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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 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]
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 ...
J. Kenji López-Alt recently shared his secret to tastier and juicier chicken cutlets. ... Kenji recommends marinating the mayo-coated chicken for at least four hours, or up to 24 hours before ...
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 us in?! Um, count us in ...
The burger became better known outside of the area in the 2010s and 2020s; according to J. Kenji Lopez-Alt, the burger became known outside the area due to the work of Motz. [15] [4] [16] [14] [7] The city of El Reno holds a Fried Onion Burger Day festival annually on the first Saturday in May. [17] [8]
(Fun fact: Fellow food pro, the chef and cookbook author J. Kenji Lopez-Alt is also a Whirley Pop fan.) A Whirley Pop is an inexpensive, lightweight aluminum pot with a crank on top that turns a ...