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The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

The Food Lab J. Kenji López-Alt Post a comment

Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative? Skip the flank and go for the skirt. More

Hey Chef, What Can I Do With Honey?

Jacqueline Raposo 2 comments

Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait. More

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Emma Kobolakis Post a comment

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Chinese Velveting 101: An Introduction to Water-Velveting

Shao Z. 11 comments

Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results. More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis Post a comment

This pasta recipe from Extra Virgin: Recipes and Love From Our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable, and delicious. More

Finally, a Tool for Making Totally Clear Ice Spheres

Kevin Liu 22 comments

Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions. More

Flavor-Packed Yogurt- and Mint-Marinated Lamb Skewers

Grilling Joshua Bousel 3 comments

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

What's the Best Way to Store Tomatoes?

Daniel Gritzer 19 comments

The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that. More

10 Delicious Chilled Soups to Beat the Heat

Ethan Simon 1 comment

As we move from the temperate days of early summer to the dog days of late July and August, there's no better way to cool off than with a chilled soup. More

The Secret Lives of Honeybees: How Honey Gets Made

Jacqueline Raposo 10 comments

If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive. More

Molly Wizenberg's Favorite Cookbooks

Maggie Hoffman 2 comments

Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again. More

Manner Matters: Guests with Chips

Molly Watson 16 comments

What to do if you're hosting a dinner party and your friends insist on opening a bag of chips right before dinner. More

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Emma Kobolakis Post a comment

Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder. More

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Emma Kobolakis 167 comments

With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be. More

One-Pot Wonders: Pork Chops With Apricot and Feta Salad

One-Pot Wonders Yasmin Fahr Post a comment

Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze. More

Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

Liz Thorpe 15 comments

Let's delve into cheese-making fundamentals to see how four simple ingredients (milk, cultures, rennet/coagulant, and salt) can produce a seemingly infinite number of cheeses. More

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 224 comments

Extra Virgin: Recipes and Love from our Tuscan Kitchen, the new cookbook by actress Debi Mazar and her Tuscan husband, Gabriele Corcos, has a lot of heart. It covers the meal from antipasti to dolci, and though there's a decent amount of decadence, they tend to gravitate toward nutritious, conscientious eating. More

How to Make Perfect, Deliciously Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 12 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

J. Kenji López-Alt 18 comments

I haven't gotten around to naming the Seven Culinary Wonders of the World, but Peking duck would be high in the running for one of those coveted slots. More

12 Must-Eat Breakfast Sandwiches Across America

The Serious Eats Team 32 comments

Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? We asked our contributors around the country this very question. Here are their egg, bacon, and cheese-loaded answers. More

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