103 | J. Kenji López-Alt on Cooking As and With Science

103 | J. Kenji López-Alt on Cooking As and With Science

Cooking is art, but it's also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can't think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduate, and author of The Food Lab. We discuss how modern scientific ideas can improve your cooking, and more importantly, how to bring a scientific approach to cooking anything at all. Then we also get into the cultural and personal resonance of food, and offer a few practical tips.

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James Kenji López-Alt received a bachelor's degree in architecture from MIT. After working at several restaurants, he began writing the Food Lab column for Serious Eats, where he is now Chief Culinary Consultant. His first book, The Food Lab: Better Home Cooking through Science, won the 2016 James Beard Award for General Cooking and the International Association of Culinary Professionals Cookbook of the Year Award. He is co-owner of Wursthall Restaurant and Bierhaus in San Mateo, California.

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Avsnitt(427)

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201 | Ed Yong on How Animals Sense the World

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AMA | June 2022

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200 | Solo: The Philosophy of the Multiverse

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199 | Elizabeth Cohen on Time and Other Political Values

199 | Elizabeth Cohen on Time and Other Political Values

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198 | Nick Lane on Powering Biology

198 | Nick Lane on Powering Biology

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197 | Catherine Brinkley on the Science of Cities

197 | Catherine Brinkley on the Science of Cities

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16 Maj 20221h 8min

AMA | May 2022

AMA | May 2022

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12 Maj 20223h 36min

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