Kenji Lopez-Alt
Cooking Light
San Mateo, CA, United States
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Past articles by J. Kenji:
Why Do You Bring Steak to Room Temp Before Cooking?
Discover the truth about how the starting temperature of your steak affects cooking. → Read More
5 Secrets to Picnic-Worthy Bean Salads
From drizzles of vinegar to citrus juice, Kenji spills canned beans to create vibrant, summery salads. → Read More
The Best Make-Ahead Mother's Day Breakfast Idea
Q: How can Mother's Day breakfast be special and fuss-free? A: The trick: Prep ahead, and keep it in one container. I'm in full support... → Read More
The Best Make-Ahead Mother's Day Breakfast Idea
Q: How can Mother's Day breakfast be special and fuss-free? A: The trick: Prep ahead, and keep it in one container. I'm in full support... → Read More
The Trick to Making a Killer Pan Sauce Every Time
The secret to a killer pan sauce is in the stock. → Read More
How to Make Quick Pickles
Kenji proves that it's possible to make crowd-pleasing pickles no time. → Read More
Help Me, Kenji — Why Do I Need Tons of Water To Boil Pasta?
Kenji explains why using less water for pasta yields super-starchy liquid, which means superior binding power and amazing sauce texture. → Read More
Help Me, Kenji — Can You Make Creamy Soups Without Cream?
Using emulsion, you can you make creamy soups without cream, and the result is even more delicious. → Read More
Beer Can Chicken: Is it Really Better?
We tested four birds side by side to determine if the can is worth all the hype. → Read More
Help Me, Kenji - How to get roasted potatoes extra crispy
Q: How do I get roasted potatoes extra crispy? A: I've got two simple tricks, starting with a little precooking. First, parboil them be... → Read More
How can I satisfy pasta cravings with fewer carbs?
From roasted cauliflower to julienned summer squash, Kenji's healthy substitutions are even tastier than noodles. → Read More