Last year I reached the vegan ice cream summit: A master recipe that scoops, melts, and feels the way ice cream should, and doesn't require any stabilizers or specialty ingredients. Now I have some new flavors to show just how versatile that base really is.
It's all too easy to become overwhelmed when buying tea online—who can you trust when you can't take a taste? Here are 15 sources for everything from robust black teas to obscure aged oolongs.
If you're just starting to fall in love with tea, you might be overwhelmed by all its varieties and the terms used to describe it. This post is here to help explain it all.
The are hundreds of Chinese restaurants in New York City, and they're only getting better. That's why I've compiled over 60 restaurant recommendations for destination-worthy Chinese restaurants, noodle- and dumpling-making experts, brunch-ready dim sum, quick, delicious snacks, and then some.
The Romantic Holiday Which Shall Not Be Named comes around again this weekend, which is as good an impetus as any to remember how much we love chocolate. And if you're ready to get serious about your chocolate, we got you a little gift.
The best gin I've had in years isn't made by an American or British distillery. It's Spanish, an ultra-premium gin flavored with basil, thyme, rosemary, and, for a killer dose of savory, oily richness, arbequina olives. It's a gin that makes the case for sipping yours neat.
Every year I'm left in the lurch wondering when tea will get its due. Delicious, ubiquitous, nourishing, gently stimulating, and rich with history and lore, to say nothing of glossy tools to drop money on, tea has everything you could want in an obsession-worthy drink. Here's why I'm so into it, and why I think you should be too.
Next to dumplings, I don't know a better gateway dish to other cultures than meatballs. So if you're looking to expand your culinary horizons, take yourself on this meatball world tour of New York, the tastiest non-Italian meatballs I can find.
Let's talk about ful (pronounced "fool") for a minute, because you might find you like it even more than hummus. Where the chickpea is a wan wallflower, the fava is proudly, robustly funky. And with its mashed-up beans and rich broth, ful takes common ingredients like cumin, garlic, and tahini to bolder places than hummus ever could.
There's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen. What does fantastic white chocolate taste like, and where can you find it? We tasted over 20 varieties to find out.
Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make that mistake.
The ideal stocking stuffer is something I can buy in quantity and share with everyone, something so considerate or useful that the gift doesn't feel anonymous. Here's some inspiration for you.
If you're barreling down the grocery store aisles right now, shopping to get your Hanukkah dinner going, here's a handy cheat sheet on the big points that busts some latke myths along the way.
Most of the work in ice cream revolves around those egg yolks. Take them out of the recipe and you have an ice cream that doesn't need any time on the stovetop. And if your milk and cream are fridge-cold, you won't even need to chill your base. That means fresh ice cream whenever you want it, with ingredients you probably already have at home, and the easiest ice cream recipe you'll ever make.
For a certain kind of cook, half the fun is the tools you get to use. From sous vide circulators to high-power torches, our gift guide has a gadget for every one of them.
Whether you've lived in New York all your life or you're just in town to see Rockefeller Center and the Christmas Tree, our goal at Serious Eats is to point you towards something delicious. That's why we've compiled the best of our New York stories into a comprehensive guide to eating out all across the city. Set your bookmarks.
"It's like a yeasted fruitcake with all of the good stuff and none of the bad," says baker Zachary Golper of his best-in-class stollen. It's a dense, buttery loaf perfumed with citrus zest, orange blossom, and rum. The crumb is stuffed with a delicate almond cream, and the whole thing is "baptized" after baking in a bath of clarified butter, then finished with powdered sugar as fluffy as the season's first snowfall.
These little cookies are incredibly delicate and flaky with a sweet, complex aroma and a touch of savoriness. For all the pork fat they're surprisingly subtle. And they turn heads at cookie swaps like nothing else.
Fancy things to use year-round. That's the ethos behind this little collection of gifts we've assembled: cookware, glasses, service pieces, snack gifts, and more, all to make a home entertainer's life a little better.
Apple pie is THE pie of Thanksgiving. And we have both classic and totally gonzo versions for you.
Whether you're sticking to the tourist mainstays of midtown or venturing to the far corners of the city, this master guide has everything you need for your New York trip.
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.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
Of all the dishes to hit the Thanksgiving table, none are more polarizing than pecan pie. Some people, like me, love that treacly, gooey filling. Others, not so much. Fortunately we have recipes for each of you.
A great one turns heads. You think you know what pumpkin tastes like until you roast one and make your own purée. You start asking: where's that bomb of familiar, bland spices to cover up canned pumpkin's equally bland, ruddy flavor? But which version will you go for—something classic or a little newfangled?
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
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.
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.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...