'@video' on Serious Eats

Video: Lechonera La Piraña in Mott Haven, Bronx

Parked on a nondescript street in the South Bronx, the trailer comes alive on Fridays, serving Puerto Rican dishes through the weekend and closing on Sunday evening. The owner and cook, known to the neighborhood as "Piraña," is immensely warm-hearted. Working during the week as a building superintendent, he uses his part-time business (and full-time sound system) to make the corner of Wales and 152nd Street a place to relax, to party, and to gather around good food. More

Video: The Arepa Lady of Jackson Heights, Still Sainted

When we, as diners, talk about how delicious a plate of street food can be, it's easy to lose sight of just how tenuous the career of a street vendor—especially an immigrant street vendor—is. For this brief moment, the Arepa Lady reminded me that for those who come to America to make a new and better life for themselves, cooking (even saintly cooking of national infamy) isn't necessarily the life they have in mind. More

Video: How To Cook Steak In A Cooler With The Food Lab

There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness and juiciness, a steak with a crisp, crackling, dark brown crust that cuts open to reveal flesh that's perfectly pink from edge to edge, then you're going to want to cook your steak sous-vide. Sound expensive? Think again. Watch the video or read the transcript to see how you can cook the best, most consistently foolproof steaks of your life, all in a $30 beer cooler. More

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done. More

Video: Alton Brown and The Food Lab Play With Chicken

A few months back Alton Brown stopped by the office to chat with us about cooking and recipe writing. Now, chatting is all well and good, but I'm not going to pass up on the opportunity to actually cook with the man who made me want to do what I do today. To make it exciting, we grabbed the first raw ingredient we could find—a whole, head-on chicken from the Chinese supermarket around the corner—and placed a bet on it. More

Video: Alton Brown's 5 Essential Pieces of Kitchen Equipment

Now that it's a new year, we're on our way to becoming our best, healthiest, most organized selves. For those looking to simplify their kitchens, we gladly present: Alton Brown's five essential pieces of kitchen equipment. In our latest episode of the Chewing the Fat video series, TV personality and food science whiz Alton Brown (Good Eats, Iron Chef America) elaborates on quite the interesting hit-list, including a few "essentials" many might not include. More

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