J. Kenji López-Alt

@TheFoodLab

I cook, I measure, I cook again, I eat. All tweets are my own, and not reflective of @seriouseats opinion or policy. Retweets and Favorites ≠ endorsements.

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This is a cheeseburger. It was delicious.

My favorite way to eat a 144° water bath egg: soy sauce, Frank's, and furikake.

I made some Pork Roll Rachels, which sounds kind of like the mean kids' name for the chubby girl in middle school.

Jerk fry burger from Two patties, cheese, LTO, pickles, jerk-dusted fries, smoked jerk mayo.

hey : Bluefish ain't so bad when you fry it up for tacos.

Same image, °F and °C scale added! This should be posted on the wall at burger joints.

How would you like your burger cooked? This is a visual guide.

lunch today was NOT steak, despite much steak poking done today. Pea and carrot salad w/ almonds and goat cheese.

Here's what happens when your burger and your poutine go hide in the closet and make out.

Heading out for some early morning striper fishing with tomorrow. Lunch is packed:

The world would be a better place if all breakfast sandwiches did this when you bit into them:

lunch today was the rampiest ramp risotto. Pretty rampin' good.

Grilled cheese with guacamole inside might just be the best thing ever. http://www.seriouseats.com/2013/04/grilled-cheese-with-guacamole-might-be-the-be.html

Thanks to , I just made some soft scrambled eggs w/ crisp chorizo in a frico shell (made with parmesan)

Really awesome cured meats and pickled tongue crostini from in Winter Park, FL: http://www.seriouseats.com/2013/04/cured-meats-charcuterie-cask-and-larder-orlando-florida.html

To their credit, the triple-cooked fries at Hudson Common were great. Just stay away from burger/sandos.

And the slice of "Velveeta" cheese that was so dried out that it refused to melt. Didn't think that was possible.

This burger from was the worst I've had since middle school cafeteria days. $13 for this garbage?!

Super pleased with my and dual setup. Pies are baking in under 3" now!

Me and my sister as lil' tykes.