J. Kenji L贸pez-Alt

San Francisco

J. Kenji L贸pez-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. He earned a James Beard award for his first book, The Food Lab: Better Home Cooking Through Science, which he released in September 2016. It is available for purchase from Amazon and Barnes & Noble.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Pork Belly Porchetta

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Canadian Bacon

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Maine-Style Lobster Rolls

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Glazed Carrots

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Shrimp

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Leg of Lamb With Mint, Cumin, and Mustard

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Carnitas

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Lobster

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Canadian Bacon

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Bacon

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Halibut

J. Kenji L贸pez-Alt
San Francisco