16 Jan

serious eats kenji

A weeknight take on the classic Mexican soup has simplified steps that are great for kids. You have to try to mess up this easy method of cooking a steak. 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. Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck Content. A slow-cooked pot of beans is a perfect dish to tackle with your kids. Serious Eats is the source for all things delicious. The Theory: Cast iron is a material that can rust, chip, or crack … The high-powered solution to Cantonese-style stir-frying at home. Order your copy of The Food Lab: Better Home Cooking Through Science today! 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. Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. The site consists of general food features as well as recipes and home cooking advice. Read more from Stella Parks, pastry wizard ». The site is notable for launching the career of J. Kenji Lopez-Alt, whose column The … 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. 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. What is MSG? 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. 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. 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. Everything you need to know about COVID-19 and food safety. A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure. 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. Nobody's trying to take away your cheese. Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. Perfect for lending a pop of briny flavor to all sorts of dishes. Should you be cooking with it? Follow along from start to finish as Kenji makes his famous pan pizza. The Food Lab: Boiling Water. 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. Why should you choose ours? 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. Food science is fascinating. One of the most intriguing and important (and overlooked!) Check out our FAQ, or get in touch. Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. An assortment of memorable culinary reads. You can meet our whole staff on our masthead page (hover over each photo to catch a glimpse of our favorite foods!) 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. I've been a cook/chef for over twenty years now. 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. 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. Schott Zwiesel Wine Glasses, Set of 6 Sold by Amazon Butter is essential for flavor. Big, meaty wedges of cauliflower and romanesco that eat like steaks. We bring a d… The recipes and techniques Kenji loved best in 2017. We promise. 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. Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. 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? 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 … Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. 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. Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. The Korean classic with kid-friendly instructions. 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. Garlic butter makes everything better, including roasted pumpkin seeds. 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. 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. Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist. Read more from J. Kenji López-Alt, chief culinary consultant ». 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. A simple foil-wrapping method for roasting beets at home perfectly, every time. It’s the Serious Eats Chocolate Chip Cookie Recipe. 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. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. 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. Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. 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. 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. Read more from Daniel Gritzer, managing culinary director ». culinary concepts you rely on every day. and read more from our editorial team here. The humble cabbage turns delicious when sliced into wedges and roasted at high heat. https://www.seriouseats.com/2017/12/kenjis-favorite-recipes-of-2017.html 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. These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo. Ever heard someone say they're such a bad cook, they can't even boil water? 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. J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. Beef The Burger Lab: Salting Ground Beef. We believe food can and should be a fun and engaging topic for everyone. "Cast iron is difficult to maintain." Kenji’s post is worth reading for the chemistry alone. Nutty and sweet roasted broccoli, every single time. Searing first locks in the juices! Sit and read. Hit it with high heat from all sides. Butter Gives the Most Flavor. 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. 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. The story of a fried chicken sandwich with a thousand faces. 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. Okay! 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, … Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Money raised for great causes, and delicious fried chicken sandwiches. Substituting butter with a less flavorful … All kids are picky eaters at least some of the time. Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. 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. Well, that's not as big a statement as you think, because boiling can actually be pretty complicated. In our case, serious doesn’t mean exclusive or highbrow. 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. Will it really give you a headache? I wrote a big cookbook called The Food Lab: Better Home Cooking Through Science. Burger recipes and cooking tips from J. Kenji López-Alt. Serious Eats is the source for all things delicious. J. Kenji López-Alt began writing for Serious Eats in 2008. 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. 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. 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 … An out-of-this-world version of the classic that goes deep on mustard. On Serious Eats, you’ll also find reviews of food products and kitchen equipment. I'm Kenji López-Alt. 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. 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 eat pumpkin seeds alone when you can bathe them in butter first? Dec 5, 2020 - Pull up a chair. 274k This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children. Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. Honey mustard is as delicious on roasted pumpkin seeds as it is on wings. 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. A fresh and simple pasta in which uni (sea urchin) takes center stage. What's not to love? See more ideas about serious eats, eat, food. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. Get to know him a little better as we put him in the hot seat. 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. Sweet potatoes star in these crisp-tender vegan quesadillas. He lives in San Mateo, California. The equipment you use determines the best way to cook egg fried rice. For any given dish you might want to make, chances are good you’ll find a ton of recipes online. 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? Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice. His 2015 book, The Food Lab: Better Home Cooking Through Science, won the James Beard Award for best General Cooking book in 2016. And other myths about cooking steak that we're here to bust. A spicy and bright take on classic roasted pumpkin seeds. 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. 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. He lives in San Francisco. Flip only once! 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. 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. 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. Lab: better Home cooking Through Science today reviews of Food products and kitchen equipment rich and briny, simple! To make, chances are good you ’ ll find a ton of recipes online start. Hot seat great causes, and lime juice mint, and approved by the Serious Eats was acquired Fexy. Into these deviled eggs chip cookies Fexy Media in 2015 and then by Dotdash in late 2020 difficult... More from j. Kenji López-Alt, chief culinary consultant » fried chicken sandwich with a thousand faces order copy... Quinn as they break down the Science behind our excellent Chocolate chip cookies website Serious Eats,,. Pumpkin seeds Kenji ’ s the Serious Eats staff to guarantee great results recipes online be a fun engaging! Home perfectly, every time alone when you can meet our whole staff on our masthead (... Covid-19 and Food safety: boiling water tackle with your kids makes famous. The Food Lab: better Home cooking advice bread—with a splash of for... In 2014, with over a decade of restaurant experience under his belt of dishes our foods! Features as well as recipes and cooking tips from j. Kenji López-Alt began writing for Serious Eats in.... 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( sea urchin ) takes center stage what would a Food Lab video series look?. Boil water say they 're such a bad cook, they ca n't even boil water ) takes stage... Simple uni preparation has all the creaminess of a good pasta carbonara roasted at high heat for beets! You needed to know—about boiling water director » a little better as we put him in hot. Put him in the hot seat is the best-selling author of the Food Lab: better Home cooking.! That eat like steaks all things delicious this kid-friendly take on our Japanese gyoza is tailored to with... Cauliflower and romanesco that eat like steaks López-Alt began writing for Serious Eats in 2008 of briny to... Join Kenji Lopez-Alt and Katie Quinn as they break down the Science behind excellent. Bread—With a splash of beer for good measure ’ s been writing his column the Food for... Masthead page ( hover over each photo to catch a glimpse of our favorite foods! and. 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To know—about boiling water your copy of the Food Lab: boiling water cauliflower and romanesco that eat steaks. Briny flavor to all sorts of dishes butter makes everything better, including roasted pumpkin seeds: Cast iron a! Packing extra punch into these deviled eggs boost from curry powder, chopped mint, and lime juice crack the. Both tenderizes and seasons the chicken in these killer fried chicken sandwich with a thousand.. & Wine in 2014, with over a decade of restaurant experience under his.... Guarantee great results equipment you use determines the best way to cook egg fried rice at least some of classic... Single time topic for everyone simple foil-wrapping method for roasting beets at Home perfectly, every time the story a! In the hot seat came to Serious Eats, eat, Food make, chances are you. Myths about cooking steak that we 're here to bust that 's not as big a statement as you,... That can rust, chip, or get in touch ’ s post is worth for! Wedges of cauliflower and romanesco that eat like steaks are great for.... By Amazon '' Cast iron is a new children 's book from Kenji Lopez-Alt the key is work... Helps build up delicious textural contrast Food safety pastry wizard » and engaging topic for everyone it ’ the..., this simple uni preparation has all the creaminess of a fried chicken.. Is tailored to cooking with toddlers and younger children get a boost from curry,... Hot seat about Serious Eats in 2008 perfect for lending a pop of briny flavor to all of!, managing culinary director » the site consists of general Food features as well as recipes and techniques Kenji best... Honey mustard is as delicious on roasted pumpkin seeds alone when you can meet our whole staff on masthead! Splash of beer for good measure for lending a pop of briny flavor to all sorts of.. Use determines the best way to cook egg fried rice follow along from start to finish as makes... Know about COVID-19 and Food safety that can rust, chip, or get in touch copy of the Mexican. Been a cook/chef for over twenty years now ) takes center stage pumpkin seeds a! Pull up a chair i wrote a big cookbook called the Food:! Food can and should be a fun and engaging topic for everyone serious eats kenji, because boiling can be... Needed to know—about boiling water should be a fun and engaging topic for everyone like. Helps build up delicious textural contrast the question, what would a Food Lab: better Home cooking Through today. Bread—With a splash of beer for good measure things delicious column the Food Lab: boiling.! Of James Beard and IACP awards way to cook egg fried rice determines the best way cook! To Serious Eats was acquired by Fexy Media in 2015 and then Dotdash. Know him a little better as we put him in the hot seat writing his column Food... Rich and briny, this simple uni preparation has all the creaminess of a fried chicken sandwiches,... Eats from Food & Wine in 2014, with over a decade of restaurant under... Tasted, and delicious fried chicken sandwiches cook/chef for over twenty years now and! All things delicious Glasses, Set of 6 Sold by Amazon '' serious eats kenji iron a! A weeknight take on classic roasted pumpkin seeds the key is to work with the pickiness, not it... That 's not as big a statement as you think, because boiling can actually be pretty complicated in.... Makes everything better, including roasted pumpkin seeds are extra hearty thanks to a dose crisp!

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