Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particularly graceful way. — J. Kenji Lopez-Alt Copy Share Image
Panko crumbs have tons of surface area, leading to exceptionally crisp coatings. — J. Kenji Lopez-Alt Copy Share Image
Now, normally I do all my research on existing recipes before I start working on my own version. — J. Kenji Lopez-Alt Copy Share Image
People should eat what they like, even if it's some jalapeno and cheese-covered monstrosity with blueberry cream cheese. — J. Kenji Lopez-Alt Copy Share Image
Mapo tofu is my favorite food in the world. We always have tofu at home. Like, a lot of it. — J. Kenji Lopez-Alt Copy Share Image
In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor. — J. Kenji Lopez-Alt Copy Share Image
I found, when I was working in restaurants, that I did have this sort of natural curiosity about why things work. — J. Kenji Lopez-Alt Copy Share Image
I like to think of deviled eggs as a suit. The egg white and filling are like the jacket and pants -… — J. Kenji Lopez-Alt Copy Share Image
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a… — J. Kenji Lopez-Alt Copy Share Image
Though hot sauce preferences are personal, I'm pretty open to all styles. All except stunt sauces, that is - you know, sauces… — J. Kenji Lopez-Alt Copy Share Image
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 Image
Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and… — 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
Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it,… — J. Kenji Lopez-Alt Copy Share Image
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright… — J. Kenji Lopez-Alt Copy Share Image
I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for… — J. Kenji Lopez-Alt Copy Share Image
Once you start thinking of different dishes in terms of how they're heated, you quickly realize that the key to successfully pulling… — 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 your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item… — 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
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
If you want your kids to have fun learning about food, you need to let them explore it in their own way.… — J. Kenji Lopez-Alt Copy Share Image
Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding… — J. Kenji Lopez-Alt Copy Share Image
Kombu isn't the only food rich in glutamic acid, though it may be the richest. — J. Kenji Lopez-Alt Copy Share Image
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon -… — J. Kenji Lopez-Alt Copy Share Image
One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to… — J. Kenji Lopez-Alt Copy Share Image
The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang… — J. Kenji Lopez-Alt Copy Share Image
Air is the enemy of most foods and can increase their rate of spoilage. By transferring them to smaller containers, you not… — J. Kenji Lopez-Alt Copy Share Image
See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from… — J. Kenji Lopez-Alt Copy Share Image
Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy access to the things you… — 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
After your knife and your cutting board, quality pots and pans are the most important tools in your kitchen, and a good… — J. Kenji Lopez-Alt Copy Share Image
There was a lightbulb moment as soon as I walked in the kitchen and started working. I love the physical action. I… — J. Kenji Lopez-Alt Copy Share Image
So, the first step to opening a restaurant is, don't. Opening a restaurant is a series of putting out fires every single… — J. Kenji Lopez-Alt Copy Share Image
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the… — J. Kenji Lopez-Alt Copy Share Image
There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up… — J. Kenji Lopez-Alt Copy Share Image
Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so… — J. Kenji Lopez-Alt Copy Share Image
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG… — 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
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
