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What's the Best Way to Store Tomatoes?

Daniel Gritzer 32 comments

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. More

What's the Best Way to Cook Whole Grains?

Daniel Gritzer 15 comments

Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results. More

Are the Rules of Big-Pot Blanching True?

Daniel Gritzer 44 comments

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. More

Does Refrigeration Really Ruin Bread?

Daniel Gritzer 51 comments

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. More

Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

Niki Achitoff-Gray 18 comments

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.

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Can Yeast Really Keep You From Getting Drunk?

Kevin Liu 35 comments

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. More

Does Adding Pasta Water Really Make a Difference?

How To Daniel Gritzer 46 comments

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. More

Cooking Fats 101: What's a Smoke Point and Why Does it Matter?

Niki Achitoff-Gray 24 comments

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. More

Does Seasoning in Stages Make a Difference?

J. Kenji López-Alt 25 comments

"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. More

How Salty Should Pasta Water Be?

Daniel Gritzer 53 comments

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. More

The Food Lab: The Hard Truth About Boiled Eggs

The Food Lab J. Kenji López-Alt 164 comments

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! More

What's the Difference Between Light and Dark Brown Sugar?

Carrie Vasios Mullins 23 comments

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. More

What's the Best Way to Brew Iced Coffee?

Daniel Gritzer 38 comments

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. More

Does Pre-Salting Make for Tougher Scrambled Eggs and Omelets?

Daniel Gritzer 25 comments

Kitchen lore says that pre-salting eggs creates a rubbery texture. We decided to give it a test and find out the truth. More

What's the Deal With Natural and Artificial Flavors?

Daniel Gritzer 19 comments

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. More

Can I Substitute Dried Beans for Canned?

Daniel Gritzer 28 comments

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. More

Why Are Bay Leaves Always Used Whole?

Daniel Gritzer 10 comments

Why are bay leaves used whole and then discarded? Can they be ground? Here's how (and why) to cook with bay leaves. More

Do I Need to Soak My Grains?

Daniel Gritzer 28 comments

Does soaking grains overnight help improve their cooking time and quality? We test it out with three different types of grains, and get surprising results. More

Ask the Food Lab: What's the Point of Bay Leaves?

The Food Lab J. Kenji López-Alt 60 comments

You may think bay leaves are optional, but I'll tell you why they make a difference, along with why you should use dry instead of fresh. More

What Happens When You Add Olive Oil to a Cocktail?

Drinks Kevin Liu 11 comments

Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in. More

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