Kenji López-Alt

Better home cooking through science

kenji lópez-alt

Kenji López-Alt is the Managing Culinary Director of Serious Eats, a columnist for Cooking Light, and author of the James Beard Award-winning, New York Times Best-Seller, The Food Lab: Better Home Cooking Through Science — which was named the International Association of Culinary Professional’s Book of the Year for 2015.
A Northeast 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 everyday cooking can help improve even simple foods.

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