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.
A couple of months back was the first time that I whipped aquafaba, the goopy liquid inside a can of chickpeas, into a light, foamy, vegan meringue, and it blew my mind. I went into a flurry of recipe testing, and you'll be seeing some of the results...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, May 4, 2016
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Strawberries are delicious in desserts like pie and strawberry shortcake, of course, but also useful for adding a touch of fruit flavor to cocktails or a complex hint of sweetness to savory salad dressings and marinades. If you find yourself with a windfall...
From: Serious Eats | By: Rabi Abonour | Wednesday, May 4, 2016
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I know how you all feel about uni-taskers—products that are designed for one specific use and aren't great at much else—but pizza is one of those dishes that simply beg for specialty tools. I've been making pizza professionally and at home for many...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, May 5, 2016
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Avocado toast may be annoyingly trendy, but it also makes a quick and delicious snack. It's easy to bulk up with the addition of a few toppings and garnishes, for a versatile, refreshing, and satisfying meal-in-one.
From: Serious Eats | By: Niki Achitoff-Gray | Thursday, May 5, 2016
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China is home to a magnificently diverse culinary landscape, with a range of complex and varied flavors hailing from each of its 23 provinces, five autonomous regions, and 56 ethnic groups. Picking and choosing the best dishes from such a vast spectrum...
From: Serious Eats | By: Fiona Reilly | Wednesday, May 4, 2016
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Yes, I'm telling you, perhaps the hottest brewer in America at the moment doesn't really brew. Instead, he buys other breweries' not-yet-fermented beer—known as "wort"—which he then totes back to his brewery, er, blendery....
From: Serious Eats | By: Aaron Goldfarb | Tuesday, May 3, 2016
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Don't let anyone tell you angel food cake is hard. In fact, it's probably one of the easiest desserts I know. Just throw all the egg whites and sugar in a bowl, then make like Michael Jackson and beat it.
From: Serious Eats | By: Stella Parks | Tuesday, May 3, 2016
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Peeling and slicing mangoes can be tricky: They're slippery, the pit is awkward, and the skin doesn't want to peel from the fruit easily. Here's the best way to do it neatly.
From: Serious Eats | By: Daniel Gritzer | Tuesday, May 3, 2016
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