take as long as you think. Ask Kenji and Deb.)Recipes mentioned:
Essential French Onion Soup (Smitten Kitchen)
Short Rib Onion Soup (Smitten Kitchen)
Pressure Cooker Frenc...
2025-01-0642 min
The Recipe with Kenji and DebThe Science of Stir-Fry with J. Kenji López-Alt [Milk Street Radio]We are taking a break this week. Please enjoy this classic interview from our friends at Milk Street Radio.For more information, visit Milk Street Radio's homepage, and follow Milk Street Radio on Apple Podcasts.
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2024-12-3022 minThe Recipe with Kenji and DebBacon Egg & CheeseThere comes a point in every New Yorker’s life when they venture outside city limits and learn, to their horror, 24-hour access to breakfast sandwiches via bodegas spaced two blocks apart is not the norm in the rest of the world. When Deb and Kenji start breaking down each component, you will realize that it takes a lot of skill and discernment to a) choose the right ingredients b) prepare them all to perfection at the exact same time. You will never take the humble BEC for granted again.Recipes mentioned:
Bodega-Style Egg and Cheese Sa...
2024-12-1638 minThe Recipe with Kenji and DebChicken SoupChicken soup is the universal comfort food, but there are as many versions of chicken soup as there are planets in the universe. Depending on where and how you grew up, versions as varied as “Jewish penicillin”, phở gà, stracciatella, Campbell’s condensed all mean home to someone.Recipes mentioned:
Chicken Noodle Soup (Smitten Kitchen)
My Ultimate Chicken Noodle Soup (Smitten Kitchen)
Chicken Soup: A Poem (Serious Eats)
How to Make Chicken Noodle Soup (Kenji’s Cooking Show)
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2024-12-0237 min
The Splendid Table815: Your Thanksgiving meal with Deb Perelman and J. Kenji Lopez-Alt & Desi Bakes with Hetal VasavadaWe are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars...
2024-11-2254 minThe Recipe with Kenji and DebApple PieThings we learn in this episode: Kenji has a not-so-secret secret ingredient for can’t-miss pie crust, Deb is not allowed at Thanksgiving without her pie, the birthplace of Kenji’s love of junk food, the ideal baking apple, why American apple pie reigns supreme.Recipes mentioned:
Apple Pie (Smitten Kitchen)
Even More Perfect Apple Pie (Smitten Kitchen)
Gooey Apple Pie (Serious Eats)
Perfect Apple Pie (Serious Eats)
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2024-11-1846 min
Bullseye with Jesse ThornFood writer and chef J. Kenji López-AltJ. Kenji López-Alt is a food writer and chef. He wrote the books The Food Lab and The Wok: Recipes and Techniques. The holidays are coming up – if you're looking for some new recipes to try, some of our favorites at Bullseye include López-Alt's roasted potatoes, chocolate chip cookies and standing prime rib. Making your own mayonnaise the López-Alt way only takes two minutes! A version of this interview originally aired in March of 2022. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy
2024-11-0826 minThe Recipe with Kenji and DebTake a Break with Home CookingDeb and Kenji are taking a break this week. Please enjoy this classic episode from Home Cooking, our fellow Radiotopia show about food.****************************** According to our callers, a big part of Thanksgiving seems to be making food for your loved ones that you only kind of like yourself. But can we make these dishes a little better for the people cooking them?! We’re gonna try. Plus, Demi Adejuyigbe (@electrolemon), tells about his quarantine baking adventures.For recipes, transcripts, and more, visit homecooking.show/12.
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2024-11-0455 min
Seattle Eats with Tan VinhA Teriyaki Quest with J. Kenji López-AltTeriyaki as we know it was invented in Seattle in the 1970s. It’s why there’s a teriyaki joint almost every other block across the city. On this episode, we join author and food influencer J. Kenji López-Alt on his mission to eat at every single teriyaki restaurant in Seattle (and some outside) and discover the ultimate form of this native Seattle cuisine. Plus, Kenji and Tan discuss one of the best restaurants in Colombia that may soon be making an appearance in the Seattle area. Recommendations in this episode: Rainier Teriyaki, Columbi...
2024-10-3129 minThe Recipe with Kenji and DebPopcornKenji and Deb are major, MAJOR fans of popcorn — “God’s gift to snacking” (two guesses who said that). One might actually call them a miracle of science. How does a hard af, yellow pebble turn into a fluffy white edible cloud? How does movie popcorn butter smell so heavenly without any butter? This is Popcornology 101, class is now in session.Recipes mentioned:
Spicy Caramel Popcorn (Smitten Kitchen)
Miso Black Sesame Caramel Corn (Smitten Kitchen)
Late Night Popcorn with Chorizo and Pecorino (Kenji’s YouTube)
Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product (Serious Eats)
2024-10-2137 minThe Recipe with Kenji and DebBaked ZitiKids say the darndest things, and so do Deb and Kenji. “Nobody likes penne.” “Chiffonade is pretentious.” “I have honestly no idea what my recipe contains.” And they’re not the only ones. There are people out there who call baked ziti — get this — lasagna. While baked ziti may be universally loved as a workhorse of catered buffets, potlucks, and meal trains, Deb and Kenji’s takes on the dish are worlds apart.Recipes mentioned:
My Old-Scholl Baked Ziti (Smitten Kitchen)
Easy Skillet Baked Ziti With Sausage and Ricotta Recipe (Serious Eats)
The Food Lab's No-Boil Baked Z...
2024-10-0745 min
Town Hall Seattle Arts & Culture Series279. Khushbu Shah with J. Kenji López-Alt: Culture & Cuisine What is Indian food in America? The country's identity as a melting pot makes for a diverse tapestry of flavors, but that doesn't always equate to easily being able to identify one's place in the culinary landscape. In her debut cookbook Amrikan: 125 Recipes From the Indian Diaspora, acclaimed Food & Wine writer and editor Khushbu Shah presents instructions for preparing dinners, drinks, and desserts as varied as Saag Paneer Lasagna, Pani Puri Mojitos, and Masala Chai Basque Cheesecake. But Shah goes beyond instructions and ingredients, writing about the larger story of Indian food. In a 2019 interview with t...
2024-10-041h 02The Recipe with Kenji and DebCaesar SaladIn this episode, Deb and Kenji stop being polite and start getting real. Turns out, they weren’t born with encyclopedic knowledge of food; before each recording session, they consult…Wikipedia. (Stars, they’re just like us.)You may think of Caesar salad as the most ubiquitous of American salads. In fact, Caesar salad was invented in Mexico. However, it was invented by an American for Americans coming across the border to drink during Prohibition. Come to think of it, that may just be the most American thing ever. Also in this episode: the secret behind Worcestershire sauce...
2024-09-2343 minThe Recipe with Kenji and DebBLTDeb: “This is the perfect sandwich.” Kenji: “This is my favorite sandwich of all time.” In fact, Kenji has gone way beyond just admiring and ingesting the Bacon-Lettuce-Tomato; as Isaac Newton captured the physical world with his laws of motion, Kenji has bestowed us with the 11 rules of the BLT. Deb has made her own significant contributions to the field of sandwich science, with the theory of seasonal variation of the summer BLT and "off-season" BLT.Recipes mentioned:
Runny Egg BLT Sandwich (Smitten Kitchen under Five Egg Sandwiches)
The Best BLT Sandwich (Serious Eats)
Learn...
2024-09-0945 minThe Recipe with Kenji and DebBack for SecondsKenji and Deb will be back September 9 with all new episodes. Watch this space!
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2024-08-2601 minThe Recipe with Kenji and DebLive from Seattle: Deb in conversation with KenjiKenji has many pans going on the fire at all times, one of which was directing this year’s Community Curated Series for Seattle Arts & Lectures. In January 2024, he invited his future podcast bestie Deb onstage with him to chop it up about recipe development (and theft!), family, and greasy bags of Dick’s. Thanks to Alison Stagner and Woogee Bae of Seattle Arts & Lectures for their help.
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2024-07-291h 08The Recipe with Kenji and DebKenji and Deb and EdThanks to our friends at Special Sauce for allowing us to share this episode. Deb, Kenji, and host Ed Levine talk about ye olde days of early food blogging and the backstory of The Recipe.
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2024-07-1536 minThe Recipe with Kenji and DebMailbag Part 2We know you don’t want to burn your food in the kitchen (unless it’s a char/sear kinda situation), but you know what else you don’t want to burn? You, the cook. Deb and Kenji reveal their tips for avoiding cooking burnout, as well as how to mine your own sodium citrate at home. Did your eyes get whiplash reading this? Buckle up because your letters took us all over the map: biscuits for every purpose, what kind of pancakes Barbie would eat, how to cook like a boss for 1-2 people.
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2024-07-0127 minThe Recipe with Kenji and DebMailbag Part 1After putting out our first batch of episodes, we put out a call to our listeners — any questions? You sure did. Thanks to listeners from around the world who heeded our call, we bring you our first mailbag episode. Kenji and Deb debunk the 30-minute recipe, contemplate tiers of butter, go down the soup dumpling rabbit hole, and much more.
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2024-06-1730 minThe Recipe with Kenji and DebAsparagusIn this episode, Kenji and Deb talk all about asparagus. You can roast it, puree it, sautee it, grill it, and even eat it raw. It can serve as a snack or as part of a main dish. Did you know it grows in different colors? Hear how Deb prepares asparagus as a family snack and how it can make for a great pizza topping. And it wouldn't be an episode about asparagus without learning about the science behind its notorious side-effect. Recipes mentioned:Snacky Asparagus (from Smitten Kitchen)Shaved Asparagus Pizza (from S...
2024-06-0340 min
Speaking SoundlyKenji López-AltKenji López-Alt is a #1 New York Times bestselling author, renowned chef, culinary scientist, podcast host, YouTube sensation, and violinist. Despite his transformative impact on the culinary world and how most people cook at home, he sits down with David to discuss his true passion, making music. Kenji reflects on his early beginnings on the violin at age 4 at New York City's School for Strings, why he thinks the Suzuki method is "pretty special," and how he evaded practice at home, thus David crowning him the "Ferris Bueller of the violin." They go on to discuss Kenji's summers at Gre...
2024-05-2126 minThe Recipe with Kenji and DebGrilled ChickenGrilling season is here and so are Kenji and Deb to talk grilled chicken. From marinades to brines, to the one thing that can prevent dried-out grilled chicken: a meat thermometer. No easy access to a grill? We talk grill pans, using vinaigrette for grilled chicken, and a condiment base for your marinades that Deb now swears by.Recipes mentioned:
Kenji's Mayo-Marinated Chicken With Chimichurri(from NYT Cooking)
Deb’s Piri Piri Chicken (from Smitten Kitchen)
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2024-05-2037 minThe Recipe with Kenji and DebIceberg SaladIceberg lettuce gets a bad rap, but can make a good wrap. In this episode, Kenji and Deb go all in on lettuce. From wedge salads with homemade ranch to chronicling the rise, fall, and resurgence of the hardest-working lettuce in the kitchen. Knife and fork wedge salads are just the tip of the iceberg. Iceberg lettuce soup? Pickled iceberg lettuce? We got you. Recipes mentioned:
Deb’s Iceberg Wedge with Blue Cheese (from Smitten Kitchen)
Deb’s Baby Wedge Salad with Avocado and Pickled Onion (from Smitten Kitchen)
Kenji’s Fully Loaded Iceberg Wedge Salad (from Se...
2024-05-0641 min
Food, We Need To TalkThe Science of Cooking Well with J. Kenji Lopez-AltAs you all know, over here at FWNTT, we are not the most kitchen savvy individuals. But after today… we just might be! J. Kenji Lopez-Alt shares with us some insights from his incredible career as a chef, food writer, and food science enthusiast. We learn the best ways to improve our cooking, why knife skills matter, why you shouldn’t feel bad for taking longer than the recipe time suggests, and when to use high vs. low heat.
For the rest of our converstation with Kenji, head over to the membership!
https://www.patreon.com...
2024-04-2938 minThe Recipe with Kenji and DebGrilled CheeseNews to us at Radiotopia, but there are some of you out there who have some really strong feelings about grilled cheese, almost enough for a whole separate podcast. What is it about this seemingly mellow, humble sandwich — a favorite of both small children and stoners — that elicits all this controversy? (It’s always the quiet ones.) Even if you don’t like grilled cheese, it’s worth listening just for Kenji’s genius lifehack involving sausage.PS - If you are Team Triangle (IYDKNYK), get yourself this rad t-shirt (100% of profits go to ACLU) PPS - for per...
2024-04-2243 minThe Recipe with Kenji and DebTomato SoupSome people think tomato soup only exists to serve as a dipping sauce for grilled cheese, but Kenji and Deb are here to set them straight. A properly, lovingly made tomato soup — even with sad-looking supermarket tomatoes from February — can be a time portal, from the dreariest winter day to the peak of summer farmer’s market fresh. Kenji makes Deb’s genius “grilled cheese kind of built into the tomato soup”, unlocking a new level of tomato soup nirvana.Recipes mentioned:
Deb’s Weeknight Tomato Soup (from Smitten Kitchen)
Deb’s Classic Grilled Cheese + Cream of Tomato Soup...
2024-04-0841 minThe Recipe with Kenji and DebPancakesIn preparation for this episode, Deb and Kenji fed their children so many pancakes that they are now on a pancake strike. But before you start feeling sorry for these young people, don’t forget they got to taste the rainbow of pancake styles. Tall and fluffy. Crisp and fluffy. Thin and crispy. The hottest pancake in the world right now, the Japanese soufflé. Tough life, kids!We learn why baking soda, baking powder, and buttermilk feature prominently, and the technique for “the absolute fluffiest pancake”.Recipes Mentioned:
Smitten Kitchen pancakes
Serious Eats pancakes
Chez Ma...
2024-03-2544 minThe Recipe with Kenji and DebMeatloafKenji and Deb have history with meatloaf that goes way, way back, to summer camp in the 80s. It was not love at first taste, but Deb has a moment of clarity and achieves meatloaf enlightenment. Kenji and Deb chew over “meat batter”, how many Meat Loaf references in one podcast episode constitutes audio malpractice, and if parents who send their teenage children to the store for one ingredient are monsters. Recipes Mentioned:
Deb’s Turkey Meatloaf for Skeptics (from Smitten Kitchen Keepers)
Kenji’s Classic Meatloaf (excerpted from The Food Lab, courtesy of Serious Eats)
Learn abou...
2024-03-1135 min
Flavor Balance HEAT! Hot Sauce PodcastEP27: KENJI LOPEZ-ALT Chef, Author, Youtuber, PodcasterClaire, Zac and Spike chat with KENJI LOPEZ-ALT, James Beard award winnering author, Youtuber, and now Podcaster.
Check out Kenji’s NEW Podcast (with Deb Perlman): https://www.therecipepodcast.com
Check out Kenji’s Youtube Channel: https://www.youtube.com/@JKenjiLopezAlt
Kenji’s Books: https://booklarder.com/search?q=kenji+lopez-alt
And if I missed anything else, here’s his linktree: https://linktr.ee/Kenjilopezalt
Check out Zac's High Desert Sauce Co here: https://hdsauceco.com
Check out Claire's Butterfly Bakery of Vermont Hot Sauces here: ht...
2024-02-2957 minThe Recipe with Kenji and DebMac and CheeseMost people are familiar with the stuff in the blue box, but what might seem like a simple dish holds many nuances, from achieving that perfectly smooth cheese melt to avoiding greasiness or lumpiness. Find out why mac and cheese holds a special place in Kenji's heart and the results of Deb’s experience making Kenji’s three ingredient recipe.Recipes Mentioned:Deb’s Stovetop Mac and Cheese (courtesy of Smitten Kitchen)Kenji’s Stovetop Mac and Cheese (courtesy of Serious Eats)
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2024-02-2638 min
Wait, I Know YouWIKYS4E40 | Video Games & Sobriety - J. Kenji López-Alt Interview"Wait, I Know You" Podcast Season Four, Episode Forty - Nick chats with J. Kenji López-Alt, a James Beard award winner and the New York Times best selling author of the Food Lab, Every Night is Pizza Night and The Wok. The pair chat about two things Kenji hardly talks about; video games and sobriety. The pair also chat about Kenji's new podcast, and some of the cool Seattle events happening soon.
(00:00) Cold Open
(01:23) Intro
(03:23) Video Games
(14:40) Kenji's Favorite Nintendo Titles
(26:07) Sobriety
(38:40) The Recipe with Deb & Kenji
(41:40) Outro & Events
Kenji's Website:
https://www.kenjilopezalt.com/
Kenji's YouTube:
https://www.y...
2024-02-2245 minThe Recipe with Kenji and DebIntroducing: The Recipe with Kenji and DebNew from Radiotopia, The Recipe with Kenji and Deb. Join us to hear what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup, we got you, and you've got this. Episode 1 drops February 26. Follow us on Instagram @kenjianddeb and visit our website.
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2024-02-1201 min
Pressure CookerKenji Lopez-Alt on Bringing Science but Not Insanity into the KitchenSome people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific method to work for home cooks. On this week’s episode, Kenji talks about how he really cooks at home for his kids and how he managed to get the only kid in the world who loves to eat fish heads. For more inspiration, check out two of Kenji’s favorite, kid-proof recipes: Three Ingred...
2023-05-2427 min
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt RodbardThis week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode:...
2023-05-1949 min
The Splendid Table757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt RodbardThis week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode: May 20, 2022 (originally aired)May 19, 2023...
2023-05-1951 minEverything Cookbooks37: Managing a Voice of Authority with Kenji López-AltMolly and Andrea talk with Kenji López-Alt, author and Chief Culinary Advisor for Serious Eats, about creating and maintaining a voice of authority. He shares his career path, where his interest in food got started and the work that has influenced his own. He describes the relationship he has with his followers, how (or if) to curb enthusiasm while doing topic deep dives and a glimpse inside the creation of his best-selling books. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKenji Lópe...
2023-01-1852 min
The One Recipe36: J. Kenji López-Alt’s Recipe for Perfectly Hard-Boiled EggsJ. Kenji López-Alt joins Jesse this week to discuss his life-long love of Mr. Wizard, food science, and the steps he took to perfect his One: Hard-Boiled Eggs. J. Kenji López-Alt is a chef, cookbook author, video host and food-writer. For more scientifically-minded recipes and content, you can follow him on Instagram @kenjilopezalt or check out his YouTube channel @jkenjilopezalt.Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.
2022-11-2313 min
The Meals That Made MeJ. Kenji López-Alt: The Wonders of Food ScienceOn this episode of The Meals That Made Me, Adam connects with J. Kenji López-Alt, New York Times best-selling author, chef, YouTube sensation, and food-science wizard.Kenji dives into the food memories that have influenced his life and career. From his early days as an architecture student that led him on a path to cooking, to his fascination with how eggs cook, and how he thinks science can be used as a tool to understand the world, these are the meals that made J. Kenji Lopez-Alt.This podcast is produced by First W...
2022-10-0527 min
Spilled MilkEpisode 535: Chili Crisp with J. Kenji López-AltWelcome to Moron Time which is full of trickling explosions, bottled tornados and chunky stuff. Matthew's handyman skills are called into question as Special Guest J. Kenji López-Alt leads another taste testing and we learn the best part of baby showers.TranscriptExtensive Eater piece from mid-2020Lao Gan MaFly By JingKariKari Chili CrispHomemade Spicy Chili Crisp RecipeJ. Kenji López-AltWebsiteThe Wok: Recipes and TechniqueYoutubeSichuan Chile Crisp Sundae Wi...
2022-03-3143 min
The Dave Chang Show'The Wok', Recipes, and Letting Go of “The Best” With J. Kenji López-AltThe eminent author of 'The Food Lab' and the just-released 'The Wok' joins Dave and Chris to talk about life as a lodestar to a generation of cooks, being a dad, and how he feels about making food at home. Plus: debunking the restaurant-burner requirement, our collective no-recipe moment, encountering your mom’s YouTube history, Googling jambalaya, perfection vs. discovery, Harold McGee, canon vs. fan fiction, and Kenji’s take on the Seattle Dog. Hosts: Dave Chang and Chris YingGuest: J. Kenji López-AltProducer: Sasha AshallAdditional Production: Jordan Bass a...
2022-03-311h 07
Beyond the PlateChef J. Kenji López-AltJ. Kenji López-Alt is a chef, dad, NY Times best-selling author of The Food Lab, NY Times food columnist and the host of “Kenji’s Cooking Show,” a YouTube show with over a million subscribers. He’s an MIT graduate who parlayed his education into a career in the kitchen. We discuss how he made his way from working in science labs to some of the best kitchens in Boston, his process in testing recipes and techniques (anyone else test hard boiled eggs over 1000 times?!), we dive deep into his most recent book, The Wok, and so much more. He...
2022-03-3052 minBullseye with Jesse ThornChef and food writer J. Kenji López-AltJ. Kenji López-Alt is a chaf and food writer who has written for the New York Times, Cook's Illustrated, Serious Eats, and more. A lot of his recipes perfect the staples including steak, potatoes, beans, eggs, mayo, and mushroom soup. If you are a home cook, odds are you have a recipe from Kenji you swear by. In 2015, he compiled a lot of his signature recipes in his award winning book The Food Lab: Better Home Cooking Through Science . This year, López-Alt has followed up The Food Lab with a very different kind of cookbook. It is called Th...
2022-03-2541 min
Inside Julia's KitchenMeet J. Kenji López-AltThis week on Inside Julia’s Kitchen host Todd Schulkin welcomes New York Times columnist, cookbook author and YouTuber J. Kenji López-Alt. Todd and Kenji discuss his latest cookbook, The Wok: Recipes and Techniques; when and how he first became interested in food; and how he takes cooking seriously. Plus, as always, Kenji shares his Julia Moment. Photo Courtesy of Aubrie PickHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.See Privacy Policy at h...
2022-03-1853 min
Spilled MilkEpisode 533: Oyster Sauce with J. Kenji López-AltToday we're feeling deeply savory as we attempt to discover the ingredients of various sauces before Matthew forgets who Molly is. We do a blind taste test with Special Guest J. Kenji López-Alt and get things as wrong as possible. Don't waste the paste!TranscriptCooked lettuce with garlic oyster sauceSpringfield Style ChickenJ. Kenji López-AltWebsiteThe Wok: Recipes and TechniqueYoutubeMolly's Now but Wow! - The Swimmers, by Julie Otsuka
Support Spilled Mil...
2022-03-1749 min
The Webby PodcastBonus: J. Kenji Lopez-AltJ. Kenji Lopez-Alt is a food writer, and chef and cook of over 20 years. He’s behind the New York Times Best Seller The Food Lab, the website Serious Eats, and a YouTube channel that offers science-proven methods for home cooking.Kenji spoke to us about everything from cooking techniques to his journey starting Serious Eats and writing The Food Lab, to how he thinks the Internet changed food and his upcoming book The Wok: Recipes and Techniques, and more. Hosted on Acast. See acast.com/privacy for more information.
2022-03-0151 min
This Is TASTEJ. Kenji López-Alt
On today’s episode, we have a really fun conversation with the one and only J. Kenji López-Alt. As the author of The Food Lab, Kenji has been a guiding force in home cooking for over a decade. He’s back with a new book, The Wok: Recipes and Techniques, and we discuss creative ways to cook with one of the best tools around. We go all the way back to the heady days of early Serious Eats, a time when food blogging was starting to find its footing, and Kenji reflects on his time working at the scrap...
2022-03-0141 min
Designaholicdesignaholic ep:14 — Kenji LópezEn el episodio de hoy JD platica con Kenji López, un ingeniero enamorado del problema de como hacer y vivir en mejores ciudades. Kenji a Greenfield y Urvita, dos proyectos reconocidos por ser disruptivos en la arquitectura y la vivienda. Ingeniero enamorado del problema de cómo hacer y vivir en mejores ciudades. Especializado en diseño, regeneración urbana a innovación inmobiliaria, Kenji co-funda en 2009 Greenfield, despacho de innovación en desarrollo inmobiliario reconocido con premios nacionales en áreas de sostenibilidad, edificación cultural, valor social, vivienda asequible y su despacho reconocido como uno de l...
2021-07-1350 min
The Rouxde Cooking School PodcastKiss the Cookbook #2- The Food Lab by J. Kenji Lopez-AltJeni presents one of her (and John's) favorite cookbooks, The Food Lab by J. Kenji Lopez-Alt. After catch up and food news we dive into what we love about The Food Lab site, Kenji himself and why this cookbook is a must have for beginners and experienced cooks alike. Thanks for listening!!!
2021-07-092h 45
Best Book Ever Podcast054 Michelle Hart on "The Food Lab" by J. Kenji Lopez-AltMichelle Hart is an author and feminine expansion mentor who helps women transform their lives & align with their purpose through pleasure, rewilding, and the art of sensual ritual. She is also one of my dearest friends, and my go-to person when I want to talk about food, chefs, restaurants, or recipes. So I was thrilled that Michelle chose a cookbook as her Best Book Ever. You are going to love this episode, as we go into a deep dive about the perfect biscuit, the perfect egg, and the perfect potatoes, and why “The Food Lab” is the Best Book Ever...
2021-06-2137 min
ONE OF 8 BILLIONJ. Kenji López-Alt: A Life of Fortunate AccidentsSUMMARYFood writer, cookbook author and restaurateur J. Kenji López-Alt discusses his science-based cooking, how the pandemic is changing restaurants and his “say yes” approach to life.GUESTJ. Kenji López-Alt, food writer, cookbook author, and restaurateurHIGHLIGHTSWhile pursuing an architecture degree at MIT, Kenji’s part-time job as a line cook sent his life on a completely different trajectory than he’d planned.Kenji’s cookbooks are less about recipes and more about the science of cooking and the underlying techniques. The Food Lab is textbook-worthy at 950 pages...
2020-10-1435 min
MMood TVWhite Table "El Cáncer no espera" invitados Kenji Lopez Cuevas y Salvador AguilarMiércoles en punto de las 20:00 hrs en WhiteTable con Ana Patricia Arteaga que tiene invitado a Kenji Lopez Cuevas conversaremos a profundidad sobre el cáncer, tema del que se tiene mucha desinformación, infórmate de tu salud.
2020-09-031h 07
Fire and Water Cooking and Travel - The Fusion of Food, Cooking, and TravelEpisode #74 - My Interview with Food Expert and Author Chef J. Kenji Lopez-AltJoin me in a discussion with the author of the #1 selling book "The Food Lab" and Chief Culinary Advisor for Serious Eats, J. Kenji lopez-Alt! We find out how he got intersted in cooking, what drove him to write "The Food Lab", and what continues to motivate him today! We also talk about his restaurant "Wursthall" in San Mateo, and how he has found his own style on his YouTube channel! Check out his website HERE http://www.kenjilopezalt.com/ and you can buy his book "The Food Lab" HERE https://amzn.to/3aqQHmA InkBird just released the...
2020-08-3051 min
Sean Carroll's Mindscape103 | J. Kenji López-Alt on Cooking As and With ScienceCooking is art, but it’s also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can’t think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduate, and author of The Food Lab. We discuss how modern scientific ideas can improve your cooking, and more importantly, how to bring a scientific approach to cooking anything at all. Then we also get into the cultural and personal resonance of food, and offer a few practical tips.Support Mi...
2020-06-291h 15
Sean Carroll's Mindscape: Science, Society, Philosophy, Culture, Arts, and IdeasJ. Kenji López-Alt on Cooking As and With ScienceCooking is art, but it’s also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can’t think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduate, and author of The Food Lab. We discuss how modern scientific ideas can improve your cooking, and more importantly, how to bring a scientific approach to cooking anything at all. Then we also get into the cultural and personal resonance of food, and offer a few practical tips.
2020-06-291h 15
Live Talks Los AngelesEd Levine in conversation with Nancy Silverton & Kenji López-AltEd Levine in conversation with Nancy Silverton & Kenji López-Alt at Live Talks Los Angeles discussing his book, "Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption." The talk took place on June 17, 2019. To learn more about Live Talks Los Angeles -- upcoming events, videos and podcast -- visit our website at livetalksla.org
2020-03-1500 min
Listen To Your Ears To A Soul-Stirring Full Audiobook.The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-AltPlease visithttps://thebookvoice.com/podcasts/1/audiobook/392293to listen full audiobooks.
Title: The Food Lab: Better Home Cooking Through Science
Author: J. Kenji Lopez-Alt
Narrator: Mike Chamberlain
Format: Unabridged Audiobook
Length: 21 hours 23 minutes
Release date: October 22, 2019
Ratings: Ratings of Book: 4.38 of Total 8
Ratings of Narrator: 2 of Total 1
Genres: Computers & Technology
Publisher's Summary:
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How...
2019-10-229h 23
Don’t Miss A Thrilling Full Audiobook On Your Commute.The Food Lab by J. Kenji Lopez-AltPlease visithttps://thebookvoice.com/podcasts/2/audible/133240to listen full audiobooks.
Title: The Food Lab
Author: J. Kenji Lopez-Alt
Narrator: Mike Chamberlain
Format: mp3
Length: 21 hrs and 22 mins
Release date: 10-22-19
Ratings: 4.5 out of 5 stars, 208 ratings
Genres: Celebrity Chefs & Restaurants
Publisher's Summary:
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two...
2019-10-229h 22Download Best Full Audiobooks in Non-Fiction, Computers & TechnologyThe Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-AltPlease visithttps://thebookvoice.com/podcasts/1/audiobook/392293to listen full audiobooks.
Title: The Food Lab: Better Home Cooking Through Science
Author: J. Kenji Lopez-Alt
Narrator: Mike Chamberlain
Format: Unabridged Audiobook
Length: 21 hours 23 minutes
Release date: October 22, 2019
Ratings: Ratings of Book: 4.38 of Total 8
Ratings of Narrator: 2 of Total 1
Genres: Computers & Technology
Publisher's Summary:
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How...
2019-10-229h 23
Book Larder PodcastBONUS: Ed Levine with J. Kenji López-Alt, Serious EaterOn this bonus episode, we listen in on a talk between some of the masterminds behind Serious Eats. J. Kenji López-Alt interviews Serious Eats creator, Ed Levine at Town Hall Seattle for his memoir, Serious Eater. Purchase your copy of Serious Eater and The Food Lab here.
Special thanks to Town Hall Seattle for providing audio for this episode.
Special Guests: Ed Levine and J. Kenji López-Alt.Links:Special Sauce With Ed Levine | Serious Eats
2019-09-1537 min
Salt & SpineRemembering the early days of Serious Eats with Ed Levine, Kenji López-Alt, Maggie Hoffman, Carey JonesThis week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-wi...
2019-07-1645 min
MMood TVLas Hijas de la MX invitado Kenji López CancerWarriorEl Día de hoy en #LasHijasdelaMX tenemos un invitado muy especial Kenji López Cancerwarrior y hablaremos sobre "México ya cuenta con licencias laborales para mamás, papás de hijos con Cáncer".
2019-06-2849 min
Good Stuff KidsEpisode #150 BONUS – Kenji Lopez-AltThe 150th episode celebration continues! Here's a recording of Kenji Lopez-Alt's 'Good Morning, Good Morning' which was not included in our conversation from episode #135. It's a little bit of bonus content to help celebrate 150 of good stuff! If you love it let us know, hit me and Kenji up on Twitter!
Continue reading Episode #150 BONUS – Kenji Lopez-Alt on the site.
2018-09-1504 min
Good Stuff KidsEpisode #135 – Kenji Lopez-AltIt was an incredible honor to be able to sit down for a conversation with Kenji Lopez-Alt. We covered a lot of ground including food, science, and music! Kenji wrote an incredible book 'The Food Lab' that will help you think about your food and cooking in a whole new way. I hope you enjoy this one! It's dedicated to Josh the Lawyer who is Kenji's biggest fan. Big thanks to Sister Good Stuff for letting us use her office!
Continue reading Episode #135 – Kenji Lopez-Alt on the site.
2018-06-2534 min
Stella Culinary SchoolSCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.comIn this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list. Here are some things we discussed in this episode: What Kenji is planning for his next book, volume 2 of The Food Lab. How to keep egg shells from sticking to sous vide and hard boiled eggs. Kenji's favorite method for cooking hard boiled...
2018-02-2048 min
Food NewsFood Science and Subpar Queso with Kenji López-Alt (Ep. 23)
The Ringer's Joe House is joined by Kenji López-Alt, author of 'The Food Lab: Better Home Cooking Through Science' and an award-winning 'Serious Eats' column of the same name, to talk about his unusual food origins, his fascinating New York pizza experiment, how he keeps "The Food Lab" fresh, and his carefully curated Last Meal on Earth (3:15). Then House is joined by Juliet Litman for a classic 'House of Carbs' Food News (47:38).
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2017-12-051h 12
The Daily HelpingEp. 17: Cooking at the Intersection of Science, Art, & Passion | with J. Kenji López-AltToday our expert guest is J. Kenji López-Alt, who truly followed his passion to create something wonderful and share it with the world. He is the managing culinary director of SeriousEats.com and the author of the James Beard-nominated column The Food Lab, in which he unravels the science of home cooking.Kenji also wrote the New York Times bestselling book The Food Lab: Better Home Cooking Through Science, which received a James Beard award and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.Kenji has achieved and d...
2017-09-2536 minThe Daily HelpingEp. 17: Cooking at the Intersection of Science, Art, & Passion | with J. Kenji López-AltToday our expert guest is J. Kenji López-Alt, who truly followed his passion to create something wonderful and share it with the world. He is the managing culinary director of SeriousEats.com and the author of the James Beard-nominated column The Food Lab, in which he unravels the science of home cooking.Kenji also wrote the New York Times bestselling book The Food Lab: Better Home Cooking Through Science, which received a James Beard award and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.Kenji has achieved and d...
2017-09-2536 min
Eater's DigestJ. Kenji López-Alt and The Cult of The Food LabFor anyone who’s ever asked, “Why?” in the kitchen, J. Kenji Lopez-Alt is your man. After getting his start in restaurant and test kitchens in Boston, Kenji created The Food Lab, a column on Serious Eats dedicated to lassoing the laws of science and riding them to home cooking success every time. In the subsequent six years, the “Kenji method” has blown up, but despite being a cult phenomenon and bestselling cookbook author, Kenji himself is just about as cool and down to earth as you can get. He stopped by the Eater Upsell studios to talk meatloaf, space trav...
2016-11-2859 min
What's The Point.70 Sparks (Pt 2) Kenji Lopez-AltIn part two of our Thanksgiving special, Anna Maria Barry-Jester talks about the science of food with Kenji Lopez-Alt.
2016-11-2329 min
Chef's StoryEpisode 113: J. Kenji López-AltOn this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2016-03-2343 min
Cooking IssuesEpisode 242: J. Kenji López-AltOn this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by J. Kenji López-Alt, chef and author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science. They chat about early adopters of email, whether bay leaves actually do anything to food, how to properly chop chives, liquid smoking vs. actual smoking, pressure canning, ramen-izing Italian noodles, weighing cocktail ingredients, and check in on Kenji's progress with eating vegan for the entire month of March. Plus, Dave responds to a listener's email regarding the GAPS diet.S...
2016-03-0845 min
Inquiring Minds123 J. Kenji López-Alt - Better Home Cooking Through ScienceOn the show this week we talk to J. Kenji López-Alt, managing culinary director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science.Support the show: https://www.patreon.com/inquiringminds
2016-02-2638 min
The Morning AfterEpisode 163: J. Kenji López-Alt of Serious Eats and The Food LabOn today’s episode of _The Morning After, _host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. Plus, we delve deep into Kenji’s knowledge about Benji the dog on _The Morning After _quiz.
“I’m making a living doing basically what I would be doing in my spare...
2016-02-2100 min
PW InsiderPW Radio 151: J. Kenji Lopez%2DAlt and the 2015 PW Person of the YearChef and writer J. Kenji López-Alt discusses his first book, 'The Food Lab: Better Home Cooking Through Science.' PW news director Rachel Deahl presents PW’s person of the year for 2015.
2015-12-1157 min
Under My HostUnder My Host: Episode 88 with J. Kenji López-Alt, Andy Nelson, Drew Fox and Jeremy DannerRound Table Guests:
J. KENJI LÓPEZ-ALT - Managing Culinary Director of Serious Eats and Author of The Food Lab
ANDY NELSON - Head Distiller and Co-Founder of Nelson's Green Brier Distillery
DREW FOX - Overlord of 18th Street Brewery
JEREMY DANNER - Boulevard Brewing Company Ambassador Brewer and CRAFT Columnist
Music: Matt Pond PA - Basement Parties
We're a bit awkward, we're a bit rusty, but we're very happy to be back! We're playing it loose this time around. Please be patient as we try to find a groove and a pace that works with our crazy schedules.
W...
2015-11-0655 min
Food is the New RockJ. Kenji Lopez AltEp. 168 - This week's podcast guest is J. Kenji Lopez Alt, the Managing Culinary Director of Serious Eats and author of the recently released cookbook THE FOOD LAB (an instant classic, and a must have book for any home cook.) We talk to Kenji about his obsession with the Beatles, how he almost became a professional musician, and his love of karaoke.Directly after the episode, stick around for a preview of EGG ROLL HUNT, Zach's audio quest to find the Grateful Dead fatty egg rolls he's been talking about on the podcast for the past 3 years. The...
2015-11-0342 min
Point of InquiryTaste the Science! - Serious Eats' J. Kenji López-Alt
Myths and pseudoscience do not only apply to the realms of religion, alternative medicine, and the paranormal. One area of our lives in which science and a little myth-busting can do enormous good is…cooking!
This week Point of Inquiry welcomes Kenji Lopez-Alt, managing culinary director of the website Serious Eats. Kenji suggests we take the scientific methods we’ve learned in school and bring them into our kitchens in his new book The Food Lab: Better Home Cooking Through Science. Chatting with host Lindsay Beyerstein, he shows how cooking is nothing more than a series of reac...
2015-10-1933 minPoint of InquiryTaste the Science! - Serious Eats' J. Kenji López-Alt
Myths and pseudoscience do not only apply to the realms of religion, alternative medicine, and the paranormal. One area of our lives in which science and a little myth-busting can do enormous good is…cooking!
This week Point of Inquiry welcomes Kenji Lopez-Alt, managing culinary director of the website Serious Eats. Kenji suggests we take the scientific methods we’ve learned in school and bring them into our kitchens in his new book The Food Lab: Better Home Cooking Through Science. Chatting with host Lindsay Beyerstein, he shows how cooking is nothing more than a series of reac...
2015-10-1933 min
The Dinner Party DownloadEpisode 322: Tony Bennett & Bill Charlap, Kurt Vile, J. Kenji López-AltThis week: Legendary singer Tony Bennett, with collaborator Bill Charlap, color our world joyful – then compliment Rico’s dad… Rocker Kurt Vile spins a soundtrack for cowboys, outlaws, and toddlers… Mad food scientist J. Kenji Lopez-Alt solves a few kitchen mysteries… The Posts run etiquette circles around us… A fascinating new documentary puts a face […]
2015-10-0900 min
GastropodInside the Food Lab with Kenji López-AltHe has boiled hundreds of eggs in the quest for breakfast perfection. He has expended thousands of words on the divisive subject of mashed potatoes. And he is the only one who cares enough to test absolutely every possible shape of pan you could ever cook with. In this episode of Gastropod, we interview the ultimate food nerd: J. Kenji López-Alt.López-Alt trained as a scientist before working as a chef, and he has dedicated the past six years to “unraveling the mysteries of home cooking through science” in The Food Lab, his wildly popular column at Serious Eats...
2015-09-0721 min
THE FOOD SEENEpisode 31: J. Kenji LopezOn the last episode of The Food Seen for 2010, we have J. Kenji Lopez-Alt, ex-chef, now author of The Food Lab series on SeriousEats.com, “dedicated to unraveling the science of cooking”, as we explores the techniques behind making the best pizza from Neapolitan to New York style, why you’d rather put your hand in a 200 degree oven than a pot of boiling water, and a few other tips included in his upcoming book, “The Food Lab: Better Home Cooking Through Science” (W.W. Norton, 2012). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoods...
2010-12-2129 min