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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats
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Everything you need to know about how pressure cookers work, including answers to such questions as, "Who invented them?", "Will they explode?", and "What's up with cooking at high altitudes?"| Serious Eats