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 Sausage

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Corn

J. Kenji L贸pez-Alt
San Francisco

Barbecue Ribs

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Hamburger

J. Kenji L贸pez-Alt
San Francisco

Chicken Thigh

J. Kenji L贸pez-Alt
San Francisco

Chicken Breast

J. Kenji L贸pez-Alt
San Francisco

Porterhouse Steak

J. Kenji L贸pez-Alt
San Francisco

Tenderloin Steak

J. Kenji L贸pez-Alt
San Francisco

Sous Vide Ribeye Steak

J. Kenji L贸pez-Alt
San Francisco

Strip Steak

J. Kenji L贸pez-Alt
San Francisco