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How to Make Microwave Popcorn in a Brown Paper Bag

I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever. More

How to Make Maryland Fried Chicken With White Gravy

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about. More

The Best Way to Mince Garlic

When a recipe calls for minced garlic, just how much does your mincing method matter? From classic chopping to a garlic press and microplane, we explore the relative merits of each technique. Turns out the choice you make can have a drastic effect on the flavor of your food. More

Vinaigrette: A Sauce For More Than Just Salads

A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish, to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette. More

Why Serious Cooks Use Carbon Steel Knives

For a long time, I lived in denial of how strong my feelings for carbon steel are. People would ask me what knives they should buy, and, unless they were professionals, I'd always steer them towards stainless steel. I figured I was giving good advice, since stainless steel is more forgiving, and most home cooks are looking for ease. But now I'm going to tell you what I really think: if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and—this is a big one—if you're willing to sharpen your own knives, then carbon steel is where it's at. More

How to Make the Best Swedish Meatballs

Swedish meatballs, stars of 1960s-era cocktail parties and IKEA shopping trips, are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. Getting them just right, though, requires some fine-tuned tinkering. Here's our ultimate version, as good on a plate with buttery potatoes and lingonberry jam as speared on a toothpick. More

How to Restore Vintage Cast Iron Pans

We love cast iron here at Serious Eats. We know many of our readers love it too. And for those who are really, really serious about it, the next step is to go vintage. But just how do you fix up a rusted century-old pan? We went to a pro to find out. More

Make-Ahead Thanksgiving Dishes That Travel Well

Hosting Thanksgiving is a daunting task. Also daunting: bringing a dish with you to a dinner hosted by someone else. It needs to be something that can withstand travel and requires minimal work once you arrive—because the kitchen is going to be chock full of insanity. Here are a whole bunch of great ideas. More

How to Make the Best Deep-Fried Jalapeño Poppers

@AdamKrtek Yeah, I think you could get away with that-- fry, then pop them in a warm/hot oven until reheated, an a rack set in a rimmed baking sheet would be best for air circulation.

How to Make the Best Deep-Fried Jalapeño Poppers

@elangomatt A small pairing knife will work too for cleaning the rings of seeds.

Olive-Rosemary Spiced Cashews

@Katie You can, but freshly dried is tastier.

How to Make the Best Deep-Fried Jalapeño Poppers

@Ben It is a very tiny baller

How to Make the Best Deep-Fried Jalapeño Poppers

@superSEARious I thought about doing a batter but decided that most people think of poppers as breaded, so I stuck with that. Could be good though...

@bsd I did some tests where I roasted the peppers first and removed their skins. I ended up deciding it was a bit too much work with not quite enough payoff, though the flavor was good. Problem is, jalapeños have thin walls, so by the time you've roasted them enough to rub their skins off, they're very soft throughout, which makes filling them more difficult. Time in the fryer has more to do with cooking the coating enough than heating the peppers and cheese through, so you don't end up cutting down frying time even with roasted peppers since coating needs to get golden and crispy.

@GPOEburger In the photos I used panko that I blitzed in the food processor. But I also tested with regular breadcrumbs

@santiago Yes, I'm pretty sure these freeze well and can be fried whenever the craving hits. I'd do a much larger batch in that case.

Bagna Cauda (Anchovy-Garlic) Popcorn

@claus2 Glad you like the ideas! You're right that bagna cauda isn't normally served on popcorn, but it's really more of a sauce, not a stew. The cardoons are traditionally dipped in it, along with other vegetables. At least that's how I've always seen it.

Thai Red Coconut Curry Popcorn

@arielleeve Yes, I do think this could be adapted to nuts. I would use the technique I share here: http://www.seriouseats.com/recipes/2014/12/smoky-candied-almonds-nuts-recipe.html, but with this spice mix and sugar in place of the one in the almond recipe. Fold the spices, coconut, and sugar from this recipe into the egg white, toss with with nuts, and roast in an oven. Should work great.

Beyond Butter: 7 Popcorn Flavors to Upgrade Your Snacking

@JeremyMiller That sounds like an excellent idea. I had thought of doing a vadouvan flavor (French-ified curry with shallots and garlic), but really any curry would be great. The honey sounds like a nice touch.

Bagna Cauda (Anchovy-Garlic) Popcorn

@cjosephbea Yes, thanks for pointing that out, fixed now

How to Make Microwave Popcorn in a Brown Paper Bag

@aharste It's true that running a microwave with nothing in it can damage it (at least, I've seen my own microwave pop in scary ways when I once ran it empty), though I've never heard that popcorn is a problem. I guess it couldn't hurt to consult the specific users manual for your microwave if you're concerned.

How to Make Microwave Popcorn in a Brown Paper Bag

@UnicornMaster One thing the oil is good for is helping the salt stick to the un-popped kernels, instead of just sifting down to the bottom of the bag. I always add more salt later, but I like getting that base-coat of even seasoning on all the popcorn.

Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors

@shoneyjoe Popcorn recipes coming tomorrow!

Red Wine Braised Beef Shanks

@ron525i You can do it without the lid and just baste several times during cooking

Red Wine Braised Beef Shanks

@fal18 The most important thing is that it's a dry red wine that isn't too expensive. Every wine store carries a very different stock so it's hard to be specific because it depends on their inventory. You can go in a wine shop and ask for a low priced dry red that you will use for cooking (but may also have a drink of); basically nothing terrible but nothing fancy either. Many wines can work here, from Merlot to Cabernet sauvignon to all sorts of others, pinot noir too though it's rarely cheap. Just find a trusted wine merchant and ask for guidance based on what they stock. How that helps!

Winter Comfort: Red Wine Braised Beef Shanks

@ocean It was like a cab-merlot blend

French Onion Soup (Soupe à l'Oignon Gratinée)

@gavrilo I have issues with both the texture and flavor when using baking soda to speed browning. For a puréed soup, the texture issues don't matter, though for onion soup they do because the onions should remain in distinct (yet meltingly soft) pieces. But texture aside, I just haven't enjoyed the flavor much. The baking soda changes the taste of the food in a way I don't like. Maybe I'm more sensitive to it than others.

Red Wine Braised Beef Shanks

@foozebox The parchment is halfway between having a lid and not having a lid. Fully lidded, the braise would steam and you'd get no evaporation; unlidded and you can get too much evaporation and the meat can dry out on top. The parchment lid allows some evaporation, while also trapping a degree of moisture.

Which are the Best Inexpensive Mandoline Slicers?

@Farro Minimal amount is left over, like a thin slice-- it's pretty efficient.

French Onion Soup (Soupe à l'Oignon Gratinée)

@charna You can make the soup entirely in advance (through seasoning with vinegar and fish sauce). Just reheat and pile into bowls with the bread and cheese, finish in the oven and you're all set.

Which are the Best Inexpensive Mandoline Slicers?

@kewbwian The prongs on the safety guards don't ever hit the blade on the models I tried

Which are the Best Inexpensive Mandoline Slicers?

@croooom Those gloves are probably good insurance, though the safety guards also work well, except for the Benriner

Which are the Best Inexpensive Mandoline Slicers?

@Mmmph I tested both. The cheaper Borner I wasn't thrilled with-- 2 thickness setting is pretty limited, I didn't love the plate-switching design, and the included parts for cross-cuts kept falling out of their holder (and they also seemed to scratch the plastic inside their holder, which I worried could dull the blades over time, though maybe that wouldn't happen).

@blossomtostem I don't know if they've updated the design or not, but I looked at the Amazon reviews quite a bit and a lot of the complaints I saw date back several years, so I also wondered whether they'd improved things since.

Which are the Best Inexpensive Mandoline Slicers?

@Laurie Some are dishwasher safe if you remove the blades first (the bigger Oxo allows total blade removal for a dishwasher); dishwashers are not good for the blades though, so I otherwise would not recommend using one to clean a mandonline. Truth is they're pretty easy to clean in the sink, since they're usually just dirtied with a little bit of raw vegetable juice...doesn't take much to clean them off.

French Onion Soup (Soupe à l'Oignon Gratinée)

@Kevin It's made by Le Creuset. Here's a link: http://www.amazon.com/Le-Creuset-Stoneware-French-16-Ounce/dp/B007ILX9P2/?tag=serieats-20

@Gavrilo I'd like to play with pressure-cooker caramelizing more, but my tests with baking soda produced results I don't like and wouldn't recommend for this recipe (it's an issue I've had in general with their baking soda/pressure-cooker caramelization technique).

@Molotov If your stock is very reduced, you can dilute it for sure for this soup.

How to Make the Best French Onion Soup

@Benton Yes, if you want to pump up the body of thin stock (such as all store-bought stuff that comes in cartons), the gelatin trick will definitely work here. The onions end up adding quite a bit of body on their own, so I don't think it's as necessary, but it can't hurt!

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More