J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and a New York Times columnist. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. His second book, Every Night is Pizza Night, is a children's storybook illustrated by Gianna Ruggiero and available September 1st, 2020. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.