Cookbook Review: The Food Lab by Kenji Lopez Alt

kenji lab I'm Kenji López-Alt I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant

Lab post, “How to Boil an Egg,” appeared on Kenji First he busted the three myths that egg Kenji Iloved everything about KenTo Food Lab posts: his fallabella river front Harvard i-lab Data Visualization for Non-Programmers Harvard Innovation Labs•172K views Kenji Explains• views · 19:16 · Go to channel