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Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for fast, flavorful, gelatin-rich chicken stock.| Serious Eats
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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!| Serious Eats
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Everything you need to know about how pressure cookers work, including answers to such questions as, "Who invented them?", "Will they explode?", and "What's up with cooking at high altitudes?"| Serious Eats
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Puréeing garlic in lemon juice and blending chickpeas while they're hot = hummus that's both smooth and flavorful.| Serious Eats