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.
It can be fun to watch a bartender carefully adding a litany of ingredients to a mixing glass: layers of different spirits, unusual liqueurs, custom tinctures, bizarre bitters. At home, though, most of us want a drink we can assemble with what we've...
From: Serious Eats | By: Maggie Hoffman | Monday, August 3, 2015
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It's tough to improve on a classic Caprese salad of ripe summer tomatoes, fresh mozzarella cheese, basil, and olive oil, but it's pretty darn easy to make a nice lateral transition to something that's not quite as classic yet equally tasty. Here, I've...
From: Serious Eats | By: J. Kenji López-Alt | Monday, August 3, 2015
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You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table? For larger burgers, of the six- to eight-ounce range, the answer is yes:...
From: Serious Eats | By: J. Kenji López-Alt | Monday, August 3, 2015
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As of this morning, we've launched a site-wide redesign with three main goals: clean, attractive pages that highlight our best stories; a stronger emphasis on beautiful images; and intuitive navigation and search so you can find what you're looking for...
From: Serious Eats | By: The Serious Eats Team | Monday, August 3, 2015
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