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Entries tagged with 'oreos'
TKOs are Sebastien Rouxel's design on the classic chocolate sandwich cookie. Both the size and quality are on a grander scale; they measure three inches in fluted diameter, and are elegantly filled, drop by drop, with a piping bag. You can follow all these delicate steps yourself, or take a couple shortcuts: the results will be impressive either way.
The last time we tried Oreos from Asia, including these Mildly Sweet ones I picked up in Singapore, we were...less than impressed. In the spirit of further inquiry, hope for the spirit of Asian snack food, and because we kind of have a thing for cookie-fueled masochism at Serious Eats, we scored five more Asian Oreos to try. Happen to live in China or Indonesia? Here's our take on some of the Oreos you can find there.
Any serious cereal lover knows that the most loved, mourned and sought after discontinued cereal is Oreo O's. Turns out they're still available in South Korea! And a cereal angel named Adam sent a bag of Oreo O's my way.
Candy corn fans and candy curious, here's the evaluation of the new Candy Corn Oreos that you've been waiting for.
When the original Oreo cookie formula wasn't catching on in Asia, the company modified the recipe and produced a "Mildly Sweet" version. Does it live up to our Oreo standards or fall the way of Berry Burst Ice Cream?
Heaps of Oreo cookie whipped cream form the filling and frosting of this super kid-friendly cake.
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.
As you've probably gathered by now, we're all about Oreo-eating. But these days, the Oreo isn't just a cookie—it's a flavor, an ingredient. You'll find Oreo ice cream, Oreo milkshakes... and, as you're probably not surprised to hear, we went way beyond that. Come meet S'mOreos, Chips AhOreos, and many more of our friends.
Sure, you've seen mint and chocolate combined before. But the meeting of slightly bitter cocoa cookie and leafy, grassy cream steeped with a generous bundle of real mint leaves is pretty special.
Fresh mint takes this spin on Cookies n' Cream to the next level.
It's not often that I go semi-homemade, but when I do, odds are good that Oreos and vanilla ice cream will be involved. Given the popularity of cookies n' cream, I'm sure I'm not alone. It's become such a ubiquitous combination that people request it by name, right up there with chocolate, vanilla, and strawberry. When it's a cookies n' cream lover's birthday, what do you do to celebrate? You make them a pie of ice cream and Oreos of course!
Seldom do I promote a recipe so chock-full of store-bought components, but when there are Oreos involved, I make an exception. This is just the ticket for lovers of the cookies n' cream combo, when an ordinary bowl of ice cream just won't do.
As a kid, I preferred Double Stufs to single stufs. I preferred "Quadruple Stufs" to Double Stufs—twisting two doubles in half, discarding the bare cookies, and smushing the creme-bound ones together. But I really wanted more than that, and, well... hasn't everyone wanted to make a Centuple Stuf Oreo? We decided to see if it was possible.
We've been eating enough Oreos in the past few weeks to notice that everyone on staff eats them differently. Some people can't eat Oreos unless there's milk in the office. Some people maximize the creme-to-cookie ratio, others the cookie-to-creme. And a few really, really weird things went down with dunking and mushing and spooning. Check out how we eat our Oreos!
Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out.
The days of the simple Oreo are long gone. There are now over 25 kinds of cookie, which makes preferences exponentially more variable. People put them in sundaes and use them as pie crusts. Yes, it's a mad Oreo world out there, and we're taking a week to investigate. So dunkers, twisters, and everyone in between: we welcome you to Serious Eats: Oreo Week.
Mass-market food brands like to find occasions to celebrate themselves (is there a National Sandwich Cookie Day? We bet there is). But we'll let Oreo celebrate their 100th birthday on March 6 without an eye roll. After all, how many supermarket sweets have been around for a century? In honor of the centennial, their "cake" comes in a pretty predictable form: Birthday Cake Oreos. They're on shelves now for a limited time.
This isn't to say I don't enjoy innovation with my Oreos; I just prefer to do the innovating myself. After spending a recent afternoon dipping Oreos into a mug of milky coffee, and going through yet another caffeine and sugar high rant about how coffee and chocolate combined ARE THE BEST THING EVER, I decided to try the mix as ice cream. Well, first I took a nap. Then ice cream. Long story short: it's a keeper.