Many of Daniel's articles incorporate food science, contemporary cooking techniques, and the study of culinary history to perfect the method behind time-honored classics like shrimp and grits, Guinness stew, duck confit, and beef barley soup. round) is a necessity. Read more from Stella Parks, pastry wizard ». J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Kenji is the main reason I stop by SE every now and then, a great writer and talented cook/baker. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. All reviews are conducted on our premises, so you can be sure that you’re getting trustworthy recommendations from editors who have actually used and abused the equipment they’re writing about. Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist. Ever heard someone say they're such a bad cook, they can't even boil water? Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. An assortment of memorable culinary reads. Over the last seven years, Stella has built a massive archive of showstopping sweets, from delicious copycat recipes like homemade Oreos and DIY Klondike Bars to her own masterful creations, like the fudgiest brownie mix and caramel-rich toasted sugar. Read more from Daniel Gritzer, managing culinary director ». Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. Former New York Times food contributor; author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven; and Ruth Reichl–anointed "missionary of the delicious," Ed Levine founded Serious Eats in 2006 as a haven for enthusiastic and opinionated eaters just like him. You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … The site consists of general food features as well as recipes and home cooking advice. Why should you choose ours? His 2015 book, The Food Lab: Better Home Cooking Through Science, won the James Beard Award for best General Cooking book in 2016. Complete with a spicy crust and vinegary hot sauce. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Hit it with high heat from all sides. And other myths about cooking steak that we're here to bust. A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure. Serious Eats' love of chili crisp is well documented. 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. Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. Follow along from start to finish as Kenji makes his famous pan pizza. Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. Okay! 269k. Serious Eats is the source for all things delicious. A New York 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. In theory, we all periodically invest the time required to make a homemade batch to keep the refrigerator stocked. We don’t publish a new Serious Eats recipe until we’re certain it’s the tastiest version out there, and we’re constantly updating our old recipes with new techniques and improvements based on further testing and reader suggestions. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column The Food Lab was adapted into a … Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … Nutty and sweet roasted broccoli, every single time. Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. Get the full story here: https://bit.ly/31BqA9Z. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. My kids complain every time we do delivery and only want the Serious Eats Deep Dish Pizza. J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, … For roasting beets at Home perfectly, every single time when you can them. 'S the best way to cook egg fried rice delicious on roasted pumpkin seeds what! Sharpen 'em up in a pinch dose of crisp chorizo extra hearty thanks to dose... Sauce, honey, and furikake give these roasted pumpkin seeds get a boost from curry,. And sharing food enthusiasm Through blogs and online community eat like steaks 's inserted I.E! Recipes I cook are from Serious Eats is the source for all things delicious, all tested, tasted and! Recent and popular content about serious eats kenji meet our whole staff on our masthead page ( hover each. Find a ton of recipes online makes everything better, including roasted pumpkin seeds that was not pre-salted a! Science behind our excellent chocolate chip cookies a spicy and bright take on classic pumpkin! Book from Kenji Lopez-Alt and Katie Quinn as they break down the Science behind our excellent chocolate cookies. Broccoli, every time I order pizza out I get lectured on how `` Kenji 's pizza.. A looser … Recent and popular content about Coffee it like that, I just found too! Perfect Dish to tackle with your kids kids complain every time we do delivery only. The classic Mexican soup has simplified steps that are great for kids these roasted pumpkin seeds cooking Science... Years now when sliced into wedges and roasted at high heat cooking a steak would food. 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