12 Must-Eat Breakfast Sandwiches Across America

No Colorado? No Maine? Sadness. Those are the two places I most commonly seek a breakfast sandwich, and I was excited to hopefully learn of a new option.

My picks, FWIW: Sunrise Sandwich at South Side Walnut in Boulder, CO and the breakfast bagel at Holy Donut in Portland, ME.

The Best Way to Store Vermouth

Would love to see a similar test done with various low-alcohol liquors like amaros, maraschino liquor, etc.

Coffee Science: How to Make the Best French Press Coffee at Home

Why are the measurements metric (grams/liters) but the temps Fahrenheit?

Essential Buenos Aires: Where to Eat and Drink If You Go to Argentina's Capital

No mention of the salsa golf on pizza? The idea of thousand island dressing (basically) on pizza is gross in concept, but actually kind of tasty in practice.

40 Beers to Put on Your Bucket List

I bought three cases of Duchesse and gave them to clients as holiday gifts last year. They were very well received. At around $12/bottle, they're great gifts - it's hard to get a nice wine for that price, and Duchesse is much like a wine in how you drink it (and the packaging). Plus I kept a case for myself, so everyone wins.

The 11 Best Things I Ate During My Cross-Country Road Trip

Curious to hear where else you went in Boulder - there's so much good food here, I'm surprised that the pupusas made the list (though they are good, and usually they do come with curtido - not sure why you didn't get some). Did you hit up Pizzeria Locale? Basta? Oak? Kitchen? Centro? Do tell!

The Easiest Way to Cook Fish: Roast it Whole

@Daniel Gritzer, I'm in Colorado. About as non-coastal as it gets.

The Easiest Way to Cook Fish: Roast it Whole

The hardest part is finding a whole fish if you're not somewhere that you can catch your own. I planned on getting whole fish for NYE last year, but none of the local markets (including Whole Foods) carry anything but very small trout whole - they said they don't sell enough to make it worthwhile. I eventually figured out that the Asian supermarkets have lots of whole fish, but in the meantime I made do by putting two skin-on fillets together and salt-roasting. Worked pretty well.

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

"Overanalyzing minor items" should be the motto of SE. It's what keeps me coming back (along with the recipes), I love this kind of stuff.

Footlong Lobster Rolls Near the Bronx Zoo: A Trip to City Island

The title of the article says "FOOTLONG LOBSTER ROLLS" and there is NO PHOTO of a footlong lobster roll!?!?!? I'm apoplectic with rage here.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

The recipe calls for 1lb of fresh noodles. Any idea what that translates to if you use dried? (I have an enormous amount of whole wheat spaghetti from Costco in my pantry, which works surprisingly well in Chinese noodle dishes.)

Gadgets: Breville's Smart Waffle Maker Produces Perfectly Browned Waffles

@Kale Shepherd: It's called a "review." You'll find that they're very common, on this site and others.

Crispy, Crunchy, Golden Shredded Hash Browns

Try using a mix of butter and oil instead of just oil. The butter browns a bit while you brown the potatoes and adds great flavor. All of the great diners that I know of use a butter/oil mix for their hash browns.

Also, instead of seasoning in the pan, better to toss the potatoes with salt and pepper in a bowl so that it gets evenly distributed. I like to make my hash brown cakes a bit thicker than the photos (to get some contrast between the crisp outside and softer insides), and it's important that it all gets seasoned.

Finally, cubed or otherwise chunky breakfast potatoes are home fries. Hash browns are always shredded. That's how I've always understood it, anyway.

Why You Should Buy Tanqueray's New Old Tom Gin

Yay! Love Old Toms, especially Ransom, and I'm excited to try a new one.

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

@Eric DeSilva, nope - chili powder is a spice mix that usually includes cumin, oregano, and some other things in addition to the chiles. Check the label on the bottle.

I love enchiladas but it's always confused me why this version, with just cheese and a little onion on the inside, is the standard. You've already got cheese on top - why not do something more interesting with the filling? Grill up some fajita marinated chicken and put it in there, some garlicky shrimp and spinach, pork picadillo, or anything else to add more flavor and texture (not to mention potentially upping the nutritional ante a bit if you use some veggies and/or proteins).

Taste Test: The Best Fast Food Chicken Nuggets

I can't really believe that anyone still eats these after all the pink slime expose articles (Popeye's excepted since those are apparently what I'd consider actual chicken meat). I get that there's probably no health downside to pink slime (other than the inherent downside of crazy fatty, salty processed foods), but... bleh. I have no problem slaughtering or butchering chickens myself, but taking all the inedible bits, grinding them up into a slurry, treating that with ammonia because there's so much bacterial contamination, then pressing it into a nugget shape is just too much for me.

What the Frappe? THIS is a Real Milkshake

Having grown up in Maine, I can vouch for Kenji's accuracy in this. The corner store down the street's sign declared it a spa, and I always ordered a frappe when I went to Friendly's. And I too find it weird that frappes/milkshakes have somehow become acceptable as a beverage to have with a burger - dessert, maybe, but they completely fail at the task of washing down a greasy, meaty burger the way a cold Coke (or iced tea) does.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Sausage, preferable from Umberto's!

Extra Large, Cage-Free, and More: How to Shop for Eggs

We just got some chickens in our backyard, and I must say I'm a huge fan of having super fresh eggs available all the time - I'm definitely consuming more poached eggs than I ever have before. One question: I don't want to scrub the protective coating off, but the eggs sometimes have some brown smudges on them that I'm pretty sure are poop (after all, they come out of the same place) and I'd rather not bring a lot of bacteria that are hanging out in the chicken coop into our kitchen. If I just gently rinse the eggs to remove visible contaminants but not scrub them, does this remove the cuticle? Am I better off just not worrying about how dirty they may look?

Pantry Essentials: All About Mayonnaise

I'm not vegan (or even vegetarian), but my favorite mayo is the version I make at home using silken tofu instead of the eggs. The texture is perfect and the mellow flavor of the tofu lets the flavors of the acid, garlic and any other enhancers really shine.

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

"Without all the add-ins and crazy bells and whistles, you can even get away with calling a vanilla milkshake the "drink" that accompanies your meal without looking like a glutton."

No, no you can't. Having a milkshake as the "drink" with your meal automatically qualifies you as a glutton. Not that that's necessarily a bad thing - own it! - but no way can you call ice cream a "beverage" and not seem like a glutton.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

@Kenji, what's the problem you're having with coming up with a great stuffed French toast recipe? Stuffed French toast is my wife's and daughter's favorite breakfast, so I'd love to find out the end-all-be-all recipe for it. Right now I just make a sandwich of some kind of reasonably sticky filling (bananas foster, cream cheese and cinnamon sugar, etc.), dip the sandwich in egg custard, and griddle until golden. Tastes pretty good, but I bet there's room for improvement.

The Best American Vermouths

Agreed with @Allan, Vya sweet plus Makers would be way too sweet for my tastes. Rittenhouse Bonded Rye plus Vya (and bitters), now that's a tasty Manhattan - or better yet, add in some cognac, benedictine and Peychaud's bitters plus a lemon peel for a fine Vieux Carre (which to me is basically just a more complex and interesting Manhattan).

We Eat All of the Tortas at Xoco in Chicago

Can someone who has been to both Xoco and Tortas Frontera (at the airport) weigh in on whether the tortas are the same? I've only been to the airport location, and they're some of the best sandwiches of any kind that I've had anywhere. If the Xoco ones are even better, then I need to make a trip there pronto.

The 10 Commandments of Adventurous Eating

I've been burned by #7 too many times to count. I just get too excited when I first sit down and EVERYTHING looks amazing. Half an hour later, right when I can't possibly fit another bite in, the really good stuff starts coming around. Someday I'll learn...

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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