In baking, as with much of cooking, the actual amounts of an ingredient don't matter much—it's the ratio of ingredients that matters. Think of bakers' percentages this way: The flour is equal to 100 percent. Every other ingredient is then expressed in terms of its ratio to the amount of flour. If, for example, you had a dough with 16 ounces of flour and 8 ounces of water and 0.32 ounces of salt, you'd say that the dough contains 50% water because the water weighs 50% of what the flour weighs. In baker's talk, that's called 50% hydration.
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Making pizza is a year round activity for me, whether it's a no-knead, no-stretch pan pizza in the winter, a grilled pizza party in the summer, or a Neapolitan pie baked in my Baking Steel/KettlePizza kit. Pizza can be as simple or as difficult as you'd like it to be, but here are 11 good, universal rules that anyone who makes pizza should follow.
If you want to make soda with your SodaStream seltzer maker, you have 59 different flavor options. We tried them all.
Are American beer lovers more than just a bunch of IBU-chasing hopheads? Today's guide looks into a wide range of American beer styles, from adjunct lagers to Imperial porters.
The often-told history of British beer styles is filled with myths and half-truths. Here's the real story on milds and bitters, IPAs and porters, plus a few more essential British brews.
There are few delights that rival the skin of a rotisserie chicken. Sure the juicy, flavorful meat is great, too, but the thin, browned skin that's crisped up in the bird's own slowly rendering fat is something I live for. Here's how to get it just right.
Whether you're battling the cold or a cold, a nice, hearty stew is always a welcome wintertime cure. We've collected 13 of our favorite hearty recipes, from meaty to vegan. See them all after the jump!
Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself.
Fiery Indian-style shrimp curry, made with a heady blend of spices, is served atop white rice and garnished with cilantro.
Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins in the sauce base.
Our intrepid band of condiment warriors tried 16 nationally available brands, in search for one that had the right amount of tang, smokiness, and lingering heat, without being pancake syrup sweet.
A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.
Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow.
Brewers make wort and yeast make beer, right? And lots of healthy yeast can make low- or high-alcohol beers with fast, strong, and reliable fermentations. So what can the brewer do to get lots of healthy yeast? Make a starter. And to make a better starter, use a stir plate.
A coffee flavored cake is layered with a crunchy, nutty streusel of toasted hazelnuts and intensely earthy cocoa nibs.
Serious Eats contributors Alexandra Penfold and Siobhan Wallace have written a cookbook called New York a la Cart, a collection of recipes and stories from the many popular street carts and trucks in NYC. The recipes run the gamut from boozy slushies to Korean cheesesteaks to old-school sausage and peppers. Enter to win your copy here!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or...
Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
Folks in the beer industry like to say that brewers don't really make beer. Brewers make wort—which is the stuff that yeast makes into beer. Yeast and its performance has a huge impact on a brewer's final product. But what does that taste like?
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! About...
The wonderful, Belgian-inspired menu, features mussels, frites, and an aioli that offers free self-improvement seminars to other aiolis.