Grill Your Scallion Pancakes

I have never been able to roll these little bastards out without oil and scallion leaking out the ends and making a mess. Which isn't to say that they don't cook up amazing in a frying pan, since the oil just helps get that frying going faster. But damn, I've never been able to get a rolled out pancake like that.

Lager Is Craft Beer's Most Exciting Frontier

I'm a huge fan of Jack's Abbey, and I'm also more than willing to put a plug in for the Anchor California Lager, which is a brilliantly clean and bright beer.

Children of the Corn: Baby Corn, Demystified

It's like the veal of corn!

5 Occasion-Worthy Salami We Love

My brother gave me a Olympic Provisions sausage of the month membership for a year. I've gotten three so far - they have been delicious.

Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors

I don't know about frying my own chips, but I will be trying that miso soup concept on popcorn.

Your Beer Bucket List: 20 Must-Try Styles

I say "hyur-zuh," but only because that's me ralphing into the canals of Bruges up after drinking one. Not a fan of that style, no.

Happy Holidays From All of Us at Serious Eats

Thanks for the work you do.

Thanks more in 2015 if you bring back Talk. :)

Use Your Potato Masher To Break Up Ground Meat in the Skillet

Hooray! No more breaking the pieces up by hand and burning my fingertips!

Hattie B's Hot Chicken From 'Fried & True'

State Park in Cambridge, MA does a delicious "Nashville Hot Chicken". I cannot attest to the authenticity of their version, but I can attest to the tastiness and, for sure, the heat.

Where to Eat Barbecue (and More!) in Kansas City, MO

Gah! Where were you last fall?!? I was shipped to KC for a week for a convention and this would have been PERFECT intel.

Manner Matters: Guests with Chips

This isn't really a manners question as much as a "things that kind of piss me off and are pernickety" post. And to you, I say, lighten the hell up. Many of the posts in this series focus on "how can I avoid impoliteness in touch situations?" or "how can I handle puzzling situations better?" Those questions are truly manners questions. But sometimes we get a gem of a question more along the line of "how can I force other people be less impolite?" or even "how can I anonymously bitch about people whom I think are not as polite as I?". Those people can suck it, today's questioner included.

Manners is about self-betterment and making your way in the world with grace; not putting other people down in the name of high mindedness. There certainly is a stick involved here, but it's not in the mud - it's firmly wedged up your posterior. You know what's rude? Sniping on people about whose behavior you are well aware (acting in exactly the expected manner) and doing so while couched in "I'm so manners-minded; it's these jackasses who aren't!"

Sure it's disingenuous to go off so rudely on a manners post, but at least I'm not trying to be prissily self-righteousness.

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

A couple friends of mine and I did this while studying abroad for the summer - thanks for jogging my memory. The only thing missing from this iteration and the one I remember was that for our dinner, we also ordered a side of fries. Because why the hell not?

5 Delicious Cheeses You Should Throw on the Grill

You forgot cheese racing, which is the most noble way to put cheese on a grill.

Giveaway: Win a Super-Fast Thermapen Thermometer

Standing rib roast & red, like the center of said roast.

Fun With Chocolate: How to Make a Cornet (Paper Cone) for Cake Decorating

We Try all of Rick Bayless's Frontera Salsas

These look spectacular. My wife and I enjoy the chipotle one in particular. She'd like to try many, many more of the others, but I'm an anti-cilantro, so we never buy 'em.

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

What to Drink Over Memorial Day Weekend

Nothing better than a jug of Pimm's to start summer right.

The Serious Eats Guide to British Sweets

Is it just me, or are the things people are whinging about being missing from the list not actually missing from the list?

Recipes for Cooking Demos?

If you're looking to show off a little MacGuyver flair, try making quesadillas under a standard laundry iron. I don't know if you can adapt it for grilled cheese (I think that because you have to wrap the food pretty well in foil, there's not enough opportunity for steam to escape and for bread to crisp) but it might make a nice counterpart to a traditional demonstration.

Deviled eggs

Mine is dijon mustard, smoked paprika, a very heavy hand with the black pepper, mayo, worcestershire, and quite a lot of tabasco, and dusted with more smoked paprika.

Pizza Poll: How Do You Like Your Sausage?

My wife and I have this debate from time to time, but we just have the binary "slices" vs. "poops" choices. I think she prefers slices; I prefer poops. But I think my ideal sausage poop is a somewhere between a pebble and a hunk.

6 Smashingly Good Smashed Burgers

Good stuff at Tasty Burger in Southie or Cambridge, MA.

Staff Picks: What's Your Go-To Dinner Party Dessert?

Since most people know me and know that I'm not above tackling a super-intense and involved dinner party spread, I like to switch things up and get ridiculously down-home with a Snickers Salad. 6 roughly chopped regular-size Snickers bars; 6 roughly chopped granny smith apples; 8 oz. tub of Cool Whip. Combine thoroughly and chill. Done.

Or cheese plate and port. Also good.

What to do With a Lot of Whipping Cream

Compound butters I've tried and liked: thyme, chive, and miso. Separately, not together.

Asian Vegetables in Non-Asian Dishes

My wife and I were discussing this little thought experiment over dinner and I'm stumped. Are there any definitely Asian vegetables that could be / are regularly used in non-Asian preparations?
Ground rules kind of went toward a very limited set of "definitely Asian vegetables" like bok choy, daikon, bitter melon, etc. Similarly, "non-Asian preparations" was narrowly construed to exclude plain steaming (like yeah, you can steam bok choy and serve it aside a lot of different cuisine items - doesn't count).
So are there things out there like snow peas almondine or taro gratin? Interested to hear your thoughts.

Can you help me name this drink?

So I'm getting married in less than two weeks, and my fiancée and I have been trying to come up with one of those "signature cocktails" that will be served at the reception.

We had a lovely dinner out on Friday at 75 on Liberty Wharf in Boston which introduced us to one of their Spring Martinis: a potent mixture of raspberry vodka, grapefruit juice, and lemon-lime soda.* It's STRONG - too strong to serve at the wedding in its original strength. And while the name fits the drink in normal situations, "Bittersweet Season" doesn't really scream Happy Wedding Celebration in quite the right way.

We rejiggered the proportions to 1:1:1 with a twist of lemon, and have come up with a pleasantly pink cocktail that's simultaneously sweet and refreshing. But what do we name this thing? Everything we came up with involving pink came off vaguely dirty, so I thought maybe we'd throw it out to you guys?

*I will, for the moment, forego my distaste for calling just anything in a cocktail glass a martini.

Bagels: Top or Bottom?

A random question struck me this morning over breakfast: do you like the top or bottom half of a bagel?

The top is cushiony: it's soft, it's loaded, in my case, with poppy seeds which are delicious but tough to eat neatly. And because it's so soft, sometimes it's tough to maneuver when it's more than half-eaten.

The bottom is crusty; it's crunchy and fabulously dense, but I miss some of the topping goodness. However, it's got wonderful structural integrity, which is a nice plus.

Can't decide. You?

Adam Kuban is a poo-head.

Just kidding, Adam. I've always wondered what I can get away with now that you no longer have the ability to ban me. :P

You'll be missed greatly. Congrats on the new gig, and good luck to you!

Help - need grill advice!

So... I'm an idiot, and I left the propane tank connected to my grill. With the tank valve open.

Both knobs on the grill itself are set to "off" but I already wheeled the grill back inside into a semi-screened-in porch (it's screened in, but there are plastic windows that cover them, but do not seal). It was 1/3 or 1/4 full when I left, and it's a 2 hour drive away, and someone's headed out there on Wednesday. Have I seriously endangered my house and should I drive back out there sooner than Wednesday?

Freshly Ground Black P...

Ooops. A BBC Story has mentioned that an Australian cookbook is facing a potential recall over a misprint listing "freshly ground black people."

Has anyone else come across a hilarious typographical error? Or one that made a recipe inedible or impossible?

WTB: Whole Chicken In A Can

OK, so one of my classmates in Law School has gotten a professor's promise that, should she procure a whole chicken in a can, said professor will consume it. Not pieces of chicken in a can - whole chicken in a can. The Onion AV Club has another review for your reading pleasure too.

The only problem is - nobody seems to know where to buy one. I've tried the trusty interwebs, and nothing seems to be coming up either. I'm in Ann Arbor, Michigan, and while Zingerman's sells a lot of tasty things, this doesn't seem to be one of them. So can you help us out? We totally want to see our professor gag one of these down.

Grilled Cheese?

It's a food issue, it's a relationship issue, it's both! An advice column last month in the Boston Globe ended up using the term "making a grilled cheese sandwich" as the most delightful euphemism.

I stumbled across it today randomly, and felt it might be the perfect question to ask all of you eaters. Given both the general ethos on Serious Eats as humorous and wise, as well as SE's penchant for good foodstuffs, what food-themed advice would you give?

All-Star Sandwich Bar in Cambridge, Mass.

"The bread is basically just a barrier between your hands and the massive pile of meat you’re devouring." The "Beef on Weck" at All-Star Sandwich Bar When top-notch chefs take on low-brow projects, the results can be hit or miss. Anyone respected for his work in the kitchen should be able to work magic with simpler culinary forms. But too often, those accustomed to higher-end fare might have a hard time learning the language of the pizza, say, or the hot dog, or the burger—turning out over-thought, overpriced dishes that lose the spirit of the original. What's important is the match between creator and concept. And in that respect, the All-Star Sandwich Bar, on Inman Square in Cambridge, succeeds wildly.... More