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40 Big Food Thinkers 40 and Under

Slide 14 of 31

Kenji Lopez-Alt: Food-Science Whiz

An MIT grad and chef, Lopez-Alt, 31, has earned a fanatical following for his blog, the Food Lab, by demystifying cooking techniques like sous vide (his version involves a plastic cooler) and cheerfully creating a homemade In-N-Out burger. "Understanding what goes on behind a recipe is the best way to become a better cook," he says. "If you get why something works one time, you can do it again." His first book, The Food Lab: Better Home Cooking Through Science, comes out next fall.

Photo courtesy of Kenji Alt.

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