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.

Like these videos? You'll love my YouTube Channel. Subscribe to get the newest videos every month.

In The Food Lab series Kenji is joined on the show by intrepid video journalist and food enthusiast Katie Quinn. Together, Kenji and Katie explore and explain the sometimes complicated scientific principles behind everyday cooking—and how you can use science to cook better (and eat better). 

Available now on Vimeo.

More Food Lab Videos From Seriouseats.com

Perfect poached eggs are not easy to make. But we've got a few tricks up our sleeves that'll have you poaching like a pro every single time.

Want to have the juiciest, most evenly cooked steak you've ever tasted? Learn why the best tool might just be your beer cooler.

Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods.

Spatchcocking is the fastest, easiest way to roast a perfectly juicy bird with crisp skin. Find out why.