Alex Chen
Contributing Editor, How-To
With a degree in food science and experience as a recipe developer for test kitchens, Alex Chen approaches cooking as both an art and a science. They are known for their meticulous, evidence-based approach to technique, from achieving the perfect sear to understanding the role of gluten in bread. Alex runs a popular blog, 'The Kitchen Lab,' and their first book on the science of weeknight cooking is forthcoming. They believe that understanding the 'why' behind a recipe is the key to becoming a more intuitive and successful cook.
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Latest Articles
How Does the Science of Fermentation Create Probiotics?
After just 10 weeks, adults on a fermented-food diet saw a reduction in 19 inflammatory proteins and less activation in four types of immune cells, a benefit not observed with a high-fiber diet alone,
Jun 25, 2026 · 3 min read
Eater Reports on Cannes' Evolving Restaurant Scene
Cannes' legendary fish restaurant, Tetou, has reopened on the Pointe Croisette, not its traditional locale, marking a dramatic shift in the city's gastronomic heart.
Jun 23, 2026 · 2 min read
Top 10 Best Essential Kitchen Gadgets for Home Cooks
A dull kitchen knife isn't just annoying; it's a leading cause of careless accidents and sloppy cuts.
Jun 23, 2026 · 6 min read
What are safer non-toxic kitchen materials for cooking?
In a recent study, 27 out of 40 tested aluminum cookware pieces leached enough lead to exceed the FDA's Interim Reference Level for children, according to Nature .
Jun 20, 2026 · 5 min read
How to Accurately Measure Sticky Ingredients in Recipes
Scooping all-purpose flour directly into a measuring cup can result in 5½ ounces, while gently spooning and leveling yields just 4¼ ounces.
Jun 20, 2026 · 4 min read
Taste Test Reveals Top Coffee Ice Creams
Trader Joe’s Coffee Bean Blast, a $4.
Jun 10, 2026 · 2 min read
Top 5 Essential Cooking Secrets for Home Chefs
A simple trick of adding a pinch of baking soda to ground meat can make meatballs shockingly tender, a secret often overlooked by even seasoned home cooks.
Jun 10, 2026 · 6 min read
What is Umami Flavor and Why Does it Matter in Cooking?
Over a century ago, Japanese scientist Kikunae Ikeda crystallized glutamic acid from dried seaweed, revealing a fifth fundamental taste that revolutionized flavor perception and food science.
Jun 9, 2026 · 4 min read
Macerate Strawberries With Sugar for Sweet Summer Desserts
Sugar doesn't just sweeten strawberries; it actively reduces their internal pressure, causing them to relax and soften into a glossy, syrupy delight.
Jun 6, 2026 · 2 min read
What Are Fundamental Cooking Techniques for Flavor and Texture?
Simply boiling vegetables strips away more nutrients than you realize, especially when the cooking water is discarded.
Jun 3, 2026 · 3 min read
BA Bake Club unveils adorable June pastry recipe
This June, the BA Bake Club's chosen recipe isn't just a dessert; it's a miniature edible art piece, designed as much for the camera lens as for the palate.
Jun 1, 2026 · 4 min read
When Are Cracked Eggs Safe to Eat and How to Store Them?
Despite common kitchen wisdom, eggs that crack during boiling or steaming are perfectly safe to eat, saving countless breakfasts from the trash.
May 29, 2026 · 4 min read
The Weston hotel sets Vermont farm-to-table standard in 2026
At The Weston hotel in Vermont, 90% of the produce for its acclaimed Left Bank restaurant comes directly from its own farm during peak season, a level of self-sufficiency rarely seen in fine dining.
May 28, 2026 · 2 min read
Substituting Oil for Shortening in Cakes: Challenges
In hot, summery conditions, buttercream frosting made with shortening held its shape perfectly, while an all-butter version melted and spread, according to King Arthur Baking .
May 15, 2026 · 4 min read
How to Pan-Sear Steak for Restaurant Quality Results
To achieve a perfect sear, your pan's surface needs to hit a scorching 400-450°F (204-232°C) before the steak even touches it.
May 13, 2026 · 4 min read