J. Kenji López-Alt is the author of the New York Times Best-Selling cookbook "The Food Lab: Better Home Cooking Through Science," the managing culinary director of Serious Eats, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana and two dogs, Jamón and Shabu. His first book, The Food Lab: Better Home Cooking Through Science is available now. At nearly 1,000 pages with over 300 foolproof recipes, it's a grand tour of the science of cooking explored through popular American dishes, illustrated in full colour with thousands of photographs, charts, graphs, and do-at-home experiments