I'm back from Italy with an interview with one of the great foodies of America.

You might know J Kenji Lopez Alt from his cookbooks or maybe his work at Cook’s Illustrated and Serious Eats or maybe from social media, where he has hundreds of thousands of followers. Lopez Alt is known for his scientific approach to cooking in his books, videos, and articles. Well, this week, Kenji was in town, and he graciously stopped by for an interview. He’s the author of two cookbooks, The Food Lab, and his newest book, The Wok: Recipes and Techniques. He’s also published a children’s book called Every Night Is Pizza Night. Today we’ll talk about his early days in the kitchen, his latest cookbook, and his advice for last minute Thanksgiving woes. Happy Thanksgiving!

Ezra