López-Alt and Perelman have each amassed millions of followers online for their food insights. Now, they’ve joined forces to launch a podcast where they obsess over finding the perfect recipe. They ...

Several times while reading “The Food Lab,” the new cookbook from J. Kenji López-Alt, I wished I had the text in a keyword-searchable format—I wanted to put on my Internet goggles and surf.

We're willing to bet that these are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot. These two-ingredient biscuits ...

Spatchcock a what? You may not know what the term means, but spatchcocking—or butterflying—results in faster, more even cooking without drying out your turkey. Just try it! (Photos by J. Kenji ...

Add Yahoo as a preferred source to see more of our stories on Google. A collection of our tastiest, most beloved burgers. For this upgrade on our classic smash burger, Kenji tweaked the recipe to ...

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 including steak ...

J. Kenji López-Alt has a cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to what he ate ...

No-fuss snacks, salads, mains, sides, drinks, and desserts you'll want to make every day. During long summer days and warm ...