How can science inspire better cooking? James Beard award-winning food writer J. Kenji López-Alt joins Billy Shore to talk about what drew him to explore the science behind cooking, finding his voice as a writer, and his two New York Times bestselling books. “Some people think cooking with science is the opposite of cooking with soul. I think it’s the opposite. The more you understand the science and technique behind it, the better your ability to get out what’s inside you,” he suggests. “To me, it’s like trying to hide the broccoli in the macaroni and cheese. I try to write stories that are engaging to people on a pure storytelling level, and then the science lessons are folded into that,” he explains.
“I found it more difficult to write a children’s book [Every Night is Pizza Night] than to write Food Lab. A lot of it is about getting the voice right,” he says. “No matter what you’re writing about, whether it’s a restaurant review or a culture piece or a recipe piece, it has to be a story first,” he concludes.
Join us for a glimpse into the creative process of one of America’s most talented and widely read food writers.