This week we received a stack of steaks, made puff pastry waffles, taste tested pasta saucing methods, burned our mouths while eating hot pizza, and more. (Yes, we have dog and cat photos.)
Serious Eats Newsletters
Popular on Serious Eats
- What Is American Cheese, Anyway?
- Grilled Oysters Are Better With Butter: How to Make the Best Barbecued Oysters
- How to Make Oven-Baked Pork Ribs That Taste Like Smoky Barbecue
- Mortar and Pestle + Food Processor = Great Curry Paste, Fast
- How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out