J. Kenji López-Alt
J. Kenji López-Alt is a renowned chef, food writer, and the author of the best-selling cookbook 'The Food Lab.' He is well-known for his scientific approach to cooking and has contributed extensively to the culinary world through his writings and recipes, often featured in publications like Serious Eats.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Canada | 1 | 9.00 | 0.06% | +0% | 38,005,238 | 22,703 | $1,700,000 | 1,016$ |
| Totals | 1 | 38,005,238 | 22,703 | $1,700,000 | 1,016$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Canada:
This method, inspired by J. Kenji López-Alt of Serious Eats, is a genius one.
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Liechtenstein:
J. Kenji López-Alt proposed a steaming method for cooking eggs in a recipe for The New York Times.
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