Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Kenji López-Alt, co-owner of Wursthall and author of the popular column and cookbook “The Food Lab,” in his home kitchen in San Mateo. (Photo by Sammy Dallal) For evidence of the kind of cook Kenji ...

The author noted because the white breast meat needs to be cooked at 150 degrees Fahrenheit, but the dark leg and thigh meat should reach least 165 degrees (ideally 175 degrees), by the time the legs ...

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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: steak, ...

A self-described science nerd, and proud of it, J. Kenji Lopez-Alt planned a career in biology when he entered the Massachusetts Institute of Technology in the late 1990s. He was the type of kid who ...

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

J. Kenji López-Alt deploys the scientific method to tease out cooking principles that can be applied broadly, and make you more confident in the kitchen. By J. Kenji López-Alt Times Insider explains ...