Kenji is wonderful. The Food Lab (https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) is still the first cookbook I turn to when investigating a recipe I haven't made before. His blog on Serious Eats has been amazing through the years - his advice on sous vide in particular is as good as anyone I've found, but all of his advice is solid.

If you're ever in the Bay Area, his Wursthall restaraunt is well worth a visit. I don't live there but I make it a point to visit at least once a year when travelling.

I just received a copy of The Food Lab. Any recommendations on some recipes to try first.

I've been loving the introduction and Kenji's very scientific approach to cooking. I've always been interested in messing around in the kitchen and hate when chefs in instructional pieces refer to "love" as that extra ingredient. In line with that, Kenji shuts down the notion of New York bagels being better because of the water.

I have this book too and I like just sitting down to read it because it's filled with cooking info. His section on beef stew emboldened me to try mixing umami ingredients in other dishes to great effect. He also has an interesting take on how to slice onions for the type of dish you're making.

Love this book too! Not crazy complex but his pancake recipe crushes any other I’ve tried :)

I just got wrapped up watching him make guacamole for the last 12 minutes. Wonderful stuff: I love watching talented people perform their craft. I learn so much more that way than I do from just about any other means. https://www.youtube.com/watch?v=7KjWFcIi4_8&list=PLXonhhg5tU...

Totally.

I think there's something different about just being able to watch a master perform their craft vs a "masterclass". I pick up all these little details and routines that might be second nature to them and so they might not even think about bringing up in a "class" mindset or setting.

One of the clearest examples for me of this: when he's making hollandaise, he uses the water in the double boiler to also poach his eggs. It had never even occurred to me to do this, but it makes perfect sense, and I feel dumb for never thinking of it before.

Thanks for sharing that. He is very interesting. I'm digging it.

I agree. seriouseats.com (where Kenji's column lives) has long been one of the first places I look for cooking. I like Daniel Gritzer's stuff there too. They're both relentlessly transparent about their recipes and techniques, explaining every detail and rationale.

check out Adam Ragusea as well. He's like Kenji but a bit more on the practical side of the spectrum

A little too practical - my man literally put out like an 8 minute long squarespace ad a few weeks ago. And he's been doing the Raid: Shadow Legends ad shit now as well.

I'm all for getting paid, but man, at least put out ads relevant to your content.

His main channel, Binging With Babish, has like 12 million subscribers.

I kid, but anymore these days seems like every one of Babish's recipies comes from Kenji.

Also America's Test Kitchen. But IMO not a bad thing.

Thanks for sharing. And for any readers in the Bay Area, his restaurant Wursthall is right next to the San Mateo Caltrain station and is super good. I believe they are offering takeout at the moment.

The guy's amazing. MIT grad and worked at Cook's Illustrated. Very analytical approach to cooking.

That was exactly the kind of cooking video I was looking for. Thanks for the recommendation!

Why the hell did I never know he had a Youtube channel? Love him and Serious Eats.