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Serious Eats: The Destination For Delicious | Serious Eats

Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are.

Actived: Monday Mar 1, 2021

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The Best Prime Deals on Cooking and Kitchen Equipment ...

(0 seconds ago) 35% and an Extra $18 Off the Three-Quart All-Clad Sauce Pot. All-Clad is notoriously expensive, but for good reason. It’s pots and pans are versatile and built to last. While cookware set sales have come and gone today, you can still pick up 35% off a three-quart sauce pot, plus an $18 off coupon at checkout.

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Deals Week Day 1: Murray's Cheese, Snuk Foods, and Lloyd ...

(0 seconds ago) Click here to get 15% off both pans at Lloyd Pans with promo code SERIOUS15. 20% Off Snuk Foods. Snuk Foods is an amazing online marketplace for unique specialty goods, including international spices and hard-to-find pantry ingredients. A few of our favorite things: ...

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The Best Cookware and Gadget Deals on Prime Day | Serious Eats

(0 seconds ago) If you love cookbooks like we do, you'll be excited about this Prime Day deal: Get $5 off your book purchase of $15 or more with the promo code PRIMEBOOKS17. The KitchenAid Pro 500 Series 10-Speed 5-Quart Stand Mixer for $239.99 (31% Off) The KitchenAid Pro Stand Mixer is a staple in our kitchen.

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The Best Delivery Snack Packages in the U.S. | Serious Eats

(0 seconds ago) Promo: 50% off first box, use code SERIOUSEATS. Mouth [Photographs courtesy Mouth] This company, which launched two years ago, is the most expensive option on the list—but it's also the sharpest. It all starts with the website, which really is a work of art; I challenge you to visit and not go down the rabbit hole of impeccably photographed food.

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Get Episodes 3 and 4 of The Food Lab Video Series Today ...

(0 seconds ago) The Food Lab from Serious Eats on Vimeo.. Due to popular demand, we've now added the ability to outright buy the videos in addition to renting them. Folks who rented the first two episodes will receive an emailed promo code from Vimeo in the next week allowing them to step up from rent to buy pricing (paying only the difference), should they be so inclined.

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3 Initiatives Improving Food Access in Food Deserts ...

(0 seconds ago) Fruit & Veggie Rx is a new initiative from Wholesome Wave that provides families with coupons for fresh produce. Clinic doctors determine the needs of the families and distribute the coupons, which are redeemable at local farmers' markets. The program is being piloted in Maine and Massachusetts, with plans to expand to other states.

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The Best Caesar Salad Dressings | Taste Test | Serious Eats

(0 seconds ago) Okay, look, I'm really grateful for all of these corrections, but you're kinda throwing me off my game here. The point is: It had something briny and fishy in it. Tossed with romaine lettuce and croutons (please, please tell me you approve of the croutons), it's one of those salads that somehow manages to roll refreshing lightness and ...

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Jarred Pasta Sauces from Celebrity Chefs and Restaurants ...

(0 seconds ago) Despite its 41¢ per ounce price tag, the Batali sauce came in at the bottom of our more expensive sauces. Rather than fresh tomatoes, herbs, or vegetables, olive oil dominated the flavor profile of this sauce, which some tasters enjoyed, but others found threw it off-balance. It was pretty thin, with a touch of garlic and a good level of acidity.

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Bake Better Bread With the Fourneau Oven | Serious Eats

(0 seconds ago) Baking bread in a Dutch oven produces a superior crust, but there's one problem: Dropping moist raw dough into a screaming-hot, 500°F Dutch oven is awkward and dangerous. I was surprised at how low-tech the Fourneau Bread Oven was—a simple tool made of three hunks of cast iron—but it neatly solves the problem, making it essential gear for any home baker who's serious about baking a better ...

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How the South Cornered the Soda Market | Serious Eats

(0 seconds ago) Coca-Cola, for instance, was created by Dr. John S. Pemberton in Atlanta in 1886. Its archrival, Pepsi, was invented by Caleb Bradham in the late 1890s, in New Bern, North Carolina. Dr Pepper started off in Waco, Texas, in 1885, while latecomer Mountain Dew was created in Knoxville, Tennessee, in 1948.

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What Can You Do With Peanut Flour? | Serious Eats

(0 seconds ago) Gluten-free bakers, low carb cooks, and fitness bloggers are all atwitter about peanut flour. What's the deal? Peanut flour is made by taking roasted peanuts, grinding them into a paste (like peanut butter but without the added salt, sugar, or any added oils) and then pressing out the oil. The process is quite similar to extracting juice from grapes to make wine.

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Chain Reaction: We Try Papa John's New Chicken Poppers ...

(0 seconds ago) I am in a fowl mood. [Rimshot!] Seriously, though, I'm in a funk. I know the days are getting longer already, and that's nice, and I did just get back from a week-long trip to sunny San Diego, but we've got another winter storm headed our way this week, and I just can't.\nWhich is why I fall squarely among the target demographic for Papa John's New Chicken Poppers.

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Popeyes-Style Chicken Tenders From 'Fried & True' Recipe ...

(0 seconds ago) Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge.

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How to Stock a Japanese Pantry: 13 Indispensable ...

(0 seconds ago) If you have more than beer and old takeout in your refrigerator, you probably have a bottle of soy sauce in your cupboard. But that doesn't mean navigating the Japanese grocery is a walk in the park—between kanji-only packaging, uneven labeling, and rows of unfamiliar condiments, it's the paradox of choice in seaweed-and-rice form. Here are the core items you want on your shelf.

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The Best Frozen Chicken Wings | Serious Eats

(0 seconds ago) A disconcerting grayish-yellow ooze kept threatening to drip off my elbow (I eat wings shirtless) and further discolor my special wing-eating sweats. Purdue does well enough on size and flavor to squeak into the acceptable category, but only if you have a high tolerance for disconcerting ooze.

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How I Got My Degree From Hot Dog University | Serious Eats

(0 seconds ago) Vendor trainees at Hot Dog University (everyone but me, really) leave with $350 in rebate coupons for Vienna products and a commitment for another $350 in marketing materials and signage from Vienna, both of which help offset the $699 cost of the class.

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We Try Every Flavor of Tillamook Ice Cream | Serious Eats

(0 seconds ago) As we neared the front of the line in the ice cream area of the visitor's center, I spotted it, and our real purpose for the visit became clear. The Ice Cream Adventure. For a mere $25.95, you can have not just some ice cream, but all the ice cream. Every flavor they've got, in what they call "a golf ball sized scoop" (traditional scoops are, well, a bit bigger than that) stacked in one ...

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Char Siu Sauce Recipe | Sauced | Serious Eats

(0 seconds ago) Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.

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Maria's Pizza, Milwaukee | Serious Eats

(0 seconds ago) Maria's Pizza is soul food. Not in the traditional sense, of course—there are no collard-green or barbecue pizzas on the menu at this 52-year-old Milwaukee institution. Maria's brand of soul derives mostly from the love, hard work, and comfortable familiarity of the second- and third-generation family members who staff the place, providing hungry Milwaukeeans with rectangular trays of oblong ...

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Pricing on Half-and-Half Pizzas Explained | Serious Eats

(0 seconds ago) Like most pizza lovers, I often find myself sharing a pie with one or more friends. That invariably means heating arguments over toppings. The easiest way to broker peace (at least for the moment) is to do half-and-half pies. Pricing on, say, a half-pepperoni, half-mushroom pie seems straightforward enough. You should be charged for one topping, right?

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