Timestamps for the questions listed in the video: 1. 0:10 Why is your KZfaq viewership overwhelmingly male? 2. 2:06 In your videos, do you cook for your viewers or for yourself/your family? 3. 4:28 The Queen of England, Anthony Bourdain, and Gordan Ramsay are at your house for dinner. What do you cook? 4. 8:43 How is Wursthall doing during the pandemic? 5. 15:39 What's you favorite restaurant in Boston? 6. 18:27 When is Food Lab 2 coming out? 7. 22:18 What are the timelines for the various collaborative projects you're working on? 8. 25:04 What was the collaborative process of writing a children's book like? 9. 28:02 Are you planning to collaborate with Andrew Rea/Binging with Babish? 10. 29:38 Are you going to write a book on Colombian cuisine? 11. 32:57 Favorite Star Wars character? 12. 33:08 Is the Misen Knife really the "holy grail" of knives? 13. 34:55 Do I stay in contact with former Serious Eats writers? 14. 35:55 What's a recipe that you didn't include in The Food Lab that you wish you had? 15. 36:59 What's the highest praise your food can receive? 16. 37:25 How much time do you spend making videos, and will you continue making videos past lockdown? 17. 41:12 What's you go to "oh crap, I need to eat right now!" meal? 18. 42:19 You're known for adventurous eating. Is there anything that you just can't stand? (also bananas what the heck?) 19. 45:55 How do you keep your sponges from getting gross? 20. 46:52 Why are most cooking times on professional shows and recipes so ridiculously off? 21. 52:13 How should we train to have a sensitive palate? Does pretending to be snobbish help? 22. 55:40 What are some of the activities you do when you feel burnt out from cooking and running a restaurant all day? 23. 59:31 Do you need restaurant experience in order to enter a career as a recipe developer? 24. 1:01:51 What's the one gadget you can't do without in your kitchen?

FIRST.

I'm guessing you might see this as you comb through the early comments. I'm not sure where I saw it, but someone mentioned you when talking about positive masculinity role models. Seriously Kenji, you're someone I, and many of your viewers, look up to as a magical chef and all-around awesome person. Keep doing what you're doing-adding your own flavor of kindness and passion to a world that needs it now

Man, Kenji you're such a kind good hearted person. Thank you for standing up and saying what you do.

My girlfriend is a preschool teacher with a children's book collection and I'm a kitchen geek so we both really love your books!! Thanks for always keeping it real. I could tell that any cook that has worked for you had an amazing kitchen environment. I hope more kitchens implement the "no yelling" policy because all the feedback can wait, and it's unnecessary to berate your team during service! Excited for the WOK BOOK! 🙌✨😁

Do I sense a Kenji podcast coming??? Seriously. Loved this long form Q&A. Would love long form conversations and Q&As like this.

25 yr old woman viewer here, who grew up helping in the kitchen. I follow your work because of the details you provide based on your experimenting- about how to tell if you're making a dish/ingredient the right way vs wrong. Plenty of my cooking involves "let the ancestors guide you" for measurements. And your work/content provides a great foundation to build upon, whether with more science, or intuition. This seems sustainable for lifelong cooking practices. Thanks xx

Such an honest man.. putting out quality content. Love watching him cook. Much respect from a college student

Thank you for helping me pick up cooking as a hobby Kenji. Your quick 2 minute pov videos are what initially got me in to your content. I got Food Lab near the start of quarantine while I was going through some mental health shit, and using cooking as an escape (even though I don't have much experience) really helped me tread water when things were really tough for me. You've made a very positive influence in my life and many others, I'm sure.

Hey Kenji, I've worked in and out of hospitality for 12 years, as a chef, and it's so refreshing to follow you, someone that is compassionate and supportive of people who want to cook and shed a light on how toxic the industry can be. You're Amazing! from NZ

Collab with Emmy Made in Japan. She’s in Rhode Island, she can keep up with your Micro Machines Man cadence, bring it down to a low simmer and she’s a home cook with amazing skill set and a fearless and relentlessly nice attitude. She’s an immigrant. Most importantly, she’s a Rhode Islander, and we take care of our own. Give her a collab? For me?

I find that your cooking videos are some of, if not the best on the entire platform. Wholesome, easily digestible yet so informative simultaneously. Thanks so much for everything you do!

Love the videos Kenji. Seeing an hour-long video posted makes me happy. I'm definitely not much of a cook, but I'm making progress. Looking forward to growing in the next few years, thanks largely to your videos. Again, much appreciated. Cheers!

kenji answering the dinner party question certifies his GOAT status

I love hearing about how you spend time with your family and daughter. That's a great way to really engage a child with food and passion.

as an Indian i would also feed the queen my table scraps

Just Popped in to take quick glance, then you tangent on kitchen culture lured me in and I watched through the whole thing. I Respect that your such a respectful person thanks brudda

Great answers. Love the transparency and thoughtful responses!

What a pleasure to listen to you, Kenji. Very insightful and enjoyable listening. Thank you for the quality content!

You're great man probably one of the only dudes I have actually sat and watched a whole hour Q&A from. Insightful, approachable, and highly applicable to my home life!

I'm a fan of some of the "white-guy" cooking channels that you mention in the beginning, but there is a definite different vibe to your presentation versus theirs. I just wanted to comment and validate the fact that your videos feel like they're for anyone who has any interest in eating or cooking, as opposed to videos for people who want to astound or impress their peers/dates. Thanks for keeping it real and teaching me how to cut an onion the mathematically optimal way.

Thanks so much, Kenji! It’s really cool to see such a compassionate person being successful.

Loved this Q&A and look forward to the next one! Been a huge fan ever since you started to upload frequently!

Hope you keep having fun doing all your videos for a long time. Love your content man!

All KZfaq Cooking shows are not created equal. I've spent a great deal of time watching, analyzing many of them to see what works. I've thought about starting one myself, but then I was introduced to Kenji's videos and that changed everything for me. The authenticity, knowledge, and just pure love of cooking shines through. It wasn't about money or sponsors. It was all about cooking. As a kid learning to cook in Catania, Sicily from my Papa and Nona, they always told me that love was what made the food taste great. The spices were added to help people taste the love. After watching all of these videos and all of the years I've spent working in the industry at different levels I can honestly say they were right. They would have loved watching you Kenji! Keep doing what you do best!

I’m just an average home cook. I love your videos because they show a chef making food that a humble home cook can duplicate without feeling inadequate. I love your kitchen because it looks truly used and comfy. Shabu and Jamon add that cache that other chefs don’t have! You make cooking look easy and fun!!

The most wholesome, and informative cooking channel on YT

Could you sometime wear the camera during your normal work day to show people what it’s like to work in a real kitchen

I am a woman, and also a professional cook. I just wanted to relate to the question about whether women take this as a hobby or as a task they must perform for their family and honestly the fact that that question was even made is a clear view into society's gender expectations. It is not that women do not love cooking and use it as a hobby, I know a lot of them that do and are very passionate. The reality of the situation is that most women, even those who have no interest in it, end up being forced into providing those meals for their family because that's what they're supposed to do. I have a close friend that doesn't cook at all because she has no interest in it and her husband is a cooking nerd so he handles all the food in the household and she constantly has people throwing off hand comments at her for that. She's talked with me about "Wanting to learn how to cook because she feels useless otherwise" and essentially feeling like the fact that she does not do that makes her less of a woman. This is not only incredibly toxic but also just plain stupid I always try to encourage her to be herself and disregard society's pressure to fit into a mold but hey, gender roles are really perversive stuff. About why I watch Kenji as a woman, I used to not like Kenji's videos (even though I followed his SE content) back in the ole' days because I feel like Kenji was doing this weird "Macho" persona to cater to the people that were really engaged and writing about serious eats online (Though that's just my perception, feel free to correct or challenge my view) However when he started to do these videos I was suggested one of them and just started to follow him on youtube too. I do watch a lot of other "White male cooking" channels I guess like Joshua Weissmann, Food Wishes or BWB so that might be why? Who knows. KZfaq has been pushing Ragusea to me super hard ever since the collab with Kenji so that's something interesting but I just don't like the way they narrate.

Kenji, I just got your book on the mail a few weeks ago, "The Food Lab" and it's amazing, so full of insight, great for someone who enjoys casual cooking at home. Thanks again for such an effort. The book has become my cooking bible.

Women are definitely watching, Kenji!

I feel like cooking KZfaqrs are usually just the most wholesome and kind group of KZfaqrs on the platform.

Just what i needed in my life, an hour of kenji

Ok this is definitely my favorite video by you. Very well spoken about your opinions and very insightful

Jesus that intro lmaooo we love you Kenji. Keep up the excellent work my man

So authentic! I am new to the channel, but excited to dive into it! Best of luck!

Man, what’s not to love about this guy! Top notch chef!

Hi Kenji, I've been binging a lot of your videos recently and really love how approachable you make cooking feel. I think a lot of times I steer away from the kitchen because I get stressed out over doing a perfect job and of course how long it always takes me to make a recipe. That being said, your videos are really helpful in showing the process. You mentioned at the end how important knife skills are in cutting down prep time; I know you will sometimes explain how to cut things during your POV videos, but I think a dedicated knife tutorial would be really cool and useful.

Equal parts my favorite chef (whose word I trust above all others) and genuinely decent human!

"If an abusive work environment is what it takes to produce this kind of food..." "My father abused me as a child and I got amazing scores in school, so it totally works!" I say to my therapist.

Please don't look into the camera my guy i'm blushin frfr

100% love your content and seeing you transition to a bigger presence here, learn so much! Love your approach to cooking/educating and that you also use your platform to also speak up about issues as well. Also 100% support your channel and having adds on videos. I just have to gripe for half a second, but whatever KZfaq is doing right now, I've *literally* have had 12 commercials within the first 10 minutes of this video. Not figuratively, literally. Not sure if anyone else is having this experience, but I hope it doesn't keep up at this pace, KZfaq is jacking up your ads and the flow of this video *facepalm* . 1 commercial per minute and you know I'll still put up with it and just slowly work my way through this video. Hopefully the extra ads actually give you a little bump :D

just want to say, nice touch, having the current question being answered be up on the screen during the entire time.

I respected Kenji for his cooking videos and content, but now I really respect him as a person. Fantastic.

The part about analyzing food really resonated with me. I've found doing that can help me hone in on how to improve a dish, particularly a dish I make regularly. I think about what's good in one dish and try to incorporate that element in another dish, like flavor combinations (bitter greens and sausage) or texture (something crispy on top if it's mostly soft food). I also ask my SO "what does it need?" Often she'll have a good idea as to some textural or flavor component that I haven't thought of.

Kenji, is the “I long for a grapefruit” line in “Every Night Is Pizza Night” a reference to the Eddie Izzard Dress to Kill squirrel bit? (If you saw me ask this question before and are tired of me asking, let me know :) Just curious because I quote that line to myself all the time, whenever I see nuts in the pantry.

The only cook on the internet that inspires me to learn and love cooking.

In one of your videos you mentioned that you cook rice via an electric pressure cooker. What's the setting you use for basmati, jasmine, and American white rice? By the way, I saw 25 minutes of the live AMA. Hoping to finish this one tomorrow. :) On reddit it was only 45 minutes

You talked about the salt cellar, will you release the plans for people like me that want to make one ourselves?

Oh my. He's hinting at becoming a full time KZfaqr. Oh hell yeah.

The way he explained his answer about the abusive environment in the kitchen is so well said. My dreams of becoming a chef knowing that I will have to go through all that mental abuse just to become a chef is giving me second thoughts of pursuing that career. I know to myself that I can push myself to be better without the abuse of someone else.

I think your channel is going to become massive in the next few months! Keep it up!

Hi Kenji, never started cooking until watching your videos and I have been watching lots before yours. I think the fact that you are actually making something for you or your family to eat personally makes me trust whatever you are saying.

Here I am on a Sunday morning, audibly "aww"ing as Kenji talks about his favorite Boston restaurant with a story about his proposal to his wife. Hope you're having a good weekend J! (p.s. I would say you've single-handed inspired me to give a shit about cooking, so thanks for that.)

In the Chef's Table interview Dan Barber also talks about the hyper abusive toxic kitchen environments in restaurants and admits that he in his earlier years also was like that but has been moving away from the attitude strongly in the last decade or so and he's got a michelin star so I don't believe that the toxic environment is at all necessary for that quality of food and is just an excuse made to avoid having to change away from the unprofessional working environment that Ramsay glorifies

glad to hear you're earning a little bit (or a fair bit) from your youtube channel, it's been a huge help in teaching me quick cooking techniques! thanks for sharing as always.

i've watched hours and hours of your content! i know i must not be the only woman. some videos i've watched many times over because i do in fact make your recipes. AND I love cooking as a hobby!

KZfaq went ham on these ads lol

This was great! I worked as a cook for a bit in college at a local restaurant. I actually really enjoyed the work. Learning new skills, learning about how a restaurant is ran, the prep, the cooking, the plating, etc. But my boss was a huge pain. He's the reason I left the industry. Sometimes I wonder what I would be doing if I had better management while I was there. I miss it sometimes, but I've taken that same passion and just applied it to my home cooking for my family. I often daydream about running my own restaurant - how it would look, the menu, decor, seating arrangements.

You mention your use of the Breville Smart Oven. We also use ours more than our regular oven. However, I am confused by the Convection function. When and how should I use it? If I am following a recipe or, say, instructions for a frozen pizza, won't the timing or temperature need changing if I use Convection?

Given that there is a low chance I will get my hands on one of the Kenji-Leone salt boxes, has anyone found a similar looking product elsewhere?

I definitely enjoy your content for the fact that you do what I'm not adventurous enough to do.

Your take on toxic culture and the excuses people make to justify it (in the cooking industry) were spot on, well done!

I really enjoy coming off duty and chilling out watching you make one of your late night snacks👍🍻

Chefs like Gordon Ramsey are why I got out of the industry. I'm happy with the path my life took since, and I still love to cook...but that sadistic kitchen culture really left me disillusioned for a while. When I first read your work I appreciated you as a chef, but now I really look up to you a role model for home cooks and young chefs a like. I look forward to seeing whatever you're inspired to cook next.

holy shit I already loved you for your excellent recipes but your answer to the Queen/Bourdain/Ramsay question just makes me love you more.

Because of your serious eats chili recipe I bought Marmite and finished it finally on my fourth or fifth chili I think. I made it without and I feel like a depth of flavor was missing. If I get a new jar, how else would you use it? I put it in burgers with white miso and fish sauce sometimes if I get like super market non USDA burgers

I just want “POV you’ve summoned a dog and you have to feed it”

Do you have any future plans on releasing it on spotify or some sort of downloadable audio?

I started watching your videos because of the way your dogs will appear at the end of every video!

My son (who is 29) recommended your channel to me. I'm a older woman. As a family, my kids (both adults) and I have always had a keen interest in food and food prep. And I have to say...I LOVE your vids. Right now yours has become my favorite cooking channel!

I was just watching your debunking burger myths first we feast episode. Curious what kind if burner you were cooking on, or if anyone else has recommendations for cooking in a flat without an actual kitchen space.

What was the name of the knife company you suggested for the -100-140 range? I'm having trouble figuring out how to spell it.

Kenji’s hair from the Ragusea ama to now is amazing

1. In your opinion, what is the best way to dive into food from a different culture? Are there certain resources you rely on to learn about new dishes/techniques/ingredients? 2. Do you have any suggestions for convincing picky eaters to try new foods? I'm known in my family for cooking "weird shit" (non-midwestern dishes). I don't expect them to like/try everything, but I'd love to introduce them to some new dishes and hopefully find some favorites. 3. For hobbyist cooks, what are the best ways to improve your cooking ability?

wok book title ideas.... I'll start: "Wok the Line" ..... ready go:

TIL I need to join the seriouseats subreddit. This was an awesome video!

Love the science behind your cooking Kenji! Can you make a deep dish pizza one day? Thanks for teaching me how to be a better cook!

Great content and delivery..... almost like a one on one with J.KL-A. I guess I'm not like some ytubers I enjoy expanded content. I don't need a time stamp when the content has my full attention. Excellent work J.KL-A!

It was a really great video! It's so nice to get to know better our favorite youtuber 😍😍😍👍👍👍😘😘

Great Q&A - Good Fun. Agree with your Ramsey gloss. (couldn't ever stand watching him) My carbon steel hand-hammered wok has had to little use over the years - can't wait for the book. THX for answering the gadget question with more than just one of your favorite items. (I think top 5-7 fav is typically a more realistic question)

Very inspirational on the follow your passion and strong suit part. Kenji can relly be an inspirational speaker.

Kenji your commentary on the viewership gender is so spot on. A few months ago I noticed all the cooking channels I loved watching were by men. For a split second, I was like… “are there no good cooking channels by women?” Obviously that could not be true, but the only ones I’d ever discovered were the ones my algorithm showed me. So I purposefully went out to find channels by women and FINALLY found Helen Rennie, who makes awesome content. Hoping that that’ll now get the algorithm to lean towards showing me more diverse content but it really will pigeonhole you!!!

Hey Kenji, I remember you recommending a wok brand in one of your wok videos and can't seem to remember or find the part. It would be great if you can mention it again of you have the time, thanks

Holy shit Kenji I'm so exited for your next cookbook! Love from Italy

wood working is a nice exploration. I am already into leather crafting and made my own usable products, and nothing feels quite like bringing it around and putting it to use. think of it as food you made that tastes great but it lasts much longer lol

I am very impressed by the amounts you cook for your family in terms of portion control. How can one get better at estimating and ensuring proper and healthy portion amounts?

Happy for your success and understand your preference for upcoming projects. I am retiring my hopes for a "Food Lab 2."

you once made an article for series eats about yorkshire pudding and tried using sparkling water. problem was that doing the rest the fizz ran out. Would yeast solve this problem?

My brother’s a chef and occasionally deals with some of the toxicity (and racism) you were talking about. Really encouraging to see the like of you bringing awareness to the ridiculous,romanticized toxicity in the industry. Love from Toronto Kenji ! I look forward to visiting Wursthall once all this is behind us !

Hey Kenji - Love your videos. In relation to the last question, do you have any recommendations for affordable mortar + pestle sets? Thanks, Won Seok

What size are your hand towels and how do you fold them? Mine always seem to small or too large? LOL

Can I swap mirin for sake and sugar in Japanese cooking or does mirin taste different besides the sugar?

Hey Kenji I have a question: I am trying to use less paper towel, is there any way to practically avoid this without washing my kitchen towels every day? Thanks for the AMA, look forward to the next!

how much does your wok weigh? i recently bought a wok and it weighs 5.7 lb, am i weak or thats too heavy?

Kenji, my question would be off topic. Please share what devices, equipment you use for recording the video of your cooking. Thank you.

I really enjoyed this!where is part 2?

I can hardly wait for your wok cookbook and wouldn’t mind if it came out earlier! Your videos are great because you seem to cook like I do-a little bit of this and that, what sounds like it would go well with that? Of course, you have more experience and a better knowledge of science than I do, but I enjoy my way of cooking too.

1000000 points for putting each question on screen for the ENTIRETY of the answer

I would love to see some videos of your woodworking, it's an interest of mine as well.