J. Kenji López-Alt knows more about food than you or I put together. He has won James Beard Awards, contributed to New York Times Cooking and Serious Eats, and his books include The Food Lab: Better Home Cooking Through Science, The Wok: Recipes and Techniques, and a children’s book titled Every Night is Pizza Night. But he’s no snobby foody. He pays careful attention to how to stack ingredients in the humble hardshell taco so that you maximize flavor and minimize structural collapse. He also has thoughts on the burger (don’t think toppings, think bottomings). This is an episode that will fill you up, not with tacos and burgers, shouldn’t eat those in bed anyway, but with wisdom and practical advice on how to make your next meal architecturally correct and tasty too. For olives, he likes the sliced up ones. Yep, straight from the can.

Learn more about Kenji, his books, and his YouTube videos by visiting his website, www.kenjilopezalt.com.

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John’s acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.