'pepperoni' on Serious Eats

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you? More

Give Eggplant Parm a Makeover With Sweet Summer Zucchini

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Top This: The Quadruple Chili Threat

Last weekend, with Serious Eats fresh on the heels of a pepperoni taste test and a pepper jack cheese taste test, myself fresh on the heels of a just-starting-to-fade hangover, and a kitchen stocked with pickled jalapeños and a freshly cracked jar of red chili flakes, I did some quick mental math and came up with an equation that would take care of all these loose variables. It went something like this. More

Taste Test: Pepperoni Sticks

A few months back we put six brands of sliced pepperoni head-to-head in a taste test to find the best ones for snacking and pizza-making. Welcome back to round 2, where we tackle the greasing, curling power of pepperoni sticks. More

The Pizza Lab: A Computer Simulation of a Pepperoni Slice Curling

Last week, I wrote a piece about a pet obsession of mine: What makes pepperoni slices curl? The final conclusion was that it largely has to do with temperature differentials between the top surface heating faster than the bottom, as well as meat flow patterns inside the sausage caused by the stuffing horn being slimmer than the casing. A few hours after the post went live, I got an email from my friend Evros Loukaides, a research student at Cambridge University studying the behavior and applications of thin morphing structures. Apparently, curling pepperoni falls squarely in the line of his work simulating thin morphing structures. More

The Food Lab: Why Does Pepperoni Curl?

Today's installment of The Pizza Lab presents what is probably the most important work of my career. Nay, my life. It's a story of such unparalleled importance that it makes pressing international issues like comparative baking surfaces and cold fermentation seem trivial in comparison. I'm talking about pepperoni curl. What it is, what makes it happen, and how to maximize it. It's far more fascinating than you may think. More

Taste Test: Sliced Pepperoni

Pepperoni is ah-one-ah-spicy-sausage that ranks as America's preferred pizza topping. And that makes good sense. The spicy, air-dried sausage is an Italian-American creation after all! We're here to help you navigate the packages of sliced grocery store pepperoni. More

Modernist Eats: Turn Pepperoni into Powder for a Popcorn Topper

Try as I might, I've never been able to combine the two American flavors of pepperoni pizza and popcorn without making a soggy, gloppy mess. Until now. I have harnessed the might of modernist cooking and smashed two of the best things in life into one just like a sorceress on steroids. For this new Modernist Eats column's kickoff post, I've figured out a way to smatter pepperoni onto popcorn. More

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