Firing Up the Grill? Give Your Cocktail a Little Char

Where is the recipe link?

Kenji's Excellent Asian Adventures, Part 4: The Long, Smelly Road to Chengdu

Let me guess, Kenji. You're being paid by the China Bureau of Tourism to write this series. Right?!?!

I didn't think an article on a food site would ever make me want to remove a place from my travel bucket list, that mop story accomplished it quite nicely...

Why You Should Seek Out Rhum Agricole (Plus 4 Essential Bottles to Try)

No Depaz?? It has a characteristic spicy flavor that I'm hooked on.

@TexSquid El Dorado makes great rums, no doubt, but they're molasses based, so not pertinent in this particular context.

When Vietnamese Sandwiches and Italian Bread Salads Combine: Banh Mi Panzanella

Whoa, cool, when did Rachel Ray start writing for SE?!?

The Best Ice Cream in Boston, 2015 Edition


If "North Shore" includes Wakefield (I think it does, more or less), then I highly recommend a visit to Meletharb.

Hold the Mayo, Make Grilled Potato Salad for Your Next Cookout

How does one grill bacon without the risk of intense and constant flare ups? I've never been able to get it done sans singed arm hairs and fear of burning down my house.

Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China

Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?

Looks like a green hat signifies a prostitute. Very interesting!

The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You

I came here to mention the same thing as @TommiFromKiel -- whole beans. Every time I've tried to use ground coffee, no matter how well I strained through my finest chinois, I ended up with nasty fines in the ice cream. And I grind with a decent burr grinder, so I think it's just par for the course.

After those attempts I discovered the following recipe from David Lebovitz that uses whole beans so as to avoid the fines issue -- and I can confirm that it comes out great. (And is definitely not white; it's pretty packed with coffee flavor and color.)

The Baking Steel Griddle Has Arrived


It's really not interesting to see. Just a big square of blackened metal. The baking steel products are certainly far better looking. But my plate (and, I suspect, most people's stones or steels) lives in the oven all the time. So I'm not sure aesthetics matters beyond the initial unboxing.

The Baking Steel Griddle Has Arrived


Only if the vegetarian in question enjoys cooking things on flat surfaces.

The Baking Steel Griddle Has Arrived


I'm confused by your statement that "we can't get an aluminum baking steel that is 1.5 times as thick, but twice as light." That is, in fact, almost exactly what you can do with real-world materials -- but I suspect you already know that.

Are you saying that it's sad that the Baking Steel company doesn't do it for you? I don't see why it matters. I called a local welding company and had a piece of 6061 custom cut and ground/deburred at my required dimensions (I opted for 5/8", for just a bit more mass), for around $60. It works perfectly for my needs: 3.5 to 4 minute 16" pizzas in my home oven. (More in the NY style; I'm not trying for Neapolitan.) Turnaround time was about 2 or 3 days, IIRC. No big deal.

That said, I'd buy a baking steel too if the price and size were right. I'd love to compare performance of the two materials side-by-side. And I wouldn't mind a second baking surface so that I could bake two pies in parallel.

The Baking Steel Griddle Has Arrived

Very tempting, but I'm a bit put off by the 14" width. 16" or even 17" should be fine given the depth of most American ovens, and would allow people to make a much more properly sized (and round) NY style pizza...

A Little Work in Advance Makes a Cocktail to Drink All Summer

Personally I'd use two grapefruits and instead of trying to remove the zest using a peeler, leverage a microplane. This will give you slightly less zest (thus two grapefruits rather than one), but zero chance of getting any pith in the mix. And the microplaned zest extracts its oils into the sugar more quickly -- so it's pretty much a win-win-win.

5 Tea Myths That Need to Disappear

"a less jittery alternative to coffee"

Myth #6?

I've tried on occasion to swap tea for coffee (of which I drink four or five cups a day), and black tea or matcha will take me to a level of ridiculously overboard, shaky and nervous jitteriness. No such worries with sencha, white tea, or oolong.

Just me?

The Best Leftovers: Cornbread-Coated Pulled Pork Mac and Cheese Wedges

When did Paula Deen get a job writing for SE?!? :-)

Seriously though, this looks tasty but I question the necessity of the mac and cheese. Deep-fried cornbread-coated pulled pork sounds like a more direct form of bliss -- no intermediate carbohydrates required!

Confessions of a Maple Syrup Smuggler

My great aunt used to bring her own silverware to restaurants. She said what was provided would undoubtedly be dirty. Somehow the plates and glasses were, in her mind, okay. Every time I asked her about it I received a very swift kick under the table from my mother, so I never did get a straight answer...

Bringing your own maple? Not very odd at all!

Tips and Tricks for the Best Scrambled Eggs, Your Way

I like mine halfway between #1 and #2. Cold pan start with some butter, stirred with a spatula over extremely low heat until it just starts to thicken. Then turn up the heat JUST A BIT until slightly bigger curds form, and immediately pull it and fold in a large dollop of creme fraiche. Drop some chopped herbs on top and serve with a large hunk of really good crusty bread. Absolutely unbeatable breakfast in my opinion.

Help Support The Upcoming Food Lab Video Series for Big Prizes!


"The videos are a Serious Eats production"

Thanks for the clarification.

Lager Is Craft Beer's Most Exciting Frontier

Wow, absolutely great timing for me -- and I'm glad to hear it's not just me!

I totally relate to that first bit, about someone having a "moment." In January I was sucking down yet another piney IPA and I realized that I just don't relate to that style as much as I did 10 years ago. I went to the liquor store to find some craft lagers, and that's all I've been drinking for the past few months. Been brilliant and a huge eye opener after many, many years of drinking only ales. Lager is fantastic stuff!

Help Support The Upcoming Food Lab Video Series for Big Prizes!

@Susan K

"Folks, remember, this site is FREE."

This site is, but what makes you think the videos will be? Kenji is charging $25 for them. Do these videos even have anything to do with SE, aside from the fact that Kenji is involved? Kenji != Series Eats.

Note: My intention is not to opine in any way as to whether you should or should not fund the videos. That's up to you. I'm just pointing out this error in your logic.

DIY Chocolate Liqueur


A bit late but I think the solution would be to freeze the tincture after infusion, then pass it through the coffee filter prior to sweetening. Freezing will solidify the fats and they'll be unable to pass. And there should be no reason to filter after adding the sugar, nor a reason to give it an extra day. (If you want an extra day, just let the vodka have an extra day.)

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

Just remembered that the "interview" I mentioned in my prior post was a guest spot on an episode of Tyler's Ultimate. Here's the recipe from that show:

I specifically remember him dumping in the gelatin and saying that it is the secret ingredient that gives his ice creams great texture. But looking at the Steve's Ice Cream web site--which includes ingredient info--it appears that guar and or locust bean gums are doing that job in today's versions.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's


I recall watching an interview with Steve Herrell in which he mentioned using gelatin as a stabilizer/thickener. Did you investigate that at all?

American Booze Hall of Fame: The Best Spirits of the West

@monopod High West does not make its own spirits. (See the link shared by KevinMofM.) That said, I am a huge fan of its products, especially Rendezvous.

I wonder whether Woodinville uses and/or used any of the Alberta Distillers stock? That's my first guess these days when I see a 100% rye.

BostonAdam hasn't written a post yet.

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

West Indian Roti and Doubles Galore at Singh's Roti Shop, Boston

There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Grilling: Baba Ghanoush

For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bread Baking: Sourdough Waffles

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More

Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once. More

5 New Coffee Inventions Spotted at the Specialty Coffee Expo

What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own. More