J. Kenji López-Alt

1.75M subscribers

754 videos

I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant work...

Latest Videos

The Grandfather of Roman Pasta Dishes Pasta alla Gricia

Kimchi and Smoked Brisket Fried Rice

A Walking Tour of Seattle's International District

Shaved, Smashed, Seared and Chopped A New Way to Cook Cheesesteak Kenji's Cooking Show

Make Arroz Con Pollo in Your Rice Cooker Kenji's Cooking Show

Harissa Chicken with Couscous (A Halal Cart Chicken Remix)

Breakfast Sandwiches at Joe'z Bayside Market and Cafe with Zoe Kahn

My Most Popular Recipe, Updated Halal Cart-Style Chicken and Rice

Easy Udon Soup with Chicken

Extra-Crispy Double-Fried Chicken Karaage (Japanese Fried Chicken Bites)

Breakfast sandwiches at Seattle Biscuit Company with Zoe Kahn!

Late Night Shaved A5 Wagyu Burgers

Making Mama’s Kotleti with Polina Chesnakova

I Answer All Your Wok Questions

Southern-Style Vietnamese Chicken Pho

Cooking Memelas with Bricia Lopez

This Easy Lentil Soup is Just the Beginning Kenji's Cooking ShowFebruary 25, 2026

New England Meets the Pacific Northwest with this Simple Salmon Chowder Kenji's Cooking Show

This Spinach and Chickpea Stew is my Go-To Crowd Pleaser

Forget Short Ribs, Try Red Wine-Braised Chuck Instead

Frozen Scallion Pancakes Make Great Breakfast Sandwiches

How to Make the Crispiest General Tso's Chicken at Home Kenji's Cooking Show

This Aromatic Sichuan Oil is the Gateway to Flavor

How to Make Sichuan Beef Noodle Soup

Ask Kenji Anything Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

When Should I Salt my Steak Kenji's Cooking Show

For Better Baked Ziti, Don't Boil Your Pasta Soak It.

Royal Tteokbokki (Stir-Fried Korean Rice Cakes with Soy Sauce and Beef) Kenji's Cooking Show

I Make Spam Fried Rice in my New Wok

My Sick-Day Stew Sundubu Jjigae (Korean Soft Tofu Soup)