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At a recent cooking class during the New York Culinary Experience at the French Culinary Institute, Chef Jean Georges Vongerichten shared tips and a recipe for a raw kale salad from the menu at Nougatine restaurant on the Upper West Side. "It's a new-style Caesar salad," he said as he demonstrated the proper way to prepare dinosaur kale, serrano chilies, and a parmesan dressing for this delicious dish. More

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The Koreans and the Argentineans know something that we don't: Short rib is the best cut of meat for grilling. More

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Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce. More

Baskin-Robbins is all about commemorating pivotal moments in American history. When the first man landed on the moon in 1969, the company celebrated by launching a Lunar Cheesecake ice cream flavor. Now, 43 years later, they've dug into the deep freeze and pulled the flavor out of retirement to honor yet another great moment in American history: the release of Men in Black III. More

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When your job is serving people alcohol, some of your patrons will, well, have too much alcohol. And sometimes those people have to go. We asked nine bartenders about a time they've kicked someone out of their bar. Stories of the NYPD, rowdy Red Sox fans, and conspiracies lie herein! More

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The best part about grilled cheese is that simplicity is part of the deal. This sandwich is as good now as it was when we were eight years old. But even we were surprised by how many great grilled cheese sandwiches there are out there. This list is by no means complete, but here are 21 grilled sandwiches we are currently infatuated with in Chicago More

We tested the KettlePizza insert back in 2010 when it first came out and were not extremely impressed with the results. Since that early look, the inventor, Al Contarino has jumped into the conversation to let us know that he's come up with a new and improved model that should address many of the problems we had with the old one. We were all to happy to give the new model another shot. Here's how it went down. More

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The Nagi Golden Gai experience is fascinating, from the walk up and down the stairs, to the wait for a call through a tube, to the two types of noodles and the unique broth made with niboshi--dried baby sardines. With just ten counter seats in cramped quarters, you'll be rubbing elbows with your neighbors. More

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Who doesn't love a good tube steak? Here are 25 recipes for the best homemade sausages, sausage-stuffed-things, and sauces, mustards, and relishes to serve them with. More

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Whoever designed the snack selection for my high school cafeteria had an interesting vision. "You know what we need to fuel the future minds of America?" he/she must have said to themselves. "Sealed crustless Smuckers PB&J sandwiches, Saltine crackers, cantaloupe-sized heat-and-serve cinnamon rolls, and those individual plastic cups of Quaker oatmeal." More

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At first glance over the menu, I thought we'd write about a few sandwiches from Mediterranean/Middle Eastern sandwich shop Taboonette and leave it at that. But after tasting said sandwiches, we went back and ordered just about the whole menu. The takeaway? Union Square has an awesome new casual food option. More

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Here are 24 chicken recipes for your Memorial Day weekend, each one tested, tasted, and Serious Eats approved. More

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Working in Chinatown, it's almost my night job to come up with creative ways to use the inexpensive Chinese produce. Bok choy sees a lot of action in my kitchen, and now that the grill is in regular use, it's gonna see a lot of action out there as well. More

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When baking rye bread, I usually go with a medium rye, sometimes a darker rye, but this time I went the other direction. This very light rye is more like a robust-flavored white bread than a standard rye. More