Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Salmon cooked in a beer cooler isn’t for everyone. It turns out, for example, that it’s not for me. But that doesn’t make J. Kenji López-Alt’s method for cooking salmon (or meat) sous vide any less ...

GQ Hype: It's the big story of right now. I know this kitchen: the range with its broken starters. The worn gray kitchen mat in its vaguely Arabic lattice print. The hideaway pantry shelves that slide ...

Chef and author J. Kenji López-Alt answers the internet's burning questions about cooking. How do you get really crispy skin on chicken? What constitutes a "pinch" of an ingredient? Why do eggs make ...

At first glance, making music and cooking may not seem to have much in common. But Friday evening, Seattle Chamber Music Society musicians and local chefs will take center stage for a one-of-kind ...

Kenji López-Alt, co-owner of Wursthall and author of the popular column and cookbook “The Food Lab,” in his home kitchen in San Mateo. (Photo by Sammy Dallal) For evidence of the kind of cook Kenji ...