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James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. [4] Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a ...
Food nerds, you have a new leader, and his name is Kenji Lopez-Alt. His Food Lab series for SeriousEats.com delves into the science behind popular foods to produce definitive ...
Even J. Kenji Lopez-Alt, a food writer for the New York Times, paid homage to the unusual but delicious combination. So the next time you've got some leftover vanilla on the edge of freezer burn ...
Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a bacon sandwich with additional ingredients, but rather, a tomato sandwich seasoned with bacon. For that reason, Lopez-Alt argues that the BLT is a seasonal sandwich best made with high-quality summer tomatoes. [18] [19]
Now the list for this mac and cheese is a hefty one, but trust me, it’s worth it. You’ll need one pound of cooked Cavatappi pasta, 16 ounces of both grated mozzarella and grated Colby Jack, 8 ...
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3] [4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3]
What ties them together? Both pizzas require a fork and knife, since those ultra-crunchy St. Louis slices are loaded, becoming, according to J. Kenji Lopez-Alt, a “big pizza nacho.” Um, count ...