• Location: Atlanta, GA
  • Favorite foods: popcorn, cereal, eggs, waffles, buttered toast, breakfast foods, chocolate, brownies

The Vegan Experience: Over 100 Flavor-First Vegan Recipes!

I'm so happy about the vegan book! These posts have been a pleasure to read

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

I had the same question about doing this in a crockpot.

Win a Copy of 'Heritage'

Win a Copy of 'Baked Occasions'

Win a Copy of 'Plenty More'

curry roasted carrots

Win a Copy of 'Ovenly'

Win a Copy of 'A Boat, a Whale, & a Walrus'

Win a Copy of 'Huckleberry'

Win a Copy of 'Jamie Oliver's Comfort Food'

Win a Copy of 'The Everyday Art of Gluten-Free'

Win a Copy of 'Salad Samurai'

chopped green leaf lettuce, avocado, cranberries, almonds, small amount of warm brown rice, and a splash of white wine vinegar

Win a Copy of 'The Ginger & White Cookbook'

15 Lesser-Known Berries You Should Try

I'm so happy to see black raspberries on this list. I haven't seen them since I was a kid and almost believed they never existed. I thought maybe my family confused those with blackberries all this time, but I hate the taste of those.

Win a Copy of 'The Meat Hook Meat Book'

a tender pot roast. whatever the cut, I haven't made this happen

This Week at Serious Eats World Headquarters

bring back Talk. the conversations are missed and they just aren't happening on twitter or facebook.

Win a Copy of 'Vibrant Food'

perfectly cubed watermelon

Enter to Win a Ham Independence Day Package From La Quercia

Knock, Knock.
Who's there?

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

The Easiest Way to Store Grains is a Cheap Plastic Pitcher

I could easily knock this to the floor or see it falling over while I'm going through my cabinets. It would make such a mess.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Flying With Knives: How Chefs Prepare and Travel for Food Festival Season

such a fun read! thank you

Recipe with ketchup, potatos and leek and Softdrink?

that would be great with kona coffee

Cook the Book: 'Afro-Vegan' by Bryant Terry

Giveaway: Win a Sunday Funday Kit from Mrs. T's Pierogies

Spring Vegetable Pierogies!

Food, Inc. viewing party...What to serve?!?

Hi all. Long time reader, first time poster ;)

I'm planning to have a get-together to show Food, Inc. to a bunch of my friends. They aren't into food like us on SE and don't really pay attention or know much about food policy or food and environmental issues. I want to share this interest of mine and I think viewing this movie is the best approach.

But...I've been putting it off for weeks because I just don't know what food to serve. I eat as responisbility as possible in my daily life, but I'm drawing a major blank about how to entertain this way.

Please share any ideas for recipes. I don't want to be a pain and tell my guests to shop local and only bring organic, etc. So I'll take care of the food. I just need ideas. Thanks!

'True Blood's Beautifully Broken Bisque

Russell Edgington was (or is? Did Bill and Eric finally vanquish him?) one of my favorite characters in True Blood. Ruthless, power-hungry, and just straight-up creepy, he made for much more entertaining watching than waffling Bill or helpless Sookie. In true Russell fashion, the Beautifully Broken Bisque in the True Blood cookbook (attributed to the vampire king) is gruesomely reminiscent of deeply red coagulating blood--perfect for a cool Halloween evening. More

The Food Lab Lite: Butter Beans with Kale and Eggs

Nothing goes with pork like beans. The greatest pork and bean dish I've ever had was in Toledo, Spain, where suckling pigs roasted in a wood-fired oven were served alongside a large cazuela filled with judias—a fat, white kidney-shaped relative of the butter bean or lima bean—cooked into a porky, tomatoey stew. Large and robust, they had a perfectly creamy texture and deeply porky flavor. Definitely something worth replicating at home. More

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

If you've only ever known mayonnaise in the form of the quivering jellyish stuff that comes in the jars with the blue lid, you're doing yourself a disservice. Like switching from briefs to boxers or walking to Mordor, trying homemade mayonnaise is the kind of thing that will forever change your life (or at the very least, your sandwiches). Today, we do it in 2 minutes or less, with a 100% success rate. More

Coffee Tragedies: The Shattered French Press

You've got freshly ground coffee brewing in your French press, your timer ticking the seconds away until that precious four-minute mark. You're mere moments away from enjoying the first cup of the morning when—uh oh—the plunger won't depress. What's going on? Here's how to avoid a shattered French Press, and why it happens in the first place. More

You Asked The Food Lab 164 Questions. Here Are 164 Answers

Yesterday I told you I'd answer every single question you asked me. I thought to myself, "hey, here's an easy way to do a fun column this week without time to get into the kitchen. This'll be a snap! Dear Serious Eaters, I severely underestimated you and your ability to ask fun, challenging, downright thoughtful questions. It's been a hard day's night, but I finally got through 'em all. More

Knife Skills: How to Sharpen a Knife

Personally, I find nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive, it's also downright dangerous. A dull blade requires more pressure to cut into a food, and can easily slip off of a tough onion skin and into your finger. Ouch. Here's a slideshow on how to sharpen a knife with a sharpening stone, with recommendations on what stones to buy. More

Equipment: The All-Clad vs. Tramontina Skillet Showdown

Most professionals would agree that All-Clad skillets are the cream of the crop. The problem is, the things are expensive. That's where Tramontina comes in. Although the pans are sold exclusively through Walmart, they've been championed by home users and professionals alike as offering performance just as good as All-Clad, at a fraction of the price. So what's the deal? Do they really perform as well as people say they do? More

Better No-Knead Bread

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

Chocolate 'Crack'

This salty and sweet bark is super easy to make and more than mildly addictive. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate, it will take the recipe to the next level. More

How To Make Japanese-Style Iced Coffee

Now, I know you people love your cold-brewed iced coffee: Everyone is always talking about it. But I'll argue that iced coffee brewed in the Japanese style is not only easier and tidier than its long, slow, cold-brewed counterpart, it's also significantly more dynamic flavor-wise. And there's a good reason for that fact: Certain of the brighter, more nuanced aromatic compounds and solubles in coffee simply won't dissolve in cold water. More

The Food Lab: Wicked Good Lobster Rolls

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

Boozy Popsicles

While New England weather may be denying it's summer, I refuse to listen. I'd like to bring boozy popsicles to a friend's birthday on Friday night, but am tripping up on finding suitable recipes that ensure they will freeze (and... More

Cook the Book: Fresh Peas with Lettuce and Green Garlic

On paper, this recipe for Fresh Peas with Lettuce and Green Garlic couldn't be simpler. Virtually all of the dish's ingredients are listed in the title save for salt, pepper, and butter. It's all about tender young peas, earthy leaves of wilted lettuce, mild green garlic, and enough sweet butter to bring the dish together. It's a recipe that's indicative of Reusing's approach to home cooking—simple techniques and superb use of in season ingredients. More

10 Salads We Love

As much as we love our mac and cheese and hearty stews, we're starting to crave vibrant, fresh salads. Oh hey there, spring! Here are 10 beautiful ones that incorporate crisp veggies, juicy fruits, and refreshing vinaigrettes. What salads put you in the springtime mood? More