'technique' on Serious Eats

Madeleines: Fancy French Cookie-Sized Cakes That Are Easy to Make at Home

Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor. More

Onion Rings or Mozzarella Sticks? We Pack BOTH Into the Ultimate Cheesy Baked Bar Snack

If you've ever struggled to choose between mozzarella sticks and onion rings, you know how difficult ordering bar food can be. But what if there was an appetizer that combined them both, so you'd never have to face such a cruel and impossible decision again? Under the working theory that nothing can go wrong when I combine my favorite bar foods, I decided to put them together and make one ring to rule them all: Mozzarella-Stuffed Crispy Baked Onion Rings. More

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer. More

Knife Skills: How to Cut an Airline Chicken Breast

An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken. More

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. More

How to Make the Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

How to Make Stir-Fried Beef With Chinese Broccoli

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the more familiar broccoli florets. Gai lan pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce in this easy dish. More

How to Make Light and Tender Potato Gnocchi

Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook. More

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