Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge? How to roast a succulent, moist turkey without brining—with a foolproof method that works every time? The answer is all in the science. Join Serious Eats’ culinary nerd-in-residence in conversation with Serious Eats founder Ed Levine for a grand tour of the science of cooking explored through favorite American dishes.
J. Kenji Lopez-Alt will be signing copies of his book following the event.