How to Make the Best Fried Fish Tacos in Less Time Than it Takes to Read This Headline

I just arrived back from a trip to San Diego where it was my mission to find the best fish tacos. Was very excited to see this article. Now my spirit is crushed. If you need me, I'll be in the kitchen microwaving fish sticks on a stale flour tortilla.

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

Steakchos are OK, I guess, if you want to be healthy and all. But if you really want something tasty, you should try polar bear liver-chos.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

@TheTrueAdonis, it's also a bad idea to ask for no-salt fries and then salt them yourself because salt doesn't stick very well to fries except immediately after they come out of the fryer (with the quickly-soaking-in layer of grease that causes the salt to adhere). Fries that are one minute out of the fryer will never hold the salt as well as those that are salted right as they emerge. And we all know that salt is what makes fries taste their best.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I guess consistency varies, but the couple of times I've been to Smashburger the patties were so thin and so browned that they were dry, which is a cardinal sin in my book. Around here, Larkburger is the fast food burger of choice.

For the Best Oatmeal Pancakes, Toast Your Oats and Brown Your Butter

Not fixed yet for me - just refreshed, it's still giving me a butt/cloud conundrum. No need to fix it on my account, though, I think either version works.

Taste Test: The Best Frozen Pork Dumplings

I had Trader Joe's chicken and vegetable dumplings last night, and I was commenting how they're nowhere near as good as the ones we get from HMart (not sure the brand, it's not one of the ones named above). I found the TJ skins tough and the fillings bland compared to the HMart versions.

8 Must-Try Dumplings Across the Country

I respectfully disagree with tdp312. I can take all the dumpling-related content you can shovel my way. Keep it coming!

1-Hour Pressure-Cooker Texas-Style Chile Con Carne

@milosz - the masa harina will thicken things up very quickly, to a nice glossy texture. The only thing is that it will also add a distinct corn flavor to the background; if you like it (I do), then it's no problem.

How to Cook Crispy Tofu Worth Eating

@Siwasher: Google "wok hei." It's a pretty well-established effect, and one you can definitely taste as a subtly smoky flavor. In general, Kenji is not someone you'll find making claims that are just "speculatin' on a hypothesis" (great quote, by the way - one of my favorite movies).

The Vegan Experience: Over 100 Flavor-First Vegan Recipes!

What's the recipe in the lead pic for this post? Couldn't seem to identify it based on the linked recipes.

The Art of Tarte Flambée: Alsatian Pizza With Fromage Blanc, Bacon, and Onions

This isn't pizza, but Chicago deep-dish is? (*faints dead away from confusion*)

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage

If there's rice noodles in the soup, why serve it with white rice on the side? Just curious... would the rice be stirred in, or the meatballs ladled on top of the rice? Not sure what role it serves here.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo

Made this tonight. Already had all the ingredients except the Spanish chorizo, so I subbed bacon for the chorizo (took it out after rendering the fat and then put it back in at the end). Delicious. The sherry vinegar really makes the sauce pop; if you don't have it, lemon juice would probably work well too. This is definitely a keeper.

The Best Burgers in Philadelphia

The pic of the Fountain Porter burger doesn't seem to match up with the description - the text says "it's on the small, thin side" but the pic shows what looks like a full inch-thick slab of ground beef. Looks delicious, but definitely not small or thin.

The Best Slow Cooker Meatballs

@dholway - Fair enough. I should have said, the "Best Slow Cooker Meatballs" are meatballs that are not slow cooked. Nothing wrong with that, it's just a bit misleading to call these slow cooker meatballs - it's slow cooker sauce, to which you add meatballs at the very end. I'm sure it's delicious and I have no doubt it's the best approach, but these aren't really slow cooker meatballs. Kenji has simply proven that you can't slow cook meatballs, and found a workaround.

The Best Slow Cooker Meatballs

So, per the title of this article, the "Best Slow Cooker Meatballs" are meatballs that are not cooked in a slow cooker. Interesting.

The Food Lab: Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams

I'm with @rodertaker. I am actively angry that this is not on a plate in front of me, right now. Someone, please, make it so.

Your Beer Bucket List: 20 Must-Try Styles

@rhallen: Thanks! I'll check out your advice.

@terryturbojr: Well played, sir.

Your Beer Bucket List: 20 Must-Try Styles

I want to like Belgian beers, but so many of them have a difficult-to-describe flavor that I find really offputting - it's kind of sweet, banana-ish taste that I think has to do with the yeasts they use. Anyone know what I'm talking about, and whether there are particular types of Belgian beers that I can stick to that avoid this? (I know the sours like Gueuze and Flanders Reds are exceptions and I like both of those.)

In Defense of St. Louis-Style Pizza

This is just some straight-up trolling by Kenji here. No one like St. Louis pizza. It's unpossible.

5 Cocktail Recipes That Will Help You Love Mezcal

The owner of the Bitter Bar in Boulder, CO (source of the "All Bett's are Off" drink in the article) is also the director of the cocktail program at a place called Blackbelly in Boulder, and they have a drink called the Oaxacan Square that's a play on a Vieux Carre with mezcal taking the place of the rye. It's probably my favorite cocktail right now, with the richness of the original and a smoky overlay from the mezcal.

Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

CNET reviewed a Blendtec that apparently shredded itself. Made me wary of the brand in general.

Latkes with Sichuan Peppercorns

1) The ingredients don't list sichuan peppercorns.
2) The instructions don't explain how to prepare the sichuan peppercorns (i.e. toasting and grinding).
3) The recipe is just basic latkes with sichuan peppercorns sprinkled on at the end. Couldn't it at least include a sichuan-influenced dipping sauce (maybe something with chili bean paste, for example), or incorporate preserved mustard roots into the latkes or something?

Just seems pretty lazy. You can do better, SE!

Change Up Your Hot Toddy With Amaro

Seems like this might be a treat if you went 1/2 whiskey and 1/2 Averna. I imagine just Averna might be really sweet (it's one of the sweetest amaros (amari?)).

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

There's a place in Nederland, CO that makes smoked chicken wings that are deliciously smoky but somehow also tender and not the slightest bit rubbery. As far as I understand it, they get smoked and then grilled, then doused with a smoky butter-and-hot-sauce take on buffalo sauce. Best wings I've ever had. It can be done.

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Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More