Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
'Technique' on Serious Eats
What is gluten and how frightened should I be? What does kneading do? Should my arms be this tired? And, Oh No! I'm freaking out, how do I get this dough off of myself? Our Breadmaking 101 series continues with a close look at the hows and whys of mixing and kneading.
Six quick and easy grilling hacks to help you become a true master of the flames.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
Why stir over the stove when you can just toss the oats in the oven and bake?
In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.
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.
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.
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.
Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey.
Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it.
Cleaning your own live soft-shell crabs is incredibly easy, and guarantees that you're going to eat the freshest, best soft-shells possible. Here are the basic steps for preparing the soft-shells for cooking.
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.
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.
I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers.
It's a step in every egg-based ice cream recipe: "chill base overnight and churn the next day." But if you're pressed for time and want to churn your ice cream the same day you make your base, do you really need to age it overnight, or just chill it down until it's cold enough to churn?*
When you're dealing with bottle conditioned or sediment-heavy beers, it is important to decant the taste-affecting uglies that live in the bottom of your beer bottle or can.
First thing in the morning, it can be hard enough to find matching socks, much less troubleshoot what's awry in a cup of coffee gone south. While some problems can't be corrected with a simple re-brew, many can.
Ever pour yourself a nice, frosty glass of iced coffee only to discover it tastes a little...off? It might not be you, and it might not be the coffee—it might, in fact, be the ice itself.
Whether you call it by-the-cup, hand-brewed, or manually brewed coffee, anytime you're creating a fresh, single cup experience by pouring water over coffee into a cone, you're making a "pourover"—a flavorful, clean-tasting way to express the qualities of drip coffee (that can hold myriad subtle and fanciful flavors that can get lost in the concentration of espresso, or the sludge of a French press, or the uneven extraction of most automatic drip machines.) Today we offer you our definitive guide to pourover.