J. Kenji López-Alt

I know I'll get some grief from the made-from-scratch bakers in the audience, and I'm prepared to take it with dignity and humility. Because these aren't really English muffins, they're pizza dough shaped and cooked the way English muffins are. But they're fresh, delicious, packed with craggy nooks

The other day I made my Giant Italian Meatball Meatloaf—basically a meatball mixture baked into loaf form so you get all the flavor of meatballs with none of the tedium of shaping and browning dozens of little spheres. The next day I found myself staring at a few leftover slices in the fridge and th

I didn’t grow up in biscuit country, but I’ve been making up for lost time ever since. I’ve tried just about every kind of biscuit out there—tall and fluffy, crisp and layered, crumbly, dense, you name it—and I wanted to land on a version that brought together the best of all of them. Something with

Hey folks. Welcome to my new series about the kinds of foods that are best eaten by the glow of the refrigerator light. The late night snack that you make for yourself after you've finished reading just one last page of Harry Potter to your tween and before your 4-year-old has woken up to crawl into

Spicy Pepperoni Pan Pizza Every recipe I publish here is personally tested, tasted, and approved. Though you can make this pizza in any oven, I designed this recipe specifically to work perfectly the Wonder Oven Pro, which I co-designed with the folks at Our Place. The recipe takes advantage of the

As far as I know, the “LA Hot Sandwich” (pronounced like the letters L-A) was my mom’s own invention, inspired by the lunches she and my dad used to eat at The Dutch Goose in the 1970s. The Dutch Goose, a Menlo Park sports bar best known for its messy deviled eggs, cold beer, and hearty sandwiches,

I’ll cut to the chase: using scales and grams for baking recipes is more accurate, it’s faster, and it means less cleanup. At home, I use an 11-pound baking scale from OXO that is no longer in production, but their new model has all the same functions. I also use a small coffee scale from Hario for

A Northern-style cornbread with a crisp crust, a tender crumb, and a nutty hit of brown butter. Anyone else grow up on Jiffy cornbread mix? My mom regularly mixed one of those blue and white boxes with an egg and milk and used it to top her tamale pie. I’m not sure if its sweet, moist, cake-y flavor

What's the best bread for French toast? To be honest, this is not the most relevant question. At least in my home, French toast is made with whatever kind of bread we have on hand, whether it's sliced bread from the suparmarket, some leftover baguette from last night's cheeseboard, the stale pannett