• Location: Oakland
  • Favorite foods: Chocolate, Corn, Strawberries, Mangoes, Rice

Puppy Chow: The Must-Try Chocolaty, Peanut Buttery Midwestern Snack

I feel the unnecessary need to point out that I grew up in the San Francisco Bay Area and I knew about muddy buddies. The chex box had this as a recipe, and it was/is glorious.

Giveaway: Win a Super-Fast Thermapen Thermometer

Pork because that is the hardest for me to cook right without a thermometer. Teal.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

I am not sure if it would be that amazing, but banana hazelnut.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Probably salmon.

Cook the Book: 'Di Bruno Bros. House of Cheese'

Sharp cheddar

AHT Giveaway: Case of Pat LaFrieda Burgers

Good people who are happy to eat lots of food.

AHT Giveaway: Case of Pat LaFrieda Burgers

The regular burger Sidebar in Oakland.

Valentine's Day Giveaway: Win This Prime Rib

A romantic meal is one we can cook together.

Video: A San Diego Family's Backyard Chicken Story

@crispyduck13 - I think what you said is exactly why the locavore movement is considered elitest. The idea that they took a way of life that has existed for many and still exists for many more. Then some folks named it and made some money.

I am having an Indian dinner for around 25 and need some help m

What area in India are they from? I'm sure there are more questions to ask (religion, dietary restrictions, etc.) that will help in narrowing down your menu if you are looking to have the meal traditional for this specific group of people.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Pat LaFrieda!

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

A Pat LaFrieda burger.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Elk burger just because.

Seriously Delicious Holiday Giveaway: Korin Knife

Holiday Giveaway: The Amazing Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

A burger made at the serious eats headquarters.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

A rice dish.

Seriously Delicious Holiday Giveaway: The Baking Steel

Pesto, Cheese. Hmm. I need to make more homemade pizza.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

My friend Chi Mei eating it sort of counts for my favorite way of eating it, right?

Cook the Book: 'The Smitten Kitchen Cookbook'

It has been a long time since I've cooked anything nice since I've been living in a hotel for about 3 months. I guess it would have to be just a simple dinner of sautéed chicken thighs with spinach.

Grilling in Oakland, CA

Lake Temescal is a lot of fun. However I've only been there once quite a few years ago, so I am unsure of the level of cleanliness.

Bake the Book: 'Sinfully Easy Delicious Desserts'

Not exactly easy breezy, but forgiving - a fruit gallette.

Cook the Book: 'Asian Tofu'

A recent stint with some steamed tofu with shrimp on top. Simple, but delicious.

BraveTart: Make Your Own Magic Middles

I had a vague memory of these cookies from my childhood and have only recently found out that they actually existed. No one had any clue what I was talking about.

Freezable Food for a Baby Shower

Hello all. This is my first time starting a topic.

My brother's partner is having a baby, and so my sister and I have agreed to make food for the baby shower. This is all very exciting except that I just got a temporary job planning a health fair that is on the same day of the baby shower. So I would love some advice on food that would be good for a baby shower and that could be made a couple weeks to a couple of days in advance and frozen or refrigerated. It would be good to get ideas for both savory and sweet foods. I know that some of the food will need to be vegetarian.

Thanks in advance for the help.

The Serious Eats Field Guide to Asian Greens

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. More

The Food Lab: The Science of the Best Chocolate Chip Cookies

I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers. More

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate. More

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will. More