In his weekly column, Lopez-Alt delves into the science of food in a way only an MIT alumnus can, applying the scientific method to everything from pie dough to Chicken Paprikash. Lopez-Alt works through countless iterations and techniques to find the best recipe for just about everything. But having the best recipe isn’t enough for Lopez-Alt, as he answers why recipes and techniques produced the results they did. What’s the right amount of batter for an onion ring? How does over cooking affect meat? Lopez-Alt knows from his many kitchen experiments.
In this Twitter chat, Lopez-Alt will answer your questions on MIT, food science, and what it takes to cook the perfect bird this Thanksgiving. Starting at 3 p.m. EST, follow the chat with #MITAlum and ask your questions using the hashtag #MITAlum.
About J. Kenji Lopez-Alt
After starting his time at MIT as a biology major, Lopez-Alt graduated with a degree in architecture. While Lopez-Alt says he loved science, he didn’t like the practice of it. Lopez-Alt began working in kitchens around Boston while still at MIT and eventually started writing for Cooks Illustrated magazine, before moving to Serious Eats and launching his Food Lab column in 2009. The Food Lab addresses common cooking conundrums and offers step-by-step guides for the best versions of popular dishes. His first book, The Food Lab, debuted in September 2015. Learn more about Lopez-Alt and his approach to food in tomorrows, Slice of MIT podcast.