Meet New York's Next Generation of Amazing Eclairs

Yum! I envy your task of trying all of these. The fruit fillings sound tasty, but if chocolate is an option, that's always what I'm choosing.

The Best Tortas in San Francisco and the Bay Area

I think I may be even more envious of this "research" than I was of the dumpling piece, which says a lot.

Do Wheat-Enriched Corn Tortillas Bring Us the Best of Both Worlds?

I've seen a corn+wheat combo tortilla at Trader Joe's but didn't really get the point. Now I'm curious to try them.

Onion Rings or Mozzarella Sticks? We Pack BOTH Into the Ultimate Cheesy Baked Bar Snack

This is quite a feat of snack food construction.

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

I use olive oil for the fat when I make tortillas. I don't have the skills to make them very uniform or structurally sound, but they're awfully tasty.

Forget Totchos and Nugchos; Spamchos are The Ultimate Nacho Hybrid

For the Best Oatmeal Pancakes, Toast Your Oats and Brown Your Butter

Might want to fix the home page teaser: " light and fluffy, it makes butts nervous about keeping their jobs." 😉 Or you could leave it, and give everyone a Monday morning chuckle.

Taste Test: The Best Frozen Pork Dumplings

I'm glad TJ's made the list because they're the most easily available for me.

The Best Way to Cook Frozen Dumplings

I like to steam them in my rice cooker. You don't get any crispy brown parts, but it's super easy and quick.

8 Must-Try Dumplings Across the Country

Yum! I'm envious of people who live in close proximity to these, and now I'm craving dumplings like crazy.

How to Make Sichuan-Style Wontons in Chili Oil

I don't want to make these, but I wish I could eat them!

This Week at Serious Eats World Headquarters

Can't wait to read about all that Chinese food. Research purposes aside, I'm pretty sure fondue with a spoon equals giving up on life.

Ragú Napoletano (Neapolitan-Style Italian Meat Sauce with Pork, Beef, and Sausage)

Can I skip the wine or sub something else?

Slow-Cooker Kalua Pork Sandwiches With Crispy Asian Slaw

That seems like an awfully small amount of dressing for a whole cabbage.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo

Can you give guidance on adapting this to make without a pressure cooker?

Which are the Best Inexpensive Mandoline Slicers?

Which are the Best Inexpensive Mandoline Slicers?

My hesitation about getting a mandolins is that they seem like a pain to clean. Are any dishwasher safe?

Get Into the Holiday Spirit with Mrs. T's Pierogies

Spring vegetable pierogies.

The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb

I'd eat more lamb if it could compete with other meats for price and availability. I know demand breeds supply, but I can't afford to drive that demand.

Win a Copy of 'Huckleberry'

The Best Sweets We Ate in August

What did Kenji eat?

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Grilled or roasted veggies with some balsamic. So easy and so tasty.

Win a Copy of 'Salad Samurai'

Crisp lettuce, grilled veggies, balsamic

12 Must-Eat Breakfast Sandwiches Across America

The breakfast sandwich that haunts my dreams is from Devil's Teeth Bakery in San Francisco. The biscuit is huge and buttery, the cheese totally melty, the eggs fluffy, and the bacon just the right amount of chewy. It's heaven.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Good apple butter?

I had some St.Dalfour pumpkin butter a few months ago, and I loved it. From smearing it on crumpets to mixing it with Greek yogurt, I pretty much polished off the jar myself. I know they also make apple butter, and I'd like to buy one or both of these, but I'm having trouble finding it. Any tips on where I can find it? Or suggestions of another good source? I don't want to fuss with making it myself. I've tried the Trader Joe's kind, but it's a bit more syrupy and sweet than I'd prefer. I'm looking for not-too-sweet with a good thickness for spreading.

Abuelita chocolate

We have a bunch (10 oz. or so?) of Abuelita semi-sweet chocolate left over from the last time my brother made mole. Any suggestions on what I can do with it? I checked the website for recipes, but nothing looked very appealing. Can I use it in any recipe that calls for semi-sweet chocolate? It's just sitting there in the pantry, taunting me, begging to be used in something delicious!

This Week in Eating Out