Unraveling the Science of Home Cooking

A restaurant-trained chef and former editor at Cook’s Illustrated magazine, J. Kenji López-Alt is the author of the cookbook The Food Lab: Better Home Cooking Through Science and managing culinary director at Serious Eats, a website geared toward the dedicated home chef. His book is a 950-page exploration of using the scientific method to figure out a better way to prepare a particular dish or ingredient, and telling you why it works. Given that López-A…