López-Alt and Perelman have each amassed millions of followers online for their food insights. Now, they’ve joined forces to launch a podcast where they obsess over finding the perfect recipe. They ...

• Mayonnaise is the secret to better chicken breasts according to cookbook author J. Kenji López‑Alt. • Blend equal parts mayo with any marinade to help the marinade cling to the chicken, lock ...

J. Kenji López-Alt has a cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to what he ate ...

This rich, hearty, rib-sticking Hungarian-American goulash is made by stewing big chunks of beef, carrots, and potatoes in a ...

J. Kenji López-Alt is a food writer and chef. He is the child of two scientists, and he approaches cooking with a methodical, careful approach. A lot of his recipes perfect the staples including steak ...

Spatchcock a what? You may not know what the term means, but spatchcocking—or butterflying—results in faster, more even cooking without drying out your turkey. Just try it! (Photos by J. Kenji ...

1. In a small bowl, combine the cornstarch and water. With a fork, mix until smooth; set aside. 2. In a wok over high heat, heat the oil until smoking. Add the beef and cook, stirring constantly, for ...

If you've ever cooked with a wok, you know it can add some seriously delicious flavor to your food. Many are unfamiliar and maybe even a little intimidated by cooking with a wok. That's why cookbook ...

Several times while reading “The Food Lab,” the new cookbook from J. Kenji López-Alt, I wished I had the text in a keyword-searchable format—I wanted to put on my Internet goggles and surf.