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Cartagena-Style Ceviche is the Chicago Deep Dish of Shrimp Cocktails

In Cartagena, ceviche is all over the place. You'll find shops that specialize in it in the old colonial city. You'll find them in the new downtown. You'll find it on the roof of fancy hotels. You'll find it in beachside shacks. Heck, you'll even find it directly on the water. Jump on one of the charter boats that shuttles you out to the Islas de Rosarios for a day on the beach or snorkeling and odds are that you'll make a brief pit stop next to a two-man canoe selling lobster ceviche. More

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs. More

How to Make a Burger King-Style Whopper Truly Fit for The King

The Burger King Whopper is as 'Murican as it gets: grilled beef, American cheese (because everybody gets the cheese), tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way. More

Like Mushroom Pizza? We're Gonna Take You to Funghitown

You know what's really not awesome? The mushroom pizza from NY slice shops, where you get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza. I hated mushroom pizza as a kid, and I'm sure I'm not alone. But I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity. Here's how to get there yourself. More

How to Make Awesome Jam From Fresh Plums

Before this summer, I never really understood just how overwhelming a bounty of fruit can be. But that was before I was faced with a tree that dropped five pounds of plums per day into my backyard. As you can imagine, I got quite a bit of practice at making jam. This is a summary of what I learned, along with some step-by-step instructions on how to make it yourself with your own plums (or plums from the farmers market or supermarket). More

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous-vide method to revolutionize your chicken. More

Zucchini Is a Terrible Pizza Topping! (Unless You Treat It Right)

I love a good summer zucchini, but it's not the most exciting vegetable out there. It's bland, it's watery, and, for these reasons, it makes a terrible pizza topping. Every zucchini-topped pizza I've had in the past has been a watery disappointment. If there's one thing I love, it's being not-disappointed. So I made it my goal to come up with a technique for topping pizza with zucchini that really works. More

The Food Lab: The Best Southern Fried Chicken

My publishers over at W.W. Norton were kind enough to let me share one of the new recipes from my upcoming book, The Food Lab: Better Home Cooking Through Science with you guys here, which is good news because I've been DYING to share my Southern Fried Chicken recipe with you. I'm talking deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating. More

The Best Fried Chicken on the Planet: An Opinionated World Tour

You can travel around the world eating nothing but fried chicken. Here, in no particular order, are my picks for the crispiest, crunchiest, finger-lickingest fried chicken on the planet. Some are general preparations from a region of the world. Some are specific dishes at particular restaurants. Some are recipes you can make at home. All are crispy, meaty, and delicious. More

Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English Muffin

There are some vegetables that are just fine all year round, and some that get better during their season. Then there are tomatoes. Nowhere else will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind. Combine them with bacon and mayonnaise on a toasted English muffin for the finest summer breakfast you could ask for. More

A Killer Vegetarian Fourth of July Menu Even an Omnivore Will Love

Independence Day is all about the burgers and hot dogs for a lot of people, but that doesn't mean that vegetarians (or plain vegetable lovers like me) can't celebrate their independence with a whole mess of smoky, charred, grilled foods and delicious side dishes as well. I'm going to be out of the country this July 4th (I know!), but in my head, this is the menu I'd be serving at my backyard cookout. More

Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs

Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil. More

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

Oops, and sorry - I should note that I did unpublish several comments which got sidetracked about this gringo conversation and threatened to steamroll the conversation into something unrelated to the piece. Comments should discuss only the piece itself. Thanks!

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

Just gonna jump in about Lesley's usage of the word "gringo" before this conversation gets completely derailed.

@Kerlarjian

While we definitely note your concern, the term "gringo" has a relatively broad range of usage which, while in some contexts may be construed as derogatory, in most cases is not. The dictionary of the Royal Spanish Academy, for instance, which is the guiding dictionary for "official" Spanish in both Spain and Latin America defines a "gringo" simply as "one who does not speak Spanish." I myself am married to a Latin American woman and though at one time in my life I was also unsure of whether "gringo" was a pejorative or not, I've come to understand that it generally isn't after being exposed to the many usages of the word at home and abroad.

Lesley Tellez has very strong connections to both the Mexican and the American communities she interacts with and is well aware of the racial issues surrounding both. Her usage of the word "gringo" here was intended to mean "those who do not speak Spanish" (which, you may note, has a different meaning and different implications than simply saying "people from the U.S.") and nothing more.

Thanks for your concern, it's important that everyone remain sensitive to these issues.

Cartagena-Style Ceviche is the Chicago Deep Dish of Shrimp Cocktails

Yeah, quite similar to in the US. I'd say more like Hunt's than Heinz.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@Paul Yee

I actually haven't experimented with duck fat, but it's something I plan on doing soon. My gut reaction is the same as yours: that it probably won't make all that much difference to add extra fat. You get rendered chicken fat in the bag as it cooks, and as Modernist Cuisine demonstrated, you actually don't need all the fat to get confit-like textures with meat. The fat is really more of a temperature moderation medium than anything else and with sous-vide, you've already got that on lock.

The one difference it might make is flavor, but even that I'm not convinced as meat generally doesn't absorb much fat or flavor beyond the very surface.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

High heat isn't required. The recipe calls for medium.

How to Make Awesome Jam From Fresh Plums

@OssoBuco

Those are elephant heart plums which, while they can range pretty dark red, can also be paler. They came from the tree in my yard. I also made a batch of the same recipe with black plums from the farmer's market. It works with either.

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

@pbfp1

Here's a guide for chicken thighs!

@sgmoye

The chart is accurate! It can be 1 hour or 4 hours and there will be very little detectable difference in the texture and juiciness of the chicken within that time range.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@SGL112

The recipe is for bone-in and it wouldn't make much difference either way. For frozen add 45 minutes to the cook time.

@iluvtoeat

have you tried those side by side with those cooked hotter? I think you might find that cooked hotter they get more tender.

Wicked Good Lobster Rolls

@Dpslm

Yes, thanks, I'll update!

Coctel De Camarones (Colombian-Style Shrimp Ceviche Cocktail)

It'll be about 7 minutes total, from the time you start heating. It's fairly forgiving though, as the water tempreature is relatively low.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@Jarmak

Yeah I did. It takes longer than that to break down connective tissue at those temps. It starts to get a little more tender around 8 hours, but really more like 12 is better if youw ant it really tender. The other issue is that at those temps fat doesn't render as much so you end up with something that tastes a little more gelatinous and greasy no matter how long you cook it. It's really a matter of personal preference in the end.

The Food Lab Video Series is Here!

@operagirl

The money raised in the campaign covered only a very small percentage of the actual production costs and campaign donators all receive the videos at no additional cost and in advance as promised! As stated before, the pricing model is an experiment and one we'll continue to tweak as we go forward with more video production. Video, unfortunately, is not inexpensive so finding a way to make it work from our end and also do right by our readers and followers is our top priority.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@seamuswalker

No reason not to so long as they can fit in a single layer!

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@illone

Pretty well actually at these temps and times. You render the remaining fat while searing. It's important to sear slowly like the recipe stipulates. You end up with thin, crackly skin.

@Hangry_hippo

I'd say no more than a couple days to be safe.

@elangomatt

Yup, as you predicted, dryer at higher temps. I really wouldn't go anywhere above 175 if you want them at all juicy.

@lumbergh

Yeah, safety. You want to minimize the time it takes for food to rise to the final temperature in order to limit bacterial growth. Starting in a preheated water bath is one way to do that.

@Ted Fong

Oops, that link is there by mistake. We do get Amazon affiliate sales revenue when folks purchase stuff through amazon links on our site but we get no money for sales of Anova units. Buy them from wherever you wish!

The Food Lab Turbo: Super Simple Gazpacho

@thethirdmoose

Because there's a very low ratio of olive oil and a lot of other "stuff" that prevents oil molecules from getting sheared very hard. Olive oil mayo in the blender gets bitter, but gazpacho does not!

Like Mushroom Pizza? We're Gonna Take You to Funghitown

@RagingRio

It is. At least most of it. There's good stuff made with real truffle though.

@aya

Tes it would.

@johncarl

That's a great idea! much better than truffle oil.

Like Mushroom Pizza? We're Gonna Take You to Funghitown

@Ming-Tzu

as waxloaf said it could be a number of things, but most likely it's what you implied: you're taking too long. I'd use a wooden peel, have everything ready to go as soon as you stretch (or do what pizzerias do: assemble on a bench, slide over to the peel to launch), then occasinally shake the paddle around as you build the pie to make sure that it hasn't started to stick.

@badseed1980

Depends on what you like! I don't mind the extra moisture from the mushrooms, especially on a Neapolitan-style pizza. For some people it might be a little too wet. If you slice thin enough though, the mushrooms should fully cook and start do dry and brown while the pizza cooks, even in a 500°F oven. Try it and see what you prefer. Pizza is a journey :)

How to Make Awesome Jam From Fresh Plums

@stbarry

I use the OXO food mill. It's nice and grippy.

@Chris, mel, zorazen

Thanks for the info, I'll update the post to make it clear that the jam should be refrigerated and consumed in a reasonable timeframe just to err on the side of safety and advise storing with lid rings off based on your comments and resources! I did pH test my jam and it's totally fine without the lemon juice, but I can see your point that perhaps not all plums are equal.

In regards to copper vs. other metals for cooking, there is nothing special about the way copper transmits heat other than it does it very evenly. A liquid that's boiling is at the same temperature no matter what vessel it's boiling in! Copper can help heat more evenly and thus produce better end results flavor-wise, but I don't call for it because it's a very pricey piece of specialty equipment that most readers are not going to have and the jam works just fine without.

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

@PAC13

It was invented in the 70's in France. It did not exist prior to that as the equipment to do it is based completely on modern tech!

The Food Lab Video Series is Here!

@Brian Basiaga

Thanks, glad you enjoyed it!

@Brian Griffith

Yep, you hit the nail on the head. We're entering new territory here and the video thing we really see as a grand, (expensive) experiment, and as with any good experiment, you only want to mess with one variable at a time. It's a brand new format, so we wanted to start with content that we *know* is interesting to readers with the hopes of giving people a fresh perspective, drawing in perhaps a few new folks, and giving long-time readers a new way to appreciate the content. As you say, once we see how this goes, the sky's the limit as to what content we'll bring to live action.

@adrockuw

Thanks for the kind words and I'm glad you understand what a tight rope you have to walk to balance growth with stability in a site like this.

@rodalpho @tempusfugitive

As Ed pointed out, this is still new territory for us and the pricing/rent vs. own thing is indeed a factor of us working with Vimeo as a partner. From the sounds of the feedback I've been getting thus far, the pricing itself is not a big issue, but the rent vs. buy thing is, and that's definitely something we'll take into consideration with future episodes and videos. Heck, if I had my way, everything would be 100% free with no advertisements all the time but unfortunately I very rarely get my way in the real world :)

Start With Cool Water for a Shrimp, Corn, and Tomatillo Salad That Won't Leave You Cold

@scarrith

You definitely can! Shrimp I cook at 130°F for about 30 minutes sous vide. I don't call for it because not everybody has one. Itry and balance sous vide recipes with more traditional equipment recipes.

@Grover

If you like raw corn, go for it!

The Food Lab Video Series is Here!

@gouis

This video was far from independent!! There was an entire team of folks working on it, and The Food Lab is part of the Serious Eats family. Honestly, my part was minimal compared to the amount of work that went into producing it, fundraising for it, etc. I just stand around and talk on a camera.

The Food Lab Video Series is Here!

Hey all, thanks for all the feedback and comments!

Just a quick reminder that our comment policy technically stipulates that comments on a particular post need to be directly related to the content of the post, so some of the comments about general site feedback should be directed elsewhere (you can reach me directly at kenji@seriouseats.com or contact@seriouseats.com), but as the comments have been thoughtful and respectful, I figure they deserve thoughtful and respectful responses. Please do, in the future, refrain from bringing side conversations into a thread as it ends up steamrolling the comments sections.

@veganwithayoyo

Oops, you're right! Six episode season :) As for buying vs. renting... I honestly have no idea, I'm sorry. I can try and find out. I'm just the guy behind the camera and the script, the distribution is not my wheelhouse unfortunately.

@drdrowsy

You're right about the amount of content compared to a couple years ago. We used to publish maybe 20 stories a day, now it's around 4 or 5. It hasn't been a steady diminishing of the amount of content, it was basically an overnight switch. Since then, It was a very conscious decision on our part to focus more on improving our very best content: large features, in-depth recipe and cooking, and city dining guides. We think of it sort of as reducing a sauce. There's a smaller pot, but it's much more concentrated. We are well aware that such changes are not going to make everybody happy, but as they say, you can't please all of the people all of the time.

As for advertisements, our recent acquisition has had no impact on # or placement of ads whatsoever. We always try to be as transparent as possible about any advertising or content partnerships and any post that is advertorial is clearly marked with "advertisement" and will have "By Serious Eats Partners" in the by-line. If it doesn't have that, then rest assured, it is editorial.

For the specifics you are asking about, our partnership with Anova is a content licensing partnership. That is, Anova has the exclusive rights to use the Sous-Vide guides I write for Serious Eats in their app (which is, itself, a free download). We do get compensated for the use of that content, however, Anova does not have an advertising deal with us, we get no money for the sale of Anova units, and we have zero obligations on our parts to even say anything nice about them if we don't want to so rest assured. When I mention that I use an Anova at home or say that I like it, it's because I do. My opinions and Serious Eats editorial reviews are not for sale.

For the Baking Steel, again, I receive zero compensation from them other than the occasional prototype steel for me to test at home for feedback. Andris, the designer and manufacturer, often asks me for advice on how to improve the product while in production. Other folks ask similar things of me and I'm generally more than happy to help because the more good stuff on the market the better, IMO.

We do receive affiliate sales revenue from Amazon and a couple other partners when you buy through links on the site. You can read about our affiliate sales policy here (it's nothing nefarious!).

I hope that addresses all your concerns, and as always feel free to shoot me an email at kenji@seriouseats.com if you want more details.

@RobC_

Hmm, that's an interesting question actually. I was also under that impression, but I mighta been wrong? I'll look into it.

@jbengstrom

Touché! The sound for the trailer was recorded post-production with a small mic when we realized OH CRAP WE NEED A TRAILER. The actual videos were recorded with top end gear and don't have any of those audio issues.

@La Maison Sacre

We really appreciate your longtime readership! And don't worry, we'll still be producing the same visual and written content on the site (coming soon: BIGGER AND BETTER PHOTOGRAPHS). This video is a new project for me, but not one that is taking the place of anything else.

Easy Greek Chopped Salad

@Xeni

What is a "Cretan rusk"? A type of bread?

Sous-Vide Chicken Breast

@emscookin

Check out the accompanying guide. It answers all those questions! (basic answer is no, 1 1/2 and 4 hours are not exactly the same and the chicken will continue to change texture as you hold it at that temperature, but within that range will all be good).

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