Everyone knows that the reason why New York City bagels are the best is the water. But beyond that, most people’s understanding is limited. Fortunately, the folks from science video series Reactions made this video to explain it to us laypeople.
It turns it the water is only part of it. The mineral content of New York’s water is naturally suited to firming up the gluten just right. But the real secret is in letting the dough sit for a few days to let the yeast ferment a little bit, and then boiling the bagels to lock in some water to set the perfect texture. Reactions gets a little more into how the chemistry works, but the moral of the story is to always boil bagels.
Filmmaker Josh Cohen sent us this safe sex PSA he made with hopes that we could " show [it] to a larger audience." Well, here you go, Josh. It's the kind of thing you want to hate but can't help but be charmed by in the end. I'm not sure I…
The MTA has an inventive new solution for our subway's ever-growing rat infestation. New York, it's time for rat "birth control." Or forced sterility, if you want to be blunt about it. The sterilization product ContraPest was developed by SenesTech Inc., and functions by inducing early menopause in female rats…
You'll have to walk past Club Kid killer Michael Alig's creepy paintings to get to Australian food artist Ishara Jayakody's art at the Select Art Fair, but it's worth it if you've never seen a bagel suit before. A bagel suit is exactly what it sounds like: A suit made…
