Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. — J. Kenji Lopez-Alt Copy Share Image
Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not… — J. Kenji Lopez-Alt Copy Share Image
Typically, the thinner the gauge of a pan, the more intense the hot and cool spots that form on its interior, which… — J. Kenji Lopez-Alt Copy Share Image
A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair… — J. Kenji Lopez-Alt Copy Share Image
Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision,… — J. Kenji Lopez-Alt Copy Share Image
Well, my mom is Japanese. She moved to the U.S. when she was a teenager. And so, her food is - she… — J. Kenji Lopez-Alt Copy Share Image
Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both… — J. Kenji Lopez-Alt Copy Share Image
In those rare cases in which you have a dull knife and cooking to do, but no ceramic in sight, the top… — J. Kenji Lopez-Alt Copy Share Image
Over the years, I've discovered that lessons in cooking come in two forms. There are the lessons that you never fully learn;… — J. Kenji Lopez-Alt Copy Share Image
Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop.… — J. Kenji Lopez-Alt Copy Share Image
Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice,… — J. Kenji Lopez-Alt Copy Share Image
You can cook a limited number of sous vide recipes in a beer cooler, but if the person you're buying for wants… — J. Kenji Lopez-Alt Copy Share Image
Kids want to know things - it's just a matter of keeping them engaged with cooking in a way that provides these… — J. Kenji Lopez-Alt Copy Share Image
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to… — J. Kenji Lopez-Alt Copy Share Image
No matter how many great things you say about Jacques Pepin, there's always more. Through his books and videos, he taught me the importance… — J. Kenji Lopez-Alt Copy Share
The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, they're still gonna be plenty edible… — J. Kenji Lopez-Alt Copy Share
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made. — J. Kenji Lopez-Alt Copy Share
Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful… — J. Kenji Lopez-Alt Copy Share
A fridge is basically just a big, cold box with a few shelves in it, right? Well, that's true, but where you store food… — J. Kenji Lopez-Alt Copy Share
Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and… — J. Kenji Lopez-Alt Copy Share
Kids do gross things. For several months, mine would combine everything on her plate into a single bowl, pour her drink on top of… — J. Kenji Lopez-Alt Copy Share
Generally, if two ingredients sound like they're going to taste bad together, they're probably going to taste bad together. — J. Kenji Lopez-Alt Copy Share
There was a lightbulb moment as soon as I walked in the kitchen and started working. I love the physical action. I love the… — J. Kenji Lopez-Alt Copy Share
My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I did it. — J. Kenji Lopez-Alt Copy Share
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and… — J. Kenji Lopez-Alt Copy Share
Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and pepper and… — J. Kenji Lopez-Alt Copy Share
