Uploaded February 2017 | Updated September 2026, 6 days ago
This week, we're gonna show you how to cut citrus fruits into slices (rounds), wedges, and suprèmes (a.k.a. fancy-pants segments). Seems like simple stuff, right? And it is, but doing it right can make a world of difference in how your finished dishes look and taste.
Learn more: seriouseats.com/2014/04/knife-skills-how-to-cut-citrus-fruit-into-wedges-slices-and-supremes.html?utm_source=feb17&utm_campaign=yt
This week, we're gonna show you how to cut citrus fruits into slices (rounds), wedges, and suprèmes (a.k.a. fancy-pants segments). Seems like simple stuff, right? And it is, but doing it right can make a world of difference in how your finished dishes look and taste.
Learn more: seriouseats.com/2014/04/knife-skills-how-to-cut-citrus-fruit-into-wedges-slices-and-supremes.html?utm_source=feb17&utm_campaign=yt




![Yell Dente: Pasta Rants with Sasha Marx | Serious Eats
Pasta shapes matter. Way too many times Ive had to listen to people say something along the lines of, Its 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) wont 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 Romano
Italians usually dont 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 doesnt 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: https://www.seriouseats.com/2020/03/pasta-shapes-rant.html
Pasta Glossary: https://www.seriouseats.com/pasta-shape-glossary
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An Impassioned Rant on Eating Wings: https://youtu.be/7RIn68G_8Js
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How to Make Spaghetti Carbonara: https://youtu.be/k604orqCq5M
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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](https://i.ytimg.com/vi/mL5HDv2AZnk/mqdefault.jpg)





