The Recipe with Kenji and Deb
Deb Perelman & J. Kenji López-AltHi, we’re Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb. You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.
The Recipe with Kenji and Deb is a proud member of Radiotopia from PRX, a network of independent and listener-supported podcasts. Discover audio with vision at radiotopia.fm.
Hi, we’re Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb. You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.
The Recipe with Kenji and Deb is a proud member of Radiotopia from PRX, a network of independent and listener-supported podcasts. Discover audio with vision at radiotopia.fm.
![Thumbnail for "The Science of Stir-Fry with J. Kenji López-Alt [Milk Street Radio]".](/_next/image?url=https%3A%2F%2Ff.prxu.org%2F4944%2F8453064a-e294-486d-ba34-b3942f41ab24%2Fimages%2Fa975958b-b176-4852-a763-1ad441d6e7e9%2Fmilk_street_radio.jpg&w=3840&q=75 "Thumbnail for \"The Science of Stir-Fry with J. Kenji López-Alt [Milk Street Radio]\".")
Eggs Benedict
Eggs Benedict should really be called Eggs Benedict Arnold, because it will betray any shortcomings you have as a home cook. You should give it a go anyway. (Kenji: “You CAN and SHOULD make Eggs Benedict at home.”) Why? It’s a dish that all but the best restaurants get right, and you have all but three and a half minutes to shovel it in your mouth before the window closes for the perfect bite. So you may as well perfect it at home.
What does perfect look like? Each element is prepared to its ideal temperature at the exact same time. Yolks “a river of liquid gold” while whites are perfectly set (and shaped like a “chaos mop” if you’re like Deb). English muffins are fork split, not sliced. Hollandaise sauce is an emulsion, which means you are trying to mix two ingredients that don’t want to be mixed, so yeah, you are literally fighting nature. Who will break first, you or the sauce? A delicious showdown for the ages.
Recipes Mentioned:
- Foolproof Eggs Benedict (Serious Eats)
- Easy Poached Eggs (Serious Eats)
- How to Make Eggs Benedict the Classic Way (Kenji’s Cooking Show)
- How to Make Eggs Benedict for a Crowd (Kenji’s Cooking Show)
- How to Poach an Egg, Smitten Kitchen-Style (Smitten Kitchen)
- Spinach and Smashed Egg Toast (Smitten Kitchen
- Old-Fashioned, No-Knead English Muffins Recipe (Serious Eats)
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