We love a good cooking hack (or six) around these parts. So when Dan Pashman, the man behind The Sporkful podcast (and noted tortilla chip innovator), and Liza de Guia, the filmmaker behind Food. Curated, got together in Pashman's kitchen for a little dishwasher cooking action, we put down our sandwiches and took notice.
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Lightly sweet graham crackers, melty chocolate, gooey and golden toasted marshmallows—a traditional s'more is practically perfect. But here at Serious Eats we tend to look at a good thing and wonder, "How can we make this better?"*
A few key mix-ins and tweaks can catapult your Lime-A-Rita-derived bliss (and buzz) to new heights.
Several years ago the folks at Dogfish Head created a device called Randall the Enamel Animal. It connects a keg faucet to a canister holding fresh hop cones. When the keg was attached to the Randall, the beer was pushed through the cones as it was poured, adding an intensely fresh hop aroma. These days, breweries and craft beer bars employ Randalls to infuse not just hops, but also fruits, spices, and coffee beans into their beers. Want to try it at home? All you needs is a French press.