J. Kenji Lopez-Alt

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

There are a number of things that can cause your fridge to break down or lose power: electrical shorts or surges, clogged…

— J. Kenji Lopez-Alt

But if you're from New York and you grew up here, you have it built into you - what a slice of…

— J. Kenji Lopez-Alt

You'd think that being that guy who always has pizza to give away would make you really popular with the neighbors, but…

— J. Kenji Lopez-Alt

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

The higher the surface area-to-volume ratio of a given amount of meat, the more efficiently it will freeze and the less damage…

— J. Kenji Lopez-Alt

Good knife skills are lessons you learn over time.

— J. Kenji Lopez-Alt

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

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

I've tested every imaginable brand of popcorn and popcorn-popping product I could get my hands on.

— J. Kenji Lopez-Alt

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

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

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

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

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

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

A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You…

— J. Kenji Lopez-Alt

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

Kombu isn't the only food rich in glutamic acid, though it may be the richest.

— J. Kenji Lopez-Alt

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

Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the…

— J. Kenji Lopez-Alt

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

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

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

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