Our Authors

For the Best Food in Bangkok, Hit the Streets

You can wander the streets of Bangkok for weeks, pointing at every single thing that looks tasty, handing over a couple dozen baht, and eating until you burst, all without ever eating the same thing twice. And you'd have difficulty spending more than around $10 a day doing it. And, in fact, that's pretty much what my wife and I did for the few days we were there. Here's just a taste of what you'll get. More

The Food Lab Turbo: Make This Smoky Eggplant Topping to Upgrade Your Ramen

I spend an awful lot of time experimenting with ramen toppings. And of all the toppings I've created, this smoky eggplant is the one. Whether you're making ramen from scratch, or just want to improve a store-bought kit, look no further than this chunky puree of eggplant meat infused with the Japanese flavors of bonito flakes, mirin, and soy sauce. More

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

Though Chongqing Province and the city of Chongqing itself are no longer part of Sichuan Province (they split in the '90s), they share a culinary and cultural backbone. It's a foundation built on the slow, smoldering burn of dried chilies, the pungent bite of raw garlic, and mouth-numbing handfuls of citrus-scented Sichuan peppercorns, all balanced with dashes of black vinegar and more peanuts than you ever thought you could eat. More

The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best. More

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the chicken is butterflied, flattened, and threaded onto bamboo skewers before being slowly grilled over charcoal. It's tasty enough on its own, but dipped into a sweet and spicy chili sauce, it becomes mind-blowingly delicious. More

How to Make Takeout-Style Kung Pao Chicken

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

The Food Lab: Essential Techniques and Recipes for the Summer Grill

In honor of the grilling season I'm missing, I'm going to make it my goal to get as many folks out into their backyards and onto their balconies as many times as possible this summer, because let's be honest: everything tastes better when there's fire, smoke, and cold beers involved, and what better way to gently nudge folks outdoors than with recipes and techniques? I've written a fair amount about grilling in the past, and while this list doesn't encompass quite everything I've done, it does hit the staples of an omnivorous summertime grill with plenty of chicken, steak, sausages, burgers, and—my favorite—corn. More

What the Frappe? THIS is a Real Milkshake

You know what a milkshake is, right? Ice cream, a splash of milk, perhaps some flavored syrup or malt (if you want to get extra special), all blended together with a powerful whirring disk until smooth and creamy. That's what you think a milkshake is, but you're wrong. As any true New Englander can tell you, what you got there ain't a milkshake. It's a frappe, plain and simple. More

From the Archives: Wicked Good Lobster Rolls

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

Trevisano May Be the Best Vegetable You've Never Grilled

You've never grilled trevisano or radicchio? I don't blame you. I pity you, but I don't blame you. They're both hearty bitter lettuces, and they both become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

How Ivan Orkin is Changing New York's Ramen Cuisine

With the opening of his flagship restaurant on the Lower East Side, Ivan Orkin brings a wacky touch to New York's somewhat staid ramen scene. Beyond the lighter, less fatty ramen broths (a refreshing change-up from the New York standard), he now has menu items like fried tofu with Coney Island chili sauce and roast pork onigiri topped with tomato. Orkin's new restaurant shows the potential for ramen to join the broader category of American cuisine. More

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

My wife does not love polenta. This puts a certain strain on our marriage. There is, of course, nothing not to love about polenta, especially when it's buttery, cheesy, creamy, and covered in a flavorful sauce. I know this, and I think she secretly knows this. Still, when I cook polenta, I like to hedge my bets by not putting too much time or effort into it. This quick polenta with skirt steak and tomatoes is about as easy as a meaty polenta dish can get. More

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


Yes, you're right. Comments are only removed for breaking our commenting guidelines, in this specific case, they were straying too far off the topic of the post and we're getting a little nasty. We like to keep it civil in here!

@SE Copy Editor

We actually DO read every post (duh) before it goes up. Multiple times, actually. At least two editors read each post before it gets published. Unfortunately, as our editorial staff consists of only four people, things do sometimes slip through the cracks. We edit mainly for content first and catch spelling and copy editors as best we can. We greatly appreciate when anyone points out those errors so we can fix them.

I'd love to hire a full time copy editor if it were in the budget, but we got priorities here!

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


It's generally not cool to take other people's ideas, whether in a pitch or elsewhere so yeah, we wouldn't just take the idea and hire a different writer. Honestly, it rarely happens though. Most of the pitches we get from writers who aren't quite up to snuff also tend to be pitches that aren't quite up to snuff.

And of course, there's what happens most often: someone will pitch us an idea that we've already had in our ideas pool for a while, but have yet to find a good writer for. In these cases,we'll always make it clear that we appreciate their pitch, but their idea is something we've already got on the back burner (unless they happen to be the best writer for the job).

How to Make Italian-Style Eggplant Parm (Melanzane alla Parmigiana)


Oh man, a grilled eggplant version of eggplant parm sounds fantastic to me!


Next time I see you in New York we're having a breaded vs. un-breaded eggplant parm deathmatch, no holds barred, winner takes all. You and your precious melanzana better be ready, buddy. We're gonna beat the mozzarella outta you.

Stuffed Chicken Adventures: Chicken Breasts With Chorizo and Queso Sauce


That's a good idea for a knife skills video! I'll put it on the roster, thanks for the suggestion!

The Best Things We Ate in August


That sounds awesome. Please invite me. Please.

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

@Farley and @sarah

You can keep those comments on my locks coming wherever you want to put'em. We're making a special executive exception :)

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

There's some really great advice here, ESPECIALLY the bit about really proving WHY you should be the one writing the story.

I'd also add that being a really good storyteller is another good reason for it. Even a complete amateur exploring a city or unique food can be interesting, provided the person is interesting enough and a good writer. But it's rare to find a writer who is good enough to pull off that trick.

My personal advice would be that if you want to find interesting things to write about, you have to crowbar yourself into interesting situations and circumstances. If you're just doing the same thing or visiting the same restaurants that everyone else is going to and blogging about, chances are, you won't have much interesting to say about it. You should alway think about your angle of attack and put yourself in a unique position.

My general guideline for how to write a successful story is that it needs to either be completely different from everything else out there, or much better than everything else out there. Preferably both. If you can't deliver on one or both of those criteria, then a reader really has no reason to look at your piece - the ocean of content out here is just too wide!

And for the record, Max, the author of this piece, wrote the BEST PITCH LETTER EVER years back when applying for a job as a freelancer at Serious Eats, so he knows whereof he speaks!

Ideas in Food vs. The Turkey Club Sandwich

Hey guys - thanks for keeping the comments on topic here. Please try to play nice though! Nobody has to go away and never come back, you're all welcome so long as you keep the comments civil. Thanks!

FWIW, I personally don't think the folks at Ideas in Food were trying to say that this is a classic Turkey Club. That's what the whole "Ideas in Food Vs. [x classic food]" title is meant to imply. It's meant to mean that Alex and Aki are looking at a classic recipe, and reinterpreting it using modern techniques. If you're looking for classic, then you're coming to the wrong place. If you're looking for cool food ideas inspired by a classic recipe, well then you'd probably find this article interesting.

For the record, I would save the bacon I rendered the fat from and add it to the sandwich.

Actually, come to think of it, what I'd probably do is make a bacon weave the way I did in this bacon cheeseburger recipe and use it to replace the center slice of bread in the sandwich. No extra bread, but still a good textural element in the center and a more classic look for the sandwich.

What do you guys think?

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

Hey folks - thanks for chiming in again. While we do appreciate any and all feedback and take it into account with future editorial opinions, we *do* happen to have a commenting policythat, for the benefit of all of our readers, requires comments to be relevant to the particular article at hand.

In other words, a story about how to pitch food articles to editors is *not* the place to comment about other topics such as site redesign, and such. With some folks, we get it. You don't like the changes. We've heard your voices on that - repetition will not help and only serves to bring the general mood of the site down and lessen the experience for others. Send an email to contact@seriouseats.com - we read every single one of them. Write a facebook post or tweet at us. We read all of those too. But please, out of consideration for those who may not share your views and are actually interested in the stories, try hard to refrain from making comments that are off topic. For the record, all off-topic comments will be unpublished, per our commenting policy.

We're well aware that we can't make everybody happy, but we are trying our best. If, despite all the effort, you simply can't get into the new look of the site or the new Editorial direction, then it may well be time to move on - there's a wide world of food coverage out there, and we can't be everything to everyone, please try and keep it nice here for all the folks who are still sticking around and all the new people who are just discovering the site.

Thanks a lot. As always, you can reach me personally at kenji@seriouseats.com (or tweet @thefoodlab), or all of the editors at contact@seriouseats.com (or tweet at @seriouseats).

The Real Reason Sugar Has No Place in Cornbread


I hear you - we try very hard to make those ad campaigns feel integrated. Our great ad sales team (Jim, Leang, Leandra, et al) work with those advertisers to focus their campaigns in a way that makes sense on the site. The ultimate goal is to make those advertorial posts feel as well-researched and well-executed as the normal editorial posts. It's not an easy task for the ad sales team who have to try and balance reader expectation with advertiser expectation—the two don't always align perfectly.

In the end, the better we can integrate, the better the experience for everyone: readers get more content that's actually worth looking at, and advertisers are able to align their product with an authentically enjoyable experience.

I actually thought those crispin cider grilling recipe posts were quite good, despite the product placement. Not all campaigns are as succesful, but I think the ratio of of good to not-so-good is steadily going up. (P.S. Here's the truth: people care about Boston baked beans outside of Boston waaaaay more than they do in Boston. In fact, I can't really say that I saw them ONCE on a menu in all my years there.)

And the editorial overhaul ain't quite over yet - you're going to have to weather a couple more changes along the process!

The Food Lab: These Are My Knives

@Delcious Chicken

It does make a difference! Many Japanese knife makers (which generally have the non-symmetrical bevel) will offer left and right-handed versions.

The Real Reason Sugar Has No Place in Cornbread

@The Grillin' God

We're doing the best we can while staying true to our readers and our message. Thanks for understanding. When we do larger ad campaigns, we do work hard to make sure that the advertorial content is in-line with our general tone and message, and that it lives up to the general standards of our site (while still allowing the advertiser to get their own message across, of course). The goal there is not to trick readers, but to try and keep the entire site high quality and on-point. This can sometimes slip with the smaller ads that appear around and under our content and in our slideshows, as we have less control over that.

But if anyone ever sees an ad that is particularly inappropriate, please let us know at contact@seriouseats.com and we can take steps to try and resolve it, potentially even block specific ads from coming up.


The Real Reason Sugar Has No Place in Cornbread

@The Grillin' God

We're still tweaking the look to try and make sure that the site looks integrated while still giving users the information and experiences they need. As a free site that publishes original content, advertising is just a fact of life for us - it's how we keep the lights on and how we pay our wonderful staff and contributors. For me personally, reader experience is our number 1 priority, and if I had my way, there'd be zero ads on the site, we'd have live social events every week, and we'd send you all a hot dog and a bouquet of flowers every time you cooked one of our recipes or took one of our recommendations. I think everyone would be happier m way, but we'd also, of course, be totally broke within a week.

It's a compromise we gotta make, and our goal is never to pull one over on our readers, because without them the site wouldn't exist. Like I said, we're still tweaking the look, and we're always open for feedback (try contact@seriouseats.com), so bear with us and hopefully we can get it resolved to something that can make everyone at least reasonably happy!

The Real Reason Sugar Has No Place in Cornbread


All of our sponsored content is clearly marked with a tag over the main image and near the title of the post that says "SPONSORED." If this tag is not present, it means that the content you are reading is 100% editorial opinion, free of any influences from advertisers. Our ad sales teams and editorial teams are two distinct entities, so it will always be clear to anyone who looks whether or not something is advertorial in nature or editorial.

This post is editorial! We talked to folks at Anson Mills because they happen to be experts in the field. There was absolutely no exchange of money or services between Serious Eats and Anson Mills to produce this post.


Appreciate the defense, but play nice!

The Real Reason Sugar Has No Place in Cornbread


My thoughts exactly. I have a hard time believing that old corn meal was as sweet as modern corn meal + sugar in corn bread, but if the issue is that modern corn meal just isn't sweet and real traditional corn meal from high brix corn was, then adding sugar makes sense and would deliver a more "authentic" flavor.

It's almost the same as the old "Italians don't add sugar to tomato sauce" argument. If you're making tomato sauce with underripe, not so sweet tomatoes, the. You *have* to add sugar to get a balanced flavor.

Perhaps people go overboard, but if the logic of huh is article is correct, then adding no sugar is just as inauthentic as adding too much sugar.

The real question is not "should southern cornbread have sugar in it?" but actually "should southern corn bread be sweet?" From there, you can answer the sugar question based on what kind of corn you're using.

For the Best Food in Bangkok, Hit the Streets


I haven't done a food tour myself, so I couldn't tell you, but in general, I find most food tours to be a bit lacking, as the things I'm interested in are not often what strike the average tourist.

The Serious Eats Guide to Shopping for Asian Noodles

@pizzafreak and @foodwalkers

Ah, I think you're thinking of fried wonton noodles, which usually are actually just eggy wonton wrappers sliced into strips and deep fried. Something like these?

Chilies, Noodles, and Lamb: 11 Must-Eat Dishes in Xi'an From the Muslim Quarter and Beyond


Yeah, it seemed strange to eat such a heavy dish in the sauna that was Xi'an in the summer, but lots of people were doing it. Maybe all tourists?

Anyhow, yeah - I saw the stir-fried version. It's actually what the guy in the second photo from the top of this post is making. It looked great, but I... ran out of time and stomach room :(

The Serious Eats Guide to Shopping for Asian Noodles


I think you're looking for the fried chow mein-style noodles that come in cans. Like these, right?

I'm pretty sure those don't *really* qualify as "Asian." Perhaps "Asian-inspired" or "Chinese-American."

Friday Night Meatballs: How to Change Your Life With Pasta

I LOVE this!

My favorite part of the decade that I lived in Cambridge was that it was so easy to get friends over to our place for a dinner party, pretty much any night of the week, and they happened at least a few times a week. That all went away when I moved back to NY and people were suddenly too busy or lived too far away or there were too many new places to go out to to be able to get over for dinner without planning. If we'd had a plan like this—a revolving door dinner party with an ever-changing guest list—it probably would have solved that problem.

Definitely going to institute something like this once we've settled in SF. Maybe even with meatballs (or vegetarian meatballs, as the case may be) :)

And I agree with everyone else: I'd love to see your recipe! You must have a few tricks up your sleeves after all this experience!

Everything You Need to Know to Start Baking Awesome Bread

Regarding enameled cast iron, most is rated for around 450, which for some recipes, is not hot enough. I've seen the cheaper Lodge and Teamontina enameled dutch ovens crack when adding dough after preheating. Le Creuset, however, can stand up to it. A few years ago I actually had an exchange with one of their tech people who basically told me that they undershoot the actual ratings just to protect themselves legally, but really, those things can withstand higher temperatures,provided you swap out the composite knob for a stainless still one (or just remove it entirely during bread baking).


A lidded stainless steel pot works just fine!

This Week at Serious Eats World Headquarters


haha, thanks. I shaved is all off before our trip after remembering how cumbersome long hair is in Southeast Asia during the summer. Best decision I ever made. And now I have an excuse to shave that mohawk I've always wanted to try. ;)

The Serious Eats Guide to Shopping for Asian Noodles


Hmm, the only other thing I can think of that you might be referring to is Chinese-style thin lo mein noodles, which would make sense, given that Wan Hua foods is a Chinese company, not a Japanese one. This would also make sense given lo mein and ramen come from the same origins and are made similarly.

Could you be a little. Ore descriptive about what you're talking sbout? Is really hard to try and figure it out when you don't offer any description or explanation other than "no." As far as I've seen, yakisoba is always made with thin, stretchy, wheat-base, circular cross-sectioned ramen-style noodles, but perhaps there is some sort of regional variation I'm unaware of. What part of Japan did you live in!

The Serious Eats Guide to Shopping for Asian Noodles


Well yakisoba literally means fried buckwheat noodles, but the dish is almost always made with stir fried alkaline wheat noodles. It's a derivitive of Chinese fried lo mein. Those noodles are made in the same manner and are the same shape as ramen noodles. I suppose technically ramen is the dish, not the name of the noodle, so maybe that's where the confusion is, but for all intents and purposes, the noodles are the same identical.

It's sort of like saying "you forgot to mention macaroni and cheese" in an article about types of pasta. Macaroni and cheese is a dish, not a specific type of pasta. Des that make sense?

How does your go to market sell them? In packets with fresh noodles and a little pack of sauce? The noodles that come in those packs are typically pre-cooked ramen noodles coated with a little oil to prevent them from clumping. Or does your market sell them some other way? I've only ever seen them sold as a kit like that. Otherwise, your other option would be to buy ramen noodles, blanch them, then stir fry them with yakisoba sauce. That's how my mother did it, at least.

Everything You Need to Know to Start Baking Awesome Bread

Oh and max, that lodge combo cooker looks pretty much custom designed for bread. Saves you the trouble of having to reach into a deep sided Dutch oven when it's blazing hot!

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