School is back in session. And for kids, lunch period is the closest you get to being on your own at school. So what do kids actually talk about at lunch? Dan goes to one elementary school to find out. Then we hear from parents dealing with the high-stakes daily routine that is packing a lunch. Food writer J. Kenji Lóp

“I like to think of cooking as a map,” writes J. Kenji López-Alt, the award-winning chef, cooking show host and author. But, he says, to learn the science and techniques that underlie a recipe is “like being given an atlas.” López-Alt’s newest book, “The Wok,” explains how to stir-fry, deep-fry, steam, simmer and brais

Kenji López-Alt wears many hats. He's a chef, chief culinary advisor for the popular food blog Serious Eats, best-selling cookbook author, and also has a YouTube channel with over 1 million subscribers. Today is the release of his newest cookbook, The Wok: Recipes and Techniques. López-Alt joins us to discuss the cookb

Kenji Lopez Alt (Serious Eats, The Food Lab) nerds out with Dan about noodles, debunks food myths, and breaks down why restaurant chefs don’t always have the best cookbooks. Produced by Andrew Steven and The Podglomerate.  Support this show by supporting our sponsors: Traeger is the world's #1 selling wood-fired grill,

Cooking is art, but it’s also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can’t think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduat

On the show this week we talk to J. Kenji López-Alt, managing culinary director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science. Support the show: https://www.patreon.com/inquiringminds