Daniel Gritzer
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🌐 seriouseats.comSource
A hot take on these cold salads, plus some simple rules for how to make them better.
🌐 seriouseats.comSource
Pasta salad gets a thoughtful upgrade by cooking the tomatoes just until bursting so that they release their rich juices into a flavorful sauce.
🌐 seriouseats.comSource
Potato salad gets a bright upgrade in this 30-minute recipe with tarragon pesto and pickled onions.
🌐 seriouseats.comSource
Everyone can agree on thinly sliced chops that are golden-brown and perfectly cooked.
🌐 seriouseats.comSource
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
🌐 seriouseats.comSource
An explanation of why bread goes stale, and tips on how best to store bread so that you can eat it days on end.
🌐 seriouseats.comSource
Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results.
🌐 seriouseats.comSource
We're surrounded by plastics and other synthetic chemicals. Are you aware of these less obvious sources?
🌐 seriouseats.comSource
We tested multiple ways to store bananas to both speed up and slow ripening. Here, we are sharing our results and explaining the science behind them, along with our recommendations for how to best store bananas.