J. Kenji López-Alt

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

This is an updated version of the recipe I published in my first book, The Food Lab. I’ve updated the technique to ensure that the eggs don’t stick to the strainer, as well as the temperature and specific instructions for the size of the pan and how much water to use. The Secrets to Success: Use fre

This recipe is an updated version of this one that I published on Serious Eats in 2013. I've updated the temperature of the butter (it does not need to be measured as suggested in earlier versions of the recipe), and some of the language about how to incorporate it to make the recipe more foolproof.

I grew up in an apartment in Morningside heights on the 10th floor of a high rise. My Japanese grandparents (we called them Kachan and Jita) lived directly below us in apartment 9J. On weekends, my mom would occasionally bring us downstairs to sleep over at my grandmother's place on a large, thick f