On today’s episode, we have a really fun conversation with the one and only J. Kenji López-Alt. As the author of The Food Lab, Kenji has been a guiding force in home cooking for over a decade. He’s back with a new book, The Wok: Recipes and Techniques, and we discuss creative ways to cook with one of the best tools around. We go all the way back to the heady days of early Serious Eats, a time when food blogging was starting to find its footing, and Kenji reflects on his time working at the scrappy start-up. We also talk about some of his favorite condiments and spices and what foods he enjoys most in the kitchen.
Additional Reading:
- A Lamb Stew With a French Onion Twist [New York Times]
- The Scientific Methods of J. Kenji López-Alt [Seattle Met]
- J. Kenji López-Alt says Seattle’s bagels are as good as New York’s [Seattle Times]
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