Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how.
'how-to' on Serious Eats
Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself.
A butcher's knot has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it.
Crown roast of lamb is one of the most impressive centerpieces for the holiday table, but its shape limits your options as far as cooking methods are concerned. Here's the best way to cook one without accidentally messing up such an expensive piece of meat.
Most home bakers are familiar with making buttercream. It's smooth, creamy and it tastes amazing spread over cake, piped onto cupcakes, or smushed between two cookies. However, there are actually six different kinds of buttercream! Read on to see how they compare...
Sweet, grill-roasted butternut squash is finished with creamy ricotta, fresh sage, and toasted pine nuts.
We love cast iron here at Serious Eats. We know many of our readers love it too. And for those who are really, really serious about it, the next step is to go vintage. But just how do you fix up a rusted century-old pan? We went to a pro to find out.
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.
Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer.
If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Good thing it's pretty easy once you know the basic steps. Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes.
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.
People, even experts, swear that you should never put a tomato in the fridge. They are wrong. Here's the follow-up to our tomato-storage tests from earlier in the summer, with some basic tips for how you really should store your tomatoes.
Getting jam to set properly is a matter of adding just enough sugar, acid, and heat to the mix. Here are the hows and whys.
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.
However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top.
Grilling squid is, in theory, incredibly simple. The challenge, though, lies in getting the naturally very wet squid to brown before it overcooks into chewy oblivion. Here are keys to searing squid on the grill while keeping it completely tender.
So you're in the middle of baking cookies and find out that what you thought was cocoa powder is really a jar of peanut butter. Can you swap in a chocolate bar instead? The answer's a tricky one.
Cast iron frying pans are versatile, durable, and remarkably cheap. While pans that have passed down for generations might have a whole lot of sentimental value, you can buy a brand new cast iron frying pan without shelling out much cash. But do you think of using one when you're not frying up bacon?
There are some baking ingredients you can substitute without a problem, but what about cocoa powder?