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Seriously Asian: Going on a Dumpling Factory Tour
Recently some of the Serious Eats team went on a tour of a noodle and dumpling factory located in Bushwick, Brooklyn. Inside, it was kind of how you'd expect a dumpling and noodle factory to look: large machines of dough rollers and dumpling crimpers (more on that in the slideshow). The sweet smell of alkaline egg noodles filled the air while we walked around the facilities in white coats and wader boots. The best part? Grabbing freshly steamed dumplings straight from a giant dumpling conveyor belt! Take a look at the dumplification process.Video: Making Hand Pulled Noodles at Mr. Chow in Los Angeles
As far as random food holidays go, today's is pretty sweet: It's National Noodle Day! Celebrate by eating noodles, thinking about noodles, making noodles, or watching someone else make noodles. In this video narrated by Alton Brown, chef Danny Yip from Los Angeles-based restaurant Mr. Chow demonstrates the skill that goes into making Chinese hand pulled noodles.Seriously Asian: Dan Dan Noodles
As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns.Quiz: How Much Do You Know About Ramen?
We've probably all eaten instant ramen before. Late at night, pressed for time, the dry noodles in-a-pouch make the best midnight snack, or dinner on a poor college student's budget. But have you ever eaten real Japanese ramen? Without a single dehydrated vegetable in sight, Japanese ramen is wholly different from instant noodles. No matter which type you prefer, how much do you know about either type of ramen? Take the quiz! »Video: Japanese Cup Noodle Commercial with Cheese and Pepper Aliens
It's the same old story: One moment you're just sitting in the forest under a light snowfall while enjoying a cup of Milk Seafood Cup Noodles, then Cheese and Pepper aliens suddenly jump out from behind the trees and shoot cheese and pepper out of their fingertips and into your cup. Soon your screams of horror turn into gushes of gastronomic delight. Thus is the magic of Cheese and Pepper aliens. And instant noodles.Breakfast in Singapore: Mee Siam (Siamese Noodles)
Melbourne-based food blogger Penny of Jeroxie calls mee siam (accompanied by kopi, coffee with condensed milk) one of her favorite breakfast dishes in Singapore. Check out the recipe on her blog to learn how to make this sweet, sour, and spicy rice noodle dish at home.How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up
Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto...Snapshots from the UK: Wagamama's Defunct #28 (Chili Mushroom Ramen)
"Is my ramen some third grader who's no good at dodgeball and gets picked last for the team?" The now defunct Chili Mushroom Ramen. Do you have that one thing, that favorite thing, on that one menu that you always order? You go back to that same restaurant for that same dish, year in and year out. But would you go back if that dish was brutally, surreptitiously stricken from the menu one dark night when no one is around to save it? This is the story of how I was separated, cruelly, from my Chili Mushroom Ramen: #28 at Wagamama. Wagamama is a ubiquitous British noodle house chain, at which customers seat themselves up and down clean communal tables...Snapshots from South Korea: Kalguksu from Myeongdong Gyoja
Earlier this month I visited Seoul, South Korea, for the first time. Here's a look at something I ate from my one-week trip. Myeongdong Gyoja is the only sit-down restaurant I've every been to that requires payment right after you order at your table and provides you with gum—Lotte xylitol gum to be exact—before any food appears. Paying up-front wasn't that strange, but what was the gum for? I'd find out very soon. Myeongdong Gyoja is famous for their kalguksu, knife-cut noodle soup. My fooding partner Dan Gray of Seoul Eats told me that lines frequently form out the door for this 40-year-old restaurant, which he described as making "the Model T of kalguksu." (We happened to arrive at a...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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Sandwiched: Crisp Grilled Cheese »
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