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 Rack of Lamb

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Tuna

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Salmon

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Smoked Beef Chuck

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Smoked Brisket

J. Kenji L贸pez-Alt
San Francisco

Sous Vide BBQ Pork Shoulder

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Pork Tenderloin

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Pork Chops

J. Kenji L贸pez-Alt
San Francisco

Soft-Boiled Egg

J. Kenji L贸pez-Alt
San Francisco

Poached Egg

J. Kenji L贸pez-Alt
San Francisco

Hard-Boiled Egg

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Turkey Breast with Crispy Skin

J. Kenji L贸pez-Alt
San Francisco