I'm J. Kenji López-Alt, recipe writer, chef, author of The Food Lab and the NYT Food sections newest columnist. I'm here to help with your holiday cooking questions or anything else. AMA
EDIT: Thanks so much, this has been a ton of fun! I gotta go run and take care of some things, but I will try to get to a few more questions later on today.
Hey folks. If you frequent cooking and food science subreddits (such as /r/seriouseats or /r/cooking or /r/askculinary), we’ve probably met. I’m the author of The Food Lab: Better Home cooking Through Science, which is a recipe-based good science book for home cooks. I’m also the former culinary director of the website Serious Eats and I run a California beer hall in San Mateo CA called Wursthall. I have a children’s book called Every Night is Pizza Night coming out next fall and am working on series of follow-ups to my first book. This September I also joined The New York Times Food team.
Aside from cooking, I’m into playing, writing, and recording music, woodworking, and pretty much anything that involves making stuff with your hands.
I’m here to help answer any holiday cooking questions you may have, or anything else you want to know about recipe-writing, book-writing, helping start and run successful restaurants, cooking with kids, food science, The Beatles, or me. You can follow me on my Youtube channel, Instagram, or Twitter, but nobody's gonna make you do it.
Ask me (almost) anything. Only things I won't answer are personal questions about my family.
EDIT: /u/kenjilopezalt is not me.