Serious Eats - seriouseats.com

Wooden toast tongs - used every day - great for getting mini-bagels out of the toaster.

Also, thick rubber bands and clothes pins for closing all those vegie bags, cereal bags, etc.

Nonstick egg skillet.

Makes me hungry to watch, but there's too much ambient noise to hear the meat braising.

Ive always wondered - is there something one can do to substitute or make-do if they don't have any cast-iron cookware?

Souffle's, would just hate it if it deflated on me. Ok tips for cooking seafood, Calamari either you cook it for 3 minutes or 30 minutes. If you are sauteeing 2 minutes one side, 30 seconds to one minute on the other. Breading will add a minute to each side in the process. One last tip if you are breading anything, stick it in the fridge for at least 15-20 to allow the breading to adhere to the meat so that it will not fall away from the meat as you are cooking it.

By the way, I found making pasta much easier than I thought it was going to be. Just be organized and make sure you have a place to lay out or hang the pasta as you make it. And if you are going to try making lasagna with your fresh noodles, make all the sauces ( I use meat and bechamel) in advance so you don't have too many things going on in the kitchen at once. One last thing. Just try one small ball of dough as practice, then you wont feel so bad if it doesn't work out the way you wanted.

Scallops scare the heck out of me. They're so delicate. I've actually made them a few times, and they've turned out alright each time, but I'm a wreck throughout the process. I also don't seem to have the ability to be able to prepare a "properly rare" piece of tuna.

AMEN to the Microplane grater! I have used this more in the few months that I have had it than any other kitchen tool I own!

@JonahM You know you may be right. Why send someone with a list of eating issues on an eating adventure. I nominate you Jonah to go and fill in for Susie. Adam has been having way too much fun going out to Babbo and Alain Ducasse. We need fresh blood so to speak.

I like them, they are fun to watch.

Great video and very adaptable. While I prefer my chicken wings crisp (I do them on the grill), the hint about cutting the bone and moving the meat back to allow for a handle is very unique. I can’t wait to try the recipe but I will use chicken breasts to get a little more meat in the dish and make it more "knife and fork" friendly (it seems to me to be more of a dish that you would sit down for and eat with a nice glass of wine rather than grabbing with your hands as you are chugging down a beer).

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I work for Zingerman's in Ann Arbor Michigan. We have some stellar food! The Roadhouse focuses on down home food made from the best ingredients available in the States. The Deli carries fantastic food from around the globe (and the best locally grown meats and produce) and has the best ruebens in the midwest.

AuntJone: County fair foods are TOTALLY within the realm of "serious eats." They're one of the things I really miss here. A good funnel cake is always welcome on SE (or a good elephant ear, which I think supplants the funnel cake out west). One of my short-term goals is replicate Alton Brown's corn dog recipe with the deep-fryer I hope to get for Christmas this year.

I would add that no food is off-limits on Serious Eats. From foie gras to fairground, it's all fair game. As long as YOU seriously love it, it's serious eats.