Designed for the Thanksgiving table, this chicken liver pâté is flavored with bourbon and apple cider, then topped with a cranberry gelée. It's silky, smooth, and perfect for a holiday gathering.
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There's no need to fuss with mashed potatoes right before serving Thanksgiving dinner: there are several ways to make them ahead and have them come out just as delicious. Here are three of them, including an oven method, a stovetop method, and a sous-vide method.
Mussels have a reputation as being fiddly to clean or dangerous to eat. How many of you got freaked out about ordering mussels at restaurants after reading Kitchen Confidential? The good news is that it's almost all untrue. Mussels are not only quick to prepare (think: fridge to table in about 15 minutes), they're also inexpensive, readily available, and deliciously elegant too. Here's how to get them ready for any recipe.
For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Regardless of your reason, here's a technique for just such occasions: cracking eggs one-handed. We break it (and plenty of eggs) down.
A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done.
Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.
White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety.
So it's getting to booze o'clock, and you're ready for a drink, but you're new to the mixing game and you're not quite sure how to get started. You've come to the right place: after three and a half years of writing about cocktail technique on Serious Eats, I've gathered my tips, essential pointers, and the wisdom of a few stellar bartenders into one handy guide.
I've heard chefs on TV and in books say that combining both oil and butter in a skillet when you sauté lets you heat the butter to a higher temperature without smoking. Is there any truth in this?
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
What is gluten and how frightened should I be? What does kneading do? Should my arms be this tired? And, Oh No! I'm freaking out, how do I get this dough off of myself? Our Breadmaking 101 series continues with a close look at the hows and whys of mixing and kneading.
Six quick and easy grilling hacks to help you become a true master of the flames.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
Why stir over the stove when you can just toss the oats in the oven and bake?
In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.
This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat.
Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results.
Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time.
Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey.
Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it.