J. Kenji Lopez-Alt is a cookbook author and food scientist based in Seattle, Washington. Formerly he was the managing culinary director of Serious Eats.
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24:09
The Science Behind Your Favorite Thanksgiving Dishes
Should you brine your turkey? Why do mashed potatoes get glue-y? Cookbook author Kenji López-Alt tackles the science behind thanksgiving.
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6:45
Food Failures: Crafting Pie Crust
The science behind baking the perfect pie crust.