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from Serious Eats

The Food Lab: Use Chickpeas to Make the Easiest Egg-Free Mayonnaise

For the past year or so, I've been hearing a lot about aquafaba, the protein-rich liquid found inside a can of chickpeas. It's pretty amazing stuff—you can whip it into stiff peaks like a meringue, use it to leaven pancakes and waffles, or make light sponge cakes, all without any eggs at all. You can also use it to make mayonnaise. Or so they say.

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from Serious Eats

Extra-Flaky Scallion Pancakes

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured...

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The Food Lab: Better Home Cooking Through Science: Amazon.co.uk: J. Kenji López-alt: 9780393081084: Books

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The Food Lab: Can You Rescue Poorly Stored Mozzarella?

The Food Lab: Can You Rescue Poorly Stored Mozzarella? | Serious Eats

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The Food Lab: How To Make the Best Creamy Coleslaw

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The Food Lab: How To Make the Best Creamy Coleslaw

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The Food Lab: How to Pick and Cook a Holiday Ham

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The Food Lab: Better Home Cooking Through Science, Signed Copy

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The Food Lab's Definitive Guide to Buying and Cooking Hams