A few years back, When Pigs Fly columnist James Boo published two separate but equally comprehensive guides—one to American regional barbecue styles, the other to American regional barbecue sauces. Now, to celebrate Barbecue Week, we've combined both posts into one glorious super guide, designed to provide you with the most encyclopedic barbecue coverage possible.
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"WHAT THE HECK I HAVE EATEN SO MANY DUMPLINGS" was what Robyn said to me when I asked her to look through her photo collection to help round out this gallery of dumplings from around the world. If I think back on my own life, I end up saying the same thing in my mind. There's something extraordinarily satisfying about biting into a perfect dumpling—the tug of dough, the burst of steam, the first hit of stuffing. We present the Serious Eats Guide To Dumplings Around The World!
Part two of our sandwich style guide: the international edition! Cemitas, banh mis, smorrebrod, shawarma, and more sandwiches from around the world.
To honor National Sandwich Month we've put together this epic glossary of sandwiches. If you weren't already convinced, this should prove to you how much we obsess over sandwiches.
The buying and eating of Girl Scout Cookies is undoubtedly an American pastime. We've been doing it since 1917, when Girl Scouts first sold boxes of cookies to raise money for their troops. Wondering what differentiates a Do-Si-Do from a Tagalong or a Lemonade from a Lemon Chalet? Follow the slideshow for the Serious Eats Guide to Girl Scout Cookies.
At Serious Eats, we care about the big questions. "What's the difference between Sicilian-style pizza and grandma pizza?" "What's the difference between a slider and a mini-hamburger?" And, more recently, "What are all the different styles of doughnut?" Because there are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churros—wait, do we count churros? We'll get to that later. Come meet all the different doughnuts in this great land. (And add your own favorites in the comments.)
While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness. So, what are the "mother sauces" of barbecue? Mustard sauce from South Carolina, mayo-based white sauce from Alabama, and more.
With this handy guide, you can order 24 of the most common dim sum dishes like a pro, so that next time someone asks you "what's in this one?" you can give a better answer than the standard "just shut up and eat it."
Ribs are central to barbecue, but they're also part of cuisine traditions all over the globe. The SE team wanted to stop and appreciate all the ribs out there, from Pinnekjøtt in Norway to Cantonese char siu spare ribs to baby-backs (I want my...). Here are the international highlights. As it turns out, the world is boned.
We love Kansas City burnt ends as much as we love a perfect chopped whole hog from Eastern Carolina. That said, we decided it'd be useful to define the distinct regional styles across America.
For newspaper reporters and editors, the Associated Press Stylebook is ... well ... if not the Bible, then Leviticus at least. It lays out all the rules and regulations that ink-stained wretches are supposed to follow when faced with sticky situations regarding spelling, grammar, and punctuation. While Serious Eats leans closer to the Chicago Manual of Style (go, serial comma!), I cut my teeth on AP and tend to pick up the latest version every couple of years. I'll definitely grab the 2009 edition, which has a few new food words in it, according to the AP Stylebook Twitter account. They include baba ghanoush, chipotle, Key lime, and Parmesan. [via @Atlantic_Food]...