J. Kenji López-Alt is a chef, author, and food scientist known for his science-based approach to cooking. His book "The Food Lab" won the James Beard Award, and his YouTube channel features first-person cooking videos. He combines rigorous testing with accessible techniques to help home cooks understand the science behind great cooking.
Found 12 recipes
Our favorite tomato-based pasta sauce is packed with serious flavor (thanks to slow-cooking it in the oven) and only requires one pot to make. Plus, it's incredibly easy to make this vegan, vegetarian, Keto, and Whole30 friendly! Try it once and it will soon become a staple in your kitchen!
This chocolate brownie recipe uses Dutch cocoa powder, dark chocolate, and brown butter to create a glossy, flaky top and fudgy, full flavor throughout.
Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.
The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even carnivores love. Try them on the grill or in a skillet.
These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.
This all-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.
Our carnitas recipe is easier than the traditional bucket-of-lard method, and produces results that are juicy and flavorful with plenty of browned crispy bits.
This page is an educational tribute to J. Kenji López-Alt's contributions to culinary arts, compiled from publicly available sources. J. Kenji López-Alt has not endorsed or approved this content, and this page is not affiliated with, sponsored by, or representing J. Kenji López-Alt or their representatives.