J. Kenji López-Alt

J. Kenji López-Alt, a culinary expert and author known for his work at Serious Eats, dives into the world of stir-frying. He shares the fascinating history and evolution of woks, alongside practical tips to achieve restaurant-quality stir-fries at home. Discover the concept of 'wok hey' and why motion is key for flavor enhancement. Kenji also explores unconventional wok techniques, like toasting salt for added smokiness, while advocating for the fusion of science and joy in cooking.

Food writer and chef J. Kenji López-Alt joins Adam to explore the cultural phenomenon of pumpkin spice, discussing its history, association with fall dishes, and the lack of actual pumpkin in it. They also cover the uses of bay leaves in cooking, the naming of foods by what they're eaten with, the presence of pumpkin spice in Seattle, and the differences in foam texture using different milk types for coffee drinks.

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!

Food genius J. Kenji López-Alt discusses food-science magic, Winnie the Pooh onesies, parenting, Seattle food scenes, and a quirky game on football kickers. The panelists engage in humorous quizzes on state slogans, soccer, and talents, alongside discussions on stain protecting paint skincare, AI voices, and unique security systems. Weather, blue horses, and teenage hygiene habits add to the entertaining mix.

J. Kenji López-Alt, acclaimed food writer and chef, shares his culinary wisdom and unique cooking philosophies. He reveals the secrets behind his treasured recipes, including roasted potatoes and chocolate chip cookies. Kenji discusses the art of wok cooking, reflecting on his family's diverse culinary heritage. He also dives into the recipe development process, highlighting techniques like sous vide and reverse sear. Lastly, he explores the complexities of cultural identity in cooking and the balance between authenticity and modern adaptation.