Mario Unclogged: Clocks in Restaurants
Ever notice how rarely you see a clock in a serious restaurant? Ever wonder why not? Mario Batali reveals how restaurateurs use the timepiece's absence to their advantage in this week's Mario Unclogged.
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Entries from Videos tagged with 'videos'
AGTV: The Hills Are Alive ... With the Aroma of Linzertorte?
In which Adam "Amateur Gourmet" Roberts wakes from a bizarre dream with the urge to make a linzertorte. Enlisting the help of Nancy Silverton, the result is ... something to sing about.
How to Make Eggs Over Easy
Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to make eggs over easy.
How to Scramble Eggs Perfectly
Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to scramble eggs perfectly. With tips and tricks.
AGTV: (Lobster) Roll Your Own
Will the heat of the kitchen force the Amateur Gourmet to seek professional help? Find out as Adam Roberts battles a lobster in an attempt to make the tasty crustacean into lobster rolls—with help from Rebecca Charles (Pearl Oyster Bar).
How to Poach an Egg
Food blogger cia_ (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to poach an egg perfectly. With tips and tricks.
AGTV: Eggs Benedict Arnold
Will the heat of the kitchen drive the Amateur Gourmet to seek professional help? Find out as Adam Roberts is forced into making eggs Benedict in the debut episode of AGTV.
How to Make a Rolled Omelet
Food blogger cia_ (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to make a rolled omelet perfectly. With tips and tricks.
A Trip to the Butcher
A couple months ago, we commissioned filmmaker George Motz to go filmmakin' for us. Today, he sends us this piece, which details a trip to the butcher to get some freshly ground beef for—what else?—hamburgers. (He is George "Hamburger America" Motz, after all.)
Peanut Butter Jelly Time
Our celebration of National Peanut Butter and Jelly Day would not be complete without a mention of the Peanut Butter Jelly Time Flash animation, an early '00s web phenomenon based on a song by the Buckwheat Boys and featuring a dancing banana.
Burgervision: The Apple Pan's Charles Collins
A couple months ago, we commissioned filmmaker George Motz to go a filmmakin' for us. We gave him relative carte blanche on this assignment, and, knowing we love great burgers, he sent us this piece—a short take on the Apple Pan. This venerable Los Angeles burger joint opened in 1947, and for 50 of those 60 years, Charles Collins has worked there. Motz catches up with Mr. Collins as the latter celebrates his golden anniversary at the Apple Pan.
Jeffrey's World: Hiring a Personal Chef, Bonus Material
For the March issue of Vogue, the magazine's food critic, Jeffrey Steingarten, employs a personal chef for two weeks, documenting the experience in his column. In this video microseries, we go behind the scenes in Steingarten's kitchen as he hires chef Paul Liebrandt. Today: In Part 4, Steingarten & Co. break bread with Liebrandt. And, in a new outtake, Liebrandt dishes on working for Jeffrey.
Fuchsia Dunlop's General Tso's Chicken
Chinese food expert and cookbook author Fuchsia Dunlop was at Williams-Sonoma in New York City earlier this week to promote her new book Revolutionary Chinese Cookbook: Recipes from Hunan Province
Edibles: 'Speaking' Italian
Hey, serious eaters: We ran this as an "Edibles" post a few days ago, but I liked it so much that I'm sticking it here in the featured video spot for a spell. It's our dear leader, Serious Eats founder Ed Levine, working his way through the guide to Italian hand gestures that's one of the featured designs on the disposable paper place mats at L.A. pizzeria Mozza. Check it out if you missed it the first time around. —Adam Kuban
Sommelier To Go: Pairing Wine with Cheese
Available only on Serious Eats, our Sommelier To Go, Joshua Wesson, sits down with us and gives quick and easy tips for matching three kinds of wine with three kinds of cheese—a goats' milk, a sheep's milk, and a cow's milk.
Roadfood: Pepe's Pizza
Ride along with Michael Stern of Roadfood as he visits Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. This New Haven institution invented the white clam pizza. Buckle up!
Roadfood: Louis' Lunch
Ride along with Jane and Michael Stern of Roadfood as they visit Louis' Lunch in New Haven, Connecticut. This quirky lunch counter stakes its claim as home to America's first hamburger. Buckle up!
Smokestack Lightning: 'Wood + Time'
Good barbecue is a matter of meat, heat, and time. In this edition of Smokestack Lightning, two Carolina pit masters, Keith Allen (Allen & Son, Chapel Hill, North Carolina) and Ricky Scott (Scott Family Farm & Barbecue, Hell's Half Acre, South Carolina) talk about the wood they use and the many hours that go into their pork.
Sommelier To Go: Pairing Wine with Pizza
Serious Eats's Sommelier to Go, Joshua Wesson, sits down with the Fairway Cafe's Mitchel London to pair wine with pizza. The key, Wesson says, is in the bottle's tanginess and tannins.
Serious Eats Basics: Choosing Cheeses
Master cheesemonger Steven Jenkins gives a quick primer on putting together a selection of cheeses. Offering advice on quantity, variety, and serving order, Jenkins also highlights some of his favorite picks.
Hamburger America: The Meers Store
Travel with George Motz's Hamburger America to the Meers Store in Oklahoma, where you're likely to have one of the freshest burgers of your life. Proprietor Joe Maranto makes half-pound burgers from Texas longhorn cattle he raises himself. Just don't ask for ketchup.
Smokestack Lightning: 'Urban Barbecue'
From back the alleys off Beale Street in Memphis to the cattle yards of Kansas City, Smokestack Lightning takes a look at urban 'cue.
Smokestack Lightning: Barbecue and Race
In this episode of Smokestack Lightning, veteran pit masters talk about barbecue with regard to race.
Smokestack Lightning: 'Prepping the Pig'
Travel with Serious Eats series Smokestack Lightning to South Carolina as the Scott family stokes the fire and preps the pig for a roast on the piece of land they call "Hell's Half Acre."
Table for Two: 'Hecklers and Horse Fat'
In this episode of the Serious Eats series Tables for Two, host Susie Essman talks with Vogue food critic Jeffrey Steingarten about eating horse fat.
Hamburger America: 'Solly's Grille'
In Wisconsin, is there any burger topping more appropriate than a liberal dollop of butter? Travel with Hamburger America to Glendale institution Solly's Grille, located just next to the Milwaukee Heart Hospital.
Smokestack Lightning: Memphis Pit Masters
In this episode of Smokestack Lightning, Memphis pit masters Raymond Robinson (Cozy Corner) and J. C. Hardaway (Big S Lounge) serve up their origin stories and talk meat—from Boston butt to ribs to Cornish hens.
Table for Two: 'We Can Always Order More'
In this episode of Table for Two, Curb Your Enthusiasm's Susie Essman has lunch with Vogue food critic Jeffrey Steingarten. Essman reveals her cannot-eat-list, which Steingarten, when handed the menu, ignores.
