J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking...
J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, author of the James Beard Award-nominated column The Food Lab, and a columnist for the New York Times. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times be...
At The Food Lab, we take pride in being the pioneers of thecloud kitchen concept in Egypt. We leverage ourdeep culinary expertise, data-driven mindset, and tech-powerd cloud kitchens to enable restaurants and food brands to expand their reach and exponentially grow their top line in the most...
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如果让我一生只读一本和食物相关的书,我会选这本The Food Lab。买了书看完Introduction就迫不及待地发朋友圈推荐了,也算是有史以来头一回。每周末早上坐在靠窗的沙发上,一边喝咖啡,一边看几页,特别惬意。科学性Kenji 本人理工科背景,把科学精神推到了极致,不想坐科学家的厨子不是好厨子。每一个原理都有理有...
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Topics discussed include his application of scientific methods in cooking, his insights on the impact of food science in food industry, and kitchen difficulties he experienced in his career. He also mentioned topics on food processing, and the success of his food blog.Hensel...
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If we're to believe what our parents always told us, chicken should be cooked to 165°F (74°C). Then again, it's a pretty safe bet your parents had neither modern equipment nor a modern approach to food safety. These two things are what allow us to safely cook chicken to far lowe...
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