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Spice Hunting: Harissa, North African Hot Sauce
If you're fan of heat and have harissa on hand, you can move that sriracha from the front of your fridge to second row. Harissa, artfully blended with oil, garlic, and lemon, kissed with cumin and coriander, is a whole different game. It can be as hot or not as you want it to be. And beneath a jolt of sharp, bright chile drums a beat of spice that elevates and compliments instead of overpowers.New McNugget Sauces from McDonald's
McDonald's recently expanded its line of McNugget sauces beyond the basic Sweet & Sour, Tangy Barbecue, and Hot Mustard to include Chipotle Barbecue, Sweet Chili, Spicy Buffalo, Creamy Ranch, and Honey Mustard. As a certified Nugget-head, I enlisted the help of Robyn in an eight-way nugget sauce taste-off. (We also injected some nuggets with sauce.) Here's what we thought.What's in Your Cold Pantry?
Inspired in part by this Talk thread posted by philandlauren and in part because my refrigerator completely broke down last week and was thus primed for a massive clean-up, clear-out, and reorganization, I decided to sort, categorize, and photograph most-but-not-all of the stuff in my cold pantry.My Latest Obsession: Infused Vinegars, Oils, and Salts
In this delicious season of grills, salads, and farm-fresh produce that needs almost no altering, the only thing that's missing is the right accent. Something subtle, but with a little flair—a secret weapon, ready to wow picnickers at your next potluck and the neighbors you're always tossing meat on the barbie for. Good thing infused vinegars, oils, and salts exist.A Guide to American Barbecue Sauce Styles
While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness. So, what are the "mother sauces" of barbecue? Mustard sauce from South Carolina, mayo-based white sauce from Alabama, and more.Do You Know Your Soy Sauces?
Most recipes don't specify the type of soy sauce to use, but they can vary wildly in flavor, texture, and appearance. Here's a primer on what's out there (Japanese, Chinese, Indonesian, and more) along with the best uses for each.Taste Test: Cabbage Kimchi
How do all the kimchi brands compare? The only way to find out: taste them all, and risk infusing the SEHQ air with that unmistakable kimchi aroma. We tried five national cabbage kimchi brands and five brands that are locally produced in NYC. Find out how they all did!Culinary Ambassadors: Banana Ketchup
Banana ketchup is one of the greatest examples of the Philippines' enthusiasm for adopting foreign ingredients and adding its own tropical flair. An analogue to tomato ketchup, banana ketchup is made from mashed bananas, vinegar, sugar, and spices and is dyed red to mimic tomato ketchup (and confuse first-generation Filipino-Americans who unwittingly dip their fries in this strange banana concoction).Edible DIY: Cranberry Orange Mustard
Sweet, tart, and tangy, this mustard would be a delicious addition to a cheese plate, or spread on turkey sandwiches made with all the leftovers.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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