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.

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San Francisco: Busting Burger Myths

  • San Francisco Cooking School 690 Van Ness Ave San Francisco, CA, 94102 United States (map)

Kenji is here to bust kitchen myths!

He's done the scientific work to figure how how to make sure everything you do in the kitchen not only works, but tastes amazing too. Now he's taking all that work (you've surely read it on Serious Eats) and compiling it into the cooking tome of our time, The Food Lab: Better Home Cooking Through Science. 

Join us for a demo and launch party with Kenji. He'll dive into burgers and answer the questions: Is it worth it to grind your own beef? When should you add salt? To smash or not to smash? Flip once, twice, more?

The demo alone will be full of useful hints you can take right home and put to work, but you'll also leave with a signed copy of Kenji's book (list price, $49.95). You'll enjoy a few tastes, and of course some wine as well. After his demo, you'll get a chance to ask Kenji questions - think of it as your own, real life "Kitchen Dear Abby" session.

 $75 admission includes a signed copy of the book. This is a demo class and there will be no hands-on cooking. There will be a few small tastes, and wine will be served.

Later Event: September 24
Seattle: The Science Behind Better Cooking