J. Kenji López-Alt

If you’ve read The Wok, you’ve seen me talk about scallion pancakes as more than just something you eat alongside a meal. Across Taiwan and parts of China, flaky pancakes and flatbreads are often folded or wrapped around eggs, meats, and sauces to make fast, satisfying breakfasts. In the book, I lea

"There's a reason wok design hasn't changed much in 2,000 years." Every once in a while, a piece of cookware stops feeling like a tool and starts feeling like a companion. My first wok—the off-brand carbon steel one I bought at a Target in 1999—was one of those pans. I loved that wok. It was with me

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

What’s the culinary task you’ve repeated more than anything else? Depending on what you you like to cook, it may be dicing an onion, or perhaps squeezing a lemon. Maybe it’s breaking down a chicken or bringing dough together. Personally, I’ve tested and written more about eggs than any subject I can