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I had a baby today! Okay, not a living, breathing type of baby, but at six pounds nine ounces, it's just about the size of one. And, unlike a real human baby, this one had a gestation period of over five years and came preloaded with useful information. I named it The Food Lab: Better Home Cooking Through Science.| Serious Eats
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We tested electric griddles by flipping hundreds of pancakes and frying over 50 bacon slices to find the best, most spacious, and user-friendly ones.| Serious Eats
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Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience.| Serious Eats
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Breads and cakes wouldn't exist without the bubbles that aerate them. Here's the scientific story of how they form, develop, and set in an oven's heat.| Serious Eats
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If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.| Serious Eats
