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
Kombu isn't the only food rich in glutamic acid, though it may be the richest. — J. Kenji Lopez-Alt Copy Share Image
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
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
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
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
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
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
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
Different hot sauces fulfill different needs, and I wouldn't want anyone to live in a world in which each fridge held only… — J. Kenji Lopez-Alt Copy Share Image
I had developed the initial opening menu on my own in my home kitchen before we had even hired any sort of… — J. Kenji Lopez-Alt Copy Share Image
If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet;… — 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
I take my daughter to the San Mateo farmers market every Saturday morning, and despite repeated advice to the contrary, I usually… — J. Kenji Lopez-Alt Copy Share Image
Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and browning, to the point of a near-char, in… — J. Kenji Lopez-Alt Copy Share Image
Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro… — J. Kenji Lopez-Alt Copy Share Image
I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a… — J. Kenji Lopez-Alt Copy Share Image
Here's what I think, though this theory is hardly unique to me: Kids aren't picky because they really care about particular foods;… — 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
The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the… — J. Kenji Lopez-Alt Copy Share Image
As a recipe tester, it's really easy to fall into the trap of eating only what I'm testing. Sometimes this is okay,… — 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
My love of buttered popcorn has never been a secret. It runs deeper than a bottomless jumbo tub, free refills and all.… — J. Kenji Lopez-Alt Copy Share Image
I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub… — J. Kenji Lopez-Alt Copy Share Image
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… — J. Kenji Lopez-Alt Copy Share Image
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
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
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
My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I… — J. Kenji Lopez-Alt Copy Share Image
A fridge is basically just a big, cold box with a few shelves in it, right? Well, that's true, but where you… — J. Kenji Lopez-Alt Copy Share Image
Ten inches is a very versatile size for a skillet. It's the ideal vessel for sauteing vegetables for a small family or… — J. Kenji Lopez-Alt Copy Share Image
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must… — J. Kenji Lopez-Alt Copy Share Image
I mean, my family liked eating, but I was one of those kids who, you know, I hated fish until I was… — J. Kenji Lopez-Alt Copy Share Image
When I had a side-by-side-style freezer, I kept everything - soup, ground meat, steaks, cooked rice - frozen in flat packs that… — 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
