Join 3,424 readers in helping fund MetaFilter (Hide)

9 posts tagged with seriouseats. (View popular tags)
Displaying 1 through 9 of 9. Subscribe:

Frozen fruity goodness

The Science of the Best Sorbet
Though it's just as easy to make as ice cream, sorbet is a little less forgiving—its lack of fat and eggs mean you have to be more careful with your recipe. Now the good news: sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
[more inside]
posted by Lexica on Jul 19, 2014 - 11 comments

A dance between math and intuition: Beer pricing

When you go out to a bar or restaurant, have you ever wondered why your beer costs what it does? Here's your chance to find out. [more inside]
posted by joseph conrad is fully awesome on Jul 14, 2014 - 19 comments

DIY sous-vide

Serious Eat's The Food Lab cooks The Perfect Rack Of Lamb. "You don't have a $450 low-temperature water oven"? Good thing it isn't necessary...
posted by the man of twists and turns on Mar 10, 2013 - 36 comments

Are You Experienced?

For the past two Februarys, Serious Eats Chief Creative Officer J. Kenji Alt-Lopez has gone vegan for the entire month. Here he shares the 60 vegan recipes he created during his Vegan Experience.
posted by slogger on Mar 4, 2013 - 72 comments

Serious Eats' Ultimate Turducken

Just in time for (American) Thanksgiving, Serious Eats' Kenji Lopez-Alt provides an illustrated dissertation on the finer points of Turduckening. Warning: Link contains pictures of dead birds in various states of undress.
posted by benbenson on Nov 7, 2012 - 31 comments

...Nor Any Bite to Eat

Serious Eats would like to show-and-tell you nearly every American sandwich. They threw in a few other countries' sandwiches, as well. This was a rather last-minute observance of National Sandwich Month.
posted by gilrain on Sep 4, 2012 - 189 comments

Let's settle this with science (and a side of fries)

In-N-Out vs. Five Guys vs. Shake Shack: a careful comparison of three hamburger heavyweights. (Previously.)
posted by rewil on May 18, 2011 - 259 comments

Om nom nom

Anko is a French bulldog who likes to eat.
posted by bewilderbeast on Dec 30, 2010 - 30 comments

It doesn't need to be pretty, it needs to be good.

[Cooking Filter] Serious Eats' Kenji Lopez-Alt explains what to look for in a meat cleaver.
posted by BZArcher on Aug 11, 2010 - 20 comments

Page: 1