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• J. Kenji Lopez-Alt:

  I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college

• J. Kenji Lopez-Alt:

  Over the years, I've discovered that lessons in cooking come in two forms. There are the lessons th

• J. Kenji Lopez-Alt:

  My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other

• J. Kenji Lopez-Alt:

  Good knife skills are lessons you learn over time.

• J. Kenji Lopez-Alt:

  You'd think that being that guy who always has pizza to give away would make you really popular wit

• J. Kenji Lopez-Alt:

  Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. C

• J. Kenji Lopez-Alt:

  The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, t

• J. Kenji Lopez-Alt:

  I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-l

• J. Kenji Lopez-Alt:

  One of the handiest features of crepes is that you can cook the pancakes all the way through and re

• J. Kenji Lopez-Alt:

  Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge