Serious Eats - seriouseats.com

mind sharing your "recipe" for the cheese(what kind and how much) and sauce ratio?! that looking effing delicious!

is there a way to get the rhubarb suspended through out the whole jar of jam?

im going to try this recipe. i has a HUGE sucess the first time i made peanut brittle...but ever since something hasnt been right. i googled some stuff and come to find that my thermometer was like 8 degrees off...but i still couldnt get it right. i think it was too humid on the days i tried it again. so we shall see how it goes!

IS IT JUST ME OR IS THE LINK BROKEN?

yall should check this out...i think a few of those drinks are on this list...and if not its still a good thing to look at!

http://eatthis.menshealth.com/slideshow/20-worst-drinks-america-2010

should i feel extra special that i own everything on this list?! and use them daily! every one of them is vital in my every day cooking!

@fernando if you do find that home hack can you link back on here?!
i am the shame of texas...i dont like steak! i never in my life have eaten a steak ( i have tried bites from time to time). i cant stand the texture of it in my mouth and the metal taste i get from it. understanding the science behind it has made me very intrested in trying one that is really cooked properly! i am a huge fan of understanding the science behind good food! thanks for this post! (heres a few more exclamation marks, just incase you dont understand how excited i am about this post) !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

i had my first garlic/white pizza when i was about 4 or 5 years old from a place in oswego, ny, and i have never looked back! oswego is a tiny tiny town and it is the best pizza place (possibly the only one). i usually wont even eat pizza if it has red sauce on it! i live in texas now and it is very hard to find a place that even knows what a white pizza is! i make it at home but its still not the same! any one have any good recipes?