“I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.”

American chef and food writer

J. Kenji López-Alt is an American chef and food writer known for bringing a scientific approach to home cooking. He wrote The Food Lab: Better Home Cooking Through Science, which grew out of his Serious Eats column of the same name. The book became both a critical and commercial success, reached the New York Times Best Seller list, and won the 2016 James Beard Foundation Award for Best General Cooking cookbook. His work often explains why recipes behave the way they do, while showing how science can make familiar American dishes more reliable.