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Entries tagged with 'oils'

My Latest Obsession: Infused Vinegars, Oils, and Salts

Meister 10 comments

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. More

Why Peanut Oil Is Great for Deep-Frying

That's Nuts Lee Zalben 22 comments

As summer approaches, so does the season for carnivals and festivals, which continue to prove that anything can be thrown into a deep-fryer. Ever wonder what kind of oil the "fry guys" use? More often than not it's peanut oil. More

Sauced: Garlic Chili Oil

Serious Eats Joshua Bousel 5 comments

I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results. More

How to Make Pesto

How To Kumiko Mitarai 30 comments

Basil pesto is pretty darn delicious, but why limit yourself to just fresh basil, garlic, pine nuts, parmesan, and olive oil? Other herbs and nuts can be added to make subtly different variations. Or, you can lose the traditional combination entirely and use the technique to make something completely different. Take a look at this slideshow to see how. More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

Serious Eats Andrea Lynn 27 comments

Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine drops by with Serious Heat. Photograph from Misterbisson on Flickr My mom proudly gloated about her garden-grown red savina habaneros, claiming the chiles were the world's hottest. I... More

Hemp Oil, the New Olive Oil

Robyn Lee 6 comments

The popularity of hemp oil is on the rise in Britain where the nutty oil rich in essential fatty acids is seen as "Britain's answer to olive oil." Hemp crops contain very little THC, the narcotic agent found in marijuana, and aside from making good oil have many environmentally beneficial uses.... More

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