J. Kenji López-Alt

J. Kenji Lopez-Alt, an award-winning food writer and New York Times columnist, shares his candid journey with addiction and mental health. He reflects on how alcohol initially helped with social anxiety but eventually led to dependency. Kenji discusses his decision to get sober in his mid-40s, emphasizing the disconnect between societal stereotypes of addiction and his own success. He highlights the importance of community support during recovery and the transformative journey to healthier coping mechanisms.

Kenji López-Alt, recipe developer and bestselling author, talks testing, timings and sensory cues. Emily Takoudis, cookbook editor, explains turning chef notes into clear recipes and editorial standards. Iona McCleary, food historian, traces how recipe formats evolved over centuries. Easter Belfridge, chef and writer, shares her notebook-driven testing and the tension between precision and creativity.

J. Kenji López-Alt, chef and culinary scientist who decodes pizza techniques. Rebecca Rossman, American reporter in France who explores French takes on US food. Adam Savage, special-effects builder known for large-scale experiments. They discuss Picard’s quirky “America Week,” wild food experiments from syrup vats to shrimp myths, and the methods behind Chicago thin-crust pizza and cloud bread in Rome.

J. Kenji López-Alt, chef and food writer who decodes expiration dates and storage. Meathead Goldwyn, barbecue authority who breaks down steak grilling techniques. Dr. Arielle Johnson, flavor chemist and fermentation expert who explores taste chemistry, insects as food, and smoke taint in wine. They dive into steak technique, flavor chemistry, fermentation experiments, and what expiration dates really mean.

J. Kenji López-Alt, a professional chef, MIT graduate, and author of 'The Food Lab', shares his expertise on the science behind cooking. He discusses how chemistry and modern techniques, like sous vide, can elevate culinary creativity. The conversation dives into the historical evolution of cooking methods and the psychology of taste, revealing how personal experiences shape flavor preferences. Kenji also emphasizes the art of blending scientific precision with cultural traditions, offering insights for both home cooks and culinary professionals.