About This Episode

How can science inspire better cooking? James Beard award-winning food writer J. Kenji López-Alt explains what drew him to explore the science behind cooking, find his voice as a writer and write two New York Times bestselling books. “Some people think cooking with science is the opposite of cooking with soul. I think it’s the opposite. The more you understand the science and technique behind it, the better your ability to get out what’s inside you,” he suggests. “No matter what you’re writing about, whether it’s a restaurant review or a culture piece or a recipe piece, it has to be a story first,” he concludes. Find Kenji on Facebook and Instagram.

Resources and Mentions:

J. Kenji López-Alt 

J. Kenji López-Alt 


J. Kenji López-Alt is chief culinary consultant of Serious Eats, New York Times food columnist, and author of the James Beard Award–nominated column "The Food Lab," in which he unravels the science of home cooking. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times Bestseller, winner of the James Beard Award for General Cooking, and was named Book of the Year by the International Association of Culinary Professionals. His children’s book, Every Night is Pizza Night, is a story about open-mindedness, community, and family.

Serious Eats


Founded in 2006, Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles.