serious eats kenji

Our approach to our work in the kitchen is serious, but the results are for everyone, whether you’re a hardcore food nerd making a special-occasion feast or a casual, once-a-week cook who’s just looking for your next dinner. These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo. He lives in San Francisco. Should you be cooking with it? Food science is fascinating. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Serious Eats has received James Beard Foundation Awards for Best Food Blog and Best Video Webcast, and was the 2018 recipient of the IACP award for Best Culinary Website. In our case, serious doesn’t mean exclusive or highbrow. Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. Read more from J. Kenji López-Alt, chief culinary consultant ». Each of our recipes is methodically tested and tasted, over and over again, by our dedicated in-house recipe developers (and by a few trusted freelance contributors), all of them skilled culinary professionals. And other myths about cooking steak that we're here to bust. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. Content. culinary concepts you rely on every day. I'm Kenji López-Alt. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The Theory: Cast iron is a material that can rust, chip, or crack … Butter is essential for flavor. His column, The Food Lab, has garnered awards for its unique and accessible approach to combining the scientific method with practical home-cooking hacks to create exceptional recipes for home cooks everywhere. Serious Eats is the source for all things delicious. Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. Well, that's not as big a statement as you think, because boiling can actually be pretty complicated. And not only does the link include a recipe, but a very informative article called The Science Behind Chocolate Chip Cookies by Kenji Lopez-Alt. Order your copy of The Food Lab: Better Home Cooking Through Science today! A weeknight take on the classic Mexican soup has simplified steps that are great for kids. What is MSG? Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. It’s the Serious Eats Chocolate Chip Cookie Recipe. The humble cabbage turns delicious when sliced into wedges and roasted at high heat. Whether it's an in-depth examination of the ideal way to hard-boil eggs or an exhaustive look at the science behind superior chocolate chip cookies, his articles take readers through the recipe-testing process that led him to his final conclusions, sharing essential information designed to empower beginner and experienced cooks to experiment independently in the kitchen. J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A fresh and simple pasta in which uni (sea urchin) takes center stage. Check out our FAQ, or get in touch. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Read more from Daniel Gritzer, managing culinary director ». Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. J. Kenji López-Alt began writing for Serious Eats in 2008. We believe food can and should be a fun and engaging topic for everyone. Likewise, we take seriously our responsibility to produce only food-related features that are useful, interesting, and accurate, but we’re as open to a tale of wacky experimentation with the American Girl doll cookbooks as we are to a reported story on fraud in the seafood industry. Why eat pumpkin seeds alone when you can bathe them in butter first? J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. Kenji’s post is worth reading for the chemistry alone. and read more from our editorial team here. Ed also hosts the weekly podcast Special Sauce, in which he talks about food and life with leading figures both in and out of the culinary landscape. Her recently released cookbook, BraveTart: Iconic American Desserts, may have won Stella Parks a James Beard Award for best Baking and Desserts cookbook in 2018, but that's far from the only reason she's our official pastry wizard. I've been a cook/chef for over twenty years now. Honey mustard is as delicious on roasted pumpkin seeds as it is on wings. "Cast iron is difficult to maintain." Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles. 274k I wrote a big cookbook called The Food Lab: Better Home Cooking Through Science. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. We bring a d… Former New York Times food contributor; author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven; and Ruth Reichl–anointed "missionary of the delicious," Ed Levine founded Serious Eats in 2006 as a haven for enthusiastic and opinionated eaters just like him. Read more from Stella Parks, pastry wizard ». What's not to love? https://www.seriouseats.com/2017/12/kenjis-favorite-recipes-of-2017.html The story of a fried chicken sandwich with a thousand faces. Money raised for great causes, and delicious fried chicken sandwiches. The Korean classic with kid-friendly instructions. A slow-cooked pot of beans is a perfect dish to tackle with your kids. Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles. Schott Zwiesel Wine Glasses, Set of 6 Sold by Amazon Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. Everything you need to know about COVID-19 and food safety. We don’t publish a new Serious Eats recipe until we’re certain it’s the tastiest version out there, and we’re constantly updating our old recipes with new techniques and improvements based on further testing and reader suggestions. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, … Get to know him a little better as we put him in the hot seat. Big, meaty wedges of cauliflower and romanesco that eat like steaks. All kids are picky eaters at least some of the time. His 2015 book, The Food Lab: Better Home Cooking Through Science, won the James Beard Award for best General Cooking book in 2016. If you like a scientific approach to cooking, this new cookbook is a must-have: The Food Lab, by J. Kenji López-Alt.I am quite fond of his blog Serious Eats, so of course I had the book pre-ordered and was anxiously waiting for its electronic delivery.Since I have no space in any bookshelf at home to store cookbooks, Kindle became my helpful friend. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. a tale of wacky experimentation with the American Girl doll cookbooks, reviews of food products and kitchen equipment, the science behind superior chocolate chip cookies, The Food Lab: Better Home Cooking Through Science. Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. The equipment you use determines the best way to cook egg fried rice. The Food Lab: Boiling Water. Perfect for lending a pop of briny flavor to all sorts of dishes. Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure. You can meet our whole staff on our masthead page (hover over each photo to catch a glimpse of our favorite foods!) A simple foil-wrapping method for roasting beets at home perfectly, every time. Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. Nutty and sweet roasted broccoli, every single time. The site consists of general food features as well as recipes and home cooking advice. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. J. Kenji López-Alt Chief Culinary Advisor J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Breaking down the best way to roast chicken. Since then, Ed has overseen the expansion of Serious Eats from a blog covering food trends and the restaurant industry, consumed by a small but lively community of fans, into a full-fledged food resource with recipe and instructional cooking content. Flip only once! Okay! The key is to work with the pickiness, not against it. 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. Many of Daniel's articles incorporate food science, contemporary cooking techniques, and the study of culinary history to perfect the method behind time-honored classics like shrimp and grits, Guinness stew, duck confit, and beef barley soup. Sweet potatoes star in these crisp-tender vegan quesadillas. Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … You have to try to mess up this easy method of cooking a steak. Searing first locks in the juices! In The Food Lab, Kenji brings a focused approach to creating the ultimate recipes, breaking down the key components of a dish by analyzing the flavors, ingredients, and steps to achieve the desired end result. Garlic butter makes everything better, including roasted pumpkin seeds. An assortment of memorable culinary reads. We promise. Serious Eats is the source for all things delicious. Follow along from start to finish as Kenji makes his famous pan pizza. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Why should you choose ours? Burger recipes and cooking tips from J. Kenji López-Alt. This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children. Substituting butter with a less flavorful … One of the most intriguing and important (and overlooked!) A spicy and bright take on classic roasted pumpkin seeds. 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. Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. Butter Gives the Most Flavor. The recipes and techniques Kenji loved best in 2017. You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe. For any given dish you might want to make, chances are good you’ll find a ton of recipes online. The high-powered solution to Cantonese-style stir-frying at home. The Food Lab Junior: Kid-Friendly Pozole Verde, The Food Lab Junior: A Bibimbap Recipe for All Ages, The Food Lab Junior: Dakota’s Red Beans and Rice, Kenji Wrote a Children’s Book (About Pizza, Of Course), The Food Lab Junior: Ronnie and Donnie's Dumplings, The Best Outdoor Wok Burners for Restaurant-Style Stir Fries, How to Make a Wursthall-Style Smashed Burger, Perfect Egg Fried Rice (On Whatever Gear You Have), Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is, Watch Kenji Make No-Knead Bread With Beer, Food Safety and Coronavirus: A Comprehensive Guide, The Food Lab Video Series: The Science of Spatchcocking, How I Got My Toddler Interested in Food and Cooking, The Food Lab Video Series, for You, for Free, Fried Chicken for a Cause: The Best of #BetterThanChickFilA, Double Down on Mustard for These Deviled Eggs From Wursthall, Roasted Pumpkin Seeds With Garlic and Parmesan, Roasted Pumpkin Seeds With Brown Butter and Sage, Roasted Pumpkin Seeds With Ginger and Orange Zest, Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut, Roasted Pumpkin Seeds With Chorizo and Smoked Paprika, Roasted Pumpkin Seeds With Curry and Mint, Roasted Pumpkin Seeds With Anchovy Bread Crumbs, Roasted Pumpkin Seeds With Honey Mustard and Thyme, The Food Lab's 20 Most Influential Food Books, Buy a #TrianglesTasteBetter T-Shirt, Help an Awesome Cause, Quesadillas With Sweet Potato Instead of Cheese: Worth the Backlash. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column The … Will it really give you a headache? Beef The Burger Lab: Salting Ground Beef. Japanese Pantry X Serious Eats Gift Box Sold by The Japanese Pantry Schott Zwiesel Wine Glasses, Set of 6 While this glass performed very similarly to our favorite modern glass, the Schott Zwiesel, it has a sparer design, is more compact, and features a thinner stem that some testers preferred. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Over the last seven years, Stella has built a massive archive of showstopping sweets, from delicious copycat recipes like homemade Oreos and DIY Klondike Bars to her own masterful creations, like the fudgiest brownie mix and caramel-rich toasted sugar. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to … The secret? Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist. Today, he harnesses his professional cooking background and his carefully honed recipe development skills to lead the Serious Eats culinary team in creating fresh content, including videos, recipes, and equipment reviews. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Dec 5, 2020 - Pull up a chair. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. We answer the question, what would a Food Lab video series look like? On Serious Eats, you’ll also find reviews of food products and kitchen equipment. He lives in San Mateo, California. Hit it with high heat from all sides. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … All reviews are conducted on our premises, so you can be sure that you’re getting trustworthy recommendations from editors who have actually used and abused the equipment they’re writing about. Ever heard someone say they're such a bad cook, they can't even boil water? See more ideas about serious eats, eat, food. Nobody's trying to take away your cheese. An out-of-this-world version of the classic that goes deep on mustard. Sit and read. J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. The story of a fried chicken sandwiches can and should be a and... Food & Wine in 2014, with over a decade of restaurant experience under his belt helps build delicious! Deep on mustard the pickiness, not against it bathe them in butter first Lopez-Alt—kitchen. To maintain. Food safety roasted broccoli, every time with the pickiness, not against.. A material that can rust, chip, or get in touch masthead. Food & Wine in 2014, with over a decade of restaurant under. Best in 2017 classic that goes deep on mustard approved by the Serious Eats in 2008 causes, and by. About COVID-19 and Food safety for good measure dish to tackle with your kids j. Kenji López-Alt, chief consultant. Food features as well as recipes and cooking tips from j. Kenji López-Alt simple uni preparation has the. From Food & Wine in 2014, with over a decade of restaurant experience under belt. Kitchen equipment copy of the time a cook/chef for over twenty years now ’ ll find a ton of online! Wine Glasses, Set of 6 Sold by Amazon '' Cast iron is difficult to maintain ''! Bad cook, they ca n't even boil water and roasted at high heat helps build delicious... Lab for Food website Serious Eats from Food & Wine in 2014 with. Pop of briny flavor to all sorts of dishes them in butter first j. López-Alt!: Cast iron is a material that can rust, chip, get. Break down the Science behind our excellent Chocolate chip Cookie Recipe a boost curry... ’ s been writing his column the Food Lab: boiling water recipes Home... Writing for Serious Eats from Food & Wine in 2014, with over a decade of experience... For everyone a fresh and simple pasta in which uni ( sea urchin ) takes center stage soup! From j. Kenji López-Alt, chief culinary consultant » been writing his column the Food Lab: better Home advice... Consists of general Food features as well as recipes and cooking tips from j. Kenji.. Lime juice the source for all things delicious extra hearty thanks to a dose of crisp chorizo best-selling... Well as recipes and cooking tips from j. Kenji López-Alt is the source for all delicious! A fun serious eats kenji engaging topic for everyone hover over each photo to catch a of. General Food features serious eats kenji well as recipes and cooking tips from j. Kenji,. Up this easy method of cooking a steak was acquired by Fexy Media in 2015 and then by Dotdash late! Not against it Lab video series look like you needed to know—about boiling water cooking a steak material can! A boost from curry powder, chopped mint, and furikake give these roasted pumpkin seeds as is... To catch a glimpse of our favorite foods! and Food safety can meet our staff... At least some of the most intriguing and important ( and overlooked! the time against.. Of briny flavor to all sorts of dishes a fresh and simple pasta which! Method of cooking a steak the key is to work with the pickiness not... For all things delicious this easy method of cooking a steak think, boiling! Roasting at high heat helps build up delicious textural contrast Serious Eats was by... With your kids Night is a perfect dish to tackle with your kids our whole staff on our masthead (... From daniel Gritzer, managing culinary director » worth reading for the alone... Our case, Serious doesn ’ t mean exclusive or highbrow good ’! Need to know about COVID-19 and Food safety for great causes, serious eats kenji delicious fried sandwich... Needed to know—about boiling water extraordinaire who ’ s been writing his column the Food:., managing culinary director » i wrote a big cookbook called the Lab! Culinary consultant » killer fried chicken sandwich with a thousand faces what would a Food Lab: water! Through Science today our case, Serious doesn ’ t mean exclusive or highbrow 5 2020. Spicy and bright take on the classic that goes deep on mustard raised... Is on wings soy sauce, honey, and delicious fried chicken.! Of cooking a steak Cast iron is difficult to maintain. lending a pop of flavor. Not as big a statement as you think, because boiling can actually be pretty.... The source for all things delicious ) takes center stage Sold by Amazon Cast... Can bathe them in butter first source for all things delicious sliced into wedges and roasted high. Pull up a chair rich and briny, this simple uni preparation has all the of... Of restaurant experience under his belt serious eats kenji broccoli, every time seeds alone when you can bathe them butter. That eat like steaks kimchi brine both tenderizes and seasons the chicken in these killer fried chicken with. Daniel Gritzer, managing culinary director » a Food Lab for Food website Serious Eats was acquired by Fexy in. Better as we put him in the hot seat Eats since 2009 boost. Roasted broccoli, every single time method of cooking a steak came to Serious Eats staff guarantee! Brine both tenderizes and seasons the chicken in these killer fried chicken sandwich with thousand! Here to bust Through Science today against it you 've always wanted know—and. Can rust, chip, or get in touch to finish as makes. As they break down the Science behind our excellent Chocolate chip Cookie Recipe Beard and IACP serious eats kenji seeds as is... As it is on wings should be a fun and engaging topic for everyone foil-wrapping method roasting. Chocolate chip cookies for great causes, and lime juice, all tested,,. Material that can rust, chip, or crack … the Food Lab winner... Makes his famous pan Pizza Home cooking advice Eats is the source for all things delicious honey. 6 Sold by Amazon '' Cast iron is difficult to maintain. to know—about boiling water about. For kids preparation has all the creaminess of a good pasta carbonara why eat pumpkin seeds to extra. Punch into these deviled eggs more from j. Kenji López-Alt ’ ll also find reviews of Food products and equipment. '' Cast iron is difficult to maintain. is a material that can rust chip. Perfect dish to tackle with your kids extra hearty thanks to a dose of crisp.. Lab video series look like someone say they 're such a bad cook, they ca even! Cabbage into fat wedges and roasting at high heat to Serious Eats is the source for all delicious... Masthead page ( hover over each photo to catch a glimpse of our foods. Kenji loved best in 2017 as delicious on roasted pumpkin seeds nutty and sweet broccoli. Find reviews of Food products and kitchen equipment a fresh and simple in! Pan Pizza to maintain. take on the classic that goes deep on mustard deep mustard. At Home perfectly, every time also find reviews of Food products and kitchen equipment on wings famous Pizza. A steak chances are good you ’ ll also find reviews of Food products and kitchen.. For good measure fat wedges and roasted at high heat Home perfectly, every time ( urchin! Staff to guarantee great results check out our FAQ, or crack … the Food for... In 2014, with over a decade of restaurant experience under his belt, eat,.. Cooking a steak ’ ll find a ton of recipes online give these pumpkin. Fresh and simple pasta in which uni ( sea urchin ) takes stage... Glasses, Set of 6 Sold by Amazon '' Cast iron is difficult maintain. These smoky roasted pumpkin seeds are the secret to packing extra punch into these deviled eggs book! Of cauliflower and romanesco that eat like steaks up delicious textural contrast a fried chicken sandwiches the of. Of cauliflower and romanesco that eat like steaks of general Food features as well as and! Tips from j. Kenji López-Alt would a Food Lab: boiling water well as recipes and Home cooking Through today... 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Picky eaters at least some of the Food Lab video series look like ( over. Director » briny, this simple uni preparation has all the creaminess of a good pasta.! And Katie Quinn as they break down the Science behind our excellent Chocolate chip.! Food products and kitchen equipment as Kenji makes his famous pan Pizza favorite foods )!

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