J. Kenji López-Alt is the Chief Culinary Advisor for Serious Eats, author of the James Beard Award-nominated column The Food Lab, and partner at Wursthall and Backhaus in San Mateo. He lives in San Mateo with his wife Adriana, his daughter Alicia, and two dogs, Jamón and Shabu.
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, and was named Book of the Year by the International Association of Culinary Professionals. It is available wherever books are sold. At nearly 1,000 pages with over 300 foolproof recipes, it's a grand tour of the science of cooking explored through popular American dishes, illustrated in full color with thousands of photographs, charts, graphs, and do-at-home experiments.
November 5th, 2015 | 35 mins 34 secs
Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities, and three-meat mixtures. We discuss the loaves of our youth, meat juices, and what this classic American comfort food means to us. Warning: contains MSG, slooshing, and deja vu.