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Lunch in the Loop: Devil Dawgs South Loop is Kick Ass

Ever since I've started Lunch in the Loop, I've been moaning about not being able to find a good hot dog stand downtown. Most are imitators and flops, restaurants that seem like caricatures of real hot dog stands. But one day, as I moseyed down the street, looking for a new spot, I came across Devil Dawgs on State Street, and inside the deep and dark crevasses of my broken and black (hungry) heart, I felt hope. More

We Try Everything On Taco Bell's New Breakfast Menu

Nobody loves Taco Bell more than I do. Taco Bell is my favorite fast food restaurant, and if Taco Bell were a person, we'd be married right now, with 2.5 horrific taco-human hybrid babies. So when I heard that the Bell was coming out with breakfast, angels sang a chorus in my direction. I was both excited and scared. What if...what if it wasn't any good? What if...it was amazing? More

Chain Reaction: We Try McDonald's Bacon Clubhouse Sandwiches

What is a Bacon Clubhouse Sandwich? Allow me to enlighten you. It all starts on a new artisan roll (which looks like a shellacked brioche), packed with applewood-smoked bacon, caramelized onions, white cheddar, lettuce, and tomato. It's called a sandwich, and not a burger, because you're graciously allowed to choose a burger patty OR chicken (grilled or crispy) as its centerpiece. And, of course, there's some lily gilding to be had in the form of the ever delightful Big Mac sauce. Here's what we've got to say about McDonald's latest creation. More

Taste Test: Dennis Eats All of Cricket's Cat Food

As a lonely single male with a cat named Cricket, trust me when I say that here at Serious Eats, we count our pets as part of the family. And, like any responsible parent, I make sure that Cricket gets nothing but the best. (I have to live vicariously through her, after all.) That means testing out her scratching posts, her litter box, and, of course, her food. More

Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown

I was excited to see the opening of Strings Ramen in Chinatown just a few doors down from The Phoenix Room. I got even more excited when I saw the menu only has four bowls of ramen on it, because I'd rather see a place with a few items it does well rather than a billion things it does a mediocre job with (I'm looking at you, Cheesecake Factory). More

Chain Reaction: We Try Papa John's Double Cheeseburger Pizza

When I first saw the commercial for the Papa John's Double Cheeseburger Pizza ($12), I wasn't sure what to think. The first thing you see is John Schnatter himself (he loves being in his commercials) flipping a magical burger patty on a grill, turning it into a pizza that he proudly serves up on the counter to a very, very excited crowd of patrons. And as a good consumer and devoted serious eater, my insatiable curiosity about this pizza-burger mashup got the best of me. I set out to give it a test drive. More

Lunch in the Loop: Ramen and Skewers at Ajida

While the onslaught of new ramen restaurants seems to have died down a bit lately, Ajida opened up quietly on Wells just over a month ago. I'm used to ramen stands being a little beat up and homey looking, but that's probably just the Asian romantic in me. Mostly because I am, in fact, Asian. More

Chain Reaction: We Try Subway's Flatizza

Flatizza. Just try to say that out loud. It looks easy, but it took me three tries to say it to the sandwich artist over at my neighborhood Subway. If you couldn't figure it out by the name, a "Flatizza" is Subway's version of a pizza, done their way. Er, your way. The recipe is simple: Take one of the flatbreads they use for flatbread sandwiches, swirl some pizza sauce on it, and top it with cheese, veggies, and/or meat. Pop that sucker in one of their quick toaster ovens, and voila, you've got some kind of pizza thing! Mmm...pizza thing. More

Lunch in the Loop: Searching for Korean Food at K-Kitchen

As I passed by the food court near Clark & Lake again, I noticed a new bright green awning advertising a place called K-Kitchen, selling Korean food. "This is the food of my people!" I thought. "If I don't go in, I'll bring shame upon myself for not supporting my heritage." So I stepped in and I was suddenly reminded about why I never go in. More

How to Make a Killer Fully Loaded Iceberg Wedge Salad

I ran an entire wedge salad through my juicer along with the rest of a whole surf and turf meal including the steak and lobster. Wedge salads juice well. A little TOO well.

Think Inside the Bun: How to Make Your Own Taco Bell Cemita

Max, this feels like something I would have thought up. Oh man. Ya'll crazy!

Why You Should Turn Your Taco Night Into Puffy Taco Night

Josh, how long do the puffy shells stay crisp? If you're making a batch of them do they eventually get soggy and does that mean you have to eat them immediately? Also, hi.

Cheese Sauce for Cheese Fries and Nachos

Kenji, I made Josh's beer variation twice. I just can't get the graininess to go away. No idea why it won't emulsify properly; I've read the comments and am wondering if you've got an official idea on how to fix it? I'm obsessed with it because I'm so damn close to getting it rjg

The Glorious Return of French Toast Crunch

I meant, I'm dead. Because I laughed. That sounded really creepy. I'm sorry.

The Glorious Return of French Toast Crunch

Leandra, you need to write every day. Dead.

How to Make Halloween Witch Finger Cookies That Actually Bleed

An Introduction to the Spicy, Funky World of Korean Soups and Stews

Don't forget boshintang.

Just kidding. You don't want that on this list.

The Best Korean Food in LA's Koreatown


The food of my people.

Farley, you are now an honorary member. But if anyone questions you, refer them to me, and I will likely not be honored.

Every Diner Should Serve a Gyro Omelet

Well, consider me a regional expert then (not really)! They make very good hangover food. Seems so normal to me that I never thought of it as regional.

If you use the Google search string: Gyros Omelet Chicago or (omelette), you'll get a huge list and that's probably not even all of them.

Every Diner Should Serve a Gyro Omelet


I know you're a very long way from Chicago, but I'd say about at least a 1/2 of the diners/greasy spoons around here serve gyro omelets. Likely more. Omelette. Whichever spelling. I didn't realize it was kind of a novelty for you guys! They are delicious and terrible for you.

So You Like Flavor? Don't Soak Your Black Beans!

I laughed, I cried, I learned. Did you eventually tell Adri what you were up to, or were you trying to keep the mystique alive?

I will pass the soaking thing onto our chef. At our office, we tend to prefer the quick-soak (I'm wondering how it compares to this), so I'm wondering if that is any different.

Mul Naengmyun: The Cold Korean Noodle Soup Perfect for Summer

@Daniel Try buying a kit in the refrigerated section, complete with broth and stuff. That's how I'm used to it tasting. There is a lot of MSG and base, @joonjoon is correct. That being said, it's tasty as hell, but I do like MSG and I'm not ashamed of it!

Mul Naengmyun: The Cold Korean Noodle Soup Perfect for Summer

This is perfect - I grew up eating mul naengmyun. My mom would make it for me (sometimes from a kit, which is still pretty good, but heavy on MSG). The mustard oil is key. I really like the hard-boiled egg too, cut in half.

You can choke on buckwheat noodles if you aren't careful, I'm speaking from experience, so you may want to go the Korean route and use scissors to get a few cuts in there to make the noodles a little shorter.

Along with the mul naengmyun, we also had a cold kimchi called mul kimchi (translates to "water kimchi," just like mul naengmyun is "water naengmyun") which is a thinly sliced radish kimchi that has a cold vinegary broth that is sweet and really tangy, and is served ice-cold. Even if you don't have air conditioning, these dishes will cool you off.

So You Want to Pitch a Food Article? What to Do (and Avoid)

Hmm. Is now a good time to tell everyone how I was able to join as a contributor? Maybe not. I did everything the exact wrong way.

This Week at Serious Eats World Headquarters

Hi Irene- I'm still here. I'm working on some stuff, but it's been a little slow since I got a new job. I haven't gone anywhere, I've just gotten quiet.

Our Top 10 Burgers in Atlanta

Dude, Todd. I trust you on this because you're awesome, but man, that buffalo burger scares the shit out of me. It looks scary! I don't know why. I remember feeling that way when you wrote your original piece on the thing.

I'd try it...but I think I'd need someone to hold my hand.

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

HEY! I'll have you know, Nick, I watch infomercials in my undies all the time!

...I guess that explains a lot more about me than I realized.

This Week at Serious Eats World Headquarters

I hate this! Ugh. NO ROBYN.


How Katz's Deli Makes Their Perfect Pastrami

Kenji's comment is also cracking me up.

Manner Matters: The Finer Points of Eating With Your Hands

Thanks for the advice, guys. I do the same thing with guacamole at parties, but sometimes people frown at me. I think they don't like to see the second-degree burns on my hands after I eat devastatingly hot stew.

Manner Matters: The Finer Points of Eating With Your Hands

I was trying to think of foods I would need to eat with my whole hand. I could only think of a giant turkey leg. Then I imagined myself taking an entire fistful of scalding hot beef stew and trying to shove the entire mess into my face at once.

The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

Finally a burner add-on that I can use to forge the mighty Andúril and destroy Sauron with, once and for all! I can also use it to make authentic stir-fry dishes!

Thou shall not pass!!!

How to Make Chicago-Style Italian Beef at Home

@Lacey Hi! Sure, I meant that just the beef part would be cooked via sous-vide and then use the jus that Nick made. I'd imagine it would taste better if it was roasted at high heat in the oven for color on the outside, but only quickly, so it doesn't all turn gray and tough.

I realize that not everybody has sous vide machines (I don't have mine yet!) but it would be a fun thing for me to try later.

How to Make Chicago-Style Italian Beef at Home

I got in on the super cheap sous-vide thing that Kenji posted up a while back, the Anova. I'm wondering if sous-vide cooking of the roast beef would work for cooking that sucka until proper. Whatcha think?

The Serious Eats Chicago Dog Style Guide

Here's the thing: Most people think that the Chicago dog has an inflexible formula, one set down from on high, which mandates a certain seven toppings that must be included or the whole deal is off. But the reality I've encountered over the many years I've been searching for the best hot dog in Chicago is far more varied and interesting. Here's the guide to make sense of it all. More

Standing Room Only: Hot Diggity Dogs

At first glance, Hot Diggity Dogs looks like the kind of place that has been open for 40 years or so. The menu doesn't help. The stand, located underneath the Wellington Red Line station, specializes almost exclusively on the trinity of hot dogs, Italian beefs, and burgers. But, in fact, it has only been open for little over a year, making it one of a number of places that have popped up in the wake of Hot Doug's immense success. More

6 Off-Menu Dessert Mashups at McDonald's

Years ago, a friend introduced me to a mildly hilarious unofficial off-menu dessert at McDonald's: an apple pie and a vanilla ice cream cone, smashed up in a cup together to make the best McFlurry McDonald's doesn't know about. This concoction doesn't have an official name (yet) but it got me thinking: if it was that easy to improve upon the pie, there must be other undiscovered treasures hiding within plain sight. The only logical next move was to find out. More

Meet & Eat: Blake Royer, 'Sausage City'

Blake is a part of the old school. In the blog world, that means he's been writing for Serious Eats since early 2007—years before he even thought about living in Chicago. But in a general sense, it's also true. Sure, he's made his own bacon before, but how many other people have had to butcher the pig first? More

Hangover Helper: The Slinger at Diner Grill, Chicago IL

Diner Grill is a 24-hour joint inside of a beat-up old train car, and it's pretty much known in Chicago for serving what I like to call "belligerent drunk people food." They serve breakfast, burgers, and fries, at all hours of the day, but most people show up around 2 a.m. looking for something greasy to fill their post night-of-mayhem hunger pangs. More

Joe's 5 Best Fried Bites of 2011 in Chicago

I've only been writing TGI Fry-Day for about a month and a half, which means I've barely dipped my toe into the bubbling fry pot that is Chicago. But that doesn't mean I just started eating fried food. If I'm wet behind the ears, it's only because I had an itch in the middle of my order of fried pickles. Submitted for your approval, here are my top five fried obsessions from 2011. More

A Look at the Serious Eats Chicago Launch Party

I knew the main reason Ed wanted to have a launch party in Chicago was so that he would have an excuse to get as many of his favorite Chicago restaurants together in the same room as possible. Picking one was an impossibility, but our preliminary list quickly grew to the point where there were almost as many restaurants as potential guests. In the end, we settled on four amazing places . More

Chicago: 7 Favorite Taco Joints

In any big city, tacos are a great representation of what the local food scene has to offer. Small, simple, and versatile, this is street food at its finest. Or it's a popular chef (ahem, Paul Kahan) doing tacos at their cheffiest-finest. There's quite a bit of diversity on this list: from the homey, traditional carne asada and carnitas to kalbi (Korean short rib) to a crunchy fish taco. More