The Food Lab's Definitive Guide to Grilled Steak

If you are cooking sous-vide, I assume you should rest the steak uncovered in the fridge first. Is that right?

Gift Guide Spotlight: Gifts for the Meat-Lover


Great, thank you!

Gift Guide Spotlight: Gifts for the Meat-Lover

Can someone recommend a good vessel/contain for sous-vide cooking? I just got my Anova toy and was surprised at how big it is. I was planning to use my 5 qt dutch over but there's not much room given how big the Anova is.


Giveaway: Win a Super-Fast Thermapen Thermometer

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Sun dried tomatoes, taleggio and caramelized onions

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Sesame Flatbreads with Salted Honey Butter

Any advice on adding whole wheat flour to this recipe?

Super Bowl Party Giveaway: Pat LaFrieda Sliders

18 holes in the morning followed by a small party. West coast livin' at its finest

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Carried home 10 lbs of BBQ from KC in my carry-on. TSA thought I had body parts in my bag.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

bone in chicken breasts

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

cold general tso's

Seriously Delicious Holiday Giveaway: The Baking Steel

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Cowboy ribeye. Black and blue.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

soy sauce. add it for a subtle umami kick

Seriously Delicious Holiday Giveaway: Shake Shack Gift Pack

Dry-aged beef to grind at home.

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Cold General Tso's

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

The Food Lab: Flip Your Steaks Multiple Times For Better Results

How do you prevent sticking to the pan/grill? I thought part of the reason not to fiddle with a steak is that it can stick at first but naturally release itself if you wait.

Celebrate Ham Independence, Win La Quercia Pork!

Hanging out on the beach

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Burning the dough on the grill

Father's Day Giveaway: Win a Baking Steel!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Delicious wine

AHT Giveaway: Case of Pat LaFrieda Burgers

JG Melon's bacon cheeseburger. Perfection!

AHT Giveaway: Case of Pat LaFrieda Burgers

J.G. Melons. 'nough said.

Win Two VIP Tickets to Cochon 555 in San Francisco

Roadtrip Eats: Famous Ontario Places?

4 dudes are roadtripping from Niagara Falls, ON to the World's Largest BBQ Store in Concord, ON.

Are there any World or Canadian-famous places along the way where we should go? They don't necessarily have to be the best at what they do. An analogy would be Corner Bistro in NYC or Arthur Bryant's in KC [I'm a J.G. Melon and Oklahoma Joe's man].

We're willing to side track pretty much anywhere, especially Toronto.

And we are always on the lookout for great poutine, world famous or not.

I've looked at some of the Toronto threads on here already but haven't found what I'm looking for so I'm hoping you can help us out.



Where to buy champagne glasses

I'm looking to buy a nice pair of champagne glasses to use when I propose to my girlfriend. Can anyone recommend a good place in the city to shop where there would be a large collection to choose from?

The Food Lab: Really Awesome Black Bean Burgers

Scan your way through the internet or the cooking section at the book store and you'll find recipe after recipe for black bean burgers that follows the same basic procedure. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they're all have one fatal flaw: mushy texture. What's the secret to black bean burger patties with great flavor and texture? I had to cook my way through a few dozen to figure it out. More

Where to Drink Cocktails in Paris, France

It's an exciting time for cocktails in France: the current crowd has developed a more adventurous mindset when it comes to drinks, and bars are responding with ever-more interesting (and delicious) ways to quench your cocktail cravings. Here's our guide to the best cocktail bars in Paris, old and new. More

The Best Budget Rosé Wines at Trader Joe's

Today we're in the market for value rosés (under $13) that you can find in your nearby Trader Joe's. While some TJ's stores have specific selections of rosé from local vineyards, we focused on tasting wines that can be found across the country. After opening 8 bottles, we were left with 4 that we'd definitely seek out again. More

Country Boys' Chorizo Huaraches from 'New York à la Cart'

Huaraches are my new favorite Mexican street food. But what's a huarache you ask? Picture a slightly thick, massively oversized homemade tortilla. Then picture this tortilla stuffed with refried beans. Then add more beans, spicy chorizo, cheese, lettuce, salsa, and tomatoes on top. Make it hot. Make it crisp. Make it over-the-top. And, thanks to Alexandra Penfold and Siobhan Wallace's new book, New York à la Cart, you can make this version, from Red Hook's popular Country Boys truck, in your own kitchen. More

King of Falafel & Shawarma's Falafel from 'New York a la Cart'

I eat a lot of falafel. It can come from a cart, a restaurant, or even a deli case--I don't really discriminate. But I probably should be more picky because most of the falafel out there isn't great. So much of the falafel I find is either greasy and falling apart or dense and dry. But after making King of Falafel & Shawarma's falafel recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I may stop buying my falafel pre-made (unless of course I happen to be in Astoria and happen to stop by the Falafel King himself). These falafel are made properly, with soaked dried chickpeas and a whole party of spices. Rolled into small balls and fried for just a few minutes, they emerge crisp-tender and fragrant. They're perfect in pita sandwiches or eaten one by one, with your hands, dipped into a giant bowl of tahini. More

DIY Sour Mix

The true beauty of making this mix is having a fresh, versatile, and easy cocktail mixer for parties. There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious. More

Drinking in Season: Rhubarb Sparkler

Because I'm often so eager to see rhubarb, I think it's only fair to let the flavor shine. A simple squeeze of lime paired with gin and seltzer provide a bright, slightly herbal base to let the rhubarb flavor come forward. The result is a light, effervescent cocktail that's the perfect way to usher in the beginning of a bountiful season. More

Super Bowl Beer Showdown: Baltimore vs. San Francisco

All four of the final teams this year hail from hallowed beer ground, so in the spirit of sport, we've pitted the Super Bowl cities in a brawl of the brews to see who would come out on top if the best beer town took home the trophy. We'll compare New York and New England later this week, but in the meantime let's take a look at the also-rans from the conference championships: Baltimore, home of the Ravens, and the 49ers' San Francisco. More

The Food Lab: The Best Vegetarian Bean Chili

Why does vegetarian chili get such a bum rap? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and tomatillos can taste good in chili. So why shouldn't we be able to make a completely meatless version that tastes great as well? My goal this week is to create a 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have. More

How to Make Your Own Ginger Beer

When I'm not making homebrew and writing about it, my other life is training to become a pediatrician. One of the hazards of this career is exposure to tons of infectious viruses and bacteria. Good hand hygiene, diet, and exercise can ward off most infections, but last week one got through—and it was a nasty gastroenteritis. As I lay in bed contemplating my impending death I dreamed of an elixir that could ease the pain and wet my lips without causing a crisis. I dreamed of ginger beer. More

Crispy Bar-Style Pizza

The uniquely crisp, crunchy, slightly chewy underbelly of bar-style pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb. More

Vandaag's New Amsterdam Toddy

"The problem with most cider drinks is that they just hang around on a hot plate all day," says Smith-Mattsson, "so the flavors get too concentrated." Here, he allows Laird's Bonded Applejack "to do most of the work," delivering powerful apple flavor and the fruit's crisp acidity without that all-too-familiar boiled-down sweetness. More

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More