Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.
'FAQ' on Serious Eats
So you're in the middle of baking cookies and find out that what you thought was cocoa powder is really a jar of peanut butter. Can you swap in a chocolate bar instead? The answer's a tricky one.
There are some baking ingredients you can substitute without a problem, but what about cocoa powder?
The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results.
The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget.
Bread doesn't just go stale by drying out: It also goes stale due to the retrogradation of starch. Don't know what that means? We explain it, then show how best to store bread so that you can eat it days on end.
On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.
Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.
Sam Adams founder Jim Koch swallows active dry yeast before drinking, claiming it can help keep you from getting wasted. Today we'll look at the science of alcohol metabolism to find out if this trick could actually work.
Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix.
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
"Chefs and cooks tell me that I should be seasoning my food in stages as I go, but what's the difference between doing that and just adding salt at the table with a salt shaker?" We test it and find out.
How much salt should you add to your pasta-cooking water? A batch of taste tests provide a useful range while proving a common tip dead wrong.
The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too!
What's the difference between light and dark brown sugar? If a recipe calls for one, can I substitute with the other? We tested it and found out.
When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear.
Kitchen lore says that pre-salting eggs creates a rubbery texture. We decided to give it a test and find out the truth.
Lots of foods claim to be natural, while ingredient lists often include both natural and artificial flavors. Here's a clear explanation of what those terms mean, and whether it's worth paying attention to them.
Most recipes call for canned beans (the rest call for dried). Here's the answer to how to convert between the two so that you can make any recipe work, regardless of which type of bean you're using.
Why are bay leaves used whole and then discarded? Can they be ground? Here's how (and why) to cook with bay leaves.