The Food Lab Quotes

“And if you don't cook, what's the point of living, really?”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

“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

“Science is not about big words. It’s not about lab coats and safety goggles, and it’s definitely not about trying to make yourself sound fancy. Science is not an end in itself, but a path. It’s a method to help you discover the underlying order of the world around you and to use those discoveries to help you predict how things will behave in the future.”
― J. Kenji López-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

“Laminated, or tri-ply, pans offer the best of both worlds. Generally, they are constructed with a layer of aluminum sandwiched between two layers of stainless steel. They have the high density of a stainless steel pan, with the great conductivity of aluminum, making them the pan of choice for most home cooks (including me!).”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

“Triforce of cooking: good ingredients + good equipment + good technique = good food.”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

“moist air is denser than dry air.”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

“I love my wife, but burgers are my mistress.”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

“Sure, you don’t think you’re going to be doing a lot of boning in your kitchen. . . . Wait, that came out wrong. Let’s start over:”
― 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