J. Kenji López-Alt
James Kenji López-Alt (born October 31, 1979) is an American chef and food writer. His first book, ''The Food Lab: Better Home Cooking Through Science'', became a critical and commercial success, charting on the ''New York Times'' Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.López-Alt co-founded Wursthall in 2017, a beer hall style restaurant in San Mateo, California. He now maintains a popular YouTube channel in which he demonstrates various recipes and cooking techniques with a POV filming style. He released a children's book titled ''Every Night is Pizza Night'' in 2020 and a cookbook titled ''The Wok: Recipes and Techniques'' in 2022 which focused on the eponymous cooking vessel. Both books became ''New York Times'' Bestsellers, with the latter earning López-Alt his second James Beard Foundation Award. Provided by Wikipedia
