#1341

Mentioned in 18 episodes

The Food Lab

Better Home Cooking Through Science

Book • 2015

J. Kenji López-Alt

In 'The Food Lab,' J. Kenji López-Alt delves into the science of cooking, explaining the interactions between heat, energy, and molecules that create great food.

The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images.

López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.

Mentioned by

J. Kenji Lopez-Alt

Mentioned in 18 episodes

Mentioned by

Nayeema Raza

as the author of The Food Lab and Every Night is Pizza Night.

Presenting “Smart Girl Dumb Questions”

Mentioned by

Deb Perelman

as the author of The Food Lab and The Wok.

Mentioned by

Deb Perelman

as the author of three best-selling cookbooks.

Bacon Egg & Cheese

Mentioned by

Deb Perelman

as one of Kenji's published works.

Mentioned by

Deb Perelman

as the author of 'The Food Lab' and a columnist for The New York Times.

Crispy Chicken Cutlets

Mentioned by

Deb Perelman

when discussing her work as an author.

Meatballs (Italian-American)

Mentioned by Deb as Kenji's cookbook focusing on the science of cooking.

Brownies (and something just as iconic, with Kelsey McKinney)

Mentioned by

John Moe

as a New York Times bestselling cookbook author and James Beard Award winner.

J. Kenji Lopez-Alt on Food, Booze, Weed, Anxiety, Depression, and Living a Healthy Life

Mentioned by

Deb Perelman

as the author of two cookbooks.

Mentioned by

Deb Perelman

as the author of The Food Lab and The Wok.

Nachos (and something just as good, with our EP Audrey)

Mentioned by

Deb Perelman

when introducing Kenji, who is the author.

Mentioned by

Deb Perelman

as the author of The Food Lab.

Mentioned by

Deb Perelman

as the author of The Food Lab and The Wok.

Mentioned by

Ed Levine

as the author of best-selling books on food.

Kenji on Super Bowl Food

Mentioned by

Deb Perelman

as one of Kenji's books.

Mentioned by

Maria Godoy

as a food science writer and cookbook author who offered advice on cooking turkey.

The Thanksgiving Quest For The (Scientifically) Best Turkey

Mentioned by

Dan Pashman

as the author of "The Food Lab: Better Home Cooking Through Science"

The Geometry Of Pizza (Reheat)

Mentioned by Beth Garbitelli as the author of a mac and cheese recipe.

#232 Skinternship: Scalp & Face with Helena Pasieka MD

Mentioned by

J. Kenji Lopez-Alt

as one of his authored cookbooks.

Mentioned by

Emily Kwong

and

Regina Barber

when discussing velveting, a cooking technique to keep meat tender in stir-fry.

How To Keep Meat Juicy With Science

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