J. Kenji López-Alt


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J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.

J. Kenji López-Alt isn't a Goodreads Author (yet), but he does have a blog, so here are some recent posts imported from his feed.

How to Roast Mushrooms


A properly roasted mushroom is meaty, intense, and deeply flavored. We get there using moderate oven heat and a two-stage roasting process.
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Published on November 01, 2017 03:30
Average rating: 4.51 · 7,154 ratings · 450 reviews · 6 distinct worksSimilar authors
The Food Lab: Better Home C...

4.56 avg rating — 6,027 ratings — published 2015 — 3 editions
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BraveTart: Iconic American ...

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4.23 avg rating — 1,108 ratings — published 2017 — 3 editions
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Baking with Steel: The Revo...

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4.33 avg rating — 18 ratings4 editions
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Die Wissenschaft des Grillens

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4.55 avg rating — 460 ratings — published 2016 — 4 editions
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Be Your Own Bartender: A Su...

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4.50 avg rating — 2 ratings3 editions
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Food Lab [hardcover],Tasty ...

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0.00 avg rating — 0 ratings
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“Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that the questions keep coming and coming, and that the answers will become more and more fascinating.”
J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

“important to cook fillings without cheese before you add them to the eggs, or they will not heat up”
J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

“Because the specific heat capacity of water is higher than that of say, iron, and lower than that of air, the same amount of energy will raise the temperature of a gram of iron by almost ten times as much and a gram of air by only half as much. The higher the specific heat capacity of a given material, the more energy it takes to raise the temperature of that material by the same number of degrees.”
J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

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