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

1

Introduction

00:00 • 3min

2

What Didn't You Like About Lab Work?

03:10 • 2min

3

How Does Working in a Kitchen Compare to Prepping Ingredients?

05:02 • 2min

4

Is There a Culture of Abuse in Kitchens?

06:35 • 3min

5

Architecture and Food - How Did That Influence Your Career?

09:27 • 2min

6

What Is the Best Chocolate Chip Cookie?

11:01 • 3min

7

Is There a Secret Ingredient in Creativity?

14:15 • 4min

8

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

18:03 • 3min

9

The Reverse Searing on the Stake

20:34 • 4min

10

The Art of Science Communication - Capturing Creativity Measurements

24:50 • 4min

11

Type Two Diabetes

28:27 • 3min

12

Science and Architecture Support Creative Processes in Your Creativity

31:19 • 3min

13

Kenji's Cooking Show

33:55 • 2min

14

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

35:35 • 5min

15

The Science Behind Salt and Cooking

40:51 • 4min

16

How Do You Feel Comfortable Making Extreme Substitutes?

44:55 • 2min

17

The Walk, Recipes and Techniques

47:09 • 4min

18

Is There a Flavor Walk on an Induction Cooktop?

50:57 • 4min

19

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

55:22 • 4min

20

Inquiring Minds - Episode 2

59:06 • 2min