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How to Make a Vegetable Puree
While pulverizing vegetables might seem impossible to botch, and most imperfect versions—while they may be too thick, chunky, soupy, or flavorless altogether—are certainly edible, a creamy vegetable puree can take some know-how.This Week in America's Test Kitchen: Solar Cookers
Before they started to test solar cookers, America's Test Kitchen-ers were skeptical—could anything simply left in a pot or box to cook in the sun actually taste good? They had good results with some (but not all) of the recipes they tested. One big caveat: You need a lot of sun to make dinner in a solar cooker.Sushi Week Part 1: A Sushi Style Guide and How to Make Sushi Rice
It's sushi week at Serious Eats. We're kicking it off with a sushi style guide (on nigirizushi, makizushi, temaki, inarizushi, oshizushi, and chirashizushi) and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on how to make a different basic form of sushi. Why? Because that's just how we roll.How to Make Ceviche
Ceviche is a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required.This Week in America's Test Kitchen: The Perfect French Omelet
Never mastered the perfect French omelet? The ingredient list is minimal but the technique is hardly easy. The instructions in Julia Child's Mastering the Art of French Cooking run 11 pages. America's Test Kitchen spent weeks cracking eggs to simplify this recipe. Its final recipe for Perfect French Omelets defies 100 years of French culinary tradition.How to Roast Peppers
Roasting peppers is much like toasting marshmallows over a campfire, and almost as fun. The best part is when you see the difference between what you can make and what you'd find in a store-bought jar of peppers. This slideshow will walk you through the charring, peeling, and storing process.How to Start Your Own Compost
Summer is the perfect time to start a new garden, or make your current garden even more awesome. No matter what your level of gardening expertise, you can start your own compost to enrich your soil and help your plants grow to their greatest potential. Composting is the process of combining kitchen scraps, dry material from your yard, and other organic matter (including soil) into a big pile—and then letting it sit, stirring occasionally. As well as helping your plants flourish, it's a great way to reduce your kitchen waste and use up all those weeds and other garden materials.How To Make Tortillas
I'm not going to lie. Making fresh corn tortillas is more time-consuming and difficult than using storebought. And if you live in the right area, the storebought kind can actually be pretty good. That said, they don't come close to the intense corn flavor and pillowy, steamy softness of a fresh, handmade tortilla fresh off the comal (or the nonstick griddle, as the case may be), and they really aren't that hard to make.How to Prep a Chicken Paillard
I'm no culinary blowhard—half the time I can't retain the fancy-pants French cooking terms anyway. But I am big fan of paillard. For such an ostentatious term, one that seems like it should describe a ballet move or a European building, paillard is one of the least complex and most approachable food preparations I've learned.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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