If you're ever in the Bay Area, his Wursthall restaraunt is well worth a visit. I don't live there but I make it a point to visit at least once a year when travelling.
I've been loving the introduction and Kenji's very scientific approach to cooking. I've always been interested in messing around in the kitchen and hate when chefs in instructional pieces refer to "love" as that extra ingredient. In line with that, Kenji shuts down the notion of New York bagels being better because of the water.