Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird.
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[Photographs: Melody Kramer] Making bowls out of chocolate and balloons may not pave the way for your own reality show, but they will certainly grab your guests' attention. Water balloons, in particular, are the perfect size for dipping into...
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Bacon, delicious, crisp, fatty, chewy bacon. Aside from a handful of vegetarians, I have never encountered someone who didn't like bacon. It seems like no matter what time of day it is, there's always a way to incorporate bacon...
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I don't even like Peeps. Or marshmallows in general. But when it's Peeps Week on Serious Eats, you make sacrifices. Like a couple hours of time and never being able to say again "Ha! I've never made Peeps from...
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Apart from giving sound how-to advice on cooking particular food items, James Peterson's What's a Cook to Do? gives all sorts of little kitchen hacks. Don't have a sifter? You can use a fine-mesh strainer and your hand or...
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