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J. Kenji López-Alt, author portrait

J. Kenji López-Alt

American
1979 - Present
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
On LuvemBooks, we've reviewed The Food Lab.
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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

4.9/5

J. Kenji López-Alt's The Food Lab is a James Beard Award-winning cookbook and New York Times bestseller that applies the scientific method to nearly 300 savory American recipes, explaining the underlying chemistry and physics of cooking so that home cooks understand not just what to do, but why it works. This review assesses the book's content, organisation, and published critical reception — not a kitchen test.

Reviewed Apr 25, 2026

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