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The Food Lab: Cooking with Science

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Thu, Oct 22 2015 - 6:30pm
J. Kenji Lopez-Alt, Managing Culinary Director, Serious Eats; Author, The Food Lab: Better Home Cooking Through Science
In conversation with Joanna Pearlstein, Deputy Managing Editor, Wired

Food Lit event underwritten by the Bernard Osher Foundation.

Ever wondered how to pan-fry the perfect medium-rare steak, or roast a succulent, moist turkey? In The Food Lab, J. Kenji Lopez-Alt explores the science of cooking, delving into the interactions between heat, energy and molecules that create the dishes we all know and love. The managing culinary director of Serious Eats and author of the James Beard Award-nominated column “The Food Lab,” Kenji shows how to achieve better food using new, simple techniques in hundreds of easy-to-make recipes. Join Kenji as he reveals his best tricks and tips in the kitchen and become the master of the two-minute Hollandaise sauce, the creamiest potato casserole and much more.