J. Kenji Lopez-Alt is a cookbook author and food scientist based in Seattle, Washington. Formerly he was the managing culinary director of Serious Eats.
The Science Behind Your Favorite Thanksgiving Dishes
Should you brine your turkey? Why do mashed potatoes get glue-y? Cookbook author Kenji López-Alt tackles the science behind thanksgiving.
Food Failures: Crafting Pie Crust
The science behind baking the perfect pie crust.