J. Kenji López-Alt - Channel

J. Kenji López-Alt

J. Kenji López-Alt

I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my coo...

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12:58

Testing the Ooni Volt Pizza Oven

15:00

My Tuna Crunch Sandwiches from NYT Cooking | Kenji's Cooking Show

10:52

The Best Smoked Pork Chops I've Ever Made | Kenji's Cooking Show

8:04

I Talk Teriyaki with Nouhou of the Seattle Sounders

11:01

Twelve Rules for Better Burgers | Kenji's Cooking Show

11:22

Brown Butter is the Secret to the Corn Bread | Kenji's Cooking Show

11:59

Japanese Comfort Food for All Ages (Sanshoku Don) | Kenji's Cooking Show

7:32

Folded Pizza Dough Zucchini and Provolone Sandwiches | Kenji's Cooking Show

14:51

A Whole Meal From the Wok: How to Stir-Fry Three Dishes in a Row | Kenji's Cooking Show

10:01

The Man who Invented Chicken Teriyaki

15:36

The First Burger of Burger Season

23:22

I Wrote a Recipe for The Simpsons. Here it Is.

13:05

Ceviche and the Science of Marinating Fish | Kenji's Cooking Show

6:25

I Made the Knife of my Dreams

12:38

How to Cook Steakhouse-Style Steak in a Pizza Oven | Kenji's Cooking Show

13:49

Build a Better Big Mac | Kenji's Cooking Show

19:51

For the Best Roast Chicken, Slather Your Spatchcock in Mayo | Kenji's Cooking Show

24:27

Crispy Braised Chicken with Tomatoes, Carrots, and Kale (or Whatever) | Kenji's Cooking Show

10:17

Freedom Mortadella (AKA Bologna) Sandwiched with Pistschio Aruga Pesto | Kenji’s Cooking Show

6:28

My Favorite Food at T-Mobile Park, Home of the Seattle Mariners (Including my Teriyaki!)

1:52

900F + 80seconds = pizza

15:35

Pizza Marinara with Post-Oven-Parm and Burrata | Kenji's Cooking Show

8:57

Leftover French Toast? Make French Toast Croutons for this Fruit Panzanella Salad

12:08

Chorizo and Corn Fried Rice | Kenji’s Cooking Show

15:05

Taste Test: Are Pre-Chopped Garlics Any Good? | Kenji's Cooking Show

9:56

The Chorizo Grilled Cheese: the Sandwich that Started This Channel | Kenji's Cooking Show

10:11

This French Toast Eats Like Crème Brûlée

5:04

Late Night Egg Fried Rice

4:30

Get More Out of Your Broccoli With This Knife Trick

21:45

Maxxed Out Broccoli and Cheese Soup | Kenji's Cooking Show

7:54

Use the Electric Kettle for Fast and Easy Miso Soup

9:55

I met up with Adam Ragusea and we ate tamales

22:10

My All-Time Favorite Burger Recipe (Extra-Crusty Burgers) | Kenji's Cooking Show

9:01

Roasted Broccolini with Cheaty Chorizo Aioli | Kenji's Cooking Show

0:38

Why Roma tomatoes make the best sauce.

4:44

How to choose the right soy sauce

12:36

Stir-Fried Eggs with Tomato (Fanqie Chao Dan) | Kenji's Cooking Show

9:00

How to Make Easy Egg Drop Soup | Kenji's Cooking Show

17:08

Old School Italian Eggplant Parmesan (only five ingredients!) | Kenji’s Cooking Show

11:00

Wok Your Way to the Best Scrambled Eggs (Whampoa Eggs) | Kenji's Cooking Show

1:03

How to clean a carbon steel wok

14:41

Really Good French Bread Pizza with Sausage, Pepperoni, and Giardiniera | Kenji's Cooking Show

7:57

Knife Skills: How to Cut Bell Peppers

0:52

Denver Omelette

16:37

How to Make Denver Omelettes | Kenji's Cooking Show

1:00

Why small tomatoes are better.

13:41

Knife Skills: Every Way to Cut a Tomato | Kenji's Cooking Show

3:17

The Science of Re-Crisping Bagels (Wet Bagels = Crisp Bagels)

1:00

Why you should wait after salting steak.

0:33

Reverse seared steak for two. Full recipe on my main.

18:21

The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show

10:50

Fudgy Crackle-Top Brownies | Kenji's Cooking Show

4:21

Late Night Chilaquiles

1:00

How to reheat a bagel

0:27

Team blue or ranch with your buffalo wings?

0:50

Extra crispy baked chicken wings. Watch the full length video on my channel for all the deets.

16:56

The Best Oven-Fried Buffalo Wings | Kenji's Cooking Show

14:28

Pull-Apart Pepperoni Garlic Knots | Kenji's Cooking Show

9:49

Texas-Style Nachos (Individually-Topped Nachos) | Kenji's Cooking Show

7:24

Charred Salsa Verde | Kenji's Cooking Show

14:32

Want Perfect French Omelettes? Start With Water

3:46

Late Night Matcha Toast with Soft Eggs

13:37

The Mathematically Best Way to Cut an Onion

0:46

Why you should fry your eggs in heavy cream.

19:33

Four Ways to Fry Eggs | Kenji’s Cooking Show

1:58

Tasting some more Chinese Lays. Today it’s Kobe beef!

3:01

An Irish classic!

2:52

Here’s how to tell the age of an egg.

11:29

How to Cut Shallots

0:34

This is how you make an Earl Greggnog.

22:11

What's the Best Bread for French Toast? | Kenji's Cooking Show

13:42

Alcohol, we need to talk.

9:16

Origami Egg Sandwiches | Kenji's Cooking Show

12:17

How to Cut Cucumbers Like a Badass

16:34

Better-Than-McDonald's Breakfast Sandwiches (And More Work, Too!) | Kenji's Cooking Show

26:45

How to Make Eggs Benedict for a Crowd | Kenji's Cooking Show

24:04

My Classic Sage and Sausage Stuffing, Revisited | Kenji's Cooking Show

2:20

1,000,000 Copies of The Food Lab sold!

11:17

Egg and Rice Bowls, Two Ways | Kenji's Cooking Show

3:54

Espresso wand breakfast sandwiches

13:11

Knife Skills: How to Slice Scallions

9:51

The Espresso Machine Makes the Best Eggs You’ve Never Tried

4:02

What's the Best Way to Crack Eggs?

0:51

How to cut corn without making a mess.

2:25

How to make Clam Spaghetti (uh, linguine)

0:21

Here’s my pizza tip of the day

0:55

https://www.mcnallyjackson.com/event/behind-ingredients-j-kenji-lopez-alt-food-lab-event

10:31

Sloppy Caesar | Kenji’s Cooking Show

0:51

Order signed and personalized copies of my books! Link below.

12:27

Kenji's Cooking Show: Smitten Kitchen's Grilled BLT

1:09:13

Cook with Kenji: Old School Baked Ziti from Smitten Kitchen

15:05

I Made Lunch for Sharks, Rays, and Seahorses at the Seattle Aquarium | Kenji’s Cooking Show

5:14

Egg Yolk Scrambled Eggs | Kenji's Cooking Show

10:55

Unboxing the Breville Control Freak Home

17:50

Spring Vegetable Gnocchi | Kenji's Cooking Show

5:23

Tasting Notes, a live exploration of food and music

1:01

Why does your ground beef turn brown?

5:10

Greek Watermelon and Feta Salad | Kenji's Cooking Show

11:06

Ask Kenji Live: What is the Best Way to Cut on Onion?

0:59

My organization system is called Wall Control