'sesame seeds' on Serious Eats

Bake the Book: Sweet Benne Wafers

There are several varieties of benne wafers in existence; some sweet, some savory, some a mix of both. These wafers, from The Lee Bros. Charleston Kitchen are on the sweet side, all the way to caramel. With an addictively crunchy-chewy texture, and full of toasted sesame flavor, these little darlings will disappear as fast as you can turn them out. More

The Bread Bible's Sesame Burger Buns

[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches... More

The Bread Bible's Sesame White Bread

I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try. More

The Bread Bible's Sesame White Bread

I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try. More

Spice Hunting: Sesame Seeds and Oil

Though I may be pushing the bounds of this column, I can't help but write about black sesame, either the seeds or the oil made from them. Sesame seeds are as culinarily complex and versatile as coffee or chocolate, and several Asian cuisines are bound as strongly to toasted sesame oil as Mediterranean cooking is to olive. Sesame is cheap, texturally interesting, and wildly flavorful; it belongs on the front shelf of your pantry. More

Dinner Tonight: Roasted Rice Cake

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More

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