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The Latest Breaking News from J Kenji LópezAlt

How to cook the perfect roast whole new potatoes – recipe

While anyone can roast a potato, achieving perfectly crisp-skinned, buttery-fleshed deliciousness requires a little more thought …

The Guardian - UK

How to make the perfect Taiwanese scallion pancakes – recipe

How to make the perfect Taiwanese scallion pancakes – recipe

Flaky, crunchy, moist in the middle … and totally irresistible

The Guardian - UK

How to make the perfect chilli con queso – recipe

How to make the perfect chilli con queso – recipe

This comforting ‘cheese soup’ is a classic dish served with tortillas and adored by Texans. But how to get the texture and flavour spot on?

The Guardian - UK

From analysis to the latest developments in health,
read the most diverse news in one place.

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How to cook the perfect corn chowder – recipe

A tried-and-tested take on a late-summer New England speciality that you’ll devour with glee

The Guardian - UK

How to make the perfect bang bang chicken – recipe

This salty-sour, spicy Sichuan salad is arguably the best thing ever to happen to cold chicken, and here’s the definitive way to cook it

The Guardian - UK

How does an electric wok work?

"Many chefs are asking what a future without gas will mean for culinary traditions like wok cooking"

Store-bought is fine — except for stock

As this week’s ‘Top Chef’ winner showed us, homemade stock doesn’t have to take all day and is worth the effort

inkl

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How to make the perfect pasta primavera – recipe

How to make the perfect pasta primavera – recipe

The ‘mad jumble of vegetables over pasta’, as made by our resident perfectionist

The Guardian - UK

How to make the perfect kimchi pancake – recipe

How to make the perfect kimchi pancake – recipe

A Korean national favourite and an enterprising way to spice up Shrove Tuesday (or plain old ‘pancake day’ in the UK)

The Guardian - UK

Tofu: To press or not to press?

Tofu: To press or not to press?

Turns out, opinions vary widely — almost all of them strong

How can I get that meaty flavour in my vegetarian chilli?

How can I get that meaty flavour in my vegetarian chilli?

Dried mushrooms are meaty, Marmite and soy prop up the umami end, and you can deepen the smoky flavour with judicious use of chillies, say our cooks

The Guardian - US

How to make the perfect omelette

How to make the perfect omelette

Cooking an omelette at home needn’t be shrouded in mystery, says Becky Krystal. With a little help from some cooking legends, here’s the keys to success

The Independent UK

Use this marinade for juicier lamb chops

Use this marinade for juicier lamb chops

Lamb and peas for date nights in (with yourself)

J. Kenji López-Alt wants you to be a wok star in the kitchen

J. Kenji López-Alt wants you to be a wok star in the kitchen

Chef and food writer J

The Independent UK

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