Channel: Serious Eats

Category: Howto & Style

Tags: daniel gritzerwhy boil waterhomemade pasta sauceed levinesasha marxhow to boil waterserious eatsstella parkshow to cookfood sciencehow to make pastawater sciencebest pasta sauceelazar sontagariel kanterboiling water sciencecooking sciencethe food labhow to cook pastasciencekatie quinnbravetartcooking pastapasta waterkenji lopez-alt

Description: **READ ME** A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking. We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes. Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free. Have you ever heard that cooking pasta or blanching vegetables in a large pot is important because it allows the water to return to a boil faster? Well, have we got some news for you. In this episode of the Food Lab video series, join Katie and Kenji as they explore Earth's most valuable resource: water. FULL STORY: seriouseats.com/2019/10/food-lab-video-episode-4-boiling.html Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA See More Like This! The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk The Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyI Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU Subscribe to Serious Eats! bit.ly/2BIlM59 Follow Us Elsewhere: facebook.com/seriouseats twitter.com/seriouseats instagram.com/seriouseats reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.