santiago Cardona

Essential Peru: 10 Must-Eat Dishes to Seek Out

Great list.

If I could, I would add chaufa, tacu tacu, and jalea.

Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?

Kenji, this post was very David Lebovitz-esque, meaning absolutely wonderful.

On a side note, you completely made me miss China. Xi'an is my favorite city in that great great country, and even the odd and funky aspects of the culture is something that I grew to appreciate.

Everything You Can Do With a Can of Chickpeas

No mention of falafel? That's my go-to

The Real Rules of Making Polenta (Hint: They're Not What Everyone Says)

Couldn't you just use different combinations of desired liquids to add mouthfeel or flavor to your polenta? I usually go for half milk/half water

The Best Chocolate Babka in NYC, 2015 Edition

I would've appreciated it if this article were posted slightly later in the afternoon. Having to read this at breakfast time is plain torture.

How Banana Pudding Became a Southern Icon

Last December, I made it out to Arnold's in Nashville and had the best banana pudding I've ever tried. Its basically a textbook example of what the dish should be.

Around the World in Booze: 8 Favorites to Seek Out

I'm Colombian, and the drink of choice over there is aguardiente, an anise-flavored liquor derived from sugarcane. Why anyone wants to drink this is beyond me, since I find it extremely unappetizing, but it must be up someone's alley if a whole country is dedicated to it so blindly.

Also, when I was studying abroad in China back during college, Baiju was a cheap way to get a buzz going. It was probably because we were to cheap to go for the pricer (and higher-quality) bottles, but none of my friends particularly cared for it.

Take it With You: The Best Culinary Souvenirs

I second mugs and local cookbooks. I've had an experience in different cities where the local cookbooks are extremely easy to find signed in various bookstores. Most recent examples are Hoosier Mama Pie in Chicago, Husk in Nashville, and Baked in NYC. Sure, they may be priced $10 more than they normally would on Amazon, but I feel like its worth it.

How to Make the Best Deep-Fried Jalapeño Poppers

Similar to superSEARious comment, would it be possible to freeze the poppers post-breading? That way, you could make them in advance and just fry whenever you get the urge.

This Week at Serious Eats World Headquarters

I spy food lab onion rings. Yes. Just yes

How to Brown Butter

To me, the indicator that tells me whether the butter is browned or not is the intoxicating nutty smell. Once I get a whiff of this, I immediately take the butter off the burner.

Hey Chef, What Can I Do With Pickle Brine?

Pickle brine fried chicken. That's so chick-fil-a inspired.

Point/Counterpoint: What's the Queen of Christmas Breads?

Obviously, the Queen of Christmas breads is babka.

The Food Lab: Slow Cooked Bolognese Sauce

Did you try adding some Parmesan rind before cooking it in the oven instead of adding shredded Parmesan post cooking? I feel like the rind would add a more pronounced meatiness to the sauce.

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

The comments on this post are evidence enough of what Tyson is trying to say. Tastes are so varied that there's no way of making everyone happy. Sadly, when it comes to restaurants, they are businesses first. They are just businesses that happen to offer food. If something won't sell, it's just not feasible to keep it.

The $29 Thermopop Digital Thermometer Measures Up

I have one and love it. It became a game changer for me when it came to deep frying chicken. I always knew that the temperature drops when the chicken is put in the oil, but I never knew how drastic it was.

The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt

Back in Colombia, we call those "Papas Criollas." I believe you can find them in the States as Andean Potatoes. Anyway, my family just deep-fries these suckers to aid in the dehydration process much like the salted boiling would do. We then liberally salt them. The texture coming from the deep-fry plus the saltiness makes for perfect drunk food, although you have to be careful because nothing burns worse than an out-of-the-fryer potato.

11 Must-Try Pies Across America

I forgot to mention that this pie was at Pies n Thighs. My mistake

11 Must-Try Pies Across America

When I went to Brooklyn last year, I had the pleasure of sampling a smoked S'mores pie that just blew my mind.

How to Make Real Deal Classic Austrian Apple Strudel

Very impressive. I've always marveled at the wonder of a proper apple strudel, although I highly doubt that I've had anything reminiscent of what an authentic one should taste like.

Breadmaking 101: How to Troubleshoot Bad Bread

Please help me with my scoring. I am avid bread maker, looking up to Peter Reindhart as my "teacher." I have grown to adopt the dutch oven method as my preferred way to cook a large artisan-style loaf, but the one aspect of bread baking that I severely need help on is scoring. Any advice would be great.

Win a Copy of 'Downtown Italian'

Anything with creamy polenta

Win a Copy of 'Marcus Off Duty'

Burgers. Always burgers

For the Best Sour Patch Kids, Go to a Show

I'm not as fond of gummies as everyone else commenting on this article, but I think the best tummies are the sour watermelon ones. They taste so delicious in the most artificial way possible.

Win a Copy of 'Baked Occasions'

Red Sauce Joint in NYC

Hey seriouseats family,

I will be making my first trip to NYC sometime within the next next (something I've been dying to do ever since I became interested in food), and I was wondering if anyone could recommend a red sauce italian joint somewhere in the city. By this I mean a classic American Italian meal. Authentically new yorkean.

I don't exactly know where I will be staying yet so I can't really provide an area. I'm assuming this joint would be in little Italy but I may be completely wrong.

Also, where can I get a really good cannoli?

Thanks in advance guys

Wok This Way

This is directed towards any SeriousEaters out there that are love and are experienced with Woks. I am currently in China and have become enamored with Chinese cuisine. I've always loved it, but you don't actually realize how good the stuff is until you've had it here.

I've decided I want to start cooking more Chinese style meals when I get back to the states, but seeing as I've always thought that it was nearly impossible to recreate at home, I never bought the equipment necessary. My adventure is quickly coming to an end, so my question to you is whether I should buy a wok here and have it take up space in my luggage and have it be a hassle, or if its not worth the trouble. Does buying a wok here give me advantages that I would not have with a wok bought in the states?

Two Different Names

After reading some older posts earlier today, I ran into some foods that many would call one thing but I consider it by an all too different name.

For example, Pop and Soda.

What other foods have this situation?

PS- Are a Dutch Apple Pie and a Crumble Apple Pie the same thing?

I just can't

Inspired by Robyn's post on pizza, I got to thinking about what food I wouldn't be able to give up.

What three things would be impossible (or just really really hard) for you to stop eating?

Mine are bread, cheese, and chocolate

Studying in Asia = Best Food Experience (Warning: Blog Included)

Hey guys,

I know how everyone here feels about self-promotion, seeing as I have been following this website for a while. On the other hand, I also feel like everyone here can make a judgement call on whether something is just trying to get hits or not.

The past couple of months, I have been studying abroad in China with opportunities to travel to other countries in the region. I won a scholarship that allows me to do this, and as part of a follow-up project, I must do something to show my experience to try to get people to see how fun and exciting studying abroad is. I decided to focus my project around food (which is why I am sharing it with you guys) since I feel like this is the easiest way to get immersed in a different culture.

If you guys have the time and interest to see some of the things I've been experiencing, you should check out the blog. I could also give out some information on scholarships that I won, so other people interested can enjoy opportunities such as these. Just ask away, and I will help.

Please don't see this as me just trying to get views for the sake of getting views. I'm just trying to give my project some exposure so that it becomes more than just an assignment.

Thanks for understanding.

Santiago C


Hey guys,

I'm heading over to China (Tianjin specifically) for a couple of months in August for a study abroad semester. One of the things I'm most excited about is (of course) the cuisine since I feel like you can learn most about a different culture by what they eat and how food-centric their lives are. My question is if anyone has any recommendations on where to eat specifically or at least what foods I should be looking for in general. I know it's a long shot to ask for specific restaurants, but it doesn't hurt to try.

I also plan on visiting neighboring cities such as Beijing. And maybe try to sneak a week long trip to Osaka, Japan.

Thanks in advance.

SeriousEats on IPhone 4s

Is it just me, or are other people having issues reading posts through the Iphone as well? When I first click on them, they seem fine but then when I zoom, the get blurry and it doesn't get fixed, so I can't read anything. I was just wondering if I'm the only person having this issue. Thanks

Crumbcake Troubleshooting

I recently tried a recipe for a blueberry crumbcake that did not come out as planned. It was extremely delicious, but some of the crumb topping sunk to the middle of the cake while some stayed at the top. While taste is usually the most important thing to me when choosing a recipe, I would like to know if you guys had any tips on how to prevent my topping from sinking.

Thanks in advance.

A Twist on Bread

I used to hate pretzels when I was younger. Through time, I have managed to learn how wonderful and delicious a correctly-made pretzel can actually be. I want to be able to replicate the best pretzels in my own kitchen, so my challenge to fellow SEers is to help me find a recipe which they have attempted. Also, any tips would be greatly appreciated.

Leave it to the professionals

I'm brave enough to try cooking or baking anything at my house. But there are always those couple of things that I know for a fact that I can't get as good as when I eat out. Some of these things include anything with puff pastry, certain types of pizza (I just don't have the ovens for it), BBQ (lack of smoking equipment and time), and chinese food.

I know I'm not the only one that feels that certain things are best when made for you, so which foods is it for you?

On a side note, I would appreciate a recommendation for a good cookbook for chinese cuisine.

Lasagna- To Bechamel or not to Bechamel

Like any sane person in the world, I'm a big fan of lasagna. I've been following a very tasty recipe the last couple of times I've made the dish, and it has a very prominent tasting bolognese sauce, using fennel seeds and all. The recipe itself asks to add a layer of ricotta to balance out the strength of the meat sauce and it is quite delicious.

Recently though, I've been reading recipes that add bechamel to lasagna. I've actually eaten lasagna with bechamel (it said so on the menu) but couldn't actually distinguish the taste as bechamel. So what is the purpose of the bechamel? Is it supposed to replace the ricotta layer? Have you ever made a lasagna with bechamel? If so, do you recommend it over one without?


I have decided that this summer I am going to dedicate a lot of my time to cooking things that I have always wanted to do. At first I didn't know where to start, but yesterday I got the idea of making some sort of cooking/baking summer bucket list. To spare all of you my list of around 40 items, I'll just say that I'm most excited to make challah, german's cake, homemade oreos, lamb shanks, shrimp and grits, and pierogis.

If you made a "bucket list," what would you include in it?

Ice Cream

I recently received my ice cream attachment for my kitchenaid and it got me to thinking, what is the main difference between making gelato, ice cream, sherbert, and sorbet? Is it possible to make all of these from the same appliance?

Also, I've read that the best cookbook out that is primarily for ice cream is David Lebovitz', but are there any other books or recipes any of you recommend?

Lastly, as an amateur ice cream maker, I would appreciate any tips. Thanks in advance.


I don't know what's wrong with me, but I absolutely suck at baking brownies. I'm generally a better than average baker. I constantly make cakes, cookies, and even bread. How is it possible that every time I make brownies they either come out overbaked, crumby, or just nasty tasting?

Does anyone else have a kryptonite when it comes to food?

PS- Any brownie tips would be great

Colombian Christmas

I just saw how drinks posted recipes on how to make traditional Mexican and Puerto Rican drinks, which got me to thinking how my culture also has Christmastime foods. Any Colombians out there have really good recipes for buñuelos and stuff such as these. Maybe Kenji could throw in a hand, seeing as his wife is Colombian :)


Bagel in Miami?

Never having been to NYC, I can't say I understand what the big deal about bagels are. I am pretty sure that their popularity has a ring of truth in it and would like to try some. The problem is that I live all the way in Miami so they would have to be shipped, which means they won't be fresh. Is it even worth the money? And if so, what places would you guys recommend?

By the way, if anyone can suggest a good bagel place down in Miami, please let me know. I feel like there has to be a reason why people like them so much. Thanks in advance.

Our Top 10 Burgers in Atlanta

Some of my top burgers in Atlanta are traditional in style; some stray toward my personal penchant for crazy. You don't have to agree with all my choices, but trust my palate enough to know that every burger on this list is worth seeking out, whether you're a lifelong ATLien or just passing through on a long layover. More

Taste Test: Fancy Pants Instant Ramen From Myojo Chukazanmai

We all know what to expect with the super-cheap, sub-$1 brands of ramen at the grocery store. But if you're willing to spend just a little bit more on your instant noodles, you can upgrade to noodles that are dehydrated naturally, much in the manner of Italian pasta, creating a texture that is far closer to fresh noodles than the spongy, inexpensive versions. The brand I grew up with? Myojo Chukazanmai. It comes in a variety of flavors including some that aren't commonly available here in the U.S., but for today, I'm focusing on the three main flavors: miso, soy sauce, and oriental. More

Smalls' Barbecue Ambition is Anything But

All you really need to know about Smalls is that any time spent reading this post is time away from one of the best new concepts to open up in a while. So bus, bike, drive, or walk your way up California Avenue- because if the lines haven't started forming yet, it's only a matter of time. More

Bonne Bouche Goat Cheese from Vermont Creamery

I've been a fan of Vermont Creamery's dairy products ever since the first time I tried their awesome crème fraîche a good decade ago at my first restaurant job in Boston and have since come to particularly love their cultured butter (I've always got a log in my fridge) and fromage blanc, amongst their other products. My new favorite? Bonne Bouche, an aged goat's milk cheese made in the ash-ripened French style. More

32 Cheap Eats We Love in Lakeview

We don't want to get all hyperbolic, but we're unsure if any other neighborhood equals Lakeview in the quantity and diversity of its cheap eats. Sure, the Chicago classics are covered, including some of the best examples of burgers, hot dogs, and pizza in the city. But what we love the is the mix of new and old. More

Seema's Favorite Budget Wines of 2012

As the holiday season approaches its peak, I've put together a line-up (or a wine-up!) of my favorite affordable sips of the year. Red and white, still and sparkling, Old World and New. Take this list with you if you're stocking up for familiy visits and parties to come in the next few weeks. More

The Serious Eats Budget Rosé Hall of Fame

One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list). More

10 Must-Eats in New Orleans

If you're in New Orleans today for Mardi Gras, you're probably not reading this. You're probably hopefully clad in beads, carousing in the streets with a 28-ounce drink in hand. For the rest of us, we can pretend we're there too letting les bons temps rouler. And if we were on those streets, this would be our list of must-eats to hit up before, during, and after all the merrymaking. More

Book Corner: 6 Great Barbecue and Grilling Books

It's easy enough to throw some steaks on the grill, but if you're really into grilling, you just bought your first smoker, or you're a longtime barbecue obsessive, it's worth looking around for some inspiration beyond the basics, and some tips for upping your barbecue game. Here are a few books we love to get you through grilling season. More