Kenji Lopez-Alt on Bringing Science but Not Insanity into the Kitchen

Some people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific method to work for home cooks. On this week’s episode, Kenji talks about how he really cooks at home for his kids and how he managed to get the only kid in the world who loves to eat fish heads.

For more inspiration, check out two of Kenji’s favorite, kid-proof recipes: Three Ingredient Stovetop Mac and Cheese and Foolproof Pan Pizza

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