Is Cooking Art or Science? with Kenji Lopez-Alt
Why are food memories so hard to recreate? Are eggs actually underpriced? Is brunch a scam? And does owning a rice-cooker make Nayeema a bad Asian?
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Show Notes
Why are food memories so hard to recreate? Are eggs actually underpriced? Is brunch a scam? And does owning a rice-cooker make Nayeema a bad Asian?
Nayeema asks the dumbest food and dining questions she could think of to J. Kenji Lopez Alt, the James Beard award-winning chef, cookbook author and recipe developer who came to fame for his scientific understanding of food. Kenji dispels cooking myths, unpacks the reality of restaurant economics, explains if anyone needs 18 knives and shares insights from a fascinating background that fuses Asian and Western culture, East and West coast and science and music. Oh, and we learn what he’s cooking up in his kitchen (it involves rotten eggs, if you’d like a literal spoiler alert).
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