When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let's look at the science behind this type of fermentation.
Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. It takes all of the guesswork out of the process, delivering steaks that are cooked perfectly to precisely the temperature you like, each and every time. This complete guide will show you how to get there.
There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest.
Reverse-seared steaks flip the traditional steak-cooking formula on its head. By searing at the end, you’ll get better browning and more tender, evenly cooked meat. It's the best technique for steak that's perfectly medium-rare from edge to edge, all wrapped up in a crisp, burnished crust.
Customized for Serious Eats readers and their giftees.
Persimmons are becoming popular in markets across the US, but they are much more complex and varied than many consumers realize.
Cast iron comes with its share of myths and controversies, but seasoning it is really a relatively simple process. Here are the steps you need to do it successfully.
Chinese hot pot is one of the ultimate communal dining experiences: Diners sit around a table, dipping prepared meats, seafood, and vegetables into simmering broths to quickly cook before eating. All that's required are a few key pieces of equipment and all the ingredients, prepped right. Here's how to host a hot-pot feast at home.
Want to learn how to transfer your family's photos (or anyone else's) onto a pumpkin for Halloween? Here's how to do it, step by step.
Believe it or not, chicken breast doesn't have to be bland, dry, stringy, or insipid. Your chicken breast can achieve a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous vide method to revolutionize your chicken.
We spoke to some experts to help demystify what "sushi-" and "sashimi-grade" mean, and to outline best practices for preparing fish at home for raw consumption, whether it's crudo, sashimi, ceviche, or aguachile.
What's the best cut of beef for stew? Here's what you need to know, along with results from our tests of the most common choices.
People love their slow cookers. I mean, they love them. And with good reason: Slow cookers offer a level of convenience that no other cooking method can match. But at what cost? What exactly are you sacrificing by committing to that path of least resistance, and is it actually that much more convenient than alternatives? I'm going to argue that in almost all situations in which you'd use a slow cooker, you are better off choosing one of two other options: a Dutch oven or a pressure cooker. I know it's a bold statement, but hear me out before you dismiss the idea.
Copper pots and pans are a serious investment. Here's what you need to know about their advantages and disadvantages, and how to recognize quality.
Kellogg's Minecraft Creeper Crunch is cinnamon-flavored cereal with marshmallows...what could go wrong?
My wife Adri and I have stocked out freezer with frozen dumplings since before we were husband and wife. After years of experience, I've figured out the easiest, fastest, and best ways to cook them from frozen. Here's how.
Making your own fresh pasta at home sounds intimidating, but it's also an eminently achievable skill. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well suited to slicing into noodles as it is to making ravioli.
With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the sous-vide egg action. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath.
Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.
As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will.
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links.
But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people.
Making homemade broth and stock is easier than you think.
Twenty-eight quick and delicious soups to make when time is tight.
Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average American knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed...and that was that. Today, we dig a little deeper into the diverse and versatile world of olives.
Everything you need to know about dry-aging duck at home.
This week we're getting back to the basics, exploring a few of the simplest, yet most persistent points of contention amongst steak-fryers and grillers. Namely, salting, searing, and poking, in that order.
High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing just about every kind of tofu you'll find in stores.
Bread can be a fickle animal. Even though it's one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well. Today, we're going to go through troubleshooting a series of problem loaves to learn how to make them better and more consistent in the future.
The secret to peeling hard-boiled eggs? Well, secret might be a bit of an exaggeration. Here's the truth: There is no 100% foolproof method for peeling hard-boiled eggs, and anybody who tells you different is selling something. Still, our method will allow you to pretty routinely produce perfectly boiled eggs with clean-peeling shells!