Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

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0:00 – Intro / Pantry Chaos
– Going live, kitchen disaster, pets, kids, and general JKLA World HQ energy

1:50 – Wooden Cutting Boards: Why I Stick With Wood
– Boos Blocks, plastic myths, bacteria, microplastics, and daily use

4:15 – Oiling, Sanding, and Maintaining Wooden Boards
– When to oil, how to tell, and resurfacing boards

5:55 – Why You Should Avoid Metal, Glass, and Titanium Boards
– Knife damage and bad cutting mechanics

7:20 – Induction vs Gas: What Actually Matters
– Even heat, responsiveness, air quality, and real-world tradeoffs

11:20 – Wok Cooking on Induction, Gas, and Electric Ranges
– What works, what doesn’t, and realistic expectations

13:10 – Why Portable Gas Burners Are Great for Wok Cooking
– BTUs, flame shape, efficiency, and burner recommendations

15:45 – How to Clean a Wok (and What Seasoning Really Means)
– Burnt-on food, bamboo brushes, and seasoning myths

19:10 – Intimidated by Wok Cooking? Start Here
– Lower-heat dishes, cheap starter woks, and when to upgrade

23:35 – Pork Trotters, Bones, and Making Better Stock
– Collagen vs flavor, roasting strategy, and gelatin extraction

26:05 – Carryover Cooking: Why Steaks Overshoot
– Mass, temperature gradients, fat, and adapting to your setup

31:30 – Beef Stew Texture: Undercooked vs Overcooked Meat
– Collagen breakdown stages and finding the tender window

35:05 – Marmite, Fish Sauce, and Umami in Stews
– Substitutions and flavor balance

38:30 – Knife Sharpening for Regular People
– Pros vs stones, what to avoid, and emergency fixes

40:55 – Honing vs Sharpening Explained
– What honing actually does and when not to use it

44:40 – How I Cook Week to Week (and Feed My Kids)
– Batch cooking, staples, leftovers, and real-life scheduling

48:15 – Picky Kids and Expanding Food Horizons
– What works, what doesn’t, and long-term thinking

51:00 – Why I Don’t Feature Seafood More (Despite Living in Seattle)
– Access, audience, and personal cooking habits

52:00 – Where to Take Visitors to Fall in Love With Seattle
– Water, bikes, and timing the weather

54:15 – Pearl Onions: Fresh vs Frozen
– Convenience, peeling pain, and stew practicality

55:20 – What I’d Grow in a Garden (If I Had One)
– Tomatoes, greens, peas, beans, and herbs

57:20 – Cooking With High Heat in Restaurants
– Heat, sweat, physics, and why restaurant food tastes different

1:00:35 – Smoke, Ventilation, and “Cooking Detectors”
– Small kitchens, fans, windows, and reality

1:03:00 – Halal Cart Chicken & Rice Update
– What’s changing, when it’s coming, and blueprint thinking

1:04:45 – Wrap-Up & Farewell

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CREDITS
Shot By: Kenji Lopez-alt and Lena Davidson
Produced By: Kenji Lopez-Alt, Lena Davidson, and Erin Kelly