Serious Eats - seriouseats.com

Everything we ate and drank this week including a sneak peak at the waffle taco. More

Firestone Walker's recently released Pivo Hoppy Pils was influenced by Czech and German pilsners, but was actually inspired by a dry-hopped pils from Birrifico Italiano in Northern Italy. More

If you really think about bacon, it's basically smoked and cured pork belly. And in my mind, pork belly makes for a really excellent braise. It may seem counterintuitive to braise bacon, instead of slicing it and serving it crisp, but after trying it on some savory pancakes with a few sliced scallions and some chili sauce, you'll be looking at the brunch staple in a whole new way. More

The boys behind the newly opened Prohibition-era inspired diner Beuchert's Saloon know a thing or two about hangovers. More

This week we ate fried chicken, cooked lobsters, received a special cheese delivery, and more! Like dogs. Lots of dogs. More

An Arrested Development tasting menu, eating cicadas, and cauliflower tortillas in today's link roundup. More

The word "Tuscan" has been abused and misused on the menus of everyone from The Olive Garden to Subway and can generally be translated to mean "vaguely Italian and probably but not necessarily grilled and maybe it contains chicken but it definitely has some sort of dried herbs on it and melted cheese and doesn't this sound healthier than the other things on the menu because it's all mediterranean and stuff?" Appealing Appalling, right? But today marks a bold new day in the New York pizza scene. I have borne witness to not one, but two watershed moments that will, for better or for worse, forever alter my perception of what is true and right in the pizzascape. More

Get out your whites, your grill mitts, and your beer cooler—it's Memorial Day weekend! What better way to end your first big outdoor meal than with this classic Southern picnic cake? More

Netflix will be releasing 15 brand spankin' new episodes all at once for streaming this weekend—you didn't have any plans for Sunday and Monday, did you? To help make watching more fun drunk, here's our Arrested Development drinking game. More

These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub. More

With 60 to 70 whiskies behind the bar, bar manager Jack Caminos wants people to explore the complex array of flavors that whiskey can offer. More

Don't dare try to insinuate she can't cook, for she's had just as much experience on the line as at the pastry station. "There's always jokes about pastry chefs—that they don't know how to cook, they have dull knives, all that." Callie grins and declares with a slight Texas twang, "Whatever! I'll kick all y'all's asses!" More

An epic interstate bike ride in pursuit of legendary deep-fried hot dogs and...Yoo-Hoo. More

A classic burger joint is still serving excellent burgers 66 years after it first opened. More

"The cool thing about fried chicken is that everyone has this special connection to it," says chef Hunter Moore. Find out what makes the fried chicken at Parson's Chicken & Fish so interesting, and why there is a Negroni Slushy machine behind the bar. More