:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__09__20150921-the-food-lab-announcement-main-6e57c4979a1a4430aa3ced71043b9f4d.jpg)
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
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__09__20110915-deviled-eggs-648560751a0d4443a9a51cba20764856.jpeg)
The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.| Serious Eats
Get all the expert tips and tricks for making perfectly easy to peel hard boiled eggs with at home with this straightforward tutorial!| No Spoon Necessary
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__12__20151202-prime-rib-red-wine-jus-step-by-step-kenji-28-1500x1125-74fb6eb7b1144049b2ef811a07f72ccb.jpg)
Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.| Serious Eats