:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__20130829waterglass-aadf9cca27114cf396b4aa8fa2531741.jpg)
Water makes up so much of what we eat and drink—why not obsess a little bit over getting the best-tasting water possible?| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__10__20171003-vinegar-guide-michael-harlan-turkell-21-77f6b1a6a69344dab4ad9816749e516c.jpg)
What does good vinegar look like? How can you recognize quality? And what's the best way to use a particular type of vinegar? A guide to the most common varieties of vinegar on the market, with cues to help you identify the best ones.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__06__20160610-clarify-oil-with-gelatin-5-d240630567c8441b978aa60a1cdaa848.jpg)
Here's the short of it: You can use gelatin to filter cruddy used deep-frying oil until it is crystal clear. The technique is easier than any other method I know, requiring no wire strainers or coffee filters or extensive clean-up.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__05__20150823-menu-grilled-chicken-cutlet-recipe-kenji-09-7177a0e945474d87903fbea339b5d85a.jpg)
These days, I need to get really honest with myself about how much I can take on, especially when it comes to meals. I want to be excited about the food I'm cooking, but I usually can't swing a recipe with 25 ingredients and a dozen steps. That's where this week's meal plan comes in, with a full week of breakfasts, lunches, and dinners that can all be ready in 30 minutes or less.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20100608-cast-iron-primary1-a884a1339d6948eb849881a11c3132ec.jpg)
My cast iron pan gives me golden-brown fried chicken, sizzling bacon, corn bread, perfectly seared steaks, bubbly pizzas, and, crisp dumplings. Here's how to maintain one.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160817-cast-iron-pan-vicky-wasik-3-c56f176298784fef9e60f6cea198e0e4.jpg)
Seasoning and maintaining a cast iron pan is much simpler than you might imagine.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__11__20141106-cast-iron-myth-1-8ff1d69b5ead4305adf927d7bb705246.jpg)
Are cast iron skillets nonstick? Can you wash cast iron with soap? Should you use metal utensils on cast iron? And more quandaries, explained.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__10__20191003-cast-iron-skillet-testing-vicky-wasik-primary-1500x1125-5b124e1ba2de4139a1e72df7246222b6.jpg)
After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats