101 Quotes by J. Kenji López-Alt

Good knife skills are lessons you learn over time.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

You'd think that being that guy who always has pizza to give away would make you really popular with the neighbors, but I've had people turn down free pizza after I'd offered it to them too many times.

No matter how many great things you say about Jacques Pepin, there's always more. Through his books and videos, he taught me the importance of technique in the kitchen, but, more significantly, he showed me what it means to be a great teacher and educator.

Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly and store plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms.

The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, they're still gonna be plenty edible and delicious.

A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.

I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.

Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.