J. Kenji López-Alt

Ramen hacks have been known to take the internet by storm—for good reason. Here are some quick tips to upgrading those instant noodle packets you have lying around. Way back in 2011, I posted an article on Serious Eats that went about as viral as things could go in those early days of Web 2.0. It wa

Asian Family Market is located at 13200 Aurora Ave N suite A, Seattle, WA 98133 Asian Family Market on Aurora in North Seattle has become my favorite supermarket in Seattle because it manages to hit that sweet spot between practicality and adventure. On one hand, it’s where I go for the staples: fre

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

At its best, roast chicken is the epitome of comfort food: Juicy meat, crackly skin, aromas that fill the kitchen, and flavor to match. Yet, achieving this ideal can be elusive, often resulting in disappointingly dry breast meat or flabby, flavorless skin. As simple as a roast chicken is, it’s one o

If you are to believe those old Ginsu knife commercials, cutting a tomato is the ultimate test of the sharpness of a knife. If you are to believe those old Ginsu knife commercials, cutting a tomato is the ultimate test of the sharpness of a knife. This is not completely inaccurate. A really ripe bee

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

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