J. Kenji López-Alt

The Food Lab: Better Home Cooking Through Science is On Sale Now!

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

 Kenji’s Seattle Teriyaki Quest

Seattle-style chicken teriyaki was created in 1976 in Seattle and has become the staple food of the city. My goal is to visit every single teriyaki shop in the city and review it. This map represents an ongoing list of the spots I’ve visited. There is an accompanying video review on my secondary YouTube channel, @JKenjiLopezMain. You can find the playlist of all my teriyaki video reviews here.

I’m not ranking or giving numerical reviews, but I will be calling out the ones that have been among my favorites.