J. Kenji López-Alt

J. Kenji López-Alt is an American chef, food writer, and New York Times columnist known for applying the scientific method to cooking. He authored the James Beard Award-winning bestseller The Food Lab: Better Home Cooking Through Science, based on his Serious Eats column, along with The Wok and the children's book Every Night Is Pizza Night. He runs a popular YouTube channel sharing cooking techniques and is Chief Culinary Consultant for Serious Eats.[1][2]