101 Quotes by J. Kenji López-Alt

Science is not about big words. It’s not about lab coats and safety goggles, and it’s definitely not about trying to make yourself sound fancy. Science is not an end in itself, but a path. It’s a method to help you discover the underlying order of the world around you and to use those discoveries to help you predict how things will behave in the future.

Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.

Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?

As a recipe tester, it's really easy to fall into the trap of eating only what I'm testing. Sometimes this is okay, but other times it means four straight days of Buffalo chicken wings, lunch and dinner.

Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on.

No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a tough time coming in direct contact with it, and thus has a hard time transferring energy to it.

Well, my mom is Japanese. She moved to the U.S. when she was a teenager. And so, her food is - she did all of the cooking at home for the most part.

Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particularly graceful way.