Where Do Cocktail Prices Come From?

"Betony's guests are willing to pay that price"

In the end, that's the only thing that REALLY matters for any of this. A drink will be sold for the highest price above break even that the bar's patrons will be willing to spend.

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

Beijing has never been high on my must-visit list... until now. Wow.

Hey Chef, What Can I Do With Vanilla Beans?

@ryuthrowsstuff No affiliation, just a happy customer. I've ordered from them numerous times.

Ideas in Food vs. Linguine alle Vongole: Part 2

I like this series, but I'm not at all happy with the photography. Is there a reason the images need to be so cropped? I'd like to see how things look in the pan, as they're going onto the plate, etc. These images are next to useless for anything other than food porn.

10 Sensational Stops for Japanese Food in Shinjuku, Tokyo

Bukkake udon? Really?

Thank you, Japanese porn industry, for ruining this dish forever.

10 Absinthes You Should Be Drinking

@Dave / Brian

Both the martini and béchamel examples are far more interesting and involved topic areas than a standard absinthe service.

All you're doing with the absinthe, one way or another, is diluting the liquor with water. Whether you do it drop-by-drop or all at once is a question of pure ritual.

Drop-by-drop undoubtedly looks really cool, and perhaps you can minimize dilution if you stop at just the right point. But assuming that you've standardized the results for a given absinthe -- adding the same volume of water to the same volume of liquor, at the same temperatures -- the end results are going to be identical.

10 Absinthes You Should Be Drinking


It's your drink. Don't let anyone tell you how to prepare it. Do whatever you like.

Cheese 101: Hard Facts About Hard Cheese

"often keeping for two to three weeks wrapped in cheese paper or plastic wrap"

I think it's more like two or three MONTHS for Parmigiano Reggiano or similar. Aside from little spots of mold -- which can be cut right off -- I haven't noticed any other degradation. Perhaps my palate isn't finely tuned enough and I'm not noticing the loss of aroma subtleties?

The Bloody Mary: The History and Science of an Oddball Classic


Obviously not. But thanks for pointing it out.

The Bloody Mary: The History and Science of an Oddball Classic


False alarm. The celery salt is only there for rimming the glass. I presume the tablespoon is so that you have enough around to create a decent rim.

The Bloody Mary: The History and Science of an Oddball Classic


Oh, come on. It's only 3400mg of sodium. (According to McCormick's nutrition facts site.) That's, like, not even four Big Macs.

The Bloody Mary: The History and Science of an Oddball Classic

"The Ultimate Fully-Loaded Bloody Mary"


RIP, SeriousEats. Guy's Seriously Big Eatin' Site, I'll keep reading you for now, I guess.

5 Rye Whiskeys You Should Be Drinking

Well good job on the High West photo -- the Rendezvous is a far better product IMO. (Also twice the price. But WELL worth it.)

Manner Matters: How to Share Food Without Being Rude

I usually like this column but yeah, this one was a bit iffy.

BTW the worst for this kind of thing might be Ethiopian food. One time a friend brought one of his friends along, and this guy had what seemed to be a nasty cold. He kept coughing; wet, disgusting sounding coughs. Into his hand. And then reaching for the injera. I think I feigned fullness and grabbed a slice on the way home.

The Best Rum for a Daiquiri

Banks 5 Island for "the best." The rest of these rums for "the best midrange."

Are the Rules of Big-Pot Blanching True?

Interesting that in your tests you lost the boil in both pots. Per Rhulman's book with the chapter on Thomas Keller ("Making of a Chef," IIRC), at The French Laundry vegetables were (are?) blanched in small enough quantities, in large enough pots, with such heavily boiling water, that the boil is NOT lost at all. And I guess that was considered to be the gold standard. Want to test blanching one bean at a time or something? :-)

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

I've done this a few times, and used some unflavored yogurt to culture the cream. Not sure if that's much different than buttermilk? In any case it worked. Also added some sea salt to the cream before churning, which I definitely recommend. And once, a big handful of finely chopped garlic chive blossoms, which made the resulting butter beautifully mauve and incredibly flavorful.

How I Got My Degree From Hot Dog University

The onion trick is genius.

How to Cook Ribs for 12,000 People: 2 Days at the Big Apple Barbecue Block Party

Well written and fascinating piece! Thanks for sharing.

What's the Difference Between Pastrami and Montreal Smoked Meat?

After reading that I couldn't care less about the difference. I just want a sandwich, stat.

Do You Know Your Tsukemono? A Guide to Japanese Pickles

I stopped buying these after I noticed that all of the brands at my local Japanese market are not only artificially colored (which I came to expect) but also had artificial sweeteners. Pass on that! Can anyone recommend good online sources?

A Guide to Tofu Types and What to Do With Them

"Unless you have six hours to sous vide the tofu and completely transfuse the internal moisture content"

There is not a lot of information out there on sous vide and tofu. (I think mostly because there is very little point.) But I like the idea of completely flavoring the block and would like to mess around with this. What temperature do you recommend? Do you have some recommended links and/or references?

How Ivan Orkin is Changing New York's Ramen Cuisine

"Even the spiciest spicy ramen is never really spicy, right?"

No doubt. And I get tricked, and disappointed, every single time.

Come on, ramen shops, up the spice level to something even semi-challenging! (I'll definitely sample Orkin's when I get the chance.)

Secrets of the Spice Trade: How to Run a Spice Shop

Same with vanilla. $2 a bean? Forget that. You can get very high quality beans online for as little as $60/lb. That's around $0.30 a bean.

An Open Letter to Serious Eaters

Can we please have a way to unsubscribe from comments on specific articles? (i.e., THIS ONE)

This is getting ridiculous; even worse than the rare times I try to win some kind of prize. As though I want to see "everyone's favorite ice cream flavor" or some other BS? Actually I'd rather see everyone's favorite ice cream flavor than everyone's whine du jour.

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