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The Fastest, Freshest, Fluffiest Ice Cream Ever: 30-Minute Philadephia-Style Ice Cream

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. More

The Better Fruitcake: Baking Stollen at NYC's Bien Cuit Bakery

"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. More

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

13 Quick and Dirty Tips for Frying Latkes

@Rainbow Unicorn In all my testing I've never had the insides come out raw. A lower oil temperature and longer fry may solve any undercooked potato problems. Though the recipe is definitely for more discrete potato shreds rather than creamy mashed potato-like interiors.

The Fastest, Freshest, Fluffiest Ice Cream Ever: 30-Minute Philadephia-Style Ice Cream

@Bluefirecracker Blam.

@The True Adonis Soft serve is always served, well, soft, and can be any kind of ice cream served fresh from the churn, but most commonly refers to a usually (but not necessarily) eggless base with less butterfat than premium hard ice creams. Philly ice cream is usually served as hard ice cream, not fresh soft serve, and (when done right) has more butterfat than your average soft serve.

The Fastest, Freshest, Fluffiest Ice Cream Ever: 30-Minute Philadephia-Style Ice Cream

@theotherworldly Nope. There are many differences between ice cream and gelato. Some gelato even has eggs.

30-Minute Philadelphia-Style Ice Cream

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

@SaqibSaab That trick has been a saving grace for me on hot summer days!

Old Fashioned Latkes

@leejay Use plenty of ventilation when frying and reheat them in a hot oven until they start to sizzle. They're best freshly made, of course, but are fine reheated later in the day, or the following day.

A Cookie a Day: The Porky Pleasure of Biscochitos

@sourdough Butter would work fine!

@theotherworldly I believe Chichi's MO is, if you can put pork in something, do.

A Cookie a Day: The Porky Pleasure of Biscochitos

@A Serial Cereal Eater Yup, lard weighs about as much as butter. That ratio will work just fine.

@AndroidUser This is an older recipe from before we started including mass in more baking recipes, but I've tasted it many times. It's great.

Chocolate Peanut Butter Cup Ice Cream

@Brother_Rock No-stir = completely emulsified PB, as opposed to the kind with the layer of oil that seeps to the top that you have to stir back in.

The Best Apple Crisp

@tikkal Not at all! Would work just fine.

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.

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