The Grandfather of Roman Pasta Dishes: Pasta Alla Gricia
Kenji walks viewers through Pasta alla Gricia, the proto‑Roman pasta that underpins classics like Amatriciana and Carbonara. He emphasizes the dish’s simplicity—just cured pork, Pecorino Romano, black pepper, and bronze‑extruded pasta—while showing how each component contributes to a silky emulsion. Key techniques include rendering guanciale (or pancetta) with a splash of water to release fat without scorching, using a small pot of lightly salted water to concentrate starch, and cooking the pasta slightly under al dente before finishing it in the pan. The starchy, chalky surface of bronze‑die pasta binds the fat and cheese, while high heat creates bubbles that tighten the emulsion; cheese is added off‑heat to avoid clumping. Kenji debunks common myths, noting that a larger pot does not boil faster after adding pasta and that the “pasta bullet time” concept explains slower cooking once the noodles enter the sauce. He also contrasts guanciale’s richer marbling with pancetta’s leaner profile, illustrating how each affects flavor and texture. Mastering this foundational recipe equips home cooks and professional chefs with a repeatable emulsification method, enabling rapid adaptation into a family of Roman sauces and elevating overall pasta execution on any menu.
Kimchi and Smoked Brisket Fried Rice
Chef Kenji Lopez‑Alt teams up with Hey Bagel co‑owner Andrew Rubenstein to test a new collaboration: smoked brisket kimchi fried rice. The recipe draws on a leftover Texas‑style brisket from Outsider Barbecue, a year‑old city favorite, and pairs it with...
Shaved, Smashed, Seared and Chopped: A New Way to Cook Cheesesteak | Kenji's Cooking Show
Kenji Lopez‑Alt experiments with a novel cheesesteak, swapping the classic thin‑sliced ribeye for A5 Wagyu and applying a smash‑burger searing method. After a trip to a coastal hotel restaurant inspired him, he adapts the technique by pressing the meat onto...
Make Arroz Con Pollo in Your Rice Cooker | Kenji's Cooking Show
Kenji Lopez‑Alt demonstrates how to make a classic South American chicken‑and‑rice dish, Arroz con Pollo, using a standard rice cooker, emphasizing that the appliance can replace a stovetop pot for a hands‑off dinner. He sautés onion and garlic in olive oil,...
Bricia and Kenji Talk Social Responsibility
The video features Bricia and Kenji discussing the growing class divide and the shifting treatment of immigrants in the United States, emphasizing how individuals with platforms can influence social responsibility. They explore the tension between personal privilege and collective duty,...
Asking the Big Questions at Breakfast (with Zoe Kahn)
The video features a light‑hearted dialogue between host Zoe Kahn and a guest exploring everyday dining decisions, from group ordering habits to solo meals. They note that in group settings friends and family often defer to a “share‑everything” approach, while solo...
Making Memelas with Bricia Lopez!
In this short video, chef Bricia Lopez walks viewers through the step‑by‑step process of making memelas, a traditional Mexican corn‑based street‑food cake, emphasizing how the dough (masa) is enriched with rendered pork‑belly fat. Lopez demonstrates mixing the rendered fat into the...
Food in the Post-Soviet Diaspora
The video introduces a forthcoming book that maps the culinary landscape of the post‑Soviet diaspora, arguing that the conventional “Russian” label no longer captures the complex food traditions of people scattered across former Soviet republics. The author explains why she adopted...
Extra-Crispy Double-Fried Chicken Karaage (Japanese Fried Chicken Bites)
The video walks viewers through making extra‑crispy double‑fried chicken karaage, a staple izakaya snack in Japan. Kenji Lopez‑Osugi explains the simple ingredients—chicken thighs, soy sauce, sake, ginger—and the goal of achieving a light, glass‑like crust. Key steps include a brief 15‑minute...
Breakfast Sandwiches at Seattle Biscuit Company with Zoe Kahn!
Kenji and Zoe Kahn explore Seattle Biscuit Co., a former food‑truck turned brick‑and‑mortar that specializes in massive Southern‑style biscuit sandwiches. Their breakfast‑sandwich crawl spotlights the signature “Willy Lee,” a towering biscuit loaded with egg, cheese, bacon and a sweet jam,...
Shaved A5 Wagyu Burgers
Renowned chef Kenji Lopez‑Alt is expanding his digital presence by offering a Patreon‑based subscription that unlocks ad‑free videos, full recipes, and exclusive cooking notes. He also introduced a Cookbook Club tier that adds livestreams, Q&A sessions, and early access to...
Making Mama's Kotleti (Cutlets) From "Chesnok"
The video walks viewers through making Mama’s Kotleti, a traditional Russian cutlet dish, describing its origins and basic composition. It explains that Kotleti are breaded meat patties, pan‑fried, often served with buckwheat or fried potatoes. It notes the dish’s dual presence...
Excellent Tacos From Tacos Apson in Tucson
In a brief stopover in Tucson, host Kenji visits Tacos Apson, a locally‑recommended taquería, to sample the city’s Mexican fare amid 100°F desert heat. He tries two signature tacos: a grilled‑rib (ri meat) taco on a flour tortilla, praised for its...
Hanging with Polina Chesnakova, Author of "Chesnok"
In a candid conversation, Kenji sits down with cookbook author Polina Chesnakova to discuss her latest release, “Chesnok.” The title, meaning garlic in Russian, signals the book’s focus on the pungent staple that anchors Georgian cuisine and reflects Chesnakova’s Eastern...
Making Mama’s Kotleti with Polina Chesnakova
In this episode, host Kenji sits down with cookbook author Polina Chesnakova to discuss her latest title, a post‑Soviet culinary memoir that blends Russian, Georgian and broader Eastern‑European flavors. The conversation pivots around preparing her mother’s classic kotleti—breaded meat patties—served...