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This Week at Serious Eats World Headquarters

This Week at Serious Eats Headquarters Vicky Wasik 15 comments

This week, our culinary director Daniel tried out a new look and some new burger topping recipes. Kenji traveled to Thailand for some of the most memorable meals of his trip thus far, and the rest of us made do with doughnuts. More

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao Z. 2 comments

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 2 comments

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

A Beginner's Guide to Mead

Mike Reis 7 comments

First: You don't have to be a Viking to drink mead. You also shouldn't be afraid of the fact that mead is made from honey, and you don't have to relegate the drink to the dessert hour. More

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Grilling Joshua Bousel 8 comments

Bland, with little nutritional value, the common globe eggplant just kind of exists, neither offensive nor especially appealing. But gussied up with any manner of flavor additions, it can be instantly transformed from ho-hum fruit to the life of the party. More

The Elements of Barbecue: The Case of Sauce

Robert Moss 6 comments

If there's any one thing that distinguishes the barbecue style of one region from another, it's the sauce that's used to finish the meat. It's also the single element that barbecue fans argue most passionately about—what ingredients should go in it, whether it should be poured over the meat while its being chopped or pulled or added later at the table, or even whether it should be used at all. More

Serious Entertaining: A Mexican-Inspired Brunch

Maggie Hoffman 1 comment

Make outdoor entertaining easy with this fill-your-own taco brunch. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 2 comments

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

The Ultimate Backyard BBQ Wine Pairing Cheat Sheet

Alia Akkam 6 comments

There is perhaps no wine more emblematic of summer than a chilled rosé, but there are plenty of other bottles, white and red alike, that should be opened with relish as the steak sizzles in the background. More

Chinese Velveting 101: Stir-Fried Chicken With Mushrooms and Oyster Sauce

Shao Z. 9 comments

This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat. More

12 Beer-Producing Countries to Watch Right Now

Maggie Hoffman 19 comments

We asked our crew of beer experts—all Certified Cicerones—for their thoughts on the most exciting craft beer scenes outside the US. Here are their picks for the beer-producing nations you should definitely have on your radar. More

Where to Eat Frozen Custard in Milwaukee

Lacey Muszynski 11 comments

Frozen custard isn't a novelty in Milwaukee, it's a way of life. So much so that you'll be hard-pressed to find bad custard in the city—atmosphere, flavor varieties, and souped-up specials are what separate the wheat from the chaff. Here's what to look for and a rundown of the very best. More

Inside Chef Dan Wright's Cincinnati Kitchens

Jacqueline Raposo 2 comments

Chef Dan Wright has revolutionized the Cincinnati haute dog scene at his Senate Pub and offers wine on tap and refined plates at its sister restaurant, Abigail Street. We busted into his kitchens to find out what fuels him. More

Gluten-Free: Easy Plum Cobbler

Gluten Free Tuesday Elizabeth Barbone Post a comment

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table. More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Chinese Velveting 101: Stir-Fried Sweet and Sour Pork

Shao Z. 2 comments

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Where to Eat Outdoors in Seattle, 2014 Edition

Naomi Tomky 2 comments

When it's nice out, Seattle is the most beautiful place in the world. Summer might not start until July 5 (in order to guarantee rain on the fireworks, one presumes), but it sails straight through Labor Day, and everyone in Seattle, local or tourist, does their damndest to soak up as much of that sunshine as they can—which means taking all meals outdoors. Here's our guide to the best of Seattle's outdoor dining. More

Where Do Cocktail Prices Come From?

Roger Kamholz 14 comments

The mixed drinks at one bar might be double what they cost at another cocktail-conscious watering hole. How are cocktail prices determined, and what goes into setting the prices for a full cocktail menu? More

Requiem for an Egg Cream: In Search of a New York Classic

Max Falkowitz 38 comments

It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out. More

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

The Food Lab J. Kenji López-Alt 20 comments

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

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