'guides' on Serious Eats

The Complete Serious Eats Guide to Grilling Pizza

As I write this post, I'm sitting in the study at my friend's home in Belfast, looking out the French windows to his back yard. His dad is busy stoking the flames of a wood-fired stone pizza oven that he built with his own hands. This is probably the best possible way to enjoy pizza: real fire, close friends and family, everything hand-made. But I'm usually not this lucky. My own best pizzas are made on my little 80 square-foot deck on the 17th floor of a Manhattan apartment. If you're like me and your access to stone ovens is limited, the grill is your best bet for making crisp-on-the-outside, soft-and-airy-on-the-inside pizza. It's the only heat source that approaches the insanely high temperatures that are so essential to great pizza. More

The Food Lab: How To Cook and Shuck a Lobster

This week we've already discussed how to buy and store a lobster and tasted soft shell lobsters blind against hard shells (hint: we unanimously preferred soft shells). Now the real question: what's the best way to cook them? Boiling? Steaming? Roasting? And what about killing the sucker before you do it? Should they be boiled alive? Frozen to death? Bludgeoned with a rubber chicken? Let's take a look at all of those questions (except the chicken one, silly). More

Pocket-Sized Shopper's Guide to Pesticides

If you need help trying to decide whether to buy conventional or organic produce at the supermarket, download the Shopper's Guide to Pesticides from the Environmental Working Group. It lists the "dirty dozen," the top ten fruits and vegetables you should buy organic, and the "clean 15," the fruits and vegetables with the lowest levels of pesticides residue. [via US Food Policy] Dirty Dozen Peaches Apples Bell peppers Celery Nectarines... More

How To Get an Internship at a Pâtisserie in France

Fromage blanc and berry entremet from Pâtisserie Lac, where Fanny will be interning next year. Fanny of the beautiful French pastry-laden blog Foodbeam recently secured an internship at Pâtisserie Lac near Nice in France for next year. Want to score your own internship? That is, do you really want to slave away for your obsessive, burning love of pastries? Then read Fanny's seven tips for getting an internship at a pâtisserie in France. Although passion is key, so is knowing a bit of French, organizing a list of the places you want to apply to, and showing those places that you mean business.... More

Michelin Guide 2.0: Less Red Book Covers Involved

ViaMichelin.com How does an over one-century-old restaurant rating publication translate to the digital era? It lets diners not on Michelin's payroll do most of the work. Taking a Yelp-ian approach to user-generated content, the recently-revamped ViaMichelin site offers a forum for cuisine discussion, real-time traffic updates, interactive maps, Microsoft-powered satellite images, digital trip planners and mobile phone accessibility, all free. Back in 1900, the original Michelin guide was also free in an effort to promote tourism; only in 1920 did the red books start costing you. ViaMichelin again demonstrates the value of free information, but so far, the site is pretty ugly and slim on content, even if three-million users are registered, as German weekly magazine Spiegel reports. This isn't... More

The Serious Eats Sushi Roll

With your help, I'd like to put together a guide to high-quality sushi in any city or country that Serious Eaters have eaten in. This is the Serious Eats Sushi Roll. I've gotten the sushi roll rolling with my picks; feel free to add to the list with your favorite sushi joints. More

All Sushi, All the Time

Has anyone else noticed that both the food and food media world have gone nuts for sushi? There are two serious books vying for our attention—Trevor Corson's The Zen of Fish and Sasha Issenberg's The Sushi Economy—and an exhaustively comprehensive, brilliant-but-nutty 50,000-word piece about sushi and its idiosyncratic, tradition-dominated culture by the insanely brilliant Nick Tosches in Vanity Fair. From what I've read and heard, both sushi books are worth reading. Tosches's piece was so compelling and so enveloping that I closed my eyes and thought I had become one of the Harry Potter pod people who took the latest and last installment of the beloved series home with them last weekend and didn't come out until they knew what... More

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