Swetha’s Substack
Swetha SivakumarFood Science Writer
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 115 | Subscribers | Read | swethasivakumar.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Stuffed Brussels Sprouts Curry Recipe
A few weeks ago, I bought far too many packets of Brussels sprouts for writing a Serious Eats column testing how Kenji’s recipe behaved on different baking pans. The column was submitted and published… and I was still left clutching bags of...
Meet the Fiber Family: The Tough, the Squishy, and the Sticky
This is the final of the 5 part series on the macromolecules we cook with. If you haven’t yet, check out Part 1 (carbs), Part 2 (cooking starches) and Part 3 (proteins) and Part 4 (fats).
Fats Hate Water, Love Flavor
### Fats
Why Milk Splits, Eggs Whip, and Paneer Sets — It’s All About Protein
This column is Part 3 of my ongoing series, “The Science of Cooking.” If you haven’t yet, check out Part 1 and Part 2 for a quick introduction to some of the terms and concepts mentioned here.
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Authors
The writers behind this newsletter.
Serious Eats Contributor, Hindustan Times Columnist, also blogged as Upgrade My Food
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