Our guest today is J. Kenji Lopez-Alt, the managing culinary director of seriouseats.com and the author of the cookbook The Food Lab: Better Home Cooking Through Science. In this book, Kenji applies chemistry and physics to show home cooks how they can achieve better results in the kitchen, from egg poaching to making mac and cheese with the perfect texture. Read the full transcript here: http://bit.ly/1RUXqXO