J. Kenji López-Alt is a chaf and food writer who has written for the New York Times, Cook's Illustrated, Serious Eats, and more. A lot of his recipes perfect the staples including steak, potatoes, beans, eggs, mayo, and mushroom soup. If you are a home cook, odds are you have a recipe from Kenji you swear by. In 2015, he compiled a lot of his signature recipes in his award winning book The Food Lab: Better Home Cooking Through Science . This year, López-Alt has followed up The Food Lab with a very different kind of cookbook. It is called The Wok: Recipes and Techniques. It is nearly 700 pages and includes not only recipes but a guide to acquainting, understanding, and eventually mastering one of the most versatile pans in the kitchen. J. Kenji López-Alt talks with Jesse about the new book and some of his favorite meals to make with a wok. He also shares how he used science to make the perfect chocolate chip cookie. Plus, he talks about how he balances inclusivity and appropriation when making recipes from other countries.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

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