| The history behind the novelty ice cream No images? Click here  What Are Dippin' Dots, Really? The History of Cryogenic Ice Cream If you were a kid in the US in the 1990s, or really any year since, you probably remember your first taste of Dippin’ Dots. Maybe it was at an amusement park, a cool treat after the thrill of riding your first roller coaster under the summer sun. Or maybe it was in between innings at a baseball game, after begging your parents for what felt like hours. Regardless, you’ll never forget the sensation of the impossibly cold, impossibly round bits of ice cream. There was the crunch of biting into them, and then the sweet release of letting the ice cream melt, ever so slowly, on your tongue. Back then, getting to eat a bowl of Dippin' Dots was far more urgent than understanding what they actually were or where they came from. But the history of the theme park staple is a story-worthy treat of its own. More food history 
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Friday, July 17, 2020
What are Dippin' Dots, really?
Thursday, July 16, 2020
An organized kitchen is just a plastic shoebox away
| The affordable containers that do it all No images? Click here  An Organized Kitchen Is Just a Plastic Shoebox Away It's no secret that we enjoy order and organization in the kitchen here at Serious Eats. This is an article about some plastic boxes Senior Culinary Editor Sasha Marx likes using for storing fresh produce and dried goods. It's pretty exciting stuff! Try to keep it cool, and let him tell you about these particular shoeboxes from The Container Store. (And no, this is not an ad.) These boxes have a lot going for them. They're simple, affordable, stackable, come in a variety of sizes, and are very versatile. Use them for holding zipper-lock bags of cleaned greens, unwashed whole vegetables, or layers of produce separated by kitchen or paper towels. With some painter's tape and a Sharpie, they keep produce neatly organized and at easy reach in the fridge. And the same goes for dried goods as well. More editors' picks 
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Build a better bacon, egg, and cheese breakfast burrito
| No images? Click here  Bacon, Egg, and Cheese Breakfast Burrito We salute whoever first had the idea to stuff all of breakfast into a single, large flour tortilla (credit, in case you're curious, seems to go to New Mexico's Tia Sophia's restaurant, which put a "breakfast burrito" on their menu in the 1970s). With that one creative innovation, an entire morning meal can be eaten using just one hand, potentially on the go—though let's be honest, a good one is likely to create enough of a mess to make it less portable than your average breakfast sandwich. Making a good breakfast burrito involves a few key techniques used here, in addition to the specific way of layering the components. First, we pre-salt the eggs, which we've demonstrated before leads to more tender results. They sit while the potatoes cook, which is just long enough for the salt to work its magic on the egg proteins. More ways to enjoy eggs
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