Never at a music festival have we been so overwhelmed by edible opportunity as at the New Orleans Jazz Fest. We went last weekend and chomped on everything from crawfish bread to cajun duck po' boys to rosemint tea. More
We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More
Thanks to Absolut, I recently had the opportunity to visit Sweden to see vodka-making in action. But a girl's gotta eat in between studying and sipping all things vodka. From rich espresso and open-faced smørrebrød in Copenhagen to crayfish and reindeer in Sweden, here are some of my best bites and sips from my time in Scandinavia. More
Rather than purchase raw neutral spirits, which is common practice for many manufacturers, Absolut takes control of the process from beginning to end—from seed to glass—and it's all done locally in Sweden. I traveled there to tour the distillery and learn about how vodka is made—I also got a sneak peek at some new Absolut products that are coming down the pipeline. More
Without further ado, we bring you the final Ed Levine-hosted segment of Chewing the Fat, starring our good friend Alton Brown (Good Eats, Iron Chef America). Today, Ed and Alton discuss the most recent season of Food Network Star and how Alton selects the most promising cheftestants. More
Welcome to Part II of Chewing the Fat with Alton Brown (Good Eats, Iron Chef America), in which SE Overlord Ed Levine playfully cross-examines the TV food science whiz. Today's topics include live-tweeting, the transition of traditional books into Book-Like Things, and the world wide internet, according to Prince. More
Due to popular demand, we're introducing a few more Chewing the Fat videos. In today's episode, SE Overlord and Founder Ed Levine takes the hotseat across from Alton Brown (Good Eats, Iron Chef America) as they discuss the merits of a Chinatown breakfast, the perils of being a food personality superstar, and more. More
Pizza acrobatics shouldn't upstage good pizza, but they can sure be entertaining. Here are some GIFs from a visit to a Milan pizzeria. More
Now that it's a new year, we're on our way to becoming our best, healthiest, most organized selves. For those looking to simplify their kitchens, we gladly present: Alton Brown's five essential pieces of kitchen equipment. In our latest episode of the Chewing the Fat video series, TV personality and food science whiz Alton Brown (Good Eats, Iron Chef America) elaborates on quite the interesting hit-list, including a few "essentials" many might not include. More
Could you make a souffle after following a recipe for an omelette? Alton Brown sure hopes so: he doesn't just want to take you to Omeletteville, he wants to take you to a place where you can survey the recipe landscape around you. That's how you know it's a great recipe. More
What will happen to recipes as technology advances over the coming years? Will they evolve from one uniform set of rules to a more Choose-Your-Own-Adventure-style of recipes? The future, according to Alton Brown (Good Eats, Iron Chef America), sounds like an exciting place. Listen to him chat with us about it in this video. More
There's a reason why Alton Brown's brined roast turkey recipe from Good Eats is the number one recipe on the Food Network's website. In this video, he sits down at our office and talks turkey and the methodology behind his recipe. More
Sometimes grabbing a slice is out of the question. Which brings me to today's topic: the weeklong Atkins-friendly debacle commonly referred to as Passover. What's a pizza-lover to do? More
Last night, the NYC Food Film Festival wrapped up in the most delightful way: with a Lowcountry Oyster Roast blowout on a Brooklyn rooftop. For what's better after a screening about South Carolina oysters than grabbing an oyster knife and getting to work? More
We're huge fans of Mrs. Kenji's four-ingredient, one-utensil-required dessert hack. It's as dangerously edible as it is easy to assemble. Don't believe us? If you can spare 60 seconds, our very own Sweets columnist Maria del Mar Sacasa will don her whitest apron and show you. More
Nick Anderer, executive chef at excellent NYC Italian restaurant Maialino, has no shortage of tricks up his chef-whites; see his perfectly poached eggs for evidence. But what does he cook when he's in the comfort of his own home? On a humid summer night, we stopped by Nick's apartment for kimchi fried rice jazzed up with homemade kimchi and leftover pork belly from the restaurant. More
This weekend, we jammed out at the Newport Folk Festival. And in between soaking up Alabama Shakes and Jackson Browne (er, plus 25 gallons of rainwater), we searched for some serious food. Choosing lunch was almost as stressful as realizing we couldn't be at three stages at once (The Head and the Heart! vs Of Monsters and Men! vs Tune-Yards!)—but such challenges are ones we'll gladly take on. More
We asked New York bartender Michael Neff to show us how to make some essential drinks, and to tell us a bit of the story behind each one. Today, we're learning about one of the oldest cocktails in the books, the Old Fashioned. It seems that Mark Twain might have been a fan. More
It's a hot one today, and we're getting thirsty for some refreshing cocktails. We're thinking something with tequila and lots of fresh lime...In this week's video, New York bartender Michael Neff chats about the origins of the margarita and how to make one with fresh juice. More
Founder Jeff Baker dreamed of establishing a distillery that was a bit more like a small-production winery—a place where the spirit begins in the field and ends in the glass, all without leaving the complex. With the help of Master Distiller Dave Pickerell (formerly of WhistlePig Whiskey, and before that, Maker's Mark) and distiller Tim Welly, Baker has indeed created such a place. More
When Dale Talde—former Top Cheffer and current restauranteur-superstar—gets home from a long night of service, plus or minus five or six Jamesons, he makes Cacio e Pepe, or what he lovingly calls "Italian macaroni and cheese." More
We asked New York bartender Michael Neff to show us how to make some essential drinks, and to tell us a bit of the story behind each one. Today, we're talking about Martinis. More
We love new, creative cocktails, but sometimes you just want one of the classics. In this video, we learn how to make the grandfather of all tiki drinks: the Mai Tai. More
Today we'll tour Aberlour, a smaller-scale distillery that produces about 3.5 million liters of whisky every year. It's just down the road from Glenlivet. More
As more chefs and bakers transition to owning several restaurants and bakeries, there's an obvious and necessary shift in their day-to-day roles. This month's Ask Nancy Silverton video highlights such challenges in a shift in creativity, as well as the simple, sad truth: we can only be in one place at one time. More
@tinybanquetcommittee, @tamidon, @amies808, @Harrycody:
Thanks for the chokladbollar DIY tips! Must test these asap...
@Robyn: Meeee, too!
@all: Any guesses for the imposter photo? Hint: it's from IKEA.
(and no, it's not the chokladbollar)
Loving this video!
Thanks all for the comments! We will be incorporating your feedback into future videos and look forward to providing you with useful content.
PS. @Alaina Browne had the idea to turn the bonus wink video into a GIF; please check out The Food Lab Wink, GIF-style!
@ag3208: the below BONUS VIDEO is for you ;)
Where can I find dried ground sumac berries?
@PaulC, @Toddlessness: We will share more excerpts from Alton & Kenji's conversation in the coming weeks!
Thanks for taking one for the team, I was curious!
Too funny, I just had one of these the other day! Yum...
ps. I think mine was only $2 :)
Good lookin' photos!
@tonycalzone: Nope! The only other time matzah pizza has been on Slice was in this post that Adam wrote back in 2011.
@Trillby: That sounds really good! I might have to try it.
Thanks so much for the suggestions!
@Zinnia1: I LOVE the mason jar idea, might work on that for the holidays :)
Thanks, M!
But I should have mentioned: my other friend is already giving him Plenty :'(
My only question: How did Robyn take a photo of herself tasting poison? ...Regardless, I'll be attending this party.
THANK YOU! Been in a bit of a bok choy rut. Perfect timing for my enormous bag from NY Mart :)
Looks yum! I still have to eat here. Thanks for the reminder!
Tasty idea for a pantry cookie! I wish my work desk was near yours :)
@PG: Great pizza makers unite :)
@conaglio: Thanks for the feedback. We filmed the videos in one session and broke them up based on questions; we wanted to keep them short and sweet. Would you prefer to watch a single video that's closer to ten minutes long?
Ps - Expect another Ask Nancy video highlighting Short Order coming up soon!
+1 for the chicken and corn empanadas! Extra credit if eaten after going out, but before bedtime? I like taking advantage of the 24/7 hours.
Great ideas, thanks!!
Yes! The theme is Spring Garden & the maid of honor suggested a "floral design." And there will be watering cans/bird houses etc for decorations. How that translates to cupcakes, I don't know... Edible flowers?
Yum! Carrie, you must have the best freezer.
@mingusahum: Do you mean starting with the bottom right and going clockwise up? If so, then you're very close... you got one correct and swapped the other two ;)
(And yep, you got the top right for sure!)
@simon
All typos are now fixed! And I will never spell boeuf incorrectly again :)
@DavidPD + @Zach A.
Thanks! It smelled so good it was hard not to drop the camera.
Rather than purchase raw neutral spirits, which is common practice for many manufacturers, Absolut takes control of the process from beginning to end—from seed to glass—and it's all done locally in Sweden. I traveled there to tour the distillery and learn about how vodka is made—I also got a sneak peek at some new Absolut products that are coming down the pipeline. More
"Nothing glues like protein." Indeed, this granola was the most well-clustered I've ever produced in my kitchen. The toasted wheat germ adds a boost of nuttiness (and nutrition) while also helping the oats bind together. More
With a double dose of chocolate and a dash of eye-opening instant espresso, these muffins prove that there's nothing better to wake up to than chocolate. More
[Photographs: J. Kenji Lopez-Alt] Sauce adapted from Popeye Tso's Chicken... More
Last week we gave you a quick look at Don Antonio, the Neapolitan pizzeria that's a partnership between Kesté's Roberto Caporuscio and his mentor, Antonio Starita of Naples' Pizzeria Starita. Here, we take you along as Starita and Caporuscio—along with Caporuscio's daughter, Giorgia—make some of the place's signature menu items. More
Sure, we all know what to do with a bottle of gin and a bottle of tonic, but there are many more delicious drinks to mix up with gin—and summer is the perfect time to try them. Here are nine more unusual gin concoctions, from Will and Kate's royal punch to a luscious savory cocktail with cream of coconut and curry powder (don't knock it till you've tried it.) More
Ah, corn tortillas. Without you, so many tacos would fall apart. Ever made your own? I haven't, but started thinking about it more while in Mexico earlier this year, witnessing the tortilla rolling process front and center. Spoiler alert: it's strikingly similar to rolling out pizza dough. More
The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here. More
Ever wonder where Kahlúa comes from? I recently had a chance to peek behind the scenes at the distillery in Mexico City. Here's a look at Kahlúa on its journey from coffee bean to bottle. More
Corn in Mexico is commonly found in two forms: elote and esquites. Elote is straight-up corn on the cob, slathered in assorted accoutrements: the messier, the better. As I was traveling with people I'd met a mere ten hours earlier, I was glad to find the esquites: small, layered cups of the coated corn kernels that we could share with spoons to preserve dignity. More
Though it's meant for dessert, this drink isn't too sweet; bittersweet chocolate is balanced with red wine and tart raspberry puree. Smoke-infused cream adds a pleasant marshmallow-like flavor (and a bit of theatrical flourish) but the Despacho is still tasty without it. More
To be honest, pearl onions are available pretty much year-round at the same quality level, but they're especially useful in winter when other vegetables aren't in their prime. Available in white, yellow, or red (just like their full-sized brethren!), they are generally milder than full-sized onions and take on a noticeable sweetness when cooked. Here's a little trick to help you remove the skin easily with your fingers by blanching the onions first. Watch the video for full instructions. More
New York City's Pizza a Casa bills itself as a "pizza self-sufficiency center." Part pizzamaking-supply store and part pizzamaking school, the little shop is owned by Mark Bello, who shows us his dough-stretching technique in the video here. Bello calls it "The DJ," and we think you'll see why — his quick and sure hand motions look like a turntablist scratching a record. ... Last night a DJ saved my slice? More
Leeks are like the Lord Thistelwick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged before his true onion character emerges. But once you start cooking with them, they offer a variety of characteristics that you don't find in regular onions. More
This video will show you an easy method to take advantage of the relative densities of the seeds and pith of a pomegranate to separate the two as painlessly and stainlessly as possible. More
We took a trip to Pat LaFrieda's, where they have a dry-aging room capable of holding over half a million dollars' worth of beef at a time, to speak with meat master Mark Pastore on the ins and outs of the process. More
In this episode of Slice's The Pieman's Craft, we visit Roberto Caporuscio of Kesté Pizzeria & Vino in New York City as he makes a batch of dough for the restaurant's celebrated Neapolitan pizza. Caporuscio takes us from flour-water-salt to dough to finished pizza. More
The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. This means that more than almost any other cooking method, cutting the meat against the grain into the right shape is absolutely essential. This video will show you how it's done. More
@studyzone:
Yes, you are correct! One dozen [virtual] frozen meatballs coming your way ;)