PB cup rice krispies treats from a Brown Eyed Baker recipe.

Each week we talk to a member of the Serious Eats community. This week we chatted with pavlov, a lover of liver and recovering Marie Callender's addict from New Hampshire. More

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A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

If you've been 'round these parts a while, you may have heard tales of a dipping sauce so private, so hush-hush, so off-the-map, so mysterious, so Kabbalistic, so covert that it can only be referred to as secret. Thankfully, Diana was kind enough to let the cat out of the bag. Head on over to her Talk thread for the full recipe. More

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Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If yes and yes, here's another pumpkin dessert that's very Thai and very easy to make. How easy? Anyone who can make little balls out of playdough can make this. More

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While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory. More

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Jeff Bonilla, Executive Pastry Chef at L'Auberge Del Mar, shows us how a few elements of one of his playful new fall desserts is made. More

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Last night The Gohan Society—a non-profit organization dedicated to fostering the understanding and appreciation of Japanese cuisine and its culinary history—held their annual Aki Matsuri, a celebration of autumn ingredients hosted by Brooklyn Brewery. Take a peek at some of the great bites—and watch a noodle master turn buckwheat flour into soba noodles in the middle of it all. More

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From a muffin and a mocha to fancy French toast, here are eight options for a sweet breakfast in San Diego. More

Perk up your macaroons with fresh blueberries and sliced almonds. More

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By this point of summer, we've all been badgered with a million zucchini and squash recipes, but here's one more, this one with cardamom and orange. Plus chocolate frosting. More

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Wow your guests with this triumph of frozen ice cream encased in a hot and crispy shell. More

In his newest book, Harvey Levenstein explores our anxieties and fads about food from the 1800s to the modern day. More

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Last night ALDEA hosted the latest dinner in their guest chef series featuring the recipes and techniques of Aki Kamozawa & H. Alexander Talbot, the pair behind the modernist cooking blog (and book) Ideas in Food. The innovative menu was a fantastic display of restrained modern techniques and unexpected flavor pairings that came together in uniquely delicious ways. More

Blue Moon ice cream and its Smurf counterpart are sweet, sweet, sweet and bright blue. If either of these things are a turnoff, you might leave this flavor to the kiddos and the young at heart. Anyone left standing grab a spoon and dig in! More

The golf imagery strongly suggests this is targeted toward mature men, which is curious given that most "malt beverage alternatives" aim a little more toward the ladies and/or the youngies. More

From the Centers for Disease Control and Prevention (CDC) comes this infographic, "The New (Ab)Normal," showing how much average portion sizes for burgers, fries, and soda have increased since the 1950s. More

As a long-time vegetarian, I am all too familiar with the many-sided debate over meat eating. By and large, I find the debate rather exhausting. I don't impose my dietary choices on others, and unless specifically asked (or challenged, as is more often the case) won't go off on my stock anti-meat tirade. But the debate continues to be fueled by extremists on both sides of the issue. So when I picked up The Mindful Carnivore: A Vegetarian's Hunt for Sustenance, I was more than a little wary of what tired, overwrought arguments author Tovar Cerulli was going to call upon for his memoir of a vegan-turned-meat-eater. Fortunately, this book retires exhausted tropes and instead presents a truly original and touching account of connecting with nature. More

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This is ba bao fan, or "Eight Treasure Rice," one of my favorite uses for glutinous rice. For breakfast, I mix sticky rice with a small amount of lard, add in chopped walnuts and currants, and bury a few generous spoonfuls of red bean paste in the center. When it's done, the rice gets drizzled with honey. More

Any frozen pie retailing for north of $5 really needs to be legitimately good eating. I've had recent and pleasant experience with the in-house version of Uno's Artisan Thin Crust pizzas, so I figured I'd start my exploration of the deluxe frozen pizza market with the icebox rendition. More

I've already written about Butcher & Larder, but thought it would be worth devoting an edition of this column for those curious about how sausage is actually made. I think many people left the demonstration on Saturday with a wonderful notion: making sausage at home isn't really all that hard. More

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Yes, that's me in this photo in a role reversal of sorts. I'm usually on the eating side of the pizza equation (at least when I'm not at home). But when Slice/SE offered me the chance to possibly make pizza at Paulie Gee's in a private, pre-opening session, I was so there. More

There's so much going on in Talk and the comments week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. More

This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried. More

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. More