J. Kenji Lopez-Alt

The perception of juiciness involves a complex jumble of things, including how quickly juices are squeezed out of meat fibers by our…

— J. Kenji Lopez-Alt

The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how…

— J. Kenji Lopez-Alt

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

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

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

Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly…

— J. Kenji Lopez-Alt

Mapo tofu is my favorite food in the world. We always have tofu at home. Like, a lot of it.

— J. Kenji Lopez-Alt

Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.

— J. Kenji Lopez-Alt

Anyone who understands evolution knows that it doesn't necessarily lead from simpler to more complex life-forms. Rather, it leads to life-forms better…

— J. Kenji Lopez-Alt

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

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

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

Walk into any Japanese fish market, and you'll see neat rows of sea urchin roe sold in little wooden trays.

— J. Kenji Lopez-Alt

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

I started freelancing for Serious Eats while I was still living in Boston. I was born there, grew up in New York…

— J. Kenji Lopez-Alt

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

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

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

I am very proud to come from a diverse family. My mother is an immigrant from Japan and my father is from…

— J. Kenji Lopez-Alt

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

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

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

Now, normally I do all my research on existing recipes before I start working on my own version.

— J. Kenji Lopez-Alt

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

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