← All Recipes

J. Kenji López-Alt Copycat Recipes

J. Kenji López-Alt is the food-science writer, chef, and New York Times columnist behind The Food Lab: Better Home Cooking Through Science (2015), which won the James Beard Award for General Cooking and became one of the best-selling cookbooks of the decade. As culinary director at Serious Eats he tested recipes exhaustively to explain the 'why' behind every technique, and later wrote The Wok (2022). His point-of-view YouTube videos — shot in long, unbroken takes from his own kitchen — turned his science-first methods, like adding baking soda to the parboil water for the crispiest roast potatoes ever, into some of the most-searched and most-cited recipes online.

1 recipe