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James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
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.
I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker.
Learn about J. Kenji López-Alt, a food science expert, cookbook author, and chef of Wursthall. Find out his background, achievements, and favorite food on Serious Eats.
Feb 27, 2022 · J. Kenji López-Alt Says You’re Cooking Just Fine. Ahead of the release of his new book, “The Wok,” the food columnist reflects on kitchen-bro culture, who gets credit for recipes, and how not...
A School Lunch Solution: The Bento Box. Endlessly adaptable, a bento-box lunch comes to the rescue as school begins, Kenji López-Alt writes. By J. Kenji López-Alt. A Star of Kenji...
J. Kenji López-Alt writes a column for The New York Times on food and science, and he develops recipes and appears in videos for NYT Cooking. He is also the creator and host...
