Book · 2015 · Cooking
The Food Lab
Better Home Cooking Through Science
- mentions
- 13
- people
- 3
- podcasts
- 2
- episodes
- 6
- critical mentions
- 0
Well I can speak to the Food Lab at number three & which is I think the most gorgeous and fascinating & cookbook of the season & one to be red as well as cooked from this is by Jay Kenji Lopez alt.
What they say about it
- Won a James Beard Award“went on to win a James Beard Award”2
- Challenging traditional cooking methods“methods that traditional cooking knowledge teaches us are not only outdated”2
- Focuses on deliciousness“your book is unapologetically about deliciousness”2
- Features burger recipes“he's actually got a variety of burger recipes”2
The best things said about it
He had just published his first cookbook, a massive thing, called The Food Lab, which went on to win a James Beard Award.
Stephen Dubner Freakonomics Radio · Mar 2019 J. Kenji López-Alt has published a big, beautiful doorstop of a book. It's almost a thousand pages. It's pretty big. It's called The Food Lab. Better home cooking through science.
Stephen Dubner Freakonomics Radio · May 2017 But as Lopez Ault writes in the food lab, I discovered that in many cases, even in the best restaurants in the world, the methods that traditional cooking knowledge teaches us are not only outdated, but occasionally flat out wrong.
Stephen Dubner Freakonomics Radio · May 2017 Your book is unapologetically about deliciousness.
Stephen Dubner Freakonomics Radio · May 2017 How does Kenji López-Alt make the best damn hamburger? Well, he's actually got a variety of burger recipes in his book.
Stephen Dubner Freakonomics Radio · May 2017 Where and when it comes up
Mentions per year
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How it comes up
Why people recommend it
The Food Lab by J. Kenji López-Alt is a comprehensive culinary guide that applies scientific principles to everyday home cooking. Greg Cowles recommended the volume on The Book Review, praising it as a visually stunning and fascinating cookbook that deserves to be read as thoroughly as it is cooked from. Stephen Dubner frequently discussed the book across multiple episodes of Freakonomics Radio, noting its impressive scope, doorstop size, and its James Beard Award-winning status. Dubner highlighted López-Alt’s core premise that conventional culinary wisdom is frequently outdated or fundamentally incorrect, and that understanding the physics and chemistry behind food preparation leads to superior results. During these interviews, López-Alt's unapologetic focus on achieving maximum flavor through techniques like precise food geometry and rich ingredients was explored in depth. The discussions emphasized how the book bridges rigorous scientific inquiry with comforting, delicious recipes, ultimately helping home cooks demystify the mechanics of flavor and texture in their own kitchens.
Every mention
Greg Cowles well I can speak to the Food Lab at number three & which is I think the most gorgeous and fascinating & coo… 1
Recommended
“well I can speak to the Food Lab at number three & which is I think the most gorgeous and fascinating & cookbook of the season & one to be red as well as cooked from this is by Jay Kenji Lopez alt”
Stephen Dubner But as Lopez Ault writes in the food lab, I discovered that in many cases, even in the best restaurants in… 11
Discussed
“He had just published his first cookbook, a massive thing, called The Food Lab, which went on to win a James Beard Award.”
Discussed
“He had just published his first cookbook, a massive thing, called The Food Lab, which went on to win a James Beard Award.”
Discussed
“So J Kenji Lopez-Alt has published a big, beautiful doorstop of a book. It's almost a thousand pages. It's pretty big. It's called The Food Lab. Better home cooking through science.”
Discussed
“But as Lopez Ault writes in the food lab, I discovered that in many cases, even in the best restaurants in the world, the methods that traditional cooking knowledge teaches us are not only outdated, but occasionally flat out wrong.”
Discussed
“You refer to that a few times in your book. Why is that important? How should I think about it differently?”
Discussed
“I mean, your book is unapologetically about deliciousness. And and when you write about super creamy, cheesy or gratin potatoes, it's like we're going it's full Monty. It's like as much cream as we can, as much butter as we can.”
Discussed
“Okay, so how does Kenji Lopez-Alt make the best damn hamburger? Well, he's actually got a variety of burger recipes in his book. But the recipe, as with anything, is the easy part. The hard part is getting the science right.”
Discussed
“But as Lopez-Alt writes in the Food Lab, I discovered that in many cases, even in the best restaurants in the world, the methods that traditional cooking knowledge teaches us are not only outdated, but occasionally flat-out wrong.”
Discussed
“Tell me something I don't know about the geometry of food. You refer to that a few times in your book. Why is that important? How should I think about it differently?”
Discussed
“I'm just curious what your thoughts are there because I love, I mean, your book is unapologetically about deliciousness.”
Discussed
“Okay, so how does Kenji Lopez-Alt make the best damn hamburger? Well, he's actually got a variety of burger recipes in his book. But the recipe, as with anything, is the easy part.”
Pamela Paul since you brought up the food lab that's probably what people who are familiar with you and your work assoc… 1
Discussed
“since you brought up the food lab that's probably what people who are familiar with you and your work associate with you most”
Also mentioned in the same episodes
Other mentions (4: passing, ad reads, own books)
Passing
“you know so this book was meant to be sort of reflective of the of the first book uh the food lab”
Passing
“Kenji Lopez alt is the author of The Food Lab and his new book is called the walk recipes and”
Passing
“his book it's called the food lab”
Passing
“So, J Kenji Lopez-Alt has just published a big, beautiful doorstop of a book. It's almost a thousand pages. It's pretty big. It's called The Food Lab. Better home cooking through science.”