Our Authors

10-Minute Fresh Ricotta Gnocchi Get a Spring Makeover With Asparagus and Prosciutto

A few weeks back I showed you that you can make fresh ricotta gnocchi in less time than it takes to boil a pot of water. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot. More

Do Wheat-Enriched Corn Tortillas Bring Us the Best of Both Worlds?

Corn tortillas have great flavor but weak structure. Flour tortillas are pliable and stretchy but short on taste. Enter flour and corn hybrid tortillas. They're tortillas that look like really great corn tortillas (charred leopard spots and all!), but contain some amount of flour or wheat gluten with the idea of adding stretchy structure to a typically brittle corn tortilla. So how do these guys stack, er, fold up? More

Piquillo Peppers Stuffed With Tuna and Aioli: Proof That Canned Foods Can Be Delicious

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together. More

The Best Way to Store Fresh Herbs

Take a look at those herbs above. The ones on the left look liked they were probably picked fresh just before I photographed them, while the ones at the right had been hanging out in my refrigerator for weeks in a forgotton plastic bag, right? Wrong. All of those stems of cilantro are the exact same age. 51 days in my refrigerator, to be exact. The only difference is in how they were stored. So what's the best way to store herbs? I tested out every method I could think of, isolating every variable—light, air, moisture, and temperature—and pushing my herbs to the limit to figure it out. More

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down. More

How to Make Traditional Huevos Rancheros in a Flash

Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast? More

The Food Lab: How to Make Foolproof Béarnaise Sauce

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time. More

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer. More

Knife Skills: How to Cut an Airline Chicken Breast

An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken. More

Equipment: Why it's Worth Buying an Olive Oil Pourer

The greatest olive oil in the world isn't worth a damn if you don't use it, and for my money, the easiest way to get yourself to start using up your olive oil is to store it in a way that properly protects it from oxidation while also allowing for easy, no-fuss access to pour whenever you need a little drizzle here and there. So what's the best storage solution on the market? I tested a dozen different olive oil pourers to find my favorites. More

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old Spamchos, if you can't even be bothered to replace those chips made of deep fried chopped-and-formed spiced ham with something meatier, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. How can I make my nachos meatier than with Spam?, you ask. Never fear! I present to you: STEAK-CHOS, nachos in their ultimate, meatiest, beefiest, non-gendered-but-taking-on-characteristics-of-sterotypical-but-outdated-male form. More

Forget Totchos and Nugchos; Spamchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old nachos, if you can't even be bothered to replace those chips with, say, deep fried tater tots, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. Heck, even totchos are about as cool as a day old ramen burger these days. But never fear! There is redemption ahead as I lead you to nachos with a deep injection of piles of pleasure of the porcine persuasion. I present to you: SPAM-CHOS, nachos in their ultimate, meatiest, porkiest, fried-iest form. More

Freeze Fresh Herbs for Long-Term Storage

There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage. More

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Asparagus isn't exactly a Chinese ingredient, but that doesn't mean that it can't find a comfortable home in Chinese food. I've got no doubt that if asparagus were to grow in the cool, misty mountains near Chengdu, that we'd see it served as a cold green appetizer or side dish on menus in Sichuan. This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is really inspired by the host of cold or warm appetizers you find in Sichuan that make use of roasted chili oil, Sichuan peppercorns, and vinegar. More

One Brand of Coconut Water Destroys All Others

Ever since giving up soda a couple months back, I've been drinking a lot of iced tea and coconut water. A lot of coconut water. After having drunk, tasted, and meticulously note-taken my way through every brand of coconut water I could find, I consider myself a sort of expert on the subject, and I've got some opinions on what makes great coconut water, and who does it the best. More

Help Support The Upcoming Food Lab Video Series for Big Prizes!


What can I say, my readers have good taste!


The first six episodes will cover steak, hamburgers, roast chicken, emulsions, the Maillard reaction and chocolate chip cookies. For very serious readers of the column these topics may seem familiar, but they'll be presented in new, fun ways that should
really bring the science to life and hopefully get it out to a whole new audience as well!


Thanks so much for your support and I'm glad you've been reading for so long!



Help Support The Upcoming Food Lab Video Series for Big Prizes!


All true. If you want to buy the book from Amazon or B&N or your local bookseller, you can do that now or in September. If you don't want to buy the book at all that's ok too. The early book and baking steel perks on the indigogo campaign are just that: perks. Our main goal is to raise money to make the show. If you think that's a worthwhile cause, then please donate! The perks are just our way of giving an extra "thank you" to those who choose to donate a larger amount. If getting the best deal on the book is all you're after, then you're better off buying it from a bookseller, not through a fundraising campaign.

Help Support The Upcoming Food Lab Video Series for Big Prizes!


We're not asking for charitable contributions, and we definitely aren't a charity! This is a passion project and one that we want to be the best it can possibly be. The money raised ain't going to go padding our pockets, it's going straight into the show. As for the prizes, they're actually exclusive! Support at the book level and you get the book before it is officially released. Similarly, the Baking Steel is a customized version that is not available through any other source and will also be shipped before anybody else can get theirs.

This is the first time I've ever asked anyone for $$ for my work, but video production costs are far, far higher than the articles I write from my own home kitchen with my own camera, hence the campaign. I always make the best efforts to be 100% transparent about everything I do, so feel free to poke, prod, and ask questions. The goal here is to make this show AMAZING, and I'm asking for everyone's help to get there!

The Best Tortas in San Francisco and the Bay Area


Good tacos is easy, though al pastor is hard. Hit up the gallo giro truck on 23rd and Treat, or taqueria vallarta on 24th. Avoid papalote, la taqueria, and the like. Those are the places where you're going to get weird things like beans, lettuce, and melted cheese on your tacos. Most of the places in SF sell al vapor-style meats, so lengua, suadero, cabeza, etc. You're unlikely to find great al pastor or grilled meats like carne asada. Definitely don't order al pastor at a taqueria that serves mostly al vapor stuff because it's inevitably going to be just marinated chopped bits of gristly pork instead of actual spit-roasted slices.

The Best Tortas in San Francisco and the Bay Area

@Truffle Shuffle

Well, it's a weird line here because there are definitely shops doing cemita-style fillings (some of the ones listed here like torta gorda, for instance), but they don't usually use actual cemita rolls with sesame seeds.

Think Inside the Bun: How to Make Your Own Taco Bell Cemita


So sloppy joes. Got it.


Think Inside the Bun: How to Make Your Own Taco Bell Cemita

So... what exactly do you have against midwestern taco night?

Children of the Corn: Baby Corn, Demystified

I saw it once in a supermarket in Colorado, and also a farmer's market there! I actually like the fresh stuff quite a bit.

Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew


IT shouldn't burn. Next time follow the recipe exactly as written!

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes


Also a build up to Cinco de Mayo :)

I'd agree with you about the chile verde and my more serious and time consuming chile verde recipes all call for it. This recipe is specifically designed to maximize flavor-to-work ratio. It takes almost no work at all and still tastes pretty fantastic.


I've never had that problem with any recipes of this style. The veg you add bring a lot of moisture to the pot!

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes


I'm not using a Cuisinart pressure cooker. It's a Breville Fast-Slow cooker, but yes, it can also scratch if you are not careful with metal instruments.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes


Same process, I'd use pork shoulder chunks cut into 2-inch pieces and cook for a total of 30 minutes on high pressure.


Not quite - you'd lose too much liquid If you want to make this in a standard oven, I'd add 2 cups of homemade or store-bought low-sodium chicken stock, bring it to a simmer, cover with the lid very slightly ajar and throw it in a 300°F oven for about 45 minutes.


I honestly can't remember. I think it's because I took those photos in the middle of testing and I probably washed/wiped out the pressure cooker to start a new batch while I was finishing up the older one and taking photos, or maybe it's because it was an older batch I had in the fridge that I wanted to reheat. In any case, you can blend right in your pressure cooker pot.

Why You Should Visit Singapore's Little India Now

The best Indian food I've ever had was in Singapore. Nice piece!

The Best Way to Store Fresh Herbs


I see, thanks for explaining.

The Best Way to Store Fresh Herbs


Your debating skills are incredible and you should teach seminars. You keep getting me with that capital letter and multiple exclamation point thing!

The difference between those sites and this one is that we actually thoroughly test all the things we tell people to do instead of just repeating what other sites say, presenting our data along with our recommendations. I tested this quite thoroughly, multiple batches of herbs, different types of herbs, etc. If that's not enough to convince you then I guess you'll just have to try it out for yourself!

The Best Way to Store Fresh Herbs


Interesting. Can you show me something to back that up? Because in the tests I did, washed herbs all lasted longer than unwashed herbs. I guess you used capital letters though so maybe you're right :(

Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing


No, it gets grilled and served on the side!

The Best Way to Store Fresh Herbs


What are you talking about?

The Best Way to Store Fresh Herbs


No, I meant 51 days. That's how long those herbs were in my fridge. But I don't want to say that those are the results you're going to get every single time, so I recommend planning on no more than 3 weeks, just to be on the safe side. Most likely you'll find that your herbs will last much longer than that.

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

@pizza dr

I love it like that actually! My mom used to make green chicken enchilada casseroles for us as kids. Loved them.

Easy Pressure Cooker Chicken Enchiladas


I love my countertop electric Breville Fast-Slow Cooker and for stovetop I have a nice Kuhn Rikon duromatic (which has 2nd generation pressure control and keeps better pressure), along with a more inexpensive Presto, which uses a jiggler-style pressure valve but has served me well for years.


Pressure cookers all have some means of quickly releasing the pressure inside, whether it's removing the jiggler or pressing a pressure release button. That's the quick release method. A natural release method is to just let the contents cool until the pressure goes down. You can also run stovetop models under a cold tap to rapidly reduce pressure inside.


I don't see why not!


This won't work in a Dutch oven - you really need to trap the steam inside in order to create the sauce. With a Dutch oven you could get similar results by adding a couple cups of chicken stock and simmering covered for about an hour to an hour and a half.

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas


I just wash my camera once at the end :) Just kidding. It takes a long time. It'd be nice to have an actual photographer working with me. I can dream!

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

Damn, who left that cilantro on my table!?!

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa


What Tkocareli said!


Yes you can! It'll last for a copule weeks.


I found them in the regular supermarkets near my place up in harlem, or I would order them in bulk and store them in the freezer.


I actually use shoyu, so if you're using Chinese soy sauce, it's more similar to light.

How to Make Traditional Huevos Rancheros in a Flash

@The Sharpener

Same reason there was parsley on the table in that other post you made your silly and tedious comment on: because I put it there. I don't think I get your point.


The book is available for preorder on Amazon now! It's large at about 1,000 pages, with around 300 recipes, a couple thousand full color photos, science experiments to do at home, charts graphs, etc. All kinds of fun stuff. You'll definitely recognize a few recipes (mostly favorites from the site), but the vast majority of the material is new. Previews will be available soon and the book comes out on September 21st!


I used the leftover salsa for chilaquiles :)

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More