J. Kenji López-Alt

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J. Kenji López-Alt 3x NYT Best-Selling Author of The Food Lab, The Wok, and Every Night is Pizza Night. Seattle mostly. YouTube.

10/14/2026

Well over a year ago I was chatting with the good people at Our Place about how much I'd love a braiser that could fit perfectly inside my Wonder Oven Pro.

After many iterations and design decisions, the Titanium Braiser Pro is here! Heavy-duty, non-coated, and non-stick; enough surface room for searing and enough volume for building a stew; and compact enough to fit into a countertop oven. It's truly [b]raising the bar 🔥

Grab yours at the link in my bio. Super Frienjis and Cookbook Club members, look for a discount code on my most recent Patreon post.

10/13/2026

New recipe is live for a crispy braised chicken with white beans and spinach using my new Our Place x Kenji Titanium Braiser Pro.

These chicken thighs cook on top of a simple stew with their skin exposed to the oven’s heat so it stays crisp as the meat becomes tender. The beans catch the chicken’s juices as everything cooks, and their starchy liquid gives the broth body. Finish the whole thing with some lemon–rosemary oil for a hit of acidity and fragrance. 🔥

P.S. Super Frienjis on my Patreon can enjoy 10% off the braiser through October 31. Check out your inbox or the most recent post on the page for the code!

Happy 15th anniversary to Book Larder! 🎉🥳🎊🎈🍾We had a wonderful time watching Zola Gregory make cakes from her book and c...
10/13/2026

Happy 15th anniversary to Book Larder! 🎉🥳🎊🎈🍾

We had a wonderful time watching Zola Gregory make cakes from her book and celebrate a neighborhood gem.

Book larder has felt like a second home to me ever since moving to Seattle and I’m so grateful for Vivian and the team for continuing to organize community events and take such care in curating their shop.

Afterwards we went across the street to Lupo for their excellent sourdough Neapolitan-ish pizza. Puffy, light, blistered, and stretchy as always.

(PS Book Larder is the ONLY place you can get personalized copies of my book. I go in there every month to sign them for delivery!)

I was dining with a vegan friend last night and went to Atoma for the first time. I don’t think I’ve ever seen this many...
10/10/2026

I was dining with a vegan friend last night and went to Atoma for the first time. I don’t think I’ve ever seen this many really thoughtful, satisfying, creative, and veg-forward vegan/vegetarian dishes on a menu that packs a lot of meat.

Really great experience. John at the bar is great. The prices are more than reasonable for food of this quality. And I’d like to go back to try some of the meatier dishes. Any volunteers?

Final photo was from another recent excellent veg-forward meal from Driftwood Restaurant on Alki. Another spot I’ll need to check out again for the other parts of the menu.

10/10/2026

Need some help shopping for kelp? Here's how I would dive into the seaweed aisle.

10/09/2026

Let's keep the Japanese pantry staples haul going! These clips are from my complete guide to stocking a Japanese pantry—you can always watch the full video over on my YouTube or Patreon. On Patreon, you can also read a full write up for everything you'll need, what you can use it for, and potential substitutions.

Next up in the haul: Alllll the sauces

10/08/2026

These jarred soups might need a bit more prep to put together, but when lunchtime rolls around, they're just as easy to dive into as a classic Cup Noodles—just add water! And isn't something that's endlessly customizable and can get some fresh veg in your diet worth some meal prep time anyways?

10/07/2026

Live now is a video on one of my favorite techniques for a quick, easy lunch: DIY instant soup jars!

If you head to my free Patreon you can find the blueprint for how to make these jars. From there you can bring your favorite flavor combinations to the floor and start making these for yourself!

10/05/2026

Drop your questions for Nik Sharma | Food Science here! And we’ll see you at Book Larder tomorrow evening to celebrate the release of The Flavor Equation.

10/03/2026

Your Japanese rice might be grown in California, and that's okay!

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