Serendeputy - your personal news assistant.

Welcome to Serendeputy!

Serendeputy is your personal news assistant.

Your deputy:
- learns what you like and don't like,
- lovingly compiles a list of news and blogs for you.

You can help your deputy learn by searching, clicking links and pressing the little smiley faces.
How it works.

What to do:
  1. Click links to teach your deputy
  2. Click smileys and frownies
  3. Find favorite topics and sources
  4. See how much better your deputy is getting at finding you good stuff.
  5. Sign in for free to save your profile, or please tell me why you won't.
Perfectly cooked shrimp are sweet and juicy, with a tender, plump body and a slightly crisp bite. But poorly cooked shrimp can range from mushy and watery to flavor-sapped to downright rubbery. So wouldn't it be nice if there was a foolproof way to guarantee...
From: Serious Eats | By: Niki Achitoff-Gray | Friday, October 9, 2015
I'm predicting right now that for the next decade, all of the new advances in home cooking are going to be geared towards precision. Entering the fray next year is the Cinder, a countertop cooking device that promises to deliver sous vide-level precision...
From: Serious Eats | By: J. Kenji López-Alt | Friday, October 9, 2015
Crisping fish skin in the pan is one of those techniques that's used all the time in restaurants, but almost never at home. Sure, it takes some finesse, but that's all the more reason to master the process. Here's what you need to know to get perfectly...
From: Serious Eats | By: Daniel Gritzer | Thursday, October 8, 2015
Just six days after my cookbook, Eat Mexico, hit shelves, I packed up my four-month-old baby, a breast pump and portable crib, a stroller, and my husband, and set off on a month-long book tour along the West Coast. The tour was a success, at least on...
From: Serious Eats | By: Lesley Tellez | Thursday, October 8, 2015