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The Best Drinks We Drank in July

Staff Picks The Serious Eats Team Post a comment

Frozen beverages are our best friends these days. Humidity: not so much. Gin and mint and ice? Oh, yeah. Rum? Give it to us in slushie form. More

It's All in the Char: Orange and Leek Loukaniko (Greek Sausage)

Grilling Joshua Bousel 1 comment

While loukaniko can refer to any number of sausages in Greek, it's the orange-spiced version that's most associated with the name, and for good reason. The citrus gives these links a distinctive, bright flavor that gains depth from a mix of herbs, spices, and leeks, all of which come together to create a fresh-tasting sausage that fits seamlessly into a summer cookout. More

Ideas in Food vs. The Steak Bomb: The Filling

Ideas in Food 1 comment

Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact. More

Cicerone Picks: The Ultimate Beer-Ice Cream Float

Maggie Hoffman 6 comments

Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge. More

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

Cook the Book Maggie Mariolis 3 comments

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

Ideas in Food vs. The Steak Bomb: Reinventing the Bread

Ideas in Food 2 comments

These soft rolls are great for sandwiches, like the Steak Bomb we're re-working this week. They have a moist, tender crumb and thin, crisp exterior. Bonus: A slice of crispy salami set into the bottom of each one. More

Seriously Seeking Fall Editorial Interns

Niki Achitoff-Gray 8 comments

Do you like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about eating sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you! More

The Best Ice Cream, Gelato, and Soft Serve in Austin

Meredith Bethune 6 comments

Austin's frozen dessert scene is undergoing a renaissance. In fact, about half of the city's best ice cream options are at establishments less than five years old. More

Burger Toppings Week: Japanese Miso-Eggplant Burger With Fresh Pickles

Daniel Gritzer 5 comments

Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist. More

The Best Sweets We Ate in July

Staff Picks The Serious Eats Team 1 comment

Pecorino. Gelato. Together. Pecorino gelato. Would you try it? It turns out that the stuff—served at Carapina in Florence, Italy—is amazing. But that wasn't the only mind-blowing dessert we tried in July: we also ate some fantastic durian shaved ice, chocolate babka, and a masterful coffee-coconut popsicle. We celebrated peach season with pies, Melba, and more. More

Exploring Washington DC's Best Ethiopian Restaurants

Brian Oh 16 comments

Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go. More

Everything You Need to Know About Baking With Chocolate

Marissa Sertich Velie 7 comments

For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals. More

2 Non-Tomato Gazpachos to Beat the Heat

Lauren Rothman 1 comment

Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto. More

The Best Things We Ate in July

Staff Picks The Serious Eats Team 2 comments

When Serious Eaters travel, we tend to see the journey as a challenge of the appetite, sometimes packing in extra meals just to make sure we squeeze every delicious bite out of a trip to Thailand or Montreal or Italy. Sure, there are tourist attractions to visit, but we're really in it for the khao soi, the foie gras sandwiches, and the awesome stewed tripe. More

Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'

Cook the Book Maggie Mariolis 4 comments

This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that much. More

The Elements of Barbecue: Digging Into Sides

Robert Moss 6 comments

No survey of regional barbecue styles would be complete without a word about the other dishes traditionally served alongside slow-smoked and pit-cooked meats. And as with everything else, regional variations abound. More

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

J. Kenji López-Alt 23 comments

Ever since having my first taste of a Xiao Long Bao—variously referred to as "soup dumplings" or "juicy steamed buns" on American Chinese menus—I've yearned to taste them at the source in Shanghai. But it turns out that XLB are only half of the soup dumping story. More

Jam Making 101: The Tools and Techniques for Success

Jennifer Latham 5 comments

In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams. More

Burger Toppings Week: The Smashed Reuben Burger

Daniel Gritzer 2 comments

Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger. More

Taste Test: 1 Day, 23 Pop-Tart Flavors

Taste Tests Max Falkowitz 60 comments

You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth." More

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