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The 100% Vegan Menu to Rock an Animal-Free Thanksgiving

A Thanksgiving without dairy and eggs means you miss out on buttery mashed potatoes and custardy pumpkin pie. But skipping out on cream doesn't mean skimping on the comforting, carby dishes Thanksgiving is best for. Actually, it means you get to focus on bolder flavors brimming with spice and explore a spectrum of textures wider than the usual seven kinds of creamy. More

How Thanksgiving, the 'Yankee Abolitionist Holiday,' Won Over the South

@scalfin Perhaps not by this Thanksgiving but I want Serious Eats to have a Robert Moss for every region of the country. Not that Robert's replaceable, of course!

Thanksgiving Pie Head-to-Head: Classic vs. Extra-Smooth Pumpkin Pie

How to Export Your Recipe Box When Ziplist Shuts Down

@reposado We got rid of print preview because there's one in browser print dialogues these days, and relying on that means fewer screens/clicks for a user. But at the bottom of every post there's a print icon that gives you the option to hide photos when you print.

Making My Favorite Noodles in NYC at Fung Tu

@ILoveOliveOil Italian restaurants in New York charge that for a plate of pasta all the time, and no one objects on the grounds of it being just pasta.

A One-Day Food Tour of Astoria, Queens, NYC's Mediterranean Paradise

@RyLam Don't I know it—I got priced out!

Regional Mexican Cuisine: The Yucatán's Mayan Splendor

@jthoundfish They are indeed oranges growing in Seville, but I can also assure you they are Seville/sour oranges. The photo is admittedly pretty saturated, though.

The Rise of Awesome Milk Chocolate

@lil_brown_bat Actually, we find New York City's chocolate scene pretty crummy overall with a couple exceptions. None of these selections are from NYC.

We'll have to taste Michael Cluizel's (I just got their white for a separate story). Keep the recommendations coming!

The Rise of Awesome Milk Chocolate

@simon I don't think there's any hipster Columbusing to note an uptick in quality milk chocolate (and new ways of producing that quality, like dark milk) that has only appeared in the past few years. Of course there's always been some good examples of milk chocolate, but the point Marissa's making is that the whole genre is improving.

The Best Drinks We Drank in October

@mrsegg It's a new tea shop in New York called...T Shop!

The Makings of Mi Quang, Central Vietnam's Must-Eat Noodle Dish

@Oshkosk Nope, that's the cu nen.

This Week at Serious Eats World Headquarters

@Teachertalk Will work on it!

@lemonfair If you click the orange View Slideshow button in the top right corner of a post's image on the homepage, you can start the slideshow straight from there.

Meet the Venezuelan Arepa King of NYC

@Humbucker They won't fill your gut like a foot-long deli sandwich but they're definitely larger than what you'll get at Caracas, and I'd say one is enough for meal.

Meet the Venezuelan Arepa King of NYC

@allygator Oy, those errors are my bad—I think I moved some words around in editing and borked them. Fixed now, thanks for the catch.

Meet the Venezuelan Arepa King of NYC

@Copperkettle218 The former. It's a lot like a pocket pita that way.

The Best Apple Crisp

@MickeyZ Mace is a spice like nutmeg, but with a brighter, more complex flavor. You can buy it ground or in whole blades, which look like this. I buy my mace whole, which increases its shelf life enormously.

The Best Apple Crisp

@Emma I don't, but you can if you prefer.

Hey Chef, What Can I Do With Curry Powder?

@HuskerChad A curry simple syrup may do you right, but you'll still want to strain it through cheesecloth.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

@lemonfair I hear you about "perfect" or "best" with any recipe titles. Unfortunately that's the game we have to play sometimes. "My favorite TK recipe to date" just doesn't have as much google juice.

That said, we try not to use that qualifier too often for exactly the reason you describe. Most of our recipes are indeed superlative-free. But when we rigorously test out every element of a recipe and feel especially confident about its quality and general-purpose usability, we do feel comfortable using that term. Especially when we want the recipe to stand out from the pack. We have a couple crisp recipes in our database, most of which are actually crumbles, but this is the one with the topping we'd recommend on any fruit, making this our ur-recipe.

Anyhow, that's probably more inside baseball blabbing than you wanted to hear. TL;DR we are sensitive to this issue and promise not to over-do it.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

@hh deluxe Absolutely, though this recipe produces a pretty generous amount of crumb. You may not need all of it for your pie.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

Maybe I'm weird but I never got why people peel their apples for desserts. Apple peels have so much beautiful bitterness and astringency! They're part of what make apples so interesting to eat! True, the skins can turn papery, but when the apples are cut into small dice that's not much of an issue, particularly with Golden Delicious apples and their softer-than-average skins.

That said, you are more than welcome to peel your apples. They'll work just as well in this recipe. Just save me the peels, please.

The Best Apple Crisp

@droodel D'oh, you're right! Fixed.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

For those wondering, I'm hardly an objective source at this point, but Tyson's hog killed it on opening night.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

@wwcl97 Ditto Ananonnie. Worst case scenario the Burger King on Main near Roosevelt has a bathroom on the second floor, though caveat emptor.

@hungryteresa Shiny Tea sounds great! Will have to check out on my next trip.

Yet to have stellar Taiwanese in the neighborhood but the search continues.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

@Ananonnie Have not, but they're high on my list.

@WillRevenge @jammin When they're good, Nan Xiang's xiao long bao are great. But I've found them inconsistent, which makes me hesitant to give them a shout-out for first-timers.

How to Make The Best Chicken Stock

@Liam781 I hope this doesn't sound defensive, but often times the problem is our content management system. We've often scheduled a post to publish, and it all looks perfect, only to see the next morning that a recipe component didn't get linked or never went live. Your comments definitely help us catch those problems.

Sometimes, though, the page doesn't load with the linked recipe even though there is one there. Clearing your browser cache and reloading may help in those instances.

Dulces: Arroz con Leche (Rice Pudding)

I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite. More

How to Buy, Store, Use (and Re-Use!) Spices

It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted. More