J. Kenji López-Alt, a chef and cookbook author known for his science-based approach to cooking, dives into the wonders of the wok. He shares insights on how to choose and season this versatile pan, highlighting its unique shape for high-heat cooking. Kenji explains the various temperature zones within the wok that enhance flavor and efficiency, and he discusses his techniques for mastering recipes like Mapo Tofu. Tune in for a blend of culinary science and personal anecdotes that make cooking both enjoyable and educational!