The Food Lab: How to Make a Turkey, Bacon, and Broccoli Rabe Shooter's-Style Sandwich

This looks good. I am pretty slow when it comes to peeling/slicing garlic though. Any tips for making that part go faster? Sixteen cloves is a lot.

Are Shooter's Sandwiches Really Worth a Damn?

This looks hard to eat. I feel like the steak would get pulled out from the bread on the first bite.

The Food Lab: For the Best Baba Ganoush, Go For a Spin

Got a recipe for those awesome looking pitas too?

The Food Lab: Escarole and Parmesan Soup With Chicken Meatballs

You seem to finish a lot of your soups with an acid. Would one work here with this soup?

6 Unique Nachos We Love in Chicago

Perhaps not as unique as the nachos in this article, the pot roast nachos at Ditka's are awesome.

Open Thread: What Words Should Never Be Used to Describe Food?

Open Thread: What Words Should Never Be Used to Describe Food?

Order Like a Pro at Lao Hunan in Chicago's Chinatown

Great picks. Also love the Tai Gan appetizer. Have never been able to figure out what vegetable that is.

The Brunch Dish: Death by Uovo at Davanti Enoteca

Maiden Lane: A Wine Bar that Shows the Virtue of Canned Seafood

I would love to see a Serious Eats guide to high quality Spanish canned fish that you can buy at grocery stores here in the states.

The Brunch Dish: Haute Time Zone Cuisine at Central Standard

Get the biscuits. They are amazing.

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Ah, somehow missed that line. Thanks, Kenji.

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

I was under the impression that you did not need to rest steaks cooked sous vide because they did not lose juices the same way steaks cooked normally do. Is that not true?

Sunday Brunch: Poached Eggs with Spiced Lentils

How is that a poached egg?

The Food Lab: Ceviche And The Science Of Marinades

I just watched the Good Eats episode about catfish ceviche. Alton recommends 6 hours. I wonder why so long.

13 Macaroni and Cheese Dishes We Love in Chicago

I don't know, when I went to went to Dragon Ranch, none of us liked that mac & cheese at all. We did not like the big noodles and we thought the cheese was too runny. My favorite mac & cheese is Chicago is Smith and Wollensky.

Gift Guide: Kitchen Gear Over $50

My Tramontina Dutch oven chipped after about 14 months of use. It wasn't handling it poorly or anything. I started seeing veins on the bottom of the pot and then one day it just started chipping. Anyway, it only cost me like $30 so I wasn't too upset. Even ended up getting another Tramontina.

I was recently thinking about getting a saute pan. The Tramontina knockoff of that All Clad is $70. Is All Clad worth the extra $30?

Ask The Food Lab Anything, Thanksgiving Edition

Is there any way to make the mashed potatoes the day before without them getting all gross?

The Food Lab's Complete Guide to a Stress-Free Thanksgiving, 2012 Edition

How long before cooking the brussels sprouts can you peel and halve them? Will they turn brown or anything if you do this step the day before?

Sausage City: Al's #1 Char-Grilled Italian Sausage Sandwich

It's good, but not as good as the Italian sausage from Portillo's. If you're in River North and want a sausage, walk that extra block.

The Food Lab: How to Grill a Steak, a Complete Guide

So you pull your steaks off the grill when they're at about 125. But how hot are they when you decide to start searing them?

Real Deal Kung Pao Chicken

Are Chinese dry chili peppers any different than arbol chiles?

Easy Roast Chicken with Asparagus and Leeks

Do the legs get fully cooked if you take it out when the breast is 140?

Gimme Your Burger Lab Requests!

Dimple method: one side of the burger or both sides?

Hangover Helper: Spicy Potato, Bok Choy, and Shallot Hash

I have never cooked with bok choy. What do you trim off?

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