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The Science of the Best Fresh Pasta

Making fresh pasta can be an intimidating process, especially if you're not used to working with flour and water. But it's also an imminently achievable skill, and once you're comfortable with the basic technique, there's really no reason why you can't reap the rewards on a regular basis. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pastas. More

A Cookie a Day: Hello Dolly Bars

For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more. More

A Cookie a Day: Oatmeal Creme Pies

It's likely that the true nature of Little Debbie's Oatmeal Creme Pies will elude me until my dying day. And I'm totally okay with that. I don't really want to know what all those long words on the back of the package actually mean. What I do want is a way to eliminate them entirely. A homemade Oatmeal Creme Pie just as soft and delicate, sweet and chewy as the original. More

A Cookie a Day: Rugelach

So long dry, powdery cookie and anemic layer of sticky, congealed jam. And hello real rugelach. The irresistible little crescent-rolled, sugar-encrusted packages of tart-sweet jam and rich, satiny swaths of dark chocolate. The rugelach that's crisp and flaky on the outside; and moist, tender, and chewy on the inside. Yeah, that's wassup. More

All the Recipes You Need for a Killer Thanksgiving Dinner

It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the oven. But most of all, what we've got in true over-the-top, Thanksgiving style are recipes. Turkeys smoked, roasted, and cooked sous-vide; side dishes of all stripes; dozens of pies, cookies and cakes. More

Beyond Turkey: The Migration of Thanksgiving Tradition

Thanksgiving is, if anything, an immigrant's holiday; a story of the bridging of new world and old. So it's fitting that, like people, Thanksgiving traditions themselves continue to migrate and evolve. We spoke to first- and second-generation immigrants in the food industry about how the cuisines of their ancestral homes have influenced the Thanksgiving meals they make here in the US. Here's what they had to say. More

A Totally Cheesy, Meaty, Over-the-Top Thanksgiving Menu

Thanksgiving isn't exactly about the small things in life; it's about the big, corny stuff—family, friendship, gratitude, community...and food. Blissfully disgusting amounts of food. And, as with most bad decisions, I've always believed that if you're gonna overeat to the point of extreme physical discomfort, you might as well commit. More

A Traditional Thanksgiving Menu to Feed a Crowd

Thanksgiving in my family isn't exactly predictable, but there's one thing that's guaranteed, no matter where I am or who I'm with: there will be turkey, there will be stuffing, there will be cranberry sauce, gravy, potatoes, and pie. These aren't really dishes we eat year-round (or, in my case, on virtually any day other than Thanksgiving), so striking that balance of familiar and delicious is paramount. Here's how to do it right. More

The Best Burgers in Philadelphia

@Jay123, we did hit the Spot Truck (had a really unfortunate burger, though) and Sketch, but not the other places you mentioned. I'll be sure to try the burger at Dutch Eating Place next time I'm at RTM!

The Best Burgers in Philadelphia

@WaxBrain, yeah...it hurt so good. And also some bad. So much meat in so little time.

The Best Burgers in Philadelphia

@TheSecretChef, we had the burger at Royal Tavern...we were seriously unimpressed with the patty. Even assuming you've had fantastic burgers there, if it's that inconsistent (I've been more than once), it doesn't belong on this list. Sorry to disappoint.

The Best Burgers in Philadelphia

For those mentioning Village Whiskey, I was very disappointed with their burgers. They seem to have taken a dive—their burgers used to be wide, juicy, and incredibly delicious (I honestly thought they'd be at the top of our list). But we ordered 3 of the course of our weekend and they seemed to be coming out of an entirely different kitchen—weirdly tall and narrow, overcooked, and dry. I wouldn't go back for a burger unless they changed up the kitchen staff. That said, their short rib fries are insanely delicious and I'd eat them anytime. Good Dog and Sketch just didn't do it for us. We didn't make it to PYT, mainly because our research lead us to believe their burgers are more about the bun/toppings shtick. I'll be sure to check them out the next time I'm in Philly, though, especially if more people chime in on their behalf. This is a living list!

Weekend Recap: This Week on Serious Eats

@phillyrulezo4, yes we did. We'll hopefully have a photo of our winner and an official annoncement in the next This Week at Serious Eats World Headquarters.

Planet Meatball: 20 Meatball Varieties Around the World

Sorry folks, blame the editor! (me)

25 Game Day Snacks to Feed a Team

@Ohenn, @NinaP sorry about that. Clearly not the most football watchingest editor. Fixing now!

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

Oh, don't you worry @josh mandel. I'm coming for those matzo balls this Passover. Myths, prepare to be busted!

Classic Fresh Egg Pasta

@sourdough, sorry to hear that you had trouble. Feel free to shoot me an email and I can help you troubleshoot...I've made this recipe successfully so many times that my guess is that something went awry. Niki@seriouseats.com

Classic Fresh Egg Pasta

@GPOEBurger, glad to hear it! I have to do more flour tests, but I'll get back to you when I have a real answer instead of just a guess.

The Science of the Best Fresh Pasta

@Ardor, don't doubt my level of crazy. fwiw, I always use large eggs (as do almost all recipe developers/testers), and they're pretty consistent across the board. Then again, I have this ongoing suspicion that my supermarket changes out eggs with whatever's on hand when they break in the carton and/or that they reuse the organic boxes and fill them with non-organic eggs to make more $$. CONSPIRACY.

@canyongal, you can use the food processor, but I'd still recommend doing at least 3-5 minutes of hand kneading, even once the food processor has helped it form a ball.

@Dan O, I almost always use eggs straight out of the fridge. So...oops! My pasta's fine and yours will be too. That said, I'll try a side-by-side just to assuage my newfound concern that I've been doing it all wrong all along.

The Science of the Best Fresh Pasta

@VVeganWithaYoYo, you know who would be a GREAT candidate for this project? There's this guy who does this whole vegan month. His name is J. Kenji something or other. AHEM. Paging The Food Lab. Important pasta work to be done in the month of February!

Classic Fresh Egg Pasta

@marina, you're saying this dough is too tough and elastic to roll out? I'd recommend resting it for a longer period of time. If it becomes too hard to keep rolling in one go, cover it with a towel and a large mixing bowl to maintain moisture and let it rest before continuing. Rolling by hand as opposed to a machine is a very different project and will develop gluten differently. You'll need to let it rest more or it will be way too elastic.

12 Hearty Main Dish Salads to Ring in the New Year

Sorry about that! should be fixed now.

The Science of the Best Fresh Pasta

@Marco, thanks for the suggestions. For this post, I wanted to provide people with an accessible, simple way to make fresh pasta with nothing more than eggs and AP flour, since few people have semolina in their pantries. But as I do further testing, I'll definitely bring in different combinations of flours!

The Science of the Best Fresh Pasta

@Serious about food, I haven't completed thorough enough testing with different ratio of flours to answer your question with any kind of scientific accuracy. I'll definitely look into it, though! More pasta posts to come!

The Science of the Best Fresh Pasta

@loud foods, I haven't tried that myself, but it does make sense given that the resting period is expressly designed to let the flour hydrate, which would happen more efficiently if the dough were as tightly sealed as possible. That said, I have trouble imagining being so rushed that I'd bother to take out a vacuum sealer and use up additional plastic just to shorten an already relatively short period of time. But hey, if you try it out and it rocks your world, let me know! I'm definitely intrigued.

The Science of the Best Fresh Pasta

@GaijinIrene, the short answer is yes, I tested that. Using the same amount of flour, I tested egg whites only, whole eggs, egg yolks only, and then various ratios of egg white to egg yolks. I didn't go into detail because there were sooo many tests. But each time I was able to draw a concrete conclusion based on a taste test, I narrowed the formula. Whole eggs make a great pasta, but adding yolks makes a concrete deference in flavor, texture, and appearance.

The Science of the Best Fresh Pasta

Egg whites are pretty versatile and there's no reason to throw them away. You can use them the next morning in an egg white omelette or for any of these dessert recipes.

Classic Fresh Egg Pasta

@Paul, I gave 3 weeks because it's an amount of time I'm _sure_ will be alright. I'd have to actually test longer amounts of time to give you more info; it was a little too much to add to all the other experiments this time around, but I'm just as curious as you are, so I'll be freezing some batches under different conditions and seeing how it goes.
@iluvtoeat, I haven't experimented with adding gluten, but it's something I'd love to test!
@fwilger, bring the water to a rolling boil. Adding the noodles will almost definitely slow the boil to a simmer and these cook so quickly, you probably won't regain a rolling boil until they're almost done, anyway. Unless your stove is WAY more powerful than mine :)

The Science of the Best Fresh Pasta

Thanks so much to those of you who enjoyed. I'm really excited to tackle some of the topics you've raised, including flavored pastas, along with additional testing for air-drying, freezing/storage, and resting between the kneading and mixing stages for more efficient hydration. I'll also be breaking down a number of shaped pastas and demonstrating techniques so you can make ravioli, tortellini, agnolotti, and so forth to your heart's content. Stay tuned!

The 10 Most Popular Posts of 2014

Hi folks, just to clarify, we run 2-3 "most popular" posts literally once a year, at the end of December. And yes, as Ocean noted, these posts are the ones that received the most unique visits over the course of the year.

Spiced Sweet Potato, Carrot, and Acorn Squash Latkes

I'm not familiar with the range of egg substitutes out there, unfortunately. I'll do a little digging and, in the meantime, if you find a good solution, do let me know!

15 Vegetarian Mains for Your Holiday Table

@punkin712, the recipe is vegetarian if you omit the anchovies, as noted in the text. Sorry for any confusion.

15 Vegetarian Mains for Your Holiday Table

@deliciouspineapple101, you're right. So sorry about that! The language has been adjusted.

Brooklyn on Parade at New York City Wine and Food Festival's Brooklyn's Backyard

Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=. More

Lobster Roll Rumble: 19 Lobster Rolls We Ate Last Night

If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate! More