J. Kenji López-Alt

Chief Culinary Consultant

J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

Order your copy of The Food Lab: Better Home Cooking Through Science today!

The Food Lab Junior: Get Kids in the Kitchen for Red Beans and Rice

A slow-cooked pot of beans is a perfect dish to tackle with your kids.

J. Kenji López-Alt

Kenji Wrote a Children’s Book (About Pizza, Of Course)

Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt.

J. Kenji López-Alt

The Food Lab Junior: Kid-Friendly Dumplings

This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.

J. Kenji López-Alt

Outdoor Wok Burners Are the Key to Restaurant-Style Stir Fries

The high-powered solution to Cantonese-style stir-frying at home.

J. Kenji López-Alt

Let Kenji Show You How to Make the Wursthall Smashed Burger

Make smash burgers the Wursthall way.

J. Kenji López-Alt

Perfect Egg Fried Rice (On Whatever Gear You Have)

The equipment you use determines the best way to cook egg fried rice.

J. Kenji López-Alt

Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is

Follow along from start to finish as Kenji makes his famous pan pizza.

J. Kenji López-Alt

Watch Kenji Make No-Knead Bread With Beer

A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure.

J. Kenji López-Alt

Food Safety and Coronavirus: A Comprehensive Guide

Everything you need to know about COVID-19 and food safety.

J. Kenji López-Alt

The Food Lab Video Series: The Science of Spatchcocking

Breaking down the best way to roast chicken.

J. Kenji López-Alt

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

J. Kenji López-Alt

Cooking Techniques

The Food Lab Video Series: Boiling Water

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.

J. Kenji López-Alt

Cooking Techniques

The Food Lab Video Series: Emulsions

One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day.

J. Kenji López-Alt

Cooking Techniques

The Food Lab Video Series: Steak Lies

Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.

J. Kenji López-Alt

Personal Essays

How I Got My Toddler Interested in Food and Cooking

All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.

J. Kenji López-Alt

Cooking Techniques

The Food Lab Video Series, for You, for Free

We answer the question, what would a Food Lab video series look like?

J. Kenji López-Alt

This Creamy Uni Pasta Is the Carbonara of the Sea

Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara.

J. Kenji López-Alt

Creamy Sea Urchin (Uni) Pasta

A fresh and simple pasta in which uni (sea urchin) takes center stage.

J. Kenji López-Alt

Fried Chicken for a Cause: The Best of the Chick-fil-A Challenge

Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?

J. Kenji López-Alt

The Evolution of Kenji’s KFC (Kimchi Fried Chicken) Sandwich

The story of a fried chicken sandwich with a thousand faces.

J. Kenji López-Alt

Kimchi-Brined Fried Chicken Sandwich

Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.

J. Kenji López-Alt

Double Down on Mustard for These Deviled Eggs From Wursthall

An out-of-this-world version of the classic that goes deep on mustard.

J. Kenji López-Alt

Appetizers and Hors d'Oeuvres

Mustardy Deviled Eggs From Wursthall

Pickled mustard seeds are the secret to packing extra punch into these deviled eggs.

J. Kenji López-Alt

Condiments and Sauces

Pickled Mustard Seeds

Perfect for lending a pop of briny flavor to all sorts of dishes.

J. Kenji López-Alt

The Truth About MSG

What is MSG? Will it really give you a headache? Should you be cooking with it?

J. Kenji López-Alt

Roasted Pumpkin Seeds With Garlic and Parmesan

Garlic butter makes everything better, including roasted pumpkin seeds.

J. Kenji López-Alt

Roasted Pumpkin Seeds With Brown Butter and Sage

Why eat pumpkin seeds alone when you can bathe them in butter first?

J. Kenji López-Alt

Roasted Pumpkin Seeds With Ginger and Orange Zest

A spicy and bright take on classic roasted pumpkin seeds.

J. Kenji López-Alt

Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut

J. Kenji López-Alt

Soy-Glazed Roasted Pumpkin Seeds With Furikake

Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.

J. Kenji López-Alt

Roasted Pumpkin Seeds With Chorizo and Smoked Paprika

These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.

J. Kenji López-Alt

Roasted Pumpkin Seeds With Curry and Mint

Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.

J. Kenji López-Alt

Roasted Pumpkin Seeds With Anchovy Bread Crumbs

J. Kenji López-Alt

Roasted Pumpkin Seeds With Honey Mustard and Thyme

Honey mustard is as delicious on roasted pumpkin seeds as it is on wings.

J. Kenji López-Alt

Reverse-Seared Steak

You have to try to mess up this easy method of cooking a steak.

J. Kenji López-Alt

Kenji's Favorite Recipes of 2017

The recipes and techniques Kenji loved best in 2017.

J. Kenji López-Alt

How to Roast Cabbage

The humble cabbage turns delicious when sliced into wedges and roasted at high heat.

J. Kenji López-Alt

Easy Roasted Cabbage

Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.

J. Kenji López-Alt

How to Roast Broccoli

Nutty and sweet roasted broccoli, every single time.

J. Kenji López-Alt

Easy Roasted Broccoli

The secret? Hit it with high heat from all sides.

J. Kenji López-Alt

The Food Lab's 20 Most Influential Food Books

An assortment of memorable culinary reads.

J. Kenji López-Alt

Buy a #TrianglesTasteBetter T-Shirt, Help an Awesome Cause

J. Kenji López-Alt

How to Roast Beets

A simple foil-wrapping method for roasting beets at home perfectly, every time.

J. Kenji López-Alt

Quesadillas With Sweet Potato Instead of Cheese: Worth the Backlash

Nobody's trying to take away your cheese. We promise.

J. Kenji López-Alt

Cheese-Free Sweet Potato "Quesadillas"

Sweet potatoes star in these crisp-tender vegan quesadillas.

J. Kenji López-Alt

How to Roast Cauliflower and Romanesco

Big, meaty wedges of cauliflower and romanesco that eat like steaks.

J. Kenji López-Alt

Egg-in-a-Hole for You and Your Spawn

Teeny-tiny portions of food are about as cute as baby teeth are sharp (that is to say, very).

J. Kenji López-Alt

Nested Egg-in-a-Hole for 1 1/2 Eaters

A breakfast for the cook and his or her baby.

J. Kenji López-Alt

Meet Our Other Editors