Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge… — 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 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 plenty edible… — 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 be made. — 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 super careful… — 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 store food… — 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 healthier and… — J. Kenji Lopez-Alt Copy Share Image
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 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
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 Image
