Chef J. Kenji López-Alt is the Chief Culinary Advisor for Serious Eats, a site featuring some of the best, most thoroughly tested and explained recipes and food features. He is also the chef and a partner at Wursthall in San Mateo, California, a German-inspired California beer hall and restaurant.

He is the author of the James Beard Award-nominated column "The Food Lab," where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is also the author of "The Food Lab: Better Home Cooking Through Science," where he delves into the science behind beloved American dishes.

His book is a New York Times Bestseller, winner of the James Beard Award for General Cooking, and was named Book of the Year by the International Association of Culinary Professionals. At nearly 1,000 pages with over 300 foolproof recipes, it's a grand tour of the science of cooking explored through popular American dishes, illustrated in full color with thousands of photographs, charts, graphs, and do-at-home experiments.

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