‘How can food be serious?’ I hear you ask.
“By serious, we mean impressive, audacious, inventive, well-made, or just seriously delicious.” – Serious Eats
About Serious Eats
Serious Eats are the guys that provide a everything you need to know including the science of cooking explored through popular American dishes, and boy, are they serious about food. J.
Kenji López-Alt is the Managing Culinary Director of Serious Eats. Kenji is an American chef and food writer.
Kenji worked with several notable Boston, MA chefs and went on to work as a test cook and editor at Cook's illustrated magazine and America's Test Kitchen.
He is also a columnist for Cooking Light. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new, but simple techniques.
Our favorite excuses not to cook fresh and amazing food are always the same. ‘I work too late,’ ‘I don’t have time,’ ‘I’m not just cooking for myself,’ ‘I don’t know how.’
But we find, if we simply introduce food as a lifestyle choice, we create the time and skill to make ourselves, our friends and families, the delicious foods that we crave and deserve.
Plenty of people think that they don’t have time between work, family commitments, hobbies and interests, or think they don’t have time to indulge in delicious meals.
Well they are wrong. Good food doesn’t have to take a day and age to make. You can have quick, easy, delicious meals in 20 minutes. Serious Eats shares those quick and flavourful dishes for those in a rush.
People turn to Serious Eats in search of recipes, to understand food and the science behind it, and different techniques and then bringing all of that together to make amazing food and drink anywhere and everywhere.
Serious Eats bring a cool and approachable, yet scientific approach to cooking the best dishes, and delivering strong opinions on what you should eat next, where, when, and why so you know what’s best for you and you can enjoy it at the same time.
The idea at Serious Eats are tested and tasted—over and over again—by our dedicated in-house recipe developers, all of whom are skilled professionals, obsessed with good food.
There’s nothing worse than forgetting how to make classic home cooked dishes, however modern techniques can give a great spin on some old classics.
Old recipes updated with new techniques and improvements based on further testing and reader suggestions can only amount to a cookbook with the best possible content.
There are way too many boring, repetitive, and just plain bad recipes available online so Serious Eats wants to keep the soul of cooking alive and make it fun, interesting yet still make an incredible meal.
Grilling. Braising. Wok. Baking.
All great different ways to ‘get our cook on.’
A cooking technique is a way or approach to preparing and cooking foods and recipes. Using a variety of techniques when cooking is a great way to practise cooking skills and see that foods have different outcomes when making it in a certain way.
Grilling is a technique that involves dry heat applied to the surface of food, commonly from above or below, such as a BBQ. Grilling usually involves a significant amount of direct heat, and tends to be used for cooking meat quickly.
Braising is a combination-cooking method that uses both moist and dry heats.
Typically braised foods, are seared at a high temperature, then finished in a covered pot at a lower temperature whilst sitting in some sauce or liquid.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, poaching, braising, searing and stewing. Baking is a method of cooking food that uses prolonged dry heat, normally in an oven.
It’s easy to fall into a trap of buying junk food that’s on offer at the supermarket, over fresh, healthy ingredients that you can make into a delicious meal.
Resisting that temptation can result in a whole new world of food opening up to you.
In addition to great recipes and advice, Serious Eats provides reviews and information on great places you can visit to get real quality food should you feel like getting your next meal cooked by another great chef. Some also, are a little quirky, so you can try something different.
For example, the River Hot Dog Van in Delaware, that you can only visit by tube or boat.
Serious Eats reviews and information is not only great for not only Americans that can make it to Delaware to visit the Hot Dog Van, but also for the globe-trotters among us. Serious Eats have feature pages and blog posts from eating around the world.
This just goes to show the true variation of dishes, cultures and types of food that Serious Eats knows, loves and wants to share.
With a 5 star rating, The Food Lab recipe book can be bought on Amazon for just $27.47.
Masthead is the best place to see who’s behind Serious Eats such as Ed Levine, the founder of Serious Eats.
