An innovative idea originates from the cookbook, "The Food Lab," written by J. Kenji López-Alt. In a comprehensive chapter titled "Eggs, Dairy, and the Science of Breakfast," Kenji explains how to ...

"Go to an antique store, and you'll see cast-iron pans that are 100 years old," said J. Kenji López-Alt, the author of the cookbook, The Food Lab: Better Home Cooking Through Science.

We're not alone in having this pet peeve with pan-frying salmon. Seattle bestselling cookbook author and brainy food personality J. Kenji López-Alt doesn't enjoy the resulting oily fishy spatter from ...

Seattle bestselling cookbook author and brainy food personality J. Kenji López-Alt doesn't enjoy the resulting oily fishy spatter from pan-frying salmon either. And he also isn't fond of the ...