Inquiring Minds

The language of food, science, and critical thinking with J. Kenji López-Alt

Jun 29, 2022

57:42

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Highlights

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What Didn't You Like About Lab Work?

01:52

How Does Working in a Kitchen Compare to Prepping Ingredients?

01:33

Kenji's Cooking Show

01:39

Introduction

3min

What Didn't You Like About Lab Work?

2min

How Does Working in a Kitchen Compare to Prepping Ingredients?

2min

Is There a Culture of Abuse in Kitchens?

3min

Architecture and Food - How Did That Influence Your Career?

2min

What Is the Best Chocolate Chip Cookie?

3min

Is There a Secret Ingredient in Creativity?

4min

I Have a Thousand Ideas Before I Have the One Good Idea

3min

The Reverse Searing on the Stake

4min

10.

The Art of Science Communication - Capturing Creativity Measurements

4min

11.

Type Two Diabetes

3min

12.

Science and Architecture Support Creative Processes in Your Creativity

3min

13.

Kenji's Cooking Show

2min

14.

Kenji's Cooking Show - How Did You Get Started?

5min

15.

The Science Behind Salt and Cooking

4min

16.

How Do You Feel Comfortable Making Extreme Substitutes?

2min

17.

The Walk, Recipes and Techniques

4min

18.

Is There a Flavor Walk on an Induction Cooktop?

4min

19.

The Top Three Things You Would Tell Your Children About Food Science

4min

20.

Inquiring Minds - Episode 2

2min

This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.

Support the show: https://www.patreon.com/inquiringminds

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