'Technique' on Serious Eats

How to Crack Eggs Like a Badass

For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Regardless of your reason, here's a technique for just such occasions: cracking eggs one-handed. We break it (and plenty of eggs) down. More

The Food Lab: How to Poach Eggs for a Party

A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done. More

How to Make The Best Chicken Stock

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety. More

How to Make Cocktails at Home: The Serious Eats Guide to Essential Cocktail Techniques

So it's getting to booze o'clock, and you're ready for a drink, but you're new to the mixing game and you're not quite sure how to get started. You've come to the right place: after three and a half years of writing about cocktail technique on Serious Eats, I've gathered my tips, essential pointers, and the wisdom of a few stellar bartenders into one handy guide. More

Chinese Velveting 101: An Introduction to Water-Velveting

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

How to Grill Whole Fish

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

Real Talk: Stop Bashing Ice Cream Stabilizers

When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why. More

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