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 Copy Share Image
Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents… — J. Kenji Lopez-Alt Help 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 Debate 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 Food 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 Food Copy Share Image
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 Calm Copy Share Image
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 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 Action 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
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 Day Copy Share Image
The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an… — J. Kenji Lopez-Alt Color 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 Color Copy Share Image
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 Family Copy Share Image
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 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 Cooking 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… — J. Kenji Lopez-Alt Children 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 Food 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
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 Chicken wings 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 Energy Copy Share Image
