J. Kenji Lopez-Alt

“So, the first step to opening a restaurant is, don't. Opening a restaurant is a series of putting out fires every single day. I mean, even once you're open, it's still a series of putting out fires. Step one: don't.”

“My first restaurant job was Knight of the Round Grill.”

“So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you're forming it, it doesn't bind properly, and your sausages end up crumbly and dry.”

“Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.”

“Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.”

“There are a number of things that can cause your fridge to break down or lose power: electrical shorts or surges, clogged ventilation, et cetera. So it's possible that even with your temperature dial adjusted to the correct position, your fridge might be far warmer than it should be.”

“No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a tough time coming in direct contact with it, and thus has a hard time transferring energy to it.”

“Air is the enemy of most foods and can increase their rate of spoilage. By transferring them to smaller containers, you not only minimize air contact, but you also help keep your fridge organized and easy to navigate.”

“Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.”

“Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.”

“Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you're rewarded with one of the most delicious vegetables around.”

“Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious.”

“Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning.”

“Kombu isn't the only food rich in glutamic acid, though it may be the richest.”

“There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.”

“In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.”

“I am very proud to come from a diverse family. My mother is an immigrant from Japan and my father is from a steel town in Western Pennsylvania. My family spans across the political spectrum.”

“Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on.”

“Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.”

“Typically, the thinner the gauge of a pan, the more intense the hot and cool spots that form on its interior, which can lead to uneven cooking.”