{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fchefs-story.simplecast.com%2Fepisodes%2F0ed1a41d-0ed1a41d","width":444,"version":"1.0","type":"rich","title":"Episode 113: J. Kenji López-Alt","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/2e1d5b/2e1d5bd4-e0f5-4f7b-a305-b49f522332da/4266b95f-b620-452a-aaec-da3214c08b67/1458750930artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/4266b95f-b620-452a-aaec-da3214c08b67\" height=\"200\" width=\"100%\" title=\"Episode 113: J. Kenji López-Alt\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science."}