'how-tos' on Serious Eats

Homemade Soy Milk

This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More

How to Make Whey Ricotta

Whey ricotta is quite a different beast from the fluffy white goop that's saturated the American market. Even packaged low-fat ricotta sold in most supermarkets is made from part-skim milk, not whey, and usually contains all kinds of wonky stabilizers to make up for the lack of fat. The process for making whey ricotta is basically the same as that for making whole-milk ricotta, except that you begin with fluid whey instead of fluid whole milk. More

How to Make Whole-Milk Ricotta Cheese

Ricotta is one of the easier cheeses to make at home—it's especially tasty when fresh from the cheesecloth. The single step that makes cheese is adding acid to the milk, be it from lemon juice, vinegar, or buttermilk, in varying proportions. For this recipe you will need a big ol' pot, a non-reactive stirring spoon, a colander lined with cheesecloth, paper towels, butter muslin, or a very clean flour sack dish towel, and a reliable thermometer. It's pretty simple, and you get to call yourself a cheesemaker after. More

The Crisper Whisperer: 10 Tips to Take to the Farmers' Market

Anyone can bring home a bunch of beets from their local farmers' market—and there, as elsewhere, showing up is half the battle. But a farmers' market is an embarrassment of riches in terms of fresh foods, artisanal expertise and the opportunity to make a meaningful connection with the source of our sustenance. Make the most of your experience with these 10 simple tips, and share your own advice in the comments. More

The Crisper Whisperer: Beyond Guacamole - 5 Ways to Use Avocados

To some of us, an overabundance of avocados sounds like the makings of a Lifetime Achievement Award. But the Crisper Whisperer serves at the pleasure of serious eaters everywhere, and Californians, Floridians and other highly evolved specimens are looking for a way to move beyond guacamole. Read on to learn (and share your own) avocado tips and tricks with the fortunate and unfortunate alike. More

How to Spatchcock a Turkey

Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird. More

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