Whenever Kenji says "IN FACT" in the middle of a tangent, and begins to walk towards a drawer, I get excited.

I'm glad they humanized Kenji by having him struggle to open the papirka container. Really added another dimension to the character, especially for those who have been saying he's too good at everything he does. 10/10, keep up the good work

Hey Kenji! I drove by your restaurant the other day while I was picking up my sisters in San Mateo. Wasn’t expecting to see you but when we pulled up, you were outside with your daughter. I yelled out to you like a madman and you waved to us. Just wanted to say I appreciated that and it was a pleasure seeing you. My wife and I are planning to come by to actually enjoy a meal soon! Love your vids, they’ve been heaven sent during these crazy times. Take care!

"[Reinforcing] the corniness is something you learn to do as a dad." There's a kernel of truth to that statement.

Me: wow, Kenji has a surprisingly normal kitchen Kenji: **opens spice cabinet** Me: whaaaaaaa??

Kenji “didn’t know where his paprika was” was actually him flexing his beautiful spice cupboard on us mortals

Kenji, this is going to sound weird. But there was a French restaurant I used to go to with my family as a kid. And the big burly French owner would always serve us. And every time he would pour our water or wine for my parents, it would be silent except for the wine or water being poured, and the sound of his breathing through the nose. It was ASMR for me at the time, I just didn’t know it. You sir, are the second person I’ve encountered now that has ASMR level nose breathing. And for that, I thank you.

"Hey everyone this is Kenji and I'm making Corn Soup." is the culinary equivalent of, "Hi, I'm Johnny Knoxville and I'm a human cannonball."

I'm digging the subtle product placement hiding behind the blender. My copy arrived in the mail yesterday.

The way Kenji handles the corn shows he has ears of experience.

"Guys and Gals and Non-Binary pals" Gosh Kenji is so wholesome. I live for this content.

Kenji! You've really inspired me to better my cooking skills over the course of COVID by showing me how straightforward it can be to make excellent food, and your POV camera perspective helped me overcome some anxieties I had about little things I thought I was doing wrong during the cooking process. I'd been relying on delivery far too much for a couple years and my ability to make something delicious had reached an all-time low. Getting back in my kitchen every day has not only improved my physical health, but my mental health as well. Thank you!

J Kenji Lopez-Alt always a father first. Incredible cook second.

One of the most wholesome and educational cooking shows on the internet. Kenji continues to apologize for pausing to help his daughter even though it doesn’t inconvenience us

As a line/prep cook for YEARS it makes me so so happy when Mr. Lopez-Alt opens up the doors of "if that works for you, go for it" like sometime we don't have time to do every step painstakingly and it feels inexplicably good to have kenji-senpai's blessing

The Trinity is Cajun, you had it right Kenji The history lesson, if anyone is interested...the Cajuns of Southwest Louisiana were French expats who started their community in Canada but then were driven out and came south. Many Cajun basics are twists on French concepts, like trinity is onion, celery, bell pepper and mirepoix is onion, celery, and carrot.

After watching Babish's Paunch Burger video, I texted my fiancé and said "when Babish references Kenji twice in one video, you know who the GOAT is." Thanks for all that you do!

Thanks so much for your videos. It sounds maybe sad for some people, but those are occasionally the highlight of my day. I‘m just 21 and i love watching you cook. You are like the nicest chef out there :) (here in germany most of them are so entitled)

The way Kenji incorporates science into his cooking and the way he explains those concepts are so interesting to listen to

"... reinforce that corniness, which is something you learn to do as a dad." Oh Kenji and his dad jokes. Great stuff! Love the vids

That lil chefy touch at the end with the swirls of oil; so satisfying

His science knowledge really boosts his already great skills. PLUS, he's making food for his family so there is a lot of love that goes into it. Heart warming, nutritious, wholesome, delicious food. It don't get better than that folks.

“Kenji: for people who say if you do such and such, it’s not corn soup... I don’t care... if it tastes good to you, go with it.” I need that on a shirt.. 🤣

15:05 Kenji, this is type of thing that makes your cooking channel so relatable to the home cook. I can't tell you how many time I've been frustrated while trying to open a spice container.

I finally bought The Food Lab, it's amazing. All cooks should own it

One day, Vitamix will get into the jet engine game, so finally they make a product that does what it sounds like it's doing.

The best easy garlic tip I found was from an Indian chef here in the uk. Chop garlic in a food processor, then immediately portion tablespoons of it into a silicon ice cube tray and freeze. Easy to store, easy to use, and loses very little flavour if done in a timely fashion. Garlic ginger paste is so typical in Indian cuisine that I do two batches of one pure garlic and one equal by weight of peeled ginger and garlic. No added oils or salts like jarred garlic, and lasts basically forever if you ziploc the cubes well.

Gotta make this since I'm in corn teen anyway.

You said corn so much I started going through my old cd collection to transfer all my Korn CD's to my computer. Looks scrumptious!

I always appreciate the lack of ego Kenji has. Not shaming people for using pre minced garlic seems rare in the cooking entertainment sphere.

As a culinary school grad, I have to say Kenji would make a great culinary school Chef-Instructer. I love your videos.

"Backslice your scallions" - "corniness - something you learn as a dad"... Vintage Kenji

I came here because ... Duh, Kenji, but I learned so much here that now I want corny soup, which I never knew I wanted! Seriously Kenji, I love that you share different ideas, techniques, restaurant insight and, especially, winging it with what you have on hand, all with a very "whatever works for you" approach. Speaking of approach, you make this all very approachable and I very much appreciate that!

Made the soup tonight. Used an inversion blender in the pot and ran it through a sieve. I saved the pulp, put in in a large shake cup and used the inversion blender and sieve again. Really excellent. Thank you.

It’s not just what you cook, but your method and technique that makes watching so interesting. Thank you.

Dude you're the man. Humble, informative, knowledgeable and dad jokes. Appreciate ya.👍❤

I just happen to have all these ingredients, with corn and peppers from the farmers market. I now feel legally obligated to make this.

Kenji: Pours soup into dog's mouth

I love these. I've learned so much from your videos, I'm really passionate about cooking but dont have the resources to do it so creatively. Thank you Kenji!

One of my favorite soups of all time, it made my day to see you put up a video about it! Hope you and your family are well!

I made this last night for my wife and my mom. Served with thin scallions, serrano chiles and mexican chorizo. It was sooo good. Thanks for sharing your gift sir.

10:14: I swear I could hear the smirk take over Kenji's face.

We love you Kenji!!

Great video! The soup looks delicious. I learned many things from the shoot - 1. an easier way to cut corn off the cob, 2. how to properly use a Vitamix with hot items, 3. How to use a chinois without a spatula, and 4. how funny it is to watch an MIT guy struggle with a spice jar and then immediately break into a dissertation on temperture flux!

I never expected a corn soup to look so delicious, I never had one before! I am gonna have to try your recipe! 😍

Spice cabinet walkthrough and re-organization video when??? (like the one you did with pots and pans, I loved that one!)

works great. i love that it has stainless steal pot inside kzfaq.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

This is the only channel where I can watch a video that’s longer than 60 seconds without skipping

No idea why, but hearing “corn milk” gives me the heebie jeebies

I just love this first person perspective. I really wish other cooking channels did this

Kenji you a boss for mentioning heat flux and the intricacies between energy input to a pan and water’s specific heat capacity

I learn so much about food technique every time I check out this channel

"You reinforce that corniness, which is something you learn to do as a dad" My god this man is adorable 😍

This is the same way I make mine but always serve it chilled garnished with creme fraiche and chives.So refreshing on a hot summer day.

seems like the perfect video to make your soup related puns on. whatever those may be. soup in general is by far one of the most underrated areas of cooking. anyone can do it. takes a billion different forms and can be as healthy and delicious as you want. sauces and soups, both way underrated.

Ploop there it is !! I would be terrified to run my generic blender that long. Pretty sure it would eat itself. Break. Having a touch of insomnia I came here to get my Kenji fix. It never fails, whenever I watch him cook I start to drool on myself. No matter how many times I rewatch a video I learn something new. Kenji, you are a Zen Master who teaches life via cooking. Thank you for sharing and much respect.

I had no intention of making Corn Soup today but now I have all this knowledge.

I absolutely love these videos. It always makes my day to see you have uploaded! Please don't stop once covid goes away!!!

This one is totally doable!!! I am going to surprise my parents this weekend with this soup.

You’re a positive dude...appreciate that and the great cooking

I might try this one, it didn’t look soup-er difficult. 🤪

Made it and really enjoyed the aromatics... Thank you, It's a keeper

According to Isaac Toups, celery, onion, and bell pepper is the cajun trinity.

Looks lovely!

What a beautiful recipe. On my way to the kitchen now to make that. As always, thank you.

I like the techniques Kenji demonstrates here for dealing with ears of corn. I would definitely roast the corn in the husk in the hottest possible oven before doing this, but right now I'm using cans of corn. I'll remember how Kenji does it when they are used up. I do make a roux first. I like it a little less smooth so I only puree half of the soup and add some heavy cream to it. And if I make that oil+paprika garnish I don't think I'll be able to resist the temptation to make a smiley face on the soup. I could practically feel him resisting.

Kenji at his BEST

I've been using scissors for my scallions and chives because I always seemed to crush them with my knife no matter how often I honed it. Today I learned about the backslice! I'm gonna be trying that soon, thanks Kenji!

14:45 I see you Kenji & that new & improved spice rack! Things surely are elevating on this cooking show & I am here for it!!!

I made this tonight, family loved it.

Well *shucks* Kenji! I thought I was the super *corny* one! I'm going to have to make this soup for my wife, she's a huge corn fan she's going to love this.

I like your back slice technique. I've seen chefs (especially at sushi bars) slice the scallions the way you do it.

I live in Louisiana and we have a bunch of places that do shrimp and corn soup. Love the videos Kenji. Keep up the great work. Cheers from cajun country.

Kenji, you got a double shoutout/mention by Babish on his latest video. He was making your mac and cheese sauce and also frying onion rings.

Awesome!

As a habitual scallion smasher I appreciate the little knifework lesson in there. It seems I need to buy a sharpener too. Pretty sure my knives haven't been sharpened in ten years lol

I like it. I have just made it and tried it. The only variation I made was I added a couple of jalapenos. It is delicious! Thank you!

That looks delicious

I don't come here for the recipes or even ASMR anymore. I literally just come here to listen and learn about food and cooking.

if i ever had aspirations in life, that spice rack would be definitely top 5

Your spice shelf is amazing!

Came for the recipe, stayed for the food knowledge! 👌🏽

trying this recipe right now!

I swear I thought I heard "hey girl, this is Kenji" but I'm sure I'm projecting

I rewatch over and over to see Kenji fight with the smoked paprika can. Sorry KLA it's just so Real and relatable

Wow, he really flexed on us with that casual new spice cabinet reveal.

Great recipe. I don't ever think I've seen your spice cabinet before, that is intense. 😱🔥

Hey everybody, it's that time of the day again!

Kenji:Hmm, That's some crispy pepperoni.. Shabu: *I've been summoned*

The story from that slicing technique on the scallions is funny. I remember when you said the women made you throw out the entire work you did because the slices were not pretty enough and you were doing it “wrong”. Cool how you cut them like that now always. Lesson learned!

I come for all the helpful tidbits along the way, and stay for the dog feeding and shot of the food in the sun.

Hello Kenji! Thank you for another amazing recipe Video! Here's a tip! I have a Ginnie pig that I bought for my GF's daughter! If you have a ginnie pig save the corn skin and give it to them! Ginnie pigs love the skin of corn ! Love you and thank You for sharing your knowledge! Brian From NJ! I've taken the skin and boiled it and used the flavor to add to other ingredients ! think about that ! Love you !

I thought your scallion slicing technique looked a little strange. I chalked it up to the camera angle, but then you actually explained what you were doing. I feel like I learn a little something new with every video you put out, so thanks for that.

I ordered an entire box of Thai snacks from Universal Yums bc they advertised a "creamy corn snack"... It was FOUR freaking PIECES OF CANDY! This, on the other hand, looks like it will deliver that corn flavor I'm craving

that was the most dad dad joke ever, this was legendary

Are you also going to serve it in a square bowl? Get it? Because it has corners...I'm sorry

I make corn soup using this recipe every year during august-september when we get fresh corn in Finland.

Kenji’s pepperoni oil poured over the soup straight up looks like a Labrador retriever face! 😊 24:35

The cup in the bowl trick 👍🏼

onion, celery, bell pepper are used in both, Chef Kenji!