'petrossian' on Serious Eats

Serious Eats Guide: How To Buy Caviar

Caviar is technically the salted roe of sturgeon, a prehistoric, scale-less fish that ranges in the Northern hemisphere from North America to China. Depending on the species of sturgeon, area of harvest, and treatment of the eggs after harvest, caviar can vary in texture, flavor, and appearance. These days, most of the caviar available in the U.S. comes from farmed fish around the world—the United States, China, and Israel being some of the largest producers. So what does this new market look like, and more importantly, how can you buy it with confidence? More

The Best Baguette in New York

In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages: what's the best baguette in New York? Because for every good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city. More

The Best Bakeries in New York: French-Style

Yesterday, we checked out our the best bakeries in New York City for cakes, cookies, and more; this morning, it's all about the pastries. While you'll find croissants in just about any bakery, good croissants, tender and flaky and buttery, are much harder to find, as are almond croissants and pain au chocolat. But you'll find some excellent ones in these New York bakeries, along with tarts and caneles and palmiers and much more. More

Top 10 Desserts of 2010

We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie! Today, our Top 10 Desserts of 2010. More

The Best Oatmeal in New York

Oatmeal from Prime Meats. Not quite the best in New York, but tasty just the same. [Photograph: Robyn Lee] There are two kinds of people: Those who understand why one would order oatmeal from a restaurant, and those who... More

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