• Location: ...

Latest Comments

Score an Exclusive Deal on the New Thermapen Mk4

Kenji, you're killing me here. I love my Thermopen. It's one of the most reached for tools in my kitchen. I don't think I can justify replacing it though. It works perfectly. I don't think I know anyone who would appreciate my current model as a gift.

In the event I lose my mind and order one, is it the same size as the old one? I'd rather not have to order a new magnetic case (I keep mine mouted on my range hood for easy access).

The Food Lab: Foolproof Onion Rings

Nooooooooooooo.... Thick batter on onion rings makes me so sad. A thin, crisp coating is so much better (and never turns into the dreaded worm)!

The Food Lab: The Book Has Arrived

Congratulations, Kenji! This looks like a beautiful book and I can't wait to add it to my collection.

Is the recipe for that glorious looking porkchop with cherries on this site? I need to eat that.

Everything You Can Do With a Can of Chickpeas

Chickpeas are my favorite bean. I'm looking forward to trying some new recipes suggested here!

Help Support The Upcoming Food Lab Video Series for Big Prizes!

@RobC_ is doing a great job at articulating everything I'm thinking so far.

This Week at Serious Eats World Headquarters

This is going to be awfully blunt, but whoever designs your logos could do a better job. The current one has been debated multiple times (back in the glory days of Talk) and the new one (at least based solely on the photograph in the slideshow) is clearly a suitcase. A stockpot needs handles near the top on the sides.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

I'm in the butter the bread directly camp. I might melt a little extra in the pan (because how can you go wrong with extra butter?), but the best butter coverage comes from a direct application.

I'm also a fan of putting a weight on top of the sandwich while it cooks. I put a piece of tinfoil on the top sheet of bread, then a 4qt pot with a couple inches of water in it.

Finally, once you add stuff that isn't bread, cheese or butter, you have a MELT, not a grilled cheese.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

What I'm curious about is how much this stuff tastes like olives. It sounds interesting, but as an olive hater I'm disinclined to put the time into making something like this.

Why You Shouldn't Dine Out on Valentine's Day

The best Valentine's meal out I ever had was either the 13th or 15th. It was a weeknight, so the restaraunt was pretty quiet. It felt much more intimate than any time I've gone out on the 14th.

Who Needs Parmesan? Olive Oil and Miso Paste Pack This Hearty Vegan Polenta and Kale Soup With Flavor

Where was this recipe two days ago when I was looking for a lunch soup for this week? This looks so much better than what I ended up making. Next week, perhaps.

Crispy Deep-Fried Jalapeño Poppers

I made these last night -- very tasty! I added a little bit of smoked paprika and guajillo powder to the cream cheese as well. I'll be making these again.

How to Make the Best Baked Jalapeño Poppers

I just put the ingredients for fried poppers on my grocery list, but these look even better!

Also, ground saltines have become my go-to breading. They get crispy and craggy and the salt gives them good flavor.

How to Make the Best Deep-Fried Jalapeño Poppers

Great timing! I've been thinking about making poppers for the super bowl for weeks. These look perfect.

Classic Fresh Egg Pasta

I made pasta for the first time a couple of weeks ago using the recipe from the "My Paris Kitchen" cookbook and it was fantastic.

I'm in the middle of trying this recipe and I'm extremely frustrated. My dough is too dry and feels strangely like plastic when it rolls out. It tears easily. And 1/2" thick won't even start feeding through my roller (KA mixer attachment). I just added a bit of water to the remaining dough and I'll re-try rolling it in a bit.

The Science of the Best Fresh Pasta

This is going to be a great resourse! I just recently got the pasta roller/cutter attachments for my mixer. I think my first batch came out pretty well, but this will be very helpful in future batches.

This Week at Serious Eats World Headquarters

Those s'mores macaroons are stunning. And probably incredibly delicious.

Why You Should Own a Pair of Good Kitchen Shears

I've been wondering what the ridged part of my shears was for... now I know!

A Cookie a Day: The Porky Pleasure of Biscochitos

What would you suggest substituting for the anise seeds for people who aren't into that flavor? Or would that completely defeat the point of these cookies? Everything else sounds wonderful.

You Asked, We Answered: Thanksgiving Edition, Part 1

I was really starting to wonder why the question I submitted on the FAQ hadn't been answered in the FAQ. You might want to clarify how submitting a question/getting an answer works next year.

Win a Copy of 'Prune'

Entering the contest requires giving my contact info to a third party. The form doesn't have any information on disclosures or how my info will be used. Please enlighten us.

Win a Copy of 'Baked Occasions'

It depends on the occasion... most recently, I did a homemade ice cream cake with hot fudge sauce and chocolate cookie crust

Win a Copy of 'Fried & True'

brined, dredged, dipped, dredged again, fried crispy and a little spicy with a side of buttermilk biscuits