Cooking confession...

Whenever a recipe calls for tomato paste, I end up using ketchup and feel that it tastes better. It's the Japanese upbringing of omu-rice and mirin-sweetness that made me this way. What is your cooking confession?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: