Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

I honestly do not remember ever seeing this brand of tortilla ever before but supposedly they are sold at my local Kroger where I shop pretty much every week. They'll be in my cart next week if I can find them! The Kroger brand tortillas actually used to be not horrible up until 6 months or so ago when they changed the manufacturer. They went from being relatively thin tortillas over to thick as a piece of bread nastiness. I think the new manufacturer is Mission and I can't stand Mission flour tortillas.

@laars Yeah, it looks like they are refrigerated. You can see the "perishable/keep refrigerated" on the package in one of the photos in the article.

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

@monopod I'm agree totally with you, this would be awesome everywhere! I'm sure that I wouldn't get one in my area for a long time though since we only just got a real deal sushi place a year or two ago. I need to get back to trying to make my own dumplings again.

Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

There are lots of candy bars that in my opinion are better at colder than room temperature temps. Not necessarily frozen for some though since they get too hard. Snickers comes to mind as being one that gets too hard when frozen, but refrigerated is just fine. Reese's PB cups though are much better frozen though!

Win a Copy of 'The Big-Flavor Grill'

I like using dry rubs on stuff going on the grill, you just have to be careful not to overchar (aka burn) the spices since they don't give much flavor when they are soot. I don't think I'll ever go to using a gas grill either even though charcoal is a lot messier to deal with.

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

@Kenji Very strange indeed. I clicked the link (in Chrome) again after your most recent message and it still showed as broken. Copied and pasted the link into Firefox and it worked. Copied and pasted it into a new tab in Chrome and it worked. Clicked the link in Chrome again and it worked. I hate computers! Good thing I work as a programmer huh?

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

@Kenji Thanks for the link but unfortunately it is broken. I get the same broken link when searching for the article as well.

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

I wonder if another factor that helped you get over your distaste for warmed canned tuna is the fact that it looks like you used a pretty decent quality canned tuna. I don't know if all canned tuna has gotten better over the years but it has gotten much easier to find the higher quality stuff. My mom used to use the cheap canned tuna that looked, smelled, and tasted like cat food and I think that is why I didn't like canned tuna (warmed or not) for so long.

I also second the question from wingedcoyote if sour cream will be an acceptable substitue for creme fraiche. Creme fraiche is not not available at my local grocery.

The Real Reason Sugar Has No Place in Cornbread

Are there any products from Bob's Red Mill or some other easier to find brand that would make a better cornbread than the normal corn meal but isn't as pricey as say the Anson Mills stuff? I think I fall on the side of no-sugar corn bread but most of the cornbread I have usually sufferes from too much wheat flour more than anything.

Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)

This is going on my list of things to try soon. I'll give it a try your way first without salting the eggplant first. I'll probably try to let the fresh mozzarella sit on paper towels before assembling to minimize it's moisture contribution since the only fresh mozzarella I have available to me is the stuff packed with water from the regular grocery store.

How to Make Italian-Style Eggplant Parm (Melanzane alla Parmigiana)

This sounds so much simpler than the American version where all the eggplant gets breaded before frying but it seems to me that this would be watery without salting/purging the eggplant before cooking. I know you say most of the water gets absorbed with a 10 minute post-bake rest but I've had issues with watery eggplant dishes in the past.

15 Lesser-Known Berries You Should Try

I love black raspberries but it's been a long time since I've had any. They grow like weeds (literally, they're a big problem) at a boy scout summer camp I used to work at. I remember their season being longer than 2 or 3 weeks though so maybe they are not black raspberries after all. You could just walk along the lesser used trails and get pounds of them.

A friend of mine had a huge mulberry tree next to their driveway when I was growing up. I loved the fruit from the tree but I think the parents hated the tree since the birds would do some seriously bad "business" on their cars and house.

Win a Copy of 'The Meat Hook Meat Book'

I'll go with tongue. I've had it a few times at Mexican places, but never cooked it myself. If the darn things weren't as expensive as steak then I might actually consider trying to make it sometime.

Cheese 101: The World of Real 'Swiss' Cheese

I've always been a big fan of swiss cheese too, though I've never really had much other than the mass marketed stuff from the grocery store. I like a lot on sandwiches with deli roast beef and of course it is essential on Reuben sandwiches.

Taste Test: 1 Day, 23 Pop-Tart Flavors

Chocolate fudge was always my favorite flavor growing up, smores flavor was good too. The frosted fruit is good too, but the unfrosted and the newer PB/Oat stuff just isn't as good.

Manner Matters: How to Order Pizza for a Group

@acidcat That's not a bad idea and in case you were wondering, that grid cut is called "party cut" at least where I live in the US midwest. That would be good for thinner crust pizzas but I don't care much for that cut once you get to thicker pizzas. I wonder if pizza places would be willing to just make more cuts in the pizza so there are more (smaller) wedges of pizza.

Manner Matters: How to Order Pizza for a Group

I'm one of those people that says that I'm good with any kind of pizza is fine by me. I don't really care for green peppers much but I'll eat them still. I'm not going to stop the supreme pizza lovers from their pie due to a mere preference. I prefer sausage and mushrooms but do without the mushrooms since others in my office refuse to eat fungus as they like to call it. Luckily for us, the two pickiest people in my office recently retired so we don't have to cater to them anymore.

Are Heirloom Tomatoes Always Worth The Price?

The "heirloom" tomatoes are consistently the best tasting tomatoes at the grocery store in my experience, when they have them anyway. I have always assumed that it is due to the fact most other tomatoes are picked pretty much green so it can make it across the country unharmed at the sacrifice of taste.

At my local farmers market though, once the local tomatoes are flowing the hybrid tomatoes aren't really much different in flavor from the heirloom varieties. That is BLT sandwich season for sure because BLTs really need good tomatoes to be worth eating.

@sdfishtaco Not everyone can grow their own either due to laziness or lack of a place to do said growing.

Taste Test: The Best Fast-Food Breakfast Sandwiches

Ok, I'm stepping down from being a Hardee's advocate now. I finally had a Hardee's breakfast sandwich for the first time in probably a decade this morning and their biscuits aren't what they used to be. Granted, they are still good, just not as great as I remember them being a long time ago.

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

@crapgame79 The Anova Precision Cooker talked about in this post is not yet released. The expected ship date for most of the Kickstarter pledge levels is not till October 2014 with a couple levels a month or two earlier. Hopefully we'll get it in hand before the end of the year knowing how many delays Kickstarter projects tend to have.

The original Anova Sous Vide Immersion Circulator is available on the Anova Culinary website and was reviewed by SE last year. Links to those reviews are in the first few paragraphs of this page.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

CTMike, I'm surprised you couldn't find oyster sauce in the Asian food part of your grocery store but I've seen lots of people say you can substitute dry sherry for the Shaoxing wine. I'm not sure what the difference is though since I've never been able to find Shaoxing wine.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

@Big B Thanks for the tips, but I'd recognize skirt steak by sight if I saw it no matter what they call it. They just don't carry it at the stores I frequent.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

Ugh, I would love to try skirt steak for stir fries but nobody around here seems to even carry it. The same goes for the 30 different types of beef roasts that America's Test Kitchen uses on their shows.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

This looks like a good summer grilling recipe to try sometime soon! I get the idea that chicken does well with sous vide but I don't see how this would be as good without the char created by the grilling of the kebabs.

12 Must-Eat Breakfast Sandwiches Across America

Do you deliver?! Especially the Bialy with Smoked Salmon and Cream Cheese at Russ & Daughters. I know you can order online from them but shipping is crazy nuts expensive!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Pinterest button question/suggestion

I'll admit it, I do use pinterest. I pretty much only use it as a dumping ground for recipes that sound good and I want to try sometimes. Is there a way to get the Pinterest button on SE to automatically retrieve the title of the article/recipe your attempting to pin? Other websites I've used will automatically put text (usually the recipe title) into the description of the pin box, but SE has never done that. On SE I usually just end up doing a copy/paste of the recipe title, but it'd be handier to not have to do that.

(Firefox 18 on Windows 7 if that matters)

New to Whole Foods

I saw a talk thread a couple weeks ago asking the same question about Trader Joe's, so I figured I'd start one about Whole Foods. There is finally a Whole Foods market opening up in the southern suburbs of Chicago (Orland Park IL to be precise) in a couple weeks. I know the nickname is "Whole Paycheck" and all that, but without worrying a whole lot about money what are the items that Whole Foods excels at? and what sort of stuff should be avoided?

I won't be going there every week or anything since it still a decent drive to get there, but it will be a much more reasonable drive than any other Whole Foods that has existed in the Chicago area before now.

Pizza Steel instead of Pizza Stone?

Has anyone ever tried using steel in place of stone for oven pizza cooking? I just noticed this kickstarter linked below that claims steel makes for great pizza. I would think that steel would lose its heat faster than stone but I suppose that might be a good thing if that heat is going into the pizza faster. It just seems to me that stone vs steel for pizza baking would be like the difference between cast iron and aluminum for a frying pan. Both can get very hot, but the second options wouldn't be able to build up as much heat as the first.

Pizza Steel Kickstarter
(disclaimer, I am no way associated with this kickstarter at all, not even a backer as of right now)

Best brand of Vanilla?

Seeing as how the Christmas holidays are coming up and everyone seems to bake a lot more this time of year, I think this question could help a lot of people.

My mom has always used the standard McCormick pure vanilla extract from the grocery store baking aisle. She did at least use pure extract instead of imitation. A while back I tried a different brand, Wilton I think, and was surprised that there was a noticeable difference.

I have used the Wilton bottle up now and can't find any more in the store where I got it before. I would like to know what your favorite brand of Vanilla is so I can buy some. I was looking at the King Arthur Flour site and noticed that their vanilla is rated well by their viewers, but I don't know if there is something better out there.

Emailing an article not working?

Over the last week or two I have tried emailing a couple of posts to someone using the email button at the top of the article, but it doesn't seem to be working because the recipient hasn't gotten anything. I tried emailing myself an article with the same method an hour or so tonight and I still haven't received it either. Has anyone else successfully used the email feature lately at all?

The Food Lab: The Hard Truth About Boiled Eggs

The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too! More

The Best General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.


The Food Lab: How to Make Jerk Chicken at Home

Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow. More

The Burger Lab: How To Make Oklahoma Onion Burgers

Onions and beef go together like baths and bubbles, like Wallace and Gromit, like hitchhikers and towels, get the picture. They belong together, long for each other's company. A burger without onions is still a burger, but tuck a few slices of raw sweet onion underneath or spread a pile of deeply browned caramelized onions on top and you've got yourself something that is suddenly more than a sum of its parts. Nowhere is this fact more well-known than in Oklahoma, home of the Onion Burger, a burger that is nearly as much onion as it is meat. Today we're gonna talk about how to make your own at home. More

The Serious Eats Pizza-Making Guide

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

City Grit Chef Sarah Simmons's Creamy Parmesan Grits

I grew up with grits. Whether they were instant with extra salt, slow-cooked with chunks of cheddar, or tented with a Kraft Single and a puddle of Tabasco (a la Waffle House), I'd eat them every which way. And I'd still eat them every morning if I didn't have to mail-order a good bag. Even though menus today are replete with Southern-inflected versions of the Bible Belt breakfast staple, it is still surprisingly difficult to find a bag of white ground corn labeled "grits" above the Mason-Dixon line. It's a good thing Sarah Simmons's recipe for Creamy Parmesan Grits from Food and Wine's new book America's Greatest New Cooks still works with "polenta." More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Maple Baked Beans

As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvanna. More

Provençal White Bean Dip

While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt. More