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Bacon-Wrapped Hot Dogs with Avocado, Tomato, Onion, Mayonnaise, and Potato Chips

Dear God, this looks amazing. Thank you, Kenji.

Onion Rings or Mozzarella Sticks? We Pack BOTH Into the Ultimate Cheesy Baked Bar Snack

I love this recipe, and I'm really glad it's baked and not deep fried. Don't get me wrong--I love deep-fried food. I just hate the clean-up involved. Can't wait to try it. Thanks, Morgan!

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

@Kenji: I've got homemade stock that's VERY gelatinous. Do I really need to add the gelatin to it? I'm concerned it's going to end up way too thick.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I toured the US about 8 years ago, and discovered Whataburger when we passed through Texas. I LOVED IT.

Of course, the best eating places were the non-chain, mom-n-pop places. But yes, fast food can do the trick, and you may as well get the best when you can.

Like Whataburger. Yum.

Love Cast Iron Pans? Then You Should Know About Carbon Steel

I've been coveting DeBuyer pans for a long time now. Really want to get a set of them.

This Week at Serious Eats World Headquarters

Love Popeye's Chicken (and their biscuits are to die for!). And I love Shabu!

Upgrade Your Potato Skins With Beer-Cooked Onions, Beer-Simmered Brats, Beer Cheese, and Bacon

Morgan, I love you! ;-)
Great tip about bacon grease on potato skins. I discovered that trick a few months back, and it makes an amazing difference. Thanks for sharing this--I think it's going on my list of party foods!

Inside New York's Cult of the Bialy

I had my first bialy at Barney Greengrass, sometime around 1980. It was a revelation, toasted with butter. It's a shame you can't get them in the suburbs. I'll have to try making them from scratch.

The Most Popular Recipes of 2014

I've made that red sauce twice. So good. I love recipes that take hours to cook.
(I'm making the incredible Bolognese sauce tomorrow. Thanks, SE!)

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Kinchley's is a treasure; great bar pie, and a classic road-house atmosphere, especially at the bar.

But be forewarned: They don't take plastic. Cash only.

The Food Lab: Slow Cooked Bolognese Sauce

I first made the No-Holds-Barred lasagna a year or two ago, and loved it. But what I loved the most about it was the Bolognese, which I've made several times since.

I think this recipe is on the agenda for this weekend.

Roasted Spiced Lamb Ribs With Whole Grain Mustard Sauce

This looks good, but I do side with the folks who say it should be cooked at a lower temperature for a longer time. I sorta like "falling off the bone," myself. I'm going to give it a try!

How to Restore Vintage Cast Iron Pans

Just my two cents: I purchased three Griswold cast iron pans on eBay several years ago. Each is more than 100 years old, and they are my favorite kitchen tools. I highly recommend checking the availability of these great old pieces!

Manner Matters: How to Deal With Lateness

@AndroidUser: "At a restaurant either go to the bar or sit at your table and have a drink."

Some restaurants don't have bars, and others won't seat you until the entire party has arrived. And I agree with most of the folks here: Chronic lateness is a show of disrespect. Hey, everybody gets caught in traffic now and then. But to constantly keep people waiting for you is just plain rude.

Traditional French Cassoulet

@onalark: According to a few different websites, one packet of unflavored gelatin = 2-1/2 teaspoons.

Traditional French Cassoulet

I'm just wondering: If I do use homemade stock (and mine's full of gelatin), would I still need to add the powdered stuff?

This recipe looks really delicious. I must try it soon.

What Cookbook Would You Buy For a First-Time Cook?

Another vote for Joy of Cooking. My mom had a copy that she had to keep repairing, because it would fall apart. I bought one more than 25 years ago, and have used it a lot.

That being said, I find a subscription to Cook's Illustrated/Cook's Country's websites invaluable. Some of their recipes are complicated, it's true; but I've found them to work every single time.

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Holy smokes, this looks incredible. I'm making this. Soon.

How the New York City Meatball Helped Build Italian-American Cuisine

Serena Palumbo has a great meatball recipe. You can find it on YouTube.

Win a Copy of 'Fried & True'

In my 120-year-old Griswold skillet.

Slow-Cooked Korean Short Ribs With Green Onion and Pear

@johnnytakes5: I had the same question. And the photo doesn't help.

Eating Along the Orient Express: From London to Istanbul

Looks wonderful. I'd like to try it some day.

Manner Matters: Help, My Friend Chews With Her Mouth Open

I love the comments saying we should respect people from other cultures when they do something that offends us. Typically, those are the same folks who would disparage an American tourist who did something acceptable here but offensive in the country he/she was visiting. When in Rome, etc. Just as I would try to respect the customs were I visiting another country, so should others respect our customs.

And my best friend in college chewed with his mouth open. Gross. I could never understand why his (American-born) parents never corrected it.

The 11 Best Things I Ate During My Cross-Country Road Trip

Wow--great list, Kenji. I toured around the country with the road show of a musical a few years back, and tried to find great local spots like these, with much success. But since I wasn't on my own schedule, I'm sure I missed many good ones. I'm planning a cross-country road trip with my girlfriend sometime in the next year or two, and I'm going to bookmark this article!

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

I've made homemade butter before. I buy organic cream from the local co-op, and it's delicious. I've never tried making cultured cream before. Very much looking forward to it!

Thanksgiving cook/8K Runner

OK. So I've been on a big-time fitness kick for the past 5 months. Exercising all the time, including running 5Ks every weekend. I'm signed up for an 8K (5 miles) on Thanksgiving morning, but I'm responsible for cooking the meal. I'm an early riser, so no problem at all waking up at 4 or 5 AM. But from about 8AM - 10AM, I'll be AWOL. Any thoughts about preparation? Can I make the stuffing the night before? What else can I do in advance? I just don't want to get caught short.

Good eats in Roanoke, VA?

Hi, folks: I'll be stopping in Roanoke, VA on my way to my niece's wedding in early April. I'll be traveling alone, and that's the halfway point. Curious about a good place for dinner that night. I'm a burger-and-beer kind of guy, but I want local flavor, maybe barbecue. Not looking for a white tablecloth place, but rather a local joint with character. Any suggestions?

Great Corporate Food Gift?

Hi, everybody:

I work for a national company that employs more than 20,000 people. My department is tasked with finding a great employee gift for the summer.
In the past, we've sent steaks and ice cream (people can go online and place their order to arrive when they want it). This year we want to try something different.

Any ideas? Some thoughts:

1. Cost (including shipping) can't exceed $75 each.
2. Need to have options for kosher, vegetarian, etc diets
3. The company needs to be big enough to handle thousands of orders at once.
4. The population skews young--most employees are 40 or younger.

Thanks!