Welcome to the Judge John Hodgman podcast. I'm Bayliffe Jesse Thorn, we're in chambers

this week, clearing the docket with me as always. Is the King of all chefs, sorry, Ray

Kwan, Judge John Hodgman. I am the King of all chefs now. I don't deserve this.

Because we're going to do food stuff on this episode. I made you the King of all chefs.

If anything, I am the prince regent. If anything, I am the Dowager Countess. If anything,

I am the... I mean, because we have a special guest. We have an expert of all experts with

us right now. We have a man with us who is both a great cook and a great chef. He's the

author of the James Beard Award-winning cookbook, The Food Lab, Better Home Cooking Through Science,

which I have at my home because I paid actual money to buy it and his my favorite cookbook.

He also has a children's book coming out later this year called Every Night Is Pizza Night.

He is also the chef behind the Bay Area restaurant Worcetal, which is currently preparing and

delivering meals to hospitals and community centers. Friend of the court, Kenji Lopez

Alt. Hi, Kenji, how are you, friend? Good. How are you doing? Good. I just watched a video

of you making a steak using a GoPro camera. Oh, yeah, yeah. That's like my new... I'm

apparently a YouTube creator now, so that's what I transitioned into now that I'm stuck

mostly at home. I strap a camera to my head and I cook every day. I learned a lot about

steak cooking. I thought it was some kind of intense sous vide technique where it's like,

all you do is you fill this baggy up with water, throw it's taken there, throw a GoPro in there.

No, it's kind of the opposite. It's like my book is very much about precision and you do

this for this reason, you do this for that reason. And my actual home cooking is just like,

it doesn't really matter. That's kind of the catchphrase of the show is it doesn't really

matter. You can do this if you want. It doesn't really matter. I think my favorite part of

...