| Including bonus recipes! No images? Click here  Preorder The Flavor Equation Today! What makes a recipe cooked in a home kitchen or the meal served at a restaurant taste spectacular and delicious? What makes it inviting and special? Why do we like some foods more than others? The answers to these questions lie in our perceptions of flavor. You already know that Nik Sharma is a columnist here at Serious Eats. But did you know he's also a molecular biologist? In his latest book, The Flavor Equation, Nik combines his passion for food and science and investigates the world of flavor—all to help his readers become better home cooks. Inside, you'll find 100 delicious recipes, from curries and casseroles to layered salads, all of which are informed by his firm understanding of the seven flavor profiles: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness. While the book is set to come out October 27, preorder it now to receive exclusive unpublished recipes from Nik. 
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Tuesday, September 22, 2020
Nik Sharma's The Flavor Equation is ready for preorder
Monday, September 21, 2020
A versatile Salvadoran seasoning, golden hour at McDonald's, and a Sicilian weeknight pasta
| What's new on Serious Eats No images? Click here   RECIPES This Toasty Salvadoran Seasoning Belongs On Every TableAlguashte is a versatile two-ingredient condiment made from pumpkin seeds and salt. It adds a deeply earthy, nutty flavor to everything from fresh fruit and vegetables to savory dishes.  VIDEOSDaniel Gritzer's Home Kitchen Is Tiny But Chock Full of Gear RECIPESPasta c'Anciuova e Muddica Atturrata (Sicilian Pasta With Anchovies and Toasted Breadcrumbs)  ROUNDUPSWhat to Do With Sourdough Discard  RECIPESNem Chua (Vietnamese Cured Pork With Garlic and Chiles)  FEATURESThe 10-Minute Window for the Perfect McDonald's Mash-UpEmail Continues After Ad Below  
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Saturday, September 19, 2020
What to do with sourdough discard
| Tangy waffles! English muffins! Scallion pancakes! No images? Click here  What to Do With Sourdough Discard As we enter month seven of quarantine, it’s likely that at some point you’ve set out to make a beautiful loaf of sourdough bread. In doing your research, you probably learned all about the science of sourdough starters, the best flour to use, how to properly ferment your sourdough, techniques for handling your dough, and, of course, how to make your own starter. And, in taking care of that starter, you’ve probably found yourself with a lot of discard. Sourdough recipes 
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