Cookie Science: Why Cream Butter and Sugar? Serious Eats 2016-12-23 | Learn more cookie science: http://www.seriouseats.com/2015/12/cookie-science-creaming-butter-sugar.htmlUnlike stirring, mixing, or beating, creaming isn't about combining ingredients—it's about aerating them. By bashing butter against the sides of a bowl, whether you're going at it with a spatula or with a stand mixer, you're folding it over and over, creating little pockets of air with every turn. Add sugar, and suddenly that process is way more effective, building up an expansive network of sugar crystals, fat, and air.
Mussels Escabeche | Serious Eats At Home Serious Eats 2021-03-03 | Contributor Jenny Dorsey has a conversation with famed Catalonian chef Sergi de Meià about mussels escabeche, then walks us through the steps to make this classic Spanish dish at home. Mussels escabeche features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more.Full Story: seriouseats.com/recipes/2020/10/mussels-escabeche.htmlFor more recipes from Jenny Dorsey:seriouseats.com/user/profile/chefjennydorseyYou Might Also Like...Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing: youtu.be/SVxCS6OmahwGamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9sLamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8kThe Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing | Serious Eats At Home Serious Eats 2021-02-12 | Sunny Lee pays tribute to one of her all-time favorite Korean banchan, pa-muchim: a marinated scallion salad of raw shaved onions and scallions dressed with mustard, vinegar, gochugaru, and sesame oil. With her take on this recipe, she turns an accident into inspiration and creates a recipe that you'll want to make again and again. Full Story: seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.htmlFor more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-leeYou Might Also Like...Gamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9sLamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8kThe Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIakSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes) with Sunny Lee | Serious Eats At Home Serious Eats 2021-02-04 | Gamja bokkeum is a simple glazed potato banchan you won't be able to stop making, or eating. Writer and Serious Eats Contributor, Sunny Lee shows you how to quickly whip up these irresistible spuds that will hog the spotlight from any main dish. Full Story: seriouseats.com/recipes/2020/02/korean-soy-glazed-potatoes-gamja-bokkeum-recipe.htmlFor more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-leeYou Might Also Like...Lamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8kThe Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIakRomesco Sauce: youtube.com/watch?v=FqMBoFzvTEMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Lamb Biryani with Nik Sharma | Serious Eats At Home Serious Eats 2021-01-19 | Biryani is a celebration of aroma, color, and flavor, with perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb. Nik Sharma shows us how to make this spectacular dish at home (along with special guest, Paddington Sharma). Full Story: seriouseats.com/recipes/2020/07/lamb-biryani.htmlFor more Nik Sharma, check out his new book-- The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes: http://abrowntable.com/the-flavor-equationYou Might Also Like...Gamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9sThe Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIakRomesco Sauce: youtube.com/watch?v=FqMBoFzvTEMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Best Way to Mince Garlic | Serious Eats At Home Serious Eats 2020-12-11 | Full Story: seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.htmlDaniel Gritzer does not mince words when it comes to garlic. In this video, he presses through camera gimbal issues and cuts right to the chase on his 3 recommended methods to mince your garlic. You Might Also Like...French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIakCreamed Shishito Peppers: youtube.com/watch?v=1wuJAhiPQNgOur Favorite Way To Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVoSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.#SeriousEats #Mince #Garlic
French Onion Soup Tarte Tatin | Serious Eats At Home Serious Eats 2020-11-30 | Full Story: seriouseats.com/recipes/2019/10/french-onion-soup-tarte-tatin.htmlYou Might Also Like...Creamed Shishito Peppers: youtube.com/watch?v=1wuJAhiPQNgOur Favorite Way To Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVo'Nduja Pasta: youtube.com/watch?v=PZzcuozLyV0Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Romesco Sauce | Serious Eats At Home Serious Eats 2020-10-16 | Romesco is a nutty and fruity Spanish sauce that is best when you make it your own. Our Culinary Director, Daniel Gritzer, shows you how he makes it at his home--including what peppers you should be using if you can't find the traditional dried ñora peppers. Full Story: seriouseats.com/recipes/2019/06/romesco-sauce-recipe.htmlYou Might Also Like...Daniel's Kitchen Tour: youtube.com/watch?v=vK715ckM51gCreamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJA...Our Favorite Way to Cook Asparagus: https://www.youtube.com/watch?v=MDV8H...Tortilla Espagñola: https://www.youtube.com/watch?v=OoBCD...Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Cereal Eats: Jolly Rancher Cereal, Reviewed. | Serious Eats Serious Eats 2020-09-26 | After a six-year hiatus, we are bringing back our column, Cereal Eats, as a video series. New York Times columnist and cereal connoisseur, Jamelle Bouie, will be reviewing an oddball cereal of his choice—the odder the better. Pour a glass of your favorite oat milk and join us as we get serious about cereal.Full Story: seriouseats.com/2020/04/cereal-eats-general-mills-jolly-ranchers-cereal.htmlYou Might Also Like...Pillsbury Cinnamon Roll Fillows, Reviewed: youtube.com/watch?v=dOaMYF9M6MkTortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSgMapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnwSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Our Culinary Directors Kitchen Tour | Serious Eats At Home Serious Eats 2020-09-22 | Serious Eats' Culinary Director, Daniel Gritzer takes you on a tour through his home kitchen. See his organization tips and tricks as well as weigh in if he has a pots and pans hoarding problem. Full Story: seriouseats.com/2017/11/kitchen-storage-and-organization-essentials.htmlYou Might Also Like...Creamed Shishito Peppers: youtube.com/watch?v=1wuJAhiPQNgOur Favorite Way to Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVoTortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSgSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.#KitchenTour #SeriousEats #AtHome
Cereal Eats: Pillsbury Cinnamon Roll Fillows, Reviewed. | Serious Eats Serious Eats 2020-09-19 | After a six-year hiatus, we are bringing back our column, Cereal Eats, as a video series. New York Times columnist and cereal connoisseur, Jamelle Bouie, will be reviewing an oddball cereal of his choice—the odder the better. Pour a glass of your favorite oat milk and join us as we get serious about cereal.Full Story: seriouseats.com/2020/01/cereal-eats-pillsbury-cinnamon-roll-fillows.htmlYou Might Also Like...Our Favorite Way to Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVoTortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSgMapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnwSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.#CerealEats #CerealReview #SeriousEats
Creamed Shishito Peppers | Serious Eats At Home Serious Eats 2020-09-16 | *Editor's Note:Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see! Sasha Marx takes a visit to his local farmer's market and gets some spicy inspiration for creamed shishitos. Creamed shishitos are perfect as a stand-alone side dish, a pizza topping, a taco filling, and so much more.Full Story: seriouseats.com/recipes/2020/08/creamed-shishitos.htmlYou Might Also Like...Our Favorite Way to Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVoTortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSgMapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnwSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.#Shishitos #FarmersMarket #SeriousEats
Our Favorite Way to Cook Asparagus | Serious Eats at Home Serious Eats 2020-08-27 | *Editor's Note:Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see! Sasha Marx shows you how to use a screaming-hot cast iron pan to spruce up this classic vegetable. This easy method might change the way you cook asparagus from here on out. Full Story: seriouseats.com/recipes/2019/03/charred-asparagus-with-miso-bearnaise-sauce.htmlYou Might Also Like...Mapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnwTortilla Española: youtube.com/watch?v=OoBCDu7NeSgInstant Fried Rice: youtube.com/watch?v=9e0EOc6eGwc&tSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Tortilla Española | Serious Eats at Home Serious Eats 2020-08-04 | *Editor's Note:Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see! Full Recipe: seriouseats.com/recipes/2016/07/tortilla-espanola-spanish-potato-omelette-recipe.htmlTortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Here, Daniel Gritzer shows us how to make it in his home kitchen.You Might Also Like...Instant Ramen Fried Rice | Serious Eats at Home: youtu.be/9e0EOc6eGwcMapo-Style Beans | Serious Eats at Home: youtu.be/YKMbMGzGNnwWhat is the Best Way to Cook Steak?: youtu.be/JEPSZshO8RwSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Mapo-Style Beans | Serious Eats at Home Serious Eats 2020-06-19 | *Editor's Note:Serious Eats staff have been working from home during the pandemic. This video is the first of our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see! Sasha Marx shows a quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans.Full Story: seriouseats.com/recipes/2020/05/mapo-beans.htmlYou Might Also Like...Instant Ramen Rice: youtube.com/watch?v=9e0EOc6eGwc&t=2s25-Minute 'Nduja Dinner: youtube.com/watch?v=Rttv5XTRnOEHow to Pull Off Thin Hand-Pulled Lamian Noodles: youtube.com/watch?v=WmwRAnd-mQoSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Instant Ramen Fried Rice | Serious Eats at Home Serious Eats 2020-05-26 | Full Story: seriouseats.com/recipes/2020/03/cup-noodle-fried-rice.html*Editor's Note:Serious Eats staff have been working from home during the pandemic. This video is the first of our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see! Sure, a cup of instant noodles is a quick and easy snack for one person. But if you turn it into almost-as-instant fried rice, you can feed more than one mouth. Plus, it's just stupid delicious. Watch Daniel Gritzer make it in his home kitchen.You Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8How to Season a Wok: youtu.be/ndv-uT94BGMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Cookie Science: Silicone Mats vs. Parchment Paper Serious Eats 2020-05-18 | When cookie recipes call for baking on a parchment-lined pan, switching to silicone may produce some unexpected results. Stella Parks investigates and explains why silicone mats are not a 1:1 replacement for parchment paper. Full Story: seriouseats.com/2019/10/problems-with-baking-cookies-on-silicone.htmlYou Might Also Like...How to Make Thick, Levain-Style Chocolate Chip Cookies: youtube.com/watch?v=aw8m4TE90agHomemade Tate's-Style Chocolate Chip Cookies:youtube.com/watch?v=Ch7ocMk_JEQHow to Make Soft-and-Fluffy Lofthouse-Style Cookies:youtube.com/watch?v=x4-xATh4TrUThe Food Lab: Cookie Secrets:youtube.com/watch?v=hPUQJdTWwm8Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Sichuanese Pantry with Fuchsia Dunlop | Serious Eats Serious Eats 2020-05-13 | Full Story: seriouseats.com/2020/05/essential-sichuan-pantry-ingredients.htmlWhen author and Chinese-cooking expert Fuchsia Dunlop visited Serious Eats' test kitchen a few months ago to cook through some of the recipes from her recently updated masterwork on Sichuan cooking, The Food of Sichuan, she spent a few minutes chatting with us about the essential ingredients needed to get started.You Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8How to Season a Wok: youtu.be/ndv-uT94BGMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
25-Minute Nduja Dinner Challenge Serious Eats 2020-05-01 | After one of our shoots wrapped early, we challenged Sasha Marx to whip up a meal in 25 minutes using 'nduja and whatever he could scrounge up in our test kitchen pantry. At the time, this premise felt like an extremely low-stakes version of a television cooking competition, but now this challenge has become a daily routine for most of us: constantly rooting through cupboards and fridges to scrounge up ingredients for an ad hoc meal that doesn't require a trip to the grocery store.Will Sasha complete the challenge? Will he finally hit the end of nduja-related puns? Only one way to find out...Have you been going off-book and using up pantry ingredients in new ways in your cooking? Let us know in the comments what you've come up with!Full Story: seriouseats.com/2020/05/on-the-fly-25-minute-dinner-challenge.htmlYou Might Also Like...Pasta With Spicy 'Nduja-Tomato Sauce - youtube.com/watch?v=PZzcuozLyV0How to Pull Off Thin Hand-Pulled Lamian Noodles - youtube.com/watch?v=WmwRAnd-mQoYell Dente: Pasta Rants with Sasha Marx - youtube.com/watch?v=mL5HDv2AZnkSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Pull Off Thin Hand-Pulled Lamian Noodles | Serious Eats Serious Eats 2020-04-15 | In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—Tim Chin uses a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.Full Story and Recipe: seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles.htmlYou Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8How to Season a Wok: youtu.be/ndv-uT94BGMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
OUR TOP TEN PASTA CRIMES Serious Eats 2020-04-01 | Full Story: seriouseats.com/2020/04/crimes-against-pasta.htmlSerious Eats "Detectives" Sasha Marx and Daniel Gritzer go on the record about their top ten pasta crimes. You may have to sit through some awful puns, but if it keeps the Al Dente Law off your back it will be worth it. You Might Also Like...Yell Dente: Pasta Rants: youtube.com/watch?v=mL5HDv2AZnkFood Safety and Coronavirus: youtube.com/watch?v=qkvw9lZ3v3I&tPasta With Spicy 'Nduja-Tomato Sauce: youtube.com/watch?v=PZzcuozLyV0&tSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Food Safety and Coronavirus: A Comprehensive Guide Serious Eats 2020-03-27 | Kenji Lopez-Alt is a chef, journalist, and cookbook author who writes for Serious Eats and The New York Times. After referencing dozens of articles and scientific reports, and enlisting the help of Ben Chapman, a food safety specialist from the North Carolina State University, he's compiled fact-checked answers to common FAQs surrounding food safety and COVID-19. All recommendations have been further reviewed by an infectious disease virologist.Please note that the scientific community is still learning about the behavior of this virus, and incoming data may change the accuracy of the statements in this video. We are staying abreast of all findings and updating our article here: seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.htmlSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Yell Dente: Pasta Rants with Sasha Marx | Serious Eats Serious Eats 2020-03-24 | Pasta shapes matter. Way too many times I've had to listen to people say something along the lines of, "It's all pasta in the end, just use whatever shape." False. In Italy, sauces and shapes are carefully and intentionally paired with each other, and while you can find both spaghetti and rigatoni coupled with carbonara at restaurants in Rome, you (hopefully) won't ever see carbonara served with fresh, egg dough pasta like tagliatelle. Why? Because you need the chew of durum wheat dried pasta to stand up to the richness of the egg yolk and guanciale in the sauce, as well as the starchy pasta water that it produces to emulsify the sauce. Egg pasta is too delicate and its flavor and texture would be drowned out by the brash bite of the pork fat, black pepper, and Pecorino RomanoItalians usually don't see the need to go into the specifics of why you would never commit such pasta heresy, and instead just matter of factly say, "non ci va" (it doesn't go [together with that]). So, which shapes are worthy of your time? We decided to buy a ton of pasta, set up a camera, and recorded a long series of pasta rants. Check them out.Full Story: seriouseats.com/2020/03/pasta-shapes-rant.htmlPasta Glossary: seriouseats.com/pasta-shape-glossaryYou Might Also Like...An Impassioned Rant on Eating Wings: youtu.be/7RIn68G_8JsHow to Make Make Pasta with Spring Onion, Fennel, and Bacon: youtu.be/QOClyin82lkHow to Make Spaghetti Carbonara: youtu.be/k604orqCq5MSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Pasta With Spicy Nduja-Tomato Sauce - An ACTUAL 30-Minute Meal Serious Eats 2020-03-17 | Full Story: seriouseats.com/recipes/2020/03/spicy-nduja-tomato-sauce.html'Nduja is a spicy, spreadable pork salume. It's cured so it lasts a long time in your fridge, but more importantly, it can be used as a cheat code to upgrading your weeknight meals into something that tastes like you spent a lot longer than 30 minutes making. Our Senior Culinary Editor (and 2x speed king), Sasha Marx marries his love of pasta and 'nduja in this recipe that's much easier than pronouncing 'nduja correctly. You Might Also Like...Cooker Showdown: youtube.com/watch?v=yAT7wjWxzJ0XO Sauce: youtube.com/watch?v=T4_B-HN5Ohk&t=185sBeef Roast: youtube.com/watch?v=oIsgSzYC6Nk&t=2sSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Cooker Showdown: Instant Pot versus Crock Pot versus Dutch Oven Serious Eats 2020-03-10 | Full Story: seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.htmlseriouseats.com/2018/09/what-is-the-instant-pot-good-for.htmlIt's a battle royale! We use Kenji's All-American Beef Stew recipe to deep dive into the strength and weaknesses of popular cookers. Find out what a pressure cooker does and if it can stand up to slow cookers and a dutch oven. All-American Beef Stew Recipes: Stovetop - seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.htmlPressure Cooker - seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.htmlYou Might Also Like...How to Flip Food in a Skillet: youtube.com/watch?v=aMdorSSaLjUWhat is the Best Way to Cook Steak: youtube.com/watch?v=JEPSZshO8RwThe Impossible Pecan Pie: youtube.com/watch?v=Z6zRRuBpPnw&tSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Flip Food in a Skillet | Serious Eats Serious Eats 2020-03-05 | Full Story: seriouseats.com/2014/07/how-to-toss-food-skillet.htmlTossing food in a skillet is an efficient way to mix and move food around in a pan. But let's be honest: one big reason why we like to throw foods up, out of, and then back into a pan is because it looks kinda badass.So, for those of you who want to master this skill, here's how you do it. The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides, such as frying pans and woks. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall. You Might Also Like...How to Make Tamagoyaki: youtu.be/fmQyO6c9dtAHow to Season a Wok: youtu.be/ndv-uT94BGMHow to Make Pasta alla Gricia: youtu.be/uPzLTn-bNaUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Fuchsia Dunlop & Sichuan Flavors: Ginger Juice Flavor | Green Beans | Serious Eats Serious Eats 2020-02-27 | Full Story: seriouseats.com/2020/02/ginger-juice-flavor-sichuan-cooking.htmlKnown in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all—instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger.Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video.You Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8Fuchsia Dunlop & Sichuan Flavors: Strange Flavor | Bang Bang Chicken: youtu.be/k89AyVmtZT4Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Sharpen a Knife on a Whetstone Serious Eats 2020-02-21 | Full Story: seriouseats.com/2010/04/knife-skills-how-to-sharpen-a-knife.htmlIn this video, Kenji Lopez-Alt shows you how to use a sharpening stone (also known as a whetstone). This is the best method by far. Not only will it give you the best edge, it also removes the least amount of material. With a fine enough grit, your knife should be able to take hairs off your arm when you've finished. Additionally—and I'm not kidding about the importance of this one—the act of sharpening your knife will help you create a much stronger bond with your blade, and a knife that is treated respectfully will behave much better for its owner. The only problem? It takes a little know-how.That's where we come in. Get yourself some whetstones, follow the instructions, and practice. You won't believe the difference a sharp knife can make in your cooking.You Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8How to Season a Wok: youtu.be/ndv-uT94BGMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Fuchsia Dunlop & Sichuan Flavors: Strange Flavor | Bang Bang Chicken | Serious Eats Serious Eats 2020-02-10 | Strange flavor references the unusual yet artful combination of a wide variety of ingredients to make a perfectly balanced sauce. There are the building blocks of málà in there—both numbing Sichuan peppercorns and spicy chilies—along with sweet sugar, salty soy sauce, nutty sesame paste and oil, and sour vinegar.Though strange flavor is often conflated with bang bang chicken, a dish that uses strange flavor sauce, it's good for more than coating bang bang's cold poached chicken shreds. In this video, the Chinese food expert and author of The Food of Sichuan Fuchsia Dunlop walks us through the basics of strange flavor, and demonstrates how to make it yourself at home. Full Story: seriouseats.com/2020/02/sichuan-chinese-strange-flavor-fuchsia-dunlop.htmlYou Might Also Like...Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8gFuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8How to Season a Wok: youtu.be/ndv-uT94BGMSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
What is the Best Way to Cook Steak? | Serious Eats Serious Eats 2020-02-07 | Is there one single way to cook a steak that's better than all others? That's the question I attempt to answer here and in the video above. The answer, as is the case with many things in life, is this: It depends. The best way to cook steak hinges on personal preferences and the context in which you'll be cooking. Do you value a more perfectly even gradient of doneness from edge to edge or a deeper, crustier sear on the exterior? Will you be making just one or two steaks, or are you feeding a crowd? And just how adept of a cook are you? The answers to these questions will often lead you to a different steak-cooking conclusion. Daniel Gritzer compares three methods and give you the pros and cons of each: sous vide, reverse-sear, and butter basting. Full Story: seriouseats.com/2020/02/best-way-to-cook-steak.htmlYou can also watch individual videos that go into each method in-depth:How to Sous Vide Steak: youtu.be/1_TRxJ802UYHow to Reverse-Sear Steak: youtu.be/6NqLd2j2aVMHow to Butter-Baste Steak: youtu.be/0sQjXR5SFYoYou Might Also Like...How to Make Perfect Polenta: youtu.be/XLIDwP9OzKYHow to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make the Best Shrimp and Grits | Serious Eats Serious Eats 2020-02-04 | Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp...and grits. Often there's pork, sometimes mushrooms, and the amount of gravy can range from none to tons. This recipe features plump shrimp, seared mushrooms, crispy bacon, and rich cheese grits infused with layers and layers of flavor. Culinary Director Daniel Gritzer shows you how to make it. Full Story: seriouseats.com/2015/10/how-to-make-the-best-shrimp-and-grits.htmlYou Might Also Like...How to Make Perfect Polenta: youtu.be/XLIDwP9OzKYHow to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats Serious Eats 2020-01-28 | Part of our series on Sichuan Flavors with Fuchsia Dunlop, Fuchsia introduces one of her favorite dishes, Fish-Fragrant Eggplants. Don't let the name fool you—there's no fish in this dish. Instead, this Sichuanese classic is deeply flavored with garlic, ginger, and pickled chilies, aromatics that are often associated with fish cookery.Full Story: seriouseats.com/recipes/2020/01/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies.htmlYou Might Also Like...Boiled Beef in Fiery Sauce: youtube.com/watch?v=adBrsIP9n8gHow to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How Copper Pots are Made (with Jim Hamann at Duparquet Copper Cookware) | Serious Eats Serious Eats 2020-01-21 | There are a variety of processes for making copper cookware. This behind-the-scenes video shows how a copper pot is spun on a lathe, tinned, and finished. We visited Jim Hamann at Duparquet Copper Cookware in Rhode Island, where Daniel Gritzer learned the process from start to finish.Full Story: seriouseats.com/2019/01/how-copper-pots-are-made.htmlYou Might Also Like...Copper Pans 101: youtu.be/zQ8bS37gUJsHow to Pick the Best Mortar and Pestle: youtu.be/z_CHzKXzGkoHow to Season Cast Iron the Right Way: youtu.be/73IzU7g-vwUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats Serious Eats 2020-01-14 | Fuchsia introduces what is arguably Sichuan's most famous flavor, known as málà, or "numbing and spicy," via a recipe for Boiled Beef in Fiery Sauce from her book, The Food of Sichuan. It features the enlivening combination of Sichuan peppercorns and dried red chili peppers that produce a wonderful tingling sensation. In the coming weeks, we'll release more videos showcasing some of the other flavor profiles she prepared in our test kitchen, so stay tuned—Sichuan cooking may start with málà, but it absolutely doesn't end there.Full Story: seriouseats.com/2020/01/mala-sichuan-hot-and-numbing.htmlYou Might Also Like...How to Make XO Sauce: youtube.com/watch?v=T4_B-HN5OhkHow to Make Tamagoyaki: youtube.com/watch?v=fmQyO6c9dtAKenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make Perfect Bagels at Home | Serious Eats Serious Eats 2020-01-07 | These bagels are magical - we swear! They're chewy but tender, with a blistered crust that's eggshell thin and perfectly crisp. The trick is to pre-cook a portion of the flour and water on the stovetop, which improves browning and moisture retention and leads to bagels that won't turn into bricks overnight.They'll stay fresh for days! Stella Parks, AKA Bravetart, will show you how. RECIPE: seriouseats.com/recipes/2017/01/homemade-bagels-recipe.html You Might Also Like...How to Make Light and Tender Potato Gnocchi: youtu.be/j3rHWOqBIH0How to Make the Perfect Pan Pizza: youtube.com/watch?v=3AP4yhKS-qgHomemade Tate's-Style Chocolate Chip Cookies: youtube.com/watch?v=Ch7ocMk_JEQSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make Duck à lOrange the Right Way Serious Eats 2019-12-23 | Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.RECIPE: seriouseats.com/recipes/2018/12/duck-a-lorange.htmlYou Might Also Like...How to Make the Best Roast Beef: youtube.com/watch?v=oIsgSzYC6NkImpossible Pecan Pie: youtube.com/watch?v=Z6zRRuBpPnwButter-Basted Steak: youtube.com/watch?v=0sQjXR5SFYoSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make the Best Roast Beef | Serious Eats Serious Eats 2019-12-17 | Roast Beef and Beef Roast are not one and the same. What makes for a great deli sandwich doesn’t usually translate to an impressive dinner showstopper. Our Senior Culinary Editor, Sasha Marx, takes a cheap and often overlooked cut of beef--the tri-tip--and turns it into a spectacular beef roast that gives prime rib a run for its money at a fraction of the cost, and still steals the show when stuffed between a couple pieces of bread.RECIPE: seriouseats.com/recipes/2018/11/tri-tip-roast-beef-recipe.htmlYou May Also Like...How to Make Stuffed Pumpkins: youtube.com/watch?v=HrSTZQ7m4w8&t=211sXO Sauce: youtube.com/watch?v=T4_B-HN5Ohk&t=182sSous Vide Steak: youtube.com/watch?v=1_TRxJ802UYSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
New York’s (Drag) Queen of Hot Sauce | Serious Eats Serious Eats 2019-12-10 | You’ll notice all sorts of interesting condiments as you stroll through the bustling Chili Pepper Festival in Brooklyn. Many vendors are dressed in regular street clothes, and others rock their company’s branded swag. Somewhere in the mix, bobbing a full head above most of the crowd, you’ll spot a huge, curly wig wrapped up in a bright bandana. The wig and headwrap belong to Shaquanda Coco Mulatta, the drag persona of cook, performer, and hot-sauce company owner Andre Springer.FULL STORY: seriouseats.com/2019/11/meet-shaquanda-coco-mulatta-new-yorks-drag-queen-of-hot-sauce.htmlSee More Episodes of Resetting the Table Here!NYC's Biggest Aquaponic Farm - youtube.com/watch?v=8_sp6V03emQA Lesson in Cambodian Cooking - youtube.com/watch?v=71dsg-OtDhoFollow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Roast Chicken | Serious Eats Serious Eats 2019-12-03 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. In this episode, Kenji and Katie talk about roasting chickens, specifically spatchcocked chicken. Spatchcocked chicken has been split down its back (the easiest way is to cut out its backbone with a pair of sturdy kitchen shears). This process helps the chicken cook more evenly, increases the amount of crispy skin, and leads to record-fast cook times. Bonus: if learn how to do this to a chicken, you’ve got the skills to roast the fastest, crispest, juiciest spatchcock Thanksgiving turkey, too. FULL STORY: seriouseats.com/2019/11/the-food-lab-video-series-roast-chicken.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVASee More Like This!The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPkThe Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyIThe Food Lab Episode 3: Emulsions: youtu.be/7Qi2Kzru36QSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Impossible Pecan Pie | Serious Eats Serious Eats 2019-11-26 | Serious Eats' resident pastry wizard once wrote a pecan pie recipe so difficult that she vowed to never publish it anywhere. We tried to see if we could make it. Serious Eats' Culinary Director Daniel Gritzer attempts to make Stella's infamous Pecan Pie recipe--a recipe that remains unpublished because of it's high failure rate. FULL STORY: seriouseats.com/2019/11/impossible-pecan-pie-video.htmlYou May Also Like...How to Make Tamagoyaki: youtu.be/fmQyO6c9dtAHow to Make Old-Fashioned Pie Dough: youtu.be/aFUjqxR9h6cHow to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make Stuffed Pumpkins | Serious Eats Serious Eats 2019-11-20 | At Thanksgiving and other holidays, vegetarians deserve better than a cobbled-together meal of side dishes. These stuffed pumpkins, filled with mushrooms, kale, kabocha squash, and cheese, are packed with autumnal flavors, making for a meatless main course that can rival any holiday roast.RECIPE: seriouseats.com/2018/10/how-to-make-vegetarian-stuffed-pumpkins-thanksgiving.htmlYou May Also Like...How to Make Homemade XO Sauce: youtu.be/T4_B-HN5OhkHow to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9XwHow to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Cookie Secrets | Serious Eats Serious Eats 2019-11-12 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. In this episode of the Food Lab video series, Kenji and Katie give you the essential information you need to improve your favorite cookies, from types of sugars to use, the perfect temperature to set the oven, varying ratios of ingredients, and using different incorporation methods fro mixing. In other words, all the information you need to push yourself just over the line into unbearable-know-it-all territory at the next holiday party.FULL STORY: seriouseats.com/2019/11/the-food-lab-video-series-cookies.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVASee More Like This!The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPkThe Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyIKenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
French-Style Brown Butter New Potatoes | Serious Eats Serious Eats 2019-11-05 | For this simple French-inspired side dish, new potatoes are gently cooked on the stovetop in nutty brown butter until tender, then sprinkled with sea salt and chives and served with tangy crème fraîche. This is what would happen if an American baked potato studied abroad in Paris for a semester.FULL STORY: seriouseats.com/2019/02/how-to-make-brown-butter-new-potatoes.htmlYou May Also Like...How to Make Homemade XO Sauce: youtu.be/T4_B-HN5OhkHow to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9XwHow to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Boiling Water | Serious Eats Serious Eats 2019-10-29 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. Have you ever heard that cooking pasta or blanching vegetables in a large pot is important because it allows the water to return to a boil faster? Well, have we got some news for you. In this episode of the Food Lab video series, join Katie and Kenji as they explore Earth's most valuable resource: water. FULL STORY: seriouseats.com/2019/10/food-lab-video-episode-4-boiling.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVASee More Like This!The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPkThe Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyIKenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Emulsions | Serious Eats Serious Eats 2019-10-22 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. In this episode of the Food Lab video series, Kenji and Katie explore what do vinaigrettes, mayonnaise, and pasta sauce have in common: Each relies on the wondrous process of emulsification.So get ready to gasp as they literally watch vinaigrettes separate! Marvel as they lick freshly made mayo straight off our fingers! Swoon in awe as Kenji's shifty eyes rapidly track from camera to camera, because he wasn't sure where to look! It's time to learn about emulsions.FULL STORY: seriouseats.com/2019/10/food-lab-video-episode-3-emulsions.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVASee More Like This!The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPkThe Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyIKenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make XO Sauce | Serious Eats Serious Eats 2019-10-15 | XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that's become increasingly popular in American restaurant kitchens over the past decade. And for good reason: It's filled with umami-rich ingredients, like dried shrimp, dried scallops, and aged ham, which get cooked down into a jammy sauce that can give almost any savory dish a huge flavor boost.FULL STORY: seriouseats.com/recipes/2019/04/xo-sauce.htmlOur favorite food processor: amzn.to/2nRFAPQYou May Also Like...How to Make Homemade Chili Crisp: youtu.be/GezQyVRQRzUHow to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9XwHow to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Best Countertop Appliances | Serious Eats Serious Eats 2019-10-08 | In many apartments, the kitchen is the space in which we make the most sacrifices. That area, while sometimes minuscule, is where you do all of your cooking. It's also where you must skillfully Tetris your beloved appliances. But which ones are the must-haves, the ones that deserve to take up some of that precious counter space? These are the go-to items we at Serious Eats love and use all the time. FULL STORY: seriouseats.com/2017/09/favorite-countertop-appliances.htmlSee More Like This!We Tested the Breville Countertop Pizza Oven: youtu.be/CzYkodBgPxIEssential Tools for Every Cook: youtu.be/tbnPbDVbNHUThe Best Kitchen Gear for College Students: youtu.be/z1Qllt3w-WQSubscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Steak Lies | Serious Eats Serious Eats 2019-10-01 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. In this episode of the Food Lab video series, based on one of Kenji's most popular articles ever, we'll run a series of experiments to determine some truths about steak.We'll test resting steaks at room temperature (a technique that is, as it turns out, like the inside of a Tauntaun: lukewarm). We'll poke holes in the idea that searing locks in juice. You'll flip when you see how many times you should turn your steak while cooking (hint: not just once). What really is the best way to cook a steak? And will Kenji's cholesterol ever return to normal levels again?FULL STORY: seriouseats.com/2019/09/food-lab-video-episode-2-steak-lies.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVASee More Like This!The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPkKenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUPressure Cooker Chili Verde: youtu.be/dWahOcena70Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make Spaghetti Carbonara | Serious Eats Serious Eats 2019-09-24 | Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Here's how to do it.FULL STORY: seriouseats.com/2015/12/how-to-make-the-best-carbonara-sauce-spaghetti-pasta.htmlOur favorite metal mixing bowls: amzn.to/2xr5uewSee More Like This!How to Make Meatballs: bit.ly/2NK8Y2IHow to Make Sous Vide Duck Confit: youtu.be/3bX1G-EASnMHow to Finish Pasta the Right Way: bit.ly/2TsVVs6Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The Food Lab: Cheeseburgers | Serious Eats Serious Eats 2019-09-17 | **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. The very first episode is about hamburgers and the science of ground meat. The science bits all hold up pretty well. The acting/screen presence, on the other hand, maybe not so much (Kenji thinks he's gotten much better in the last few years, you tell us). Overall, we think it’s a good watch, and you will probably learn something in the process. We hope you enjoy, and enjoy the episodes to come!FULL STORY: seriouseats.com/2019/09/the-food-lab-video-series-for-you-for-free.htmlKenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVAFour Secrets to Improving Any Fried Chicken Recipe: seriouseats.com/2015/07/four-secrets-for-better-fried-chicken.htmlOur favorite wok for frying: amzn.to/32EkqUKSee More Like This!Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVUHow to Build a Better Caprese: youtu.be/L4TCuRr0_-kPressure Cooker Chili Verde: youtu.be/dWahOcena70Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Should You Refrigerate Tomatoes? | Serious Eats Serious Eats 2019-09-10 | Some people say that you should never refrigerate tomatoes. Is this really true? Is 90°F really better for a tomato than 37°F? And if so, for how long? To answer these questions, Daniel Gritzer set up a series of experiments that spanned an entire summer and included literally hundreds upon hundreds of tomatoes of different sources, varieties, and quality and ripeness levels, and recruited a small army of blind-tasters to evaluate the results. Here's what we found.FULL STORY: seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.htmlMore Like This:How to Make Meatballs: bit.ly/2NK8Y2IHow to Make Trapizzino: youtu.be/5E97QPjC9XwHow to Finish Pasta the Right Way: bit.ly/2TsVVs6Subscribe to Serious Eats!bit.ly/2BIlM59Follow Us Elsewhere:facebook.com/seriouseatstwitter.com/seriouseatsinstagram.com/seriouseatsreddit.com/r/seriouseatsSerious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
