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The Quick and Easy Way to Make Flavor-Packed Korean Ramen

Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles. More

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

A symbol of fall, butternut squash is perhaps the most common and versatile of winter squashes. Thanks to its firm flesh and very thick, tough skin, it can keep for a long time at room temperature, but that thick skin and firm flesh also makes it more challenging than most vegetables to peel and slice. Here are the tools and techniques for trimming the squash, peeling it, removing its seeds, and then cutting it into different size pieces. More

How to Cook the Perfect Roast Chicken

A symbol of comfort and perfect simplicity, roast chicken is one of the foods I crave in the colder months. This recipe from our archives is brilliant in that it uses a few key techniques to guarantee a juicier, tastier bird, without over-complicating what, at its heart, should be an easy yet satisfying dish. More

Turn Your Pasta Into Ramen With Baking Soda

Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer. More

These 4 Mexican Braises Will Jump-Start Your Fall

Who else craves spicy, heartily-seasoned Mexican braises in the fall, whether stuffed into tacos, crammed into burritos, strewn across your nachos, or just shoved into your face with reckless abandon? Yeah, we thought so. Here are four of our favorite slow-cooked Mexican meat dishes guaranteed to taste better than any restaurant in town. More

Doritos Migas With Pepper Jack Will Rock Your Morning, Hangover or Not

There are days when you wake up and say, I'm going to painstakingly make the best damn Tex-Mex migas I possibly can. And then there are days when you pry yourself from bed, feel your head swirl and split as you sit up, and remember those last two rounds of shots you got roped into—after you had already had what was supposed to be your last drink. On those days, you need these quick and easy Doritos migas. Actually, you might need these on all days. More

How to Make The Best Chicken Stock

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety. More

How Bad Wine Led Me to Great Shrimp Scampi

To get the most flavor in this shrimp scampi, we use vermouth instead of white wine, and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special. More

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor. More

How to Make Korean Stir-Fried Pork With Chili Marinade and Kimchi (Jaeyook Kimchi Bokum)

There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat. More

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions. More

Do Yolk and Grease Really Ruin Egg Whites for Beating?

@Pete-- the only question I was trying to answer was whether or not it's true that trace amounts of yolk or oil are guaranteed to ruin beaten whites. Even with variations in the amount of yolk in each test I did, the fact that I only had one failure out of several tests answers the question: no, the presence of yolk or grease is not guaranteed to make whites fail. It's a very simple question and I can accurately draw my conclusion from the tests I did. If I had been trying to answer a different question, such as "exactly how much yolk does it take for the whites to fail?", then yes, I would need to test repeatedly at each concentration level to be sure of my answer. But there's no good reason to answer that question because no one deliberately adds yolk to whites that need to be beaten, and when yolk does get in by accident, there's no easy way to measure how much is in there. The only important question is whether the whites are automatically doomed or not. And after repeated rounds of successful whipping with varying amounts of yolk, it is clear that trace amounts are not guaranteed to be a problem. My conclusion is a very simple one: yolk does impede whipping into foam, and enough of it will make the foam fail, but very small amounts may not be the problem many experts claim it to be.

Basic Chicken Stock

@fwilger For a longer cooking time, it does make sense to add the aromatics later to avoid overcooking their flavor, as you say. I kept my cooking times on the short side for this recipe, since the goal was basic and accessible, and 4-hour cooking times will scare a lot of people off. I was still able to extract a lot of gelatin and flavor, but longer cooking will likely extract even more.

@tikkal Stock will often taste bland, since it isn't seasoned with salt and isn't generally considered a finished dish ready for consumption. Instead, it's a building block that you can use in other dishes that call for it. If you feel that it doesn't taste rich enough, you can try cooking it down to concentrate its flavor; assuming you haven't added salt, you won't have any problems with it becoming too salty as it cooks down. If your pot can handle it, in the future you can always try to add more chicken and aromatic vegetables relative to the total volume of water: the key is that everything is submerged in the water. I honestly don't typically measure the ingredients in my stock, I just use as much chicken and vegetables as I can while still being able to cover it with water. The measurements I give here were good for the pot size and dimension I was using; it's possible others will have to adjust if their pot sizes are different.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

@lemonfair Yes, you are seeing some liquid on the plate under the stiff whites. It's there because I took the whites along the entire spectrum of foam structure, pushing the limits of over-beating, and over-beaten eggs tend to weep fluid. This can be avoided by adding acid or beating the whites in a copper bowl, but for these tests I didn't want anything that would assist the whites in more easily becoming foam.

@pete By my count I did more than 2 tests: I did 2 baseline tests (one with 100 grams of clean whites and one with 200 grams of clean whites) and then a handful of varying tests with yolk and oil (5 total, if you want the exact number, 4 of which were successful in becoming proper soft and stiff peaks, and 1 that was not). Considering that this isn't up for publication in a scholarly journal, I'm satisfied with the number of times I repeated the test, and I think I've shown that trace amounts of yolk are not necessarily disastrous to the formation of foam. If you find these results surprising on unsatisfying, I encourage you to do your own tests. Perhaps you have some eggs sitting in the fridge right now.

@hwangste It's possible something else in the yolk amplifies its effect, although I suspect the drop of yolk introduced more fat than the light sheen of oil I applied to the bowl (the bowl wasn't heavily oiled, it was very, very lightly oiled, since the fear tends to be a bowl or whisk that has been washed, just not well enough, so that was the condition I was trying to replicate).

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

@balmagowry Note that I haven't substituted chicken broth for clam broth: All of the liquid from the clams is captured in this soup. You can indeed use just clam broth, I have nothing against that at all. But this soup gets some additional depth and richness for chicken broth and gets all the brininess from the clams, it's kind of like clam broth that's reinforced with chicken stock, or vice versa. To me it's a win-win. But like I said, feel free to change the recipe up so that it only uses clam broth. It'll taste absolutely great, no doubt.

Oh, as for the sand, I agree that steamers/soft-shells are by far the worst when it comes to sand, and it's a less common problem with hard-shells. Purging hard shells isn't required, but I've had the occasional hard-shell with sand in it (granted, less than a soft-shell, but even a few grains of sand are unpleasant). I've never found it much of a chore to purge-- I just set the clams off to the side in their bath while I prep other stuff. Worst case is it's an unnecessary step; best case is you avoid tooth-crunching grains of sand in the soup.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

@emmythemac I'm sure you're right that by-hand is less forgiving and the rule may have originated with that. The acid in cream of tartar does indeed help stability...I'm pretty sure that like copper, it bonds with sulfur groups on the proteins, which limits how tightly the proteins can bond with each other (too tight, as in over-whipped whites, and they start to squeeze liquid out in a process called syneresis).

@hydra I think as long as the whites reach the desired stage, all should be fine with baking (baking evaporates water and further sets the proteins so that the foam will no longer collapse if left to sit for long periods of time). Just as it's okay to mix beaten whites with fats once they've already been beaten, the presence of fat, in and of itself, shouldn't be an issue once the proper stage of beaten whites is reached.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

@oscarb Ha, that's really funny, I'd never heard of that headline law before. And it really is true. (Except in this case it's not a BS story that we chose to run anyway, but I know you weren't suggesting that part of it.)

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@Xianhang That's a good point, maybe the freezer wouldn't do much harm. Are we sure though that frozen mozz sticks don't have additives to help the dairy survive the freezing?

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@DrGaellon I didn't try freezing them, though the presence of dairy (cheese, milk), which doesn't freeze well, may make it difficult.

@theotherworldly Maybe agar, but I didn't try it. You could definitely omit the stock and just use all milk in its place with very good results.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@lickyourknife I love ALL those ideas.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@meggitymegs Grits fritters sound wonderful. I've had some great food at Miller Union--nice cousin to have!

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@ardub581 XLB is a good comparisson. There is some gelatin in this, thanks to the rich chicken stock.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

@Guy Hm, good question. I guess the question is whether you can achieve some sort of risotto-like texture on your rice cooker. In this recipe, even though I use the bechamel, I also use a basic risotto technique to release some of the rice starch into the mix. If you try it out, I'd like to know what you discover!

Rich and Creamy Saffron Arancini With Mozzarella

@fwilger Oh, one other thing I should point out-- these may be smaller than the arancini I grew up with as a kid, but I wouldn't describe them as bite-size. You can feed a crowd with this recipe, it's a lot of rice.

Rich and Creamy Saffron Arancini With Mozzarella

@fertilecroissant I haven't tried it out, but agar might work. Alternatively, you could skip the gelatinous stock and just make a classic milk bechamel. I did test runs with that and it's still good.

@fwilger It's honestly not as bad as it looks. I banged out my test batches, using a pressure cooker, very quickly, especially if you don't include the chilling time and if you use panko instead of making your own breadcrumbs. If anything, I overestimated the time it might take to make these, since I was trying to allow for folks who are less deft in the kitchen with the forming and breading of the balls (rolling and stuffing individual rice balls, is, by definition, not a quick task, but that's inherent to any arancini recipe, not just mine). The frying takes time also, which you could speed up by using a larger pot (which would hold more rice balls at once), but then you'd also need to use more oil, which is fine if you deep fry a lot, but not practical for everyone. As for the saffron, it's expensive up front, but I've had the same stuff for years and still haven't used it up; I even still have a jar of it that I harvested myself eight years ago. By the pound it costs a small fortune, but then again, being feather-light, a pound of it could practically fill a room. Maybe I'll cut the word "large" from the description, that may mislead people to thing they need heaps of it. A little goes a very long way. And also, you could make this without saffron--tons of other flavors are possible.

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

@Lycopersicon Another good point! The answer is that there wasn't a good knife in the house, and I failed to open the others with the one I had. Otherwise I likely would have eaten them all raw, and there'd have been no chowder to speak of.

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

@RobC_ Ha, good point! The timing actually wasn't as simple as I made it sound. Our trip back to New York was the day after I went clamming and my dad went to Boston.

Rhode Island Clam Chowder With White Wine and Bacon

@g2boojum It's not a terribly important thing, as long as the water tastes salty (but not unbearably so). You won't be eating or drinking that purging water, so the exact salt amount isn't critical. Yeah, so just make sure you can taste the salt, but not want to spit it out.

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

Another great thing about mussels is how cheap they are! I'm down to do some recipes...

How to Make The Best Chicken Stock

@ManNWT I'm not sure you did fail. Without tasting it, it's hard to know for sure, but a basic white chicken stock should have a very clean flavor. The fact that you successfully extracted the gelatin from the chicken indicates that you got plenty out of it. It's important to remember that a basic white stock isn't meant to taste or even look like a rich, golden chicken broth: It's a building block for other dishes, not ready-for-showtime as-is.

This Week at Serious Eats World Headquarters

@Rob Thanks for the extra info--so definitely a red tailed hawk then. This is definitely out of my zone of expertise so good to have people who know better than I weigh in. Sorry for getting it wrong!

This Week at Serious Eats World Headquarters

Hm, just looked at more red tail hawk photos, and I see some that have spotted, not-red tails. So okay, that probably is another red tail hawk.

This Week at Serious Eats World Headquarters

@aya and @ravenous May be right that's it's not a peregrine, but it's also not a red tail I don't think (then again, I know next to nothing about birds). The 2nd bird didn't have red tail feathers, they were dark-gray and white, and spotted. Any other ideas? I thought it was a peregrine because I had just seen an article that peregrines were in the area in the local Cape Cod paper, and I had noticed the spotting on the tail feathers of peregrines, so figured that's what this is. Or do red tail hawks sometimes have spotted, not-red tail feathers?

Use the Pressure Cooker for a Butternut Squash Risotto Packed With Layers of Flavor

@Porgy No real reason, you could do that here too, but I didn't in this case. I hadn't really thought about it much because this method was working for me so well as-is, but your question has got me thinking. In Kenji's piece on risotto, it's a very simple, classic one, wholly dependent on the starchy broth water (well, and a little cream and cheese at the end) to create the creamy sauce that the rice grains are suspended in. With this risotto here, I'm also using a squash puree, and the texture of that puree adds a lot to the saucy texture of the finished risotto. Maybe when adding purees to flavor a risotto, it isn't as necessary to take the extra steps for the absolutely perfect method Kenji described, since the puree comes in and fixes things anyway... if that makes sense. Also, now I feel compelled to point out that the risotto shown here, when initially plated, was a little more fluid, but it thickened as it cooled while we took photos, so it looks thicker than it originally was.

Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg

@arielleeve You can make it vegetarian for sure. I might try to enhance the vegetable stock even more by simmering mushroom trimmings in it (like the shiitake stems, for instance) and then straining them out before using the broth. Also make sure to seek kimchi you buy is vegetarian--most versions are made with some kind of fish or shellfish.

Turn Your Pasta Into Ramen With Baking Soda

@ePressureCooker Yeah, I think that's right. I didn't go into detail in the article, but the progressive browning of the water is almost definitely the Mailliard reaction, presumably of the starches that have gotten into the cooking water. For some reason the taste isn't good in this instance, maybe just because of the intensity, or maybe because of the concentration of flavors...or maybe something else?

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More