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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Seattle: The Science Behind Better Cooking

  • Downstairs at Town Hall 1119 Eighth Avenue (enter on Seneca Street) Seattle, WA (map)

Many think of cooking as more art than science, but veteran food writer J. Kenji Lopez-Alt (author of the James Beard Award-nominated column The Food Lab) says this is far from the truth. According to this Serious Eats guru, all areas of cooking are seriously scientific–and can also be seriously fun. And with The Food Lab book, he’s sharing his secrets. In conversation with Sansaire co-founder (and Modernist Cuisine alum) Scott Heimendinger, he’ll give insight into his recipes and outline common scientific approaches to cooking great meals.

$5 Admission. Doors open at 6:30PM.

Earlier Event: September 21
San Francisco: Busting Burger Myths