J. Kenji López-Alt
Author, "The Food Lab"
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.
One turkey. Two types of muscles. Two different temperatures needed to cook properly. Put away the roasting pan and get ready to spatchcock the bird.
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3 min
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The “Food Lab” author runs through several examples of kitchen conventional wisdom that aren’t really steeped in wisdom.
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4 min
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