According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...

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1. Grocery Ninja: What to Do With Condensed Milk
"As it turns out, my colleagues have never used condensed milk in anything other than the likes of Key lime or lemon meringue pie, fudge, flan, and random candies. I have therefore taken it upon myself to spread the good word on condensed milk: its versatility, its economy, its utter gloriousness."

2. Fancy Restaurants Should Implement an Early 'Baby Seating'
"If movie theaters have mommy and baby showings at 10:30 a.m. on weekdays, why can't restaurants have an early family seating? And we'll even pay full price." [from SENY]

3. You Live Where?
"I've been a SE follower for a few months or so, and have gotten to know several of the regular posters by name. Is there a way to tell where everyone lives...not addresses, just by state or large city? I read post that I would like to follow up on, but don't know if they are 2 miles, 200 miles or 2000 miles from me. BTW, I live in the Ozarks in Missouri, better known as Dysfunction Junction, Misery!!!" [from Talk]

4. Served: Reservations or Lack Thereof
"Glitches can seep into even the most meticulously planned reservation book. Sometimes, a blameless party will have to wait for the table they reserved. Nobody wants this—not the diner, and certainly not the restaurant. But it happens."

5. How to Make Moffles, Mochi + Waffles
"The moffle is a Japanese snack that's exactly what the portmanteau word adds up to—mochi plus waffle. Cubes of mochi (glutinous rice that's been pounded into a paste) are plopped into a waffle iron (or custom moffle irons in Japan). Panini presses apparently work or—just entertain the idea for a second—a George Foreman grill? The cubes flatten and grow waffle grooves and have a warm chewiness that's somewhere between a bread and a goo."

6. Ed Levine's Serious Diet, Week 59: How Much Should I Weigh?
"After last Friday's weigh-in of 225 pounds, I am well within single digits of what I thought my goal weight was: 218 pounds. But all week I have been thinking: How much should I weigh? Where did I get that number? Is it right?"

7. Grilling: Pork Souvlaki with Pita and Tzatziki
"I never really thought about the ingredients inside a souvlaki marinade before; I just knew that the meat always tasted bright and fresh. So I scoured souvlaki recipes and came up with a formula that I thought would best replicate the flavors I'm used to. After letting cubes of pork loin marinate overnight in a mixture of olive oil, red onion, garlic, lemon juice, red wine vinegar, and Greek oregano, I skewered and grilled them off." [from Recipes]

8. Serious Eats? Really?
"Will we have serious food topics on this site sometime soon?" [from Talk]

9. Serious Eats: Sex Foods
"Over the years, I have often heard people say certain foods are aphrodisiacs. Like oysters for example. Do you believe there are foods that truly make you want to do the wild thing? Tell us what they are! It's spring after all..." [from Talk]

10. Cooking with a Friend: Week One
"We had a good time cooking together. I think a key point to making this an ongoing project is to have someone who you work well with. J. and I have known each other for a couple of years, so cooking this many dishes together was an easy transition. Overall, it took us about four hours to put the food together and package it up."

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