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Food Science and Subpar Queso With Kenji López-Alt

The author of “The Food Lab” talks about his unusual food origins and New York pizza

Joe House is joined by Kenji López-Alt, author of ‘The Food Lab: Better Home Cooking Through Science’ and an award-winning ‘Serious Eats’ column of the same name, to talk about his unusual food origins, his fascinating New York pizza experiment, how he keeps “The Food Lab” fresh, and his carefully curated Last Meal on Earth (3:15). Then House is joined by Juliet Litman for a classic ‘House of Carbs’ Food News (47:38).

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