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How to Build a DIY Home Carbonation Rig

Kevin Liu 43 comments

There are plenty of great commercial soda-makers options out there, but there are also some pretty good reasons to rig your own custom device. It boils down to cost, convenience, and customization. More

We Try The HomeMade Gin Kit

Drinks Nick Guy 13 comments

For many, the phrase "homemade gin" may conjure up images of bathtub distilleries during Prohibition, and rotgut stuff not really fit for human consumption. Sarah Maiellano and her husband Joe see it differently. They're the folks behind The HomeMade Gin Kit, a package that transforms your self-supplied vodka into gin. It's a lot safer than actually distilling at home, and legal, too. More

Water Kefir from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version. More

Water Kefir from 'Mastering Fermentation'

Serious Eats Kate Williams Post a comment

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version. More

Cook the Book: 'Mastering Fermentation'

Cook the Book Kate Williams Closed

Mastering Fermentation, the new book from cheese maker and cooking teacher Mary Karlin, is a thorough (and gorgeous) collection of actual recipes for just about any ferment you might want to make at home. Beer, salami, yogurt, cheese, and, yes, vinegar are all there, along with recipes for several Asian ferments, like soy sauce, ponzu, and bran-fermented pickles, that are relative rarities in American cookbooks. More

How to Make (and Use) Apricot Liqueur at Home

Drinks Autumn Giles 2 comments

I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better. More

DIY Apricot Liqueur

Serious Eats Autumn Giles 4 comments

A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur. More

DIY vs. Buy: How to Make Your Own Orange Soda

Drinks Marcia Simmons 4 comments

Most orange soda has more in common with orange the color than the fruit, but that doesn't stop me from craving it. The reason I drink soda isn't because I think it's full of vitamins and minerals. I drink it because it tastes good. My idea of the perfect orange soda is the fast-food fountain Orange Crush and Sunkist that I grew up with, even though as an adult I know it's just a bunch of corn syrup and artificial flavoring. Luckily, DIY orange soda delivers the same satisfying combination of sweet and tart you get from the commercial version without the questionable ingredients. More

DIY Raisins (Yes, Raisins)

Molly Sheridan 5 comments

Even though the process for making raisins is rather obvious, the richer sweetness and more complex flavor was a surprise. More

DIY Raisins

Serious Eats Molly Sheridan Post a comment

This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally. More

DIY vs. Buy: How to Make Your Own Mole Bitters

Drinks Marcia Simmons 1 comment

Not that long ago, mole bitters seemed like an exotic and strange ingredient. But now they're all over cocktail menus and I have come to consider them a drink-mixing necessity. I've always liked the combination of chocolate and spice, but being able to use these flavors to liven up my cocktails has been a revelation. More

DIY Kefir: The Champagne of Milk

Molly Sheridan 10 comments

If you're looking for a probiotic-loaded DIY dairy project that's a little less involved than yogurt making, the cultured milk drink known as kefir (keh-FEER) just might be for you. More

DIY vs. Buy: How to Make Your Own Root Beer Liqueur

Drinks Marcia Simmons Post a comment

I like to think of root beer as the gateway beverage into the big, bad world of booze. Even though it's a big leap from A&W to Fernet Branca, there's definitely a connection between what makes a good root beer and what makes a good alcoholic beverage. This homemade root beer liqueur has more in common with an aperitif than it does with a soda, because the sugar is dialed back and the root-and-bark goodness can shine through. More

DIY Root Beer Liqueur

Serious Eats Marcia Simmons 3 comments

The woodsy, complex flavors of root beer are right at home in a liqueur. Use it in cocktails like you would an amaro or in sweet concoctions for a bold and unusual flavor. More

DIY Cornmeal from Popcorn

Molly Sheridan 12 comments

Grinding my own cornmeal was something I hadn't even begun to consider when I first stumbled upon discussions of how great the freshly milled variety made your cornbread. You can even use the popcorn already in your pantry. More

DIY Cornmeal Cornbread

Serious Eats Molly Sheridan 2 comments

There is perhaps no recipe I've investigated that is as simple and yet as fraught with passionate argument regarding the "correct" way to make it as cornbread. Adding to this battle is not my purpose here. More

DIY vs. Buy: How to Make Your Own Grapefruit Bitters

Drinks Marcia Simmons 3 comments

A few dashes of grapefruit bitters can put a so-so sparkling wine cocktail into fabulous territory or turn a limp Paloma or Gin & Tonic into a bright and balanced thing of beauty. But even though grapefruit bitters have been called for in cocktail recipes since the 1860s, many liquor stores don't carry them. DIY to the rescue! More

DIY Tomato Powder/Paste

Molly Sheridan 11 comments

Get "just add water" access to everything from tomato paste to tomato sauce and juice in a small pantry footprint. More

DIY Instant Tomato Bell Pepper Soup

Serious Eats Molly Sheridan 2 comments

With pretty much everyone I know battling some form of cold/flu/sinus travesty, I started daydreaming about DIY instant soups free of questionable additives and shocking sodium content. More

DIY vs. Buy: How to Make Grape Soda

Drinks Marcia Simmons 2 comments

Most grape-flavored things don't taste like grape at all—they taste like purple. Commercial grape soda walks the line between the taste of real grapes and sugary artificial flavor. Grape soda should be the non-alcoholic, fizzy sister to wine, but instead it seems to be the least appreciated of the sodas. I've had a soft spot for this deep purple, bubbly beverage since childhood, so I was inspired to make a DIY version that has a more natural flavor. More

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