Serious Eats - seriouseats.com

I love cooking for my friends and family, but I feel the biggest sense of satisfaction when I cook for a significant other.

Thank you!

Thank you for your responses! I made peach butter out of them, but everyone was so suspicious, I made another batch and now I have about 2 quarts of the stuff. It tastes amazing - white peach butter much better than yellow peach butter!

Yeah, I have to agree with Becco - the unlimited pasta is a great deal, whether you eat one serving or two. I would say the best part about the deal, though, is the wonderful antipasti that comes with it.

I was just in Paris and London and was determined to try different McDonald's sandwiches. The McDonald's in Versailles is fantastic - they have computer kiosks that allow you to order and pay with a credit card, or you can wait in line and someone takes your order, sends it to the kitchen, and gives you a number that allows the cashier to pull up your bill. The Le 280, a burger with two cheeses, tomato, and onion, is tasty and on ciabatta bread. Le Chicken Mythic was like a school lunch chicken patty, but Le Croque McDo is like a tasty grilled cheese sandwich with ham inside. They also have deluxe potatoes, which are like tiny steak fries, and something called a KitKat croque, which looks like a mini-pyramid of KitKat bites. And ... kiwi on a stick. That last one I don't really get.

Kenji, because I love ramen, I feel like this is the best post you've ever written. I love that add-ins are recognized because I love jazzing up my ramen and most people don't understand how delicious it can be. I don't know if this is true or not, but since many ramen packets can run up to 15g of fat or more, I heard you could make the noodles, rinse them, and then put them in pot of fresh boiling water - not the one with the starches - to cut down on the oil/fat in the noodles.

Iron Chef is good, but Anjum's is really great at explaining Indian spices

Gotta say it - love the fries at FoodParc.

Stick blender! Soup, sauces, and aioli!

I've always wanted to try it, but I find that in the way that it's supposed to be - indivdual dishes of sushi and prepared foods - isn't always the way it's served. There's an inconsistency with what Japanese restaurants call "omakase" and I want an affordable version of what was talked about in Trevor Corson's book, The Zen of Fish.

Vietnamese - pho cures all woes.

I once flew KLM and they had Rocco DiSpirito-designed Bertolli meals. The airplane seafood risotto was surprisingly decent.

These were once featured on an episode of Food Network's Unwrapped - did yours come with a tube of soy sauce, too?