‘There’s a terrible problem sweeping this country, an insidious one that has managed to work its way into nearly every household,” wrote J. Kenji López- Alt, author of the award-winning book The Food Lab: Better Home Cooking Through Science.
“...I’m talking about dry chicken breasts, and it’s time for us to Just Say No.”
López-Alt’s mission is to help people understand cooking techniques. He describes himself as “a nerd in the kitchen” who focuses on the science behind popular American dishes.
Read More