Kenji López-Alt stands apart from others who argue over when to add seasoning to a burger patty. He is so certain in his knowledge that he has gone to great lengths to establish that salting a patty should be done just after it has been created.

His pre-salted burger patties were too thick and tough to fracture when he threw them at a wall at 45 mph using a softball pitching machine. There was also the time he dropped a Dutch oven upon salted and unsalted patties to compare the extent of the spatter. Kenji's favorite dishes are listed here, guaranteed to wet your mouth.

Homemade Egg McMuffin

One egg, one slice of Canadian bacon, one slice of American cheese, and one English muffin to make this. By steaming it, the egg retains its airy texture. You may use a ramekin, a cookie mold, or a mason jar lid to achieve the classic McMuffin form.

Just spray the interior with oil first to prevent the egg from sticking. Also, keep it slightly underdone so the yolk is still a little visible when you bite into it, unlike a regular Egg McMuffin from McDonald's.

INGREDIENTS:

• 2 slices Canadian bacon
• 2 English muffin, split
• 2 slices American cheese
• 2 egg
• 2 tsp butter
• salt

METHOD:

STEP 1:

Split the eggs and put them into individual dishes or bowls and put them aside.

STEP 2:

Spray some oil into the hot cast-iron pan and set the heat to medium. Split the English muffins in half and place them butter-side down in a pan. The muffins should be flipped after 2 minutes.

STEP 3:

Put the toasted muffins on a platter and melt a further teaspoon of butter in the pan. Add in some Canadian bacon.

STEP 4:

The ham should be flipped after 90 seconds and pressed flat with a spatula. Turn the meat over and cook for another minute.

STEP 5:

Take the ham out and set it on the bottom half of the muffin.

STEP 6:

Turn down the heat to medium-low on the stove. Apply a little oil coating to the mason jar tops and place them on the pan, tapered side up.

STEP 7:

Put the egg into the mason jar by carefully pouring it through the gap in the lid.

STEP 8:

Use the back of a spoon to break the yolk gently, then season it with salt. A half cup of water outside the mason jar covers should be added to the skillet.

STEP 9:

The egg should cook for 2 minutes with the lid on, so it is no longer clear but still somewhat jiggly.

STEP 10:

Using a narrow spatula, carefully transfer the egg and mason jar from the pan and the leftover water to a plate lined with paper towels.

STEP 11:

Carefully peel off the cover of the mason jar and place the egg on the ham and muffin sandwich.

STEP 12:

Put the cheese on top, then cover with the second muffin half.

STEP 13:

While the sandwich is hot, place an upside-down bowl on top to trap steam and melt the cheese on the sandwich's edges. Now you can serve it immediately.

BLT

Having high-quality ingredients and assembling them into a straightforward sandwich makes a BLT. If you can get it, try using Japanese shokupan bread. The tomatoes must be juicy and full of flavor.

You may slice and salt them while you wait for the other ingredients to cook. You should also wash and dry some lettuce ahead of time. You may cut the lettuce into thin ribbons and layer them in the sandwich beneath the tomatoes.

INGREDIENTS:

• 4 slices bread
• 6 slices bacon
• 1 cup lettuce
• 2 tomato
• Mayonnaise
• Salt

METHOD:

STEP 1:

Cast-iron skillet should be heated over low to medium heat for a few minutes.

STEP 2:

Half the bacon pieces lengthwise and scatter them in the pan. Heat the bacon for about 5 minutes, using a heavy spatula to prevent the slices from curling.

STEP 3:

After 3 minutes, turn the bacon over and cook for another 2 minutes. The bacon should be taken out and placed on a paper towel.

STEP 4:

The first side of the bread should be toasted in the bacon grease for 2 minutes. Toast the bread for 2 minutes once you've flipped it over.

STEP 5:

Put the bread on a cooling rack and slather each piece with mayonnaise.

STEP 6:

Shredded lettuce should be heaped on both slices of bread.

STEP 7:

Spread the sliced tomatoes onto the bread. Add salt and pepper to season.

STEP 8:

In a crisscross pattern, arrange the bacon over the tomatoes.

STEP 9:

Toast both sides of the bread together, then combine and cut in half diagonally. Quickly dish it up.

Chocolate Chip Cookies

Although these cookies start as a basic chocolate chip recipe, a few easy tweaks take them to the next level of sophistication. The best chocolate chip cookies have a delightful crunch on the bottom and a soft, chewy top.

INGREDIENTS:

• 112 g butter
• 115 g brown sugar
• 55 g white sugar
• 1 egg
• 150 g all-purpose flour
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 112 g dark chocolate
• 1/4 tsp ground cinnamon
• Flaky sea salt to top

METHOD:

STEP 1:

Brown the butter by melting it in a saucepan over medium heat; this should take about 5 minutes. After cooking, add one tiny ice cube and cool for 15 minutes before serving.

STEP 2:

White sugar, vanilla, and one egg should be beaten with a hand mixer until stiff peaks form. Depending on the strength of your mixer, this might take 5-10 minutes.

STEP 3:

Stir in the brown sugar and butter using a spoon.

STEP 4:

Stir or mix on low until a dough forms and no dry powder remains after adding the other dry ingredients (flour, baking soda, salt). Chocolate should be added and mixed up roughly. Refrigerate the dough for at least an hour.

STEP 5:

Roll the dough into balls, about 30 grams in weight, and bake. Another optional step is useful if not baking all the cookies at once. Pre-portioning the cookies saves time and can simplify the process, like the "break and bake" varieties sold in supermarkets.

STEP 6:

You may let the dough sit in the fridge for up to three days.

STEP 7:

Make sure the oven reaches a temperature of 325 degrees. Roll the dough into small balls and place them on a cool baking pan. Use parchment paper to save dishwashing hassles. Put in oven and bake for 14 minutes.

STEP 8:

After baking, sprinkle flaky sea salt over the cookies on the baking sheet. After 2 minutes, move to a wire rack to finish cooling.

Conclusion:

Besides contributing to Serious Eats recipes, J. Kenji López-Alt has written for The New York Times. His dishes are among the favorites because of his accessible, scientific food-lab style. Have fun trying out these recipes that we've gathered for you.