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Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down. More

How to Make Traditional Huevos Rancheros in a Flash

Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast? More

The Food Lab: How to Make Foolproof Béarnaise Sauce

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time. More

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

It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer. More

Knife Skills: How to Cut an Airline Chicken Breast

An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken. More

Equipment: Why it's Worth Buying an Olive Oil Pourer

The greatest olive oil in the world isn't worth a damn if you don't use it, and for my money, the easiest way to get yourself to start using up your olive oil is to store it in a way that properly protects it from oxidation while also allowing for easy, no-fuss access to pour whenever you need a little drizzle here and there. So what's the best storage solution on the market? I tested a dozen different olive oil pourers to find my favorites. More

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old Spamchos, if you can't even be bothered to replace those chips made of deep fried chopped-and-formed spiced ham with something meatier, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. How can I make my nachos meatier than with Spam?, you ask. Never fear! I present to you: STEAK-CHOS, nachos in their ultimate, meatiest, beefiest, non-gendered-but-taking-on-characteristics-of-sterotypical-but-outdated-male form. More

Forget Totchos and Nugchos; Spamchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old nachos, if you can't even be bothered to replace those chips with, say, deep fried tater tots, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. Heck, even totchos are about as cool as a day old ramen burger these days. But never fear! There is redemption ahead as I lead you to nachos with a deep injection of piles of pleasure of the porcine persuasion. I present to you: SPAM-CHOS, nachos in their ultimate, meatiest, porkiest, fried-iest form. More

Freeze Fresh Herbs for Long-Term Storage

There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage. More

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Asparagus isn't exactly a Chinese ingredient, but that doesn't mean that it can't find a comfortable home in Chinese food. I've got no doubt that if asparagus were to grow in the cool, misty mountains near Chengdu, that we'd see it served as a cold green appetizer or side dish on menus in Sichuan. This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is really inspired by the host of cold or warm appetizers you find in Sichuan that make use of roasted chili oil, Sichuan peppercorns, and vinegar. More

One Brand of Coconut Water Destroys All Others

Ever since giving up soda a couple months back, I've been drinking a lot of iced tea and coconut water. A lot of coconut water. After having drunk, tasted, and meticulously note-taken my way through every brand of coconut water I could find, I consider myself a sort of expert on the subject, and I've got some opinions on what makes great coconut water, and who does it the best. More

Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor

Like oysters and princes, herbs are nearly always at their best when they're fresh. But we've all been there: you buy a bunch of parsley from the supermarket for those 2 tablespoons of garnish that you need, a week goes by, and you suddenly find yourself with a whole lot of fresh parsley that's on its way out. What do you do? Compared to other drying methods—like hanging or using a low oven—the microwave produces the most potent dried herbs with the freshest flavor and the brightest color. Here's how to do it. More

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust, you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and come away with some better recipes in the end. Are you ready? More

How to Make Sichuan-Style Wontons in Chili Oil

Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. It's the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies. More

How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza)

As far as dumplings go, Japanese-style gyoza are some of the simplest to make, if only for the fact that they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. My mom wasn't the most talented or passionate cook in the world, but to this day her gyoza remain one of my favorite foods of all time. I've been making gyoza for over three decades now. Here's every trick and technique I've picked up, modified, or developed over the years. More

The Le Creuset Bi-Material Spoon Is the First Plastic Spoon Worth Owning

Let me get one thing straight with you: I don't like plastic cooking utensils. They're weak, ineffectual, melty, flimsy tools that make me feel like I'm cooking in My First Kitchen. That's up until now. For the first time in my life, I've found a plastic cooking spoon that I'm not only happy with, but that I actually find myself reaching for instead of my silicone spatula or my wooden spoon from time to time. More

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

@pizza dr

I love it like that actually! My mom used to make green chicken enchilada casseroles for us as kids. Loved them.

Easy Pressure Cooker Chicken Enchiladas


I love my countertop electric Breville Fast-Slow Cooker and for stovetop I have a nice Kuhn Rikon duromatic (which has 2nd generation pressure control and keeps better pressure), along with a more inexpensive Presto, which uses a jiggler-style pressure valve but has served me well for years.


Pressure cookers all have some means of quickly releasing the pressure inside, whether it's removing the jiggler or pressing a pressure release button. That's the quick release method. A natural release method is to just let the contents cool until the pressure goes down. You can also run stovetop models under a cold tap to rapidly reduce pressure inside.


I don't see why not!


This won't work in a Dutch oven - you really need to trap the steam inside in order to create the sauce. With a Dutch oven you could get similar results by adding a couple cups of chicken stock and simmering covered for about an hour to an hour and a half.

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas


I just wash my camera once at the end :) Just kidding. It takes a long time. It'd be nice to have an actual photographer working with me. I can dream!

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

Damn, who left that cilantro on my table!?!

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa


What Tkocareli said!


Yes you can! It'll last for a copule weeks.


I found them in the regular supermarkets near my place up in harlem, or I would order them in bulk and store them in the freezer.


I actually use shoyu, so if you're using Chinese soy sauce, it's more similar to light.

How to Make Traditional Huevos Rancheros in a Flash

@The Sharpener

Same reason there was parsley on the table in that other post you made your silly and tedious comment on: because I put it there. I don't think I get your point.


The book is available for preorder on Amazon now! It's large at about 1,000 pages, with around 300 recipes, a couple thousand full color photos, science experiments to do at home, charts graphs, etc. All kinds of fun stuff. You'll definitely recognize a few recipes (mostly favorites from the site), but the vast majority of the material is new. Previews will be available soon and the book comes out on September 21st!


I used the leftover salsa for chilaquiles :)

How to Make Traditional Huevos Rancheros in a Flash


that's a great way to do it. Sort of shakshuka style (actually, the two dishes are REALLY similar - eggs cooked with spicy sauce, served with flatbread).

Wake Up Your Leg of Lamb With the Hot, Numbing Flavors of Sichuan Spices

Yeah, imagine this on lamb belly bacon or even on a bbq pork shoulder or a brisket. Tasty. Will try. Soon.

How to Make Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce


Oops, thanks, I'll fix it!

How to Make Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce

@The Sharpener

Because I put it there. Is this a trick question?

Staff Picks: The Pantry Staples We Can't Live Without


Keep it in the fridge in a sealed container. It'll last FOREVER.

How to Make Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce


A combination! The vast majority is all new stuff (Food Lab Mac & Cheese! Food Lab Onion Rings! Food Lab Pot Roast! Food Lab Waffles!), but there's also quite a few of my old favorites from the site.

How to Make Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce

@hungry Dan

Thyme would be perfect here!

Take a look at this article about pan sauces. I briefly discuss cornstarch vs. gelatin. Long story short: they both work fine. It just depends on what you want in the end. Gelatin produces something a little closer to a natural pan sauce that you get from a good stock. Cornstarch will produce something slightly more gravy-like (though if you keep the cornstarch very minimal, it'll be nearly indistinguishable from the gelatin. Nearly.).

@Hungry Dan

It comes out September 21st! You can actually pre-order on Amazon right now if you'd like!

How to Make Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce

Ha, thanks. Stay tuned for a completely disgusting and poorly lit dish coming next week!

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


Nope, if your stock is gelatinous enough it should work on its own!

Taste Test: The Best Supermarket Bacon

Editorial flub on my part: we should have included the runners up, which will basically double this list and hopefully make it more useful to more readers out there. My apologies, it is entirely on me!


Check the article again! We wrote wrote that so-called "uncured" bacon still contains nitrites:

It's worth noting that virtually every uncured supermarket brand of bacon that we found nonetheless contains naturally occurring nitrites in the form of celery powder, sea salt, and other organic compounds (and, if you check out the packages, are labeled as such).
We also linked to the USDA's information about bacon.


We actually didn't taste Kirkland (and generally don't include Costco products in our lineups) because you need a paid membership to get it and it can't be found at normal supermarkets. I've heard good things about it though! I'm pretty sure it's what my mom uses, actually.


Where are you located? We do our best to ensure that the brands we taste can be found in most major cities at the very least, though it's obviously impossible to only taste brands that have 100% saturation all over the country.

The Food Lab: How to Make Foolproof Béarnaise Sauce

@Asad M

Just leave it out and add an extra couple tablespoons of vinegar. Really classic Béarnaise doesn't even call for white wine, actually!

The Food Lab: How to Make Foolproof Béarnaise Sauce


Fresh tarragon has anise flavor, yes, because it tastes like tarragon! Dried tarragon doesn't have that flavor because... it doesn't taste like much :(

Straining shallots is traditional! Escoffier's recipe has you press out the shallots and tarragon stems before adding fresh tarragon and chervil (he also uses straight vinegar, no wine).


It's slightly less finicky because you're cooking the egg yolks so they hold an emulsion more easily, but yes, you do need the right cup for your blender.

Schmaltz would probably work!

The Pizza Lab: Three Doughs to Know


You can make any dough in the stand mixer, the food processor, or with the no knead method. There's no particular reason the NY dough uses the mixer instead of no knead. Use whatever method you find easiest.

Bread flour has a higher protein content which makes it chewier and stretchier. You can use AP flour, no adjustment necessary. The dough will just have a slightly different texture.

Need Poutine Now? Here's How to Make it Fast

The other night I had some grilled halloumi and thought to myself about how squeaky it was. It'd probably make a decent cheese curd substitute in poutine. I'll have to try it next time! This looks great, btw, thanks Josh!

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


Cold butter is actually really unnecessary when you have gelatin. I've actually even made the sauce by adding the butter right from the beginning and It comes out completely indistinguishable


You can use a slurry, it's just an extra step.


Strange. That's counter to every test I've done using a cold start method. But if it works for you go for it!

Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce


You can use the liquid from the sous vide bag after cooking to make a pan sauce.

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

@Greg Glockner

Absolutely! It's easy, but not everybody has the time or inclination. Even I get lazy sometimes. This is a great solution for if you just want to stop by the supermarket on the way home.


Use Earth Balance vegan butter substitute!

@Braise the Lawd

For my money there's nothing better with roast chicken than a simple salad with a perfect vinaigrette.


BTB is useful but the flavor you get from reducing actual stock from a tetra-pak is better, and if you start with a low sodium stock, you get a much more concentrated flavor than you can get out of BTB without it getting overly salty the way BTB does.)


Into the coldest part! Yup, just wiggle it around until you find it.


I've tested that many, many, many times (actually including while I was at CI, I think). Start with a cold pan and your skin ends up rendering fat, losing moisture, and ultimately shrinking before if crisps up. Hot pan = skin that keeps its shape and if you're doing it right (high heat, letting the skin fully crisp), then you couldn't ask for crisper skin.

CI has this problem: they are a magazine that constantly has to find something NEW or BETTER to do, which means that every time they publish a chicken recipe, it had better be different than the one before. That often means that they crowbar in strange solutions to problems that didn't exist (like crisping skin). On the web, on the other hand, once we figure something out, we'll stick with it until we REALLY figure out something better. Just you watch: I'm going to do variations of this exact same technique and recipe for the next several years, probably.


Homemade stock is definitely the best! I don't get the smell though. Gelatin is pretty odorless to me.


Yup, if you have a market that stocks that kind of... stock. Around here I have trouble finding it. At least at a reasonable price.


No, it's quite difficult to emulsify animal fats or oil. Butter is pretty unique in that way. With enough starch or extra gelatin you could, but it's not very stable.


Are you talking roasted in the oven or pan roasted? If the former, it's tough and you probably just need a sharper knife. If the latter, probably because you aren't letting the skin render enough before you flip the chicken!

@The Tru Adonis

As I mentioned above, I think it's a good product for convenience (I keep a jar in my fridge), but the flavor does not come close to an actual reduction.

You can always make stock and gently reduce it on the stovetop into a demiglace. That's what many restaurants do. Saves space for storage and time when cooking.


Either will work, though steel will give you more fond. With steel you're getting more flavor int he sauce, with iron more flavor in the chicken. Choice is yours!

Love XLB? Time to Make Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)

Haha, thanks @theotherwordly! I like it when comments self-edit :)

How to Make the Best Fried Fish Tacos in Less Time Than it Takes to Read This Headline


That's exactly how I caught the 30# Striper in my Twitter profile :)

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More