a tale of wacky experimentation with the American Girl doll cookbooks, reviews of food products and kitchen equipment, the science behind superior chocolate chip cookies, The Food Lab: Better Home Cooking Through Science. His column, The Food Lab, has garnered awards for its unique and accessible approach to combining the scientific method with practical home-cooking hacks to create exceptional recipes for home cooks everywhere. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to … The site consists of general food features as well as recipes and home cooking advice. In theory, we all periodically invest the time required to make a homemade batch to keep the refrigerator stocked. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The secret? Serious Eats is the source for all things delicious. Former New York Times food contributor; author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven; and Ruth Reichl–anointed "missionary of the delicious," Ed Levine founded Serious Eats in 2006 as a haven for enthusiastic and opinionated eaters just like him. Professional peels generally have a rounded head, and with good reason: a professional has to be able to work with pizzas in all corners of a large oven, all from a single small doorway. Perfect for lending a pop of briny flavor to all sorts of dishes. Money raised for great causes, and delicious fried chicken sandwiches. Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles. What's not to love? But when I made it like that, I just found it too messy for my taste. Cooking for a family can be tough but Serious Eats helps me deliver restaurant quality food to my family that they are always happy with. In The Food Lab , Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. You have to try to mess up this easy method of cooking a steak. Burger The Burger Lab: What's The Best Bun For My Burger? Serious Eats has received James Beard Foundation Awards for Best Food Blog and Best Video Webcast, and was the 2018 recipient of the IACP award for Best Culinary Website. Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … All kids are picky eaters at least some of the time. Well, that's not as big a statement as you think, because boiling can … Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. The Food Lab Junior: Kid-Friendly Pozole Verde, The Food Lab Junior: A Bibimbap Recipe for All Ages, The Food Lab Junior: Dakota’s Red Beans and Rice, Kenji Wrote a Children’s Book (About Pizza, Of Course), The Food Lab Junior: Ronnie and Donnie's Dumplings, The Best Outdoor Wok Burners for Restaurant-Style Stir Fries, How to Make a Wursthall-Style Smashed Burger, Perfect Egg Fried Rice (On Whatever Gear You Have), Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is, Watch Kenji Make No-Knead Bread With Beer, Food Safety and Coronavirus: A Comprehensive Guide, The Food Lab Video Series: The Science of Spatchcocking, How I Got My Toddler Interested in Food and Cooking, The Food Lab Video Series, for You, for Free, Fried Chicken for a Cause: The Best of #BetterThanChickFilA, Double Down on Mustard for These Deviled Eggs From Wursthall, Roasted Pumpkin Seeds With Garlic and Parmesan, Roasted Pumpkin Seeds With Brown Butter and Sage, Roasted Pumpkin Seeds With Ginger and Orange Zest, Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut, Roasted Pumpkin Seeds With Chorizo and Smoked Paprika, Roasted Pumpkin Seeds With Curry and Mint, Roasted Pumpkin Seeds With Anchovy Bread Crumbs, Roasted Pumpkin Seeds With Honey Mustard and Thyme, The Food Lab's 20 Most Influential Food Books, Buy a #TrianglesTasteBetter T-Shirt, Help an Awesome Cause, Quesadillas With Sweet Potato Instead of Cheese: Worth the Backlash. Many of Daniel's articles incorporate food science, contemporary cooking techniques, and the study of culinary history to perfect the method behind time-honored classics like shrimp and grits, Guinness stew, duck confit, and beef barley soup. Over the last seven years, Stella has built a massive archive of showstopping sweets, from delicious copycat recipes like homemade Oreos and DIY Klondike Bars to her own masterful creations, like the fudgiest brownie mix and caramel-rich toasted sugar. The equipment you use determines the best way to cook egg fried rice. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Searing first locks in the juices! Why eat pumpkin seeds alone when you can bathe them in butter first? Order your copy of The Food Lab: Better Home Cooking Through Science today! Combining his inquisitive, analytical approach to cooking with a casual writing style and a nerdy sense of humor, Kenji is among the rare breed who manages to be informative but compelling, accessible even to those with little to no scientific background. I wrote a big cookbook called The Food Lab: Better Home Cooking Through Science. A fresh and simple pasta in which uni (sea urchin) takes center stage. On Serious Eats, you’ll also find reviews of food products and kitchen equipment. My kids complain every time we do delivery and only want the Serious Eats Deep Dish Pizza. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Kenji has become a household name and the vast majority of recipes I cook are from Serious Eats. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. Serious Eats' love of chili crisp is well documented. Whether it's an in-depth examination of the ideal way to hard-boil eggs or an exhaustive look at the science behind superior chocolate chip cookies, his articles take readers through the recipe-testing process that led him to his final conclusions, sharing essential information designed to empower beginner and experienced cooks to experiment independently in the kitchen. Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe. Serious Eats is the source for all things delicious. Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. Get the full story here: https://bit.ly/31BqA9Z. My kids complain every time we do delivery and only want the Serious Eats Deep Dish Pizza. Search for recipes and articles 269k. Likewise, we take seriously our responsibility to produce only food-related features that are useful, interesting, and accurate, but we’re as open to a tale of wacky experimentation with the American Girl doll cookbooks as we are to a reported story on fraud in the seafood industry. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to … J. 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