J. Kenji López-Alt

J. Kenji López-Alt 3x NYT Best-Selling Author of The Food Lab, The Wok, and Every Night is Pizza Night. Seattle mostly. YouTube.

09/29/2026

Drop your best miso puns in the comments below 👇

My kids picked apples and made hand pies to bring to our friend natalie dupille’s seasonal galette party and it was a bl...
09/28/2026

My kids picked apples and made hand pies to bring to our friend natalie dupille’s seasonal galette party and it was a blast.

09/28/2026

Ran into a friend while filming my complete Japanese pantry haul! 👀

09/27/2026

Continuing to work through my complete guide to stocking a Japanese pantry—which you can always read for free over on my Patreon.

Keeping with the same noodle theme from yesterday, let's take a look at the frozen and refrigerated ones!

09/26/2026

Make your pasta taste like alkaline noodles.

09/26/2026

A few weeks ago, I published my complete guide to stocking a Japanese pantry. You can read the full thing—which dives into the essentials, the nice-to-haves, potential substitutes and more—over on my Patreon for free.

Now, let's dive into the dried noodle section of Uwajimaya!

Alicia made the Bolognese for dinner the other night. Then Wombat asked for “enough cheese to coat the universe.”
09/25/2026

Alicia made the Bolognese for dinner the other night. Then Wombat asked for “enough cheese to coat the universe.”

09/25/2026

Don't worry, these chives aren't from JojaMart.

09/24/2026

I came across some beautiful chanterelles at Uwajimaya while filming for our complete Japanese pantry guide the other day, and I just couldn't resist. While really any mushrooms will work, these made for a spectacular easy weeknight pasta dish.

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