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Serious Eats: A Food Blog and Community

Serious Eats is a food blog focused on sharing food enthusiasm through online conversation, multiple blogs, and video. Our combination of community and content brings together compelling original and acquired food video and spirited, inclusive discussion about all things food-related.



State of the Slice, Part 2: The 27 Pizza Spots That Define New York Slice Culture  

The definitive list of pizza slice joints that will help you understand the state of the New York slice in 2018. Read More

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2018-10-19 10:30:32



13 Easy Cast Iron Skillet Dessert Recipes  

13 desserts that gives you an excuse to whip out our favorite kitchen tool, the cast iron skillet. Read More

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2018-10-18 13:00:30



16 Carrot Recipes to Root for This Season  

Our favorite carrot recipes, from roasted carrots with black sesame paste or harissa to a make-ahead carrot and chickpea salad and a creamy vegan soup. Read More

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2018-10-17 10:30:48



State of the Slice, Part 1: A Slice of New York Pizza History  

How New York pizza came to be sold by the slice. Read More

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2018-10-17 07:45:30



9 Ways to Spice Up Your Roasted Pumpkin Seeds  

While you certainly don't need more than salt and pepper to finish them off, pumpkin seeds can be elevated by a remarkably wide range of sweet and savory seasonings—think Thai chili and lemongrass, Spanish chorizo and smoked paprika, or brown butter and sage. Here are nine unique flavor combos to spice up the season. Read More

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2018-10-16 10:30:19



Pump(kin) Up Your Sandwich Bread Game  

It may not look like a traditional sandwich loaf, but this soft and chewy bread is just that. With pumpkin puree standing info for water in the dough, its vibrant color and seasonal charm belie a flavor that's as classic as they come. Read More

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2018-10-12 13:00:23



Beer Pairing 101: Hoppy and Bitter Beers  

Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again—there's a whole range of spicy, vibrant, earthy, and rich foods that pair well with IPAs, pale ales, amber ales, barley wine, and other hoppy, bitter beers. Read More

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2018-10-11 13:00:09



12 Lasagna Recipes, From Meaty Bolognese to Vegan Variations  

12 lasagna recipes to satisfy every layered baked pasta craving. Read More

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2018-10-11 10:30:35



How to Roast Pumpkin Seeds  

When you've finished carving your pumpkin for Halloween, don't let those seeds go to waste! Follow our basic guide to roasting pumpkin seeds, and you'll have a crunchy, salty, and totally addictive snack on your hands, too. Read More

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2018-10-11 07:45:43



Two Riffs on Wild Rice Salad for Thanksgiving  

Whether you call it a wild rice stuffing, dressing, salad, or something else, this easy side dish is perfect on any Thanksgiving table. Here are two recipe variations to choose from, one earthier with mushrooms and pine nuts, the other fruitier with apples and cranberries. Read More

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2018-10-10 13:00:43



Carrot Salad Gets a Makeover With a Shave and a Pickle  

One tasty fall salad that highlights carrots in two ways—shaved and pickled—for double the carrot fun! Read More

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2018-10-09 13:00:20



A Pumpkin Skillet Thing Coffee Cake to Celebrate the Season  

This recipe is like a cross between blondies, pumpkin pie, and coffee cake, with a crunchy oatmeal streusel topping. Serve it in place of muffins at brunch, or as a seasonal addition to your afternoon coffee break. Read More

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2018-10-09 10:30:44



Use Your Broiler for One-Pan Tandoori-Style Chicken With Couscous  

To make easy tandoori-style chicken at home, chunks of meat are marinated with yogurt and spices, then broiled until browned and tender. Read More

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2018-10-05 10:30:53



Special Sauce: Kenji and Daniel Talk About Smashing Stuff  

Ed, Kenji, and Daniel, together again. Read More

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2018-10-05 07:45:32



How to Make Stracciatella Gelato Cheese Soup  

Think of this like the Italian version of egg drop soup: a rich meat broth filled with a scrambled mixture of eggs and Parmigiano-Reggiano cheese. Read More

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2018-10-04 13:00:37



23 Family-Size Dinner Recipes to Feed Your Whole Squad  

If you're cooking for large groups on a regular basis, there's a good chance that turning out the same vat of pasta night after night is going to get old pretty quickly. The good news is that we have a variety of more creative dishes that will feed half a dozen people or more, giving you plenty of options. Here are 23 of our favorite big-batch dinner recipes, from steak fajitas to pulled pork sandwiches. Read More

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2018-10-04 10:30:38



22 Fall Salad Recipes to See You Through the Season  

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2018-10-03 15:02:18



How to Make Italian Buttercream  

A straightforward approach to a classic Italian buttercream that's perfect for frosting cakes. Read More

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2018-10-03 13:00:15



Should You Buy a Food Mill or a Ricer? (It Depends.)  

Here's everything you need to know about food mills and ricers, so you can pick the best tool for your kitchen. Read More

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2018-10-03 10:30:27



The Baker's Pantry: All the Staples You Need to Make Amazing Desserts  

For the baker, fresh fruit and dairy are just the icing on the cake; it's a well-stocked pantry that provides all the essential building blocks of bread, pastry, and dessert. These are the ingredients, from basics like all-purpose flour, sugar, and spices to assorted extracts and chocolates, that will enable a baker to tackle all but the most particular of recipes. Read More

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2018-10-02 13:00:20



Today's Best Cookware Deals Around the Internet  

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2018-10-02 11:49:41



The Best Way to Make Popcorn  

Air-popped, microwaved, stovetop-popped, or Whirley-Popped? We taste-tested all four methods to find the ultimate way to make popcorn at home. Read More

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2018-10-02 07:45:41



Easy Cocktails: 35 Simple, 3-Ingredient Drinks to Make at Home  

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2018-10-01 17:39:10



25 Cocktails Everyone Should Know  

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2018-09-28 15:22:08



How to Travel Like a Food Writer  

Professional food writers vacation a little differently than the rest of us. Learn how to eat abroad like it's your job. Read More

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2018-09-27 10:30:45



Butter-Basting: A Classic Technique Everyone Should Know  

Pan-seared steaks, chops, chicken, and fish fillets are delicious and quick-cooking. Here, we show you how to step up their flavor and texture by basting them with butter. Read More

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2018-09-27 07:45:32



How to Make Msemen (Moroccan Flatbread) With Mint and Honey  

A popular Moroccan flatbread, msemen (or m'smen) is made by folding the dough over itself to make layer upon flaky layer. This version is flavored with fresh mint and dipped into honey-butter. Read More

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2018-09-26 07:45:46



For the Best Real-Deal Bouillabaisse, Skip the Shellfish  

Most people in the United States know bouillabaisse as a rich seafood soup full of shellfish, like lobster, shrimp, scallops, and clams. But real French bouillabaisse is first and foremost a fish soup that's also loaded with fennel, saffron, and other Mediterranean aromatics. Here's how to make it, no matter where you live. Read More

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2018-09-25 10:30:48



20 Mexican Recipes for Pozole, Chile Verde, Tacos, and More  

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2018-09-24 13:00:33



Young-Radish Kimchi: Spicy, Versatile, Ready in Just a Day  

With the help of a potato porridge to speed up fermentation, this peppery young-radish kimchi (yeolmu kimchi) is ready to eat before you know it. Read More

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2018-09-24 10:30:10



Saganaki: Set Fire to the Cheese, Watch It Burn  

Saganaki is a Greek dish of fried cheese, usually halloumi, kasseri or even flour-dusted feta, served alongside bread as a starter. Read More

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2018-09-21 10:30:00



Special Sauce: Where's Kenji?!? (Here. He's Here.)  

Ed Levine talks to Kenji López-Alt about fatherhood, opening a restaurant, and writing books. Read More

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2018-09-21 07:45:49



16 Essential Pie-Making Tools  

From mixers to whip the meringue to a zester for citrus and the perfect rolling pin, pie-making definitely involves a few special tools of the trade. Here are our recommendations for all the equipment you need to master every kind of pie. Read More

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2018-09-20 13:00:27



The One Non-Cooking Oil That Belongs in Every Kitchen  

Most kitchens are well stocked with bottles of oil, but good luck finding a food-grade mineral oil among them. That's a mistake, because your cutting boards, butcher blocks, and knives need it. Read More

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2018-09-20 07:45:40



How to Make Homemade Chipwich Ice Cream Sandwiches  

While you certainly can use normal chocolate chip cookies to make ice cream sandwiches, they're less than ideal. These cookies are designed specifically to be tasty and crunchy at freezing temperatures. Read More

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2018-09-19 13:00:30



Why You Need an Immersion Blender  

Smaller, better at low-volume tasks, and more portable, an immersion blender has a few unique advantages over a standard countertop blender. Here's why you should consider adding one to your kitchen arsenal. Read More

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2018-09-19 10:30:34



19 Banana Recipes That Are B-A-N-A-N-A-S  

The best banana bread, classic banana pudding, and more banana recipes to prove that this fruit is good for more than snacking. Read More

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2018-09-19 07:45:39



Quail With Plum Sauce Is as Easy as It Is Elegant  

This elegant dish seems much more complicated than it is. The reality is that it's as easy as cooking quail in a skillet, then making a quick pan sauce that uses fresh plums to full advantage. Read More

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2018-09-18 13:00:15



The Broiling Days of Summer: Greek Roast Potato/Saganaki/Gratin Mashup  

This one-skillet side dish combines the best of several worlds: Greek lemony roasted potatoes and potato gratin, all topped with browned and melty halloumi cheese. Did we mention it all comes together in minutes under the broiler? Read More

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2018-09-18 07:45:06



Beer Pairing 101: Crisp and Clean Beers  

Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen. Read More

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2018-09-17 10:30:06



How to Debone and Spatchcock Quail  

Quail are small, delicious, easy-to-cook birds. You can eat them whole, but they're best when deboned. This article gives you step-by-step instructions on how to either fully debone quail or how to spatchcock them for easy cooking and eating. Read More

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2018-09-14 13:00:39



Spicy, Sweet, Tart, and Savory, This Eggplant Side Goes With Any Meal  

This sweet and tart spiced eggplant bakes up in the oven for an easy vegetarian side dish. Read More

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2018-09-14 10:30:12



DIY Strawberry Shortcake Ice Cream Bars: Guaranteed to Put You in a Better Humor  

If you loved the ice cream truck's Strawberry Shortcake Bars as a kid, this totally homemade version will take you back in time. Read More

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2018-09-13 13:00:13



The Cooking Gene, One Year Later: An Appreciation  

Michael W. Twitty's book The Cooking Gene belongs on every shelf. Its recent release in paperback provides an occasion to make the case. Read More

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2018-09-12 13:00:39



The Broiling Days of Summer: Easy Strip Steak and Mushrooms  

The broiler makes it easy to cook a steak with minimal mess and effort; here we broil the steak alongside mushrooms all in the same skillet, then turn it into a hearty warm steak salad. Read More

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2018-09-12 10:30:23



Kenny Shopsin (1942–2018)  

Kenny Shopsin, the idiosyncratic, irascible philosopher-chef who reigned over a New York culinary institution, passed away on September 2, 2018. Read More

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2018-09-11 13:00:13



17 Easy Cake Recipes That Are a Piece of...  

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2018-09-11 10:30:36



How to Make Rice in the Microwave  

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2018-09-11 07:45:08



How to Really Use an Instant Pot and Other Multi-Cookers  

People own multi-cookers, people love multi-cookers, and people often have no idea what multi-cookers even are. So let's set this straight: Instant Pot is a brand name of a multi-cooker, and a multi-cooker is basically an electric pressure cooker with a few bells and whistles thrown in for good measure. Read More

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2018-09-10 07:45:58



Need an Easy Weeknight Sheet-Pan Dinner? Buy a Couple Fish  

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2018-09-07 13:00:36



Build a Better Burger With Compound Butter and Garlic Confit  

Put down the ketchup. This burger is topped with one of the most classic accompaniments to a beautiful steak: a melting pat of maitre d'hotel butter, the compound butter seasoned with parsley, lemon, and garlic. Read More

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2018-09-07 10:30:41



What Wouldn't You Do for a Homemade Klondike Bar?  

With fluffy homemade ice cream inside and a crispy chocolate shell on the outside, homemade Klondike Bars are as fun to make as they are to eat. Read More

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2018-09-06 13:00:07



Garlic Confit Is Savory, Sweet, and Spreadable (Like Butter!)  

Making garlic confit is a great way to use up extra garlic, and it's as easy as slowly cooking the garlic cloves in oil. Read More

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2018-09-06 07:45:56



The Broiling Days of Summer: Broiled Salmon With Spicy Dilly Beans  

The broiler is the key to this quick and easy one-pan meal, featuring rich salmon coated in a layer of dill mayo and fresh dilly-bean-style green beans in a bright and tart vinegar sauce. Read More

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2018-09-05 10:30:55



To Bloom or Not to Bloom: How to Get the Most Out of Saffron  

Here's how to get the most out of saffron. Read More

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2018-09-05 07:45:35



How to Make the Best White Chocolate Macadamia Nut Cookies  

White chocolate haters, move along! This is a cookie for those who love the salty-sweet combination of macadamia nuts and white chocolate. Here, white chocolate is melted into the dough itself, for cookies that bake up thick, tender, and rich. Read More

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2018-08-31 10:30:09



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance  

Part 3 of Ed Levine's conversation with pizza experts Adam Kuban and Scott Wiener. Read More

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2018-08-31 07:45:14



Hello, Frappés: How to Make the Frothy Iced Coffee Drink  

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2018-08-30 07:45:21



Buttermilk Ice Cream: Like Frozen Yogurt, but Creamier  

This simple scoop tastes like frozen yogurt crossed with ice cream, light, tangy, and refreshing, but rich enough to satisfy—the perfect scoop for serving blueberry pie à la mode, or for savoring all on its own. Read More

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2018-08-29 13:00:43



The Broiling Days of Summer: Make This Easy Blueberry "Pie" in Your Cast Iron Skillet  

This easy blueberry "pie" is assembled in a cast iron skillet and run under the broiler just long enough to burst the berries and set the crust, requiring minimal time in a hot summer kitchen. Read More

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2018-08-29 10:30:00



How to Pick the Best Mortar and Pestle  

For grinding foods to transform their texture and release their full aroma and flavor, nothing beats a good mortar and pestle. Here's how to find the right tool for the job. Read More

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2018-08-28 13:00:17



What Is a Garlic Germ, and Should You Remove It?  

Whether or not it's really necessary to remove the germ from garlic is a proposition that can easily be tested. So we did. Read More

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2018-08-27 13:00:15



Eggplant Gets Tarted Up for Summer, With Help From Frozen Puff Pastry  

By using frozen puff pastry, even the least pastry-inclined person can throw together a crisp tart—like this one, topped with eggplant, goat cheese, nigella seeds, and honey—in a snap. Read More

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2018-08-24 10:30:05



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 2: Pie Harder  

Ed Levine in conversation with Adam Kuban and Scott Wiener, part 2 of 3. Read More

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2018-08-24 07:45:50



How to Make Sicilian Swordfish Pasta With Eggplant and Tomatoes  

This summertime classic from Southern Italy features rigatoni with a simple yet delicious sauce of fresh tomatoes, eggplant, and swordfish. Read More

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2018-08-23 13:00:04



How to Make a Fresh-Fruit Swirl for Ice Cream  

Here's the guide for how to use the market's bounty to add a swirl of fruity syrup to your homemade ice cream. Read More

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2018-08-23 10:30:47



The Broiling Days of Summer: Sweet-Sour Summer Squash With Avocado  

By broiling summer squash until browned, we bring out its sweet flavor. Add in sweet summer corn, buttery avocado, and a splash of vinegar, and it's an easy summer side dish to beat. Read More

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2018-08-22 10:30:00



How to Make Ice Milk, Summer's Most Refreshing Treat  

If you've got a soft spot for Dairy Queen soft-serve, then you already love ice milk—a leaner, eggless alternative to traditional ice cream. It may be low-fat, but that only makes it all the more refreshing on a hot summer's day, when the tongue-coating richness of traditional ice cream can feel a touch heavy. Read More

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2018-08-22 07:45:35



Roasted-Tomato “Raisins” Are Sweet and Savory and Go With Anything  

By slowly roasting whole tomatoes in the oven, the centers grow concentrated and jammy and they turn into a savory tomato "raisin." Read More

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2018-08-21 10:30:59



Elotes Meet Risotto al Salto in an All-Star Mashup  

Teamwork makes the dream work—especially if you've got visions of corncobs in your head. Read More

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2018-08-17 10:30:03



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 1  

Scott Weiner, Adam Kuban, and Ed Levine talk about their love for pizza. Read More

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2018-08-17 07:45:55



The Broiling Days of Summer: Buttery Clams With Burst Tomatoes  

Buttery clams with burst tomatoes and fresh herbs, ready in minutes with the power of your broiler. Read More

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2018-08-16 13:00:58



How to Make Semifreddo: Half as Frozen, Twice as Easy  

Semifreddo is a classic Italian frozen dessert that's halfway between ice cream and mousse. This easy recipe uses whole eggs to simplify the process. Read More

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2018-08-15 13:00:05



20 Grilled-Steak Recipes to Conquer Summer  

20 grilled-steak recipes to give you some inspiration for the rest of your summer's cookouts. Read More

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2018-08-15 07:45:01



This Tomato and Caper Spread Is a Taste of Summer, Whenever You Like  

Tomato sauce isn't the only way to preserve summer. Here, slowly roasted plum tomatoes are blitzed with briny capers into a flavor-packed spread. Read More

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2018-08-14 10:30:32



Mystery Box Cooking Challenge: Sohla Versus Stella  

The Serious Eats culinary team takes on a farmers market cooking challenge, à la Iron Chef. Read More

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2018-08-10 13:00:09



Special Sauce: Sam Kass on How What You See Shapes What You Eat  

Former Obama personal chef and Let's Move executive director Sam Kass talks about why visuals matter in food and the need to scale food-policy solutions. Read More

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2018-08-10 07:45:26



For the Kid in Us: The Breakfast Cereals We Grew Up On  

The Serious Eats staff weighs in on their favorite cereals of their youth. Read More

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2018-08-09 13:00:56



Pressure Cooker Corn Risotto Cooks in Four Minutes, Tastes Like Summer  

Sweet summer corn is the perfect addition to creamy risotto. Made in the the pressure cooker it takes only four minutes, so it's super easy to boot. Read More

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2018-08-09 10:30:16



18 Gluten-Free Recipes for Baked Treats Without the Wheat  

Avoiding gluten shouldn't mean giving up fresh-from-the-oven cakes and cookies: These 18 gluten-free baking recipes are here to save the day. Read More

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2018-08-08 13:00:35



The Best Santoku Knives  

We tested 16 models of Japan's popular multipurpose santoku knife to find the best. Read More

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2018-08-07 10:30:56



The Best Stracciatella Gelato Is All About the Chocolate  

When it comes to stracciatella, reach for the best quality chocolate you can find, or else its flavor will be muted and dull when frozen. Make the most of that investment by adding a spoonful of oil, which helps the chocolate retain its crispy snap and that wonderful melt-in-your-mouth creaminess even at chilly temperatures. Read More

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2018-08-06 13:00:18



Essential Indian Street Food: Must-Try Dishes From Around the Country  

India offers a vast variety of street foods for the curious traveler to try. Here, in no particular order, are the Indian snacks we think are most worth seeking out. Read More

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2018-08-03 13:00:43



No-Cook Watermelon Summer Rolls Are the Easiest Way to Beat the Heat  

Switch up your summer-roll routine with these no-cook rice paper wraps of crisp jicama, juicy watermelon, and fresh herbs. Read More

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2018-08-03 10:30:18



Special Sauce: Sam Kass on Cooking for the Obamas  

Ed Levine speaks with author, chef, and food policy activist Sam Kass. Read More

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2018-08-03 07:45:54



Fior di Latte: The Creamiest, Most Purely Delicious Gelato of All Time  

This five-ingredient fior di latte gelato is a celebration of dairy at its best: fresh, creamy, and pure. Read More

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2018-08-01 10:30:37



This Small West Coast Oyster Is Making a Big Comeback  

In the past decade, the tiny Olympia oyster has become the champion of restoration efforts that promise to heal estuaries of the West, and its intriguing flavor has elevated its status to cult favorite—for those lucky enough to find it. Read More

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2018-08-01 07:45:59



Ditch the Knife Block: The Best Way to Store Your Knives  

Knife blocks are one of the most common pieces of equipment home cooks use to store their knives. But there are much better options that offer way more flexibility. Here are our favorite knife storage ideas, all ones that have been tested and work for us, both at home and in a professional kitchen. Read More

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2018-07-31 10:30:57



How to Make Paratha, the Flaky, Buttery South Asian Flatbread  

The paratha is a buttery, flaky, and crispy flatbread that's as simple to make as it is delicious. Read More

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2018-07-31 07:45:53



Get a Brand-New KitchenAid Pro Stand Mixer for $219 (That's 44% Off)  

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2018-07-31 07:00:55



24 Pineapple Recipes for Tropical-Tasting Sweets, Savories, and Drinks  

While you can now find pineapple year-round, it's at its best in the summer. Here are 24 recipes, both savory and sweet, that showcase how versatile and delicious pineapple can be. Read More

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2018-07-30 13:00:04



How Japanese Knives Are Made: Behind the Scenes With Master Forgers  

Japanese knife-making is a centuries old craft. We took a tour of Takefu Knife village to see how eight different knife-makers forger their blades. Read More

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2018-07-27 13:00:22



Special Sauce: Rick Bragg on Why Cooks Are the High Priests of Good Living  

We talk with acclaimed Southern author Rick Bragg about the inspiration behind his latest book, The Best Cook in the World. Read More

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2018-07-27 07:45:17



Move Over, Dole Whip, There's a New Pineapple Ice Cream in Town  

How to make a light and fluffy pineapple ice cream that tastes like pure summer. Read More

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2018-07-26 13:00:19



17 Tequila Cocktail Recipes to Take You Beyond the Shot  

Our favorite tequila cocktails showcase all sides of this versatile spirit, from a peachy blended drink to a bittersweet Negroni variation to a boozy Sazerac-inspired sipper. Read More

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2018-07-26 10:30:51



Towers of Meat and Pickles Galore: A Guide to the Jewish Deli  

The Jewish delicatessen is where the children of immigrants became Americans, where the recipes of a global diaspora, inspired by necessity and tradition, came together to form a paradoxical spread of hedonistic abundance: foot-high piles of meat, basins of pickles, heaping scoops of chopped chicken liver, and loaves upon puffy loaves of rye. Read More

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2018-07-25 13:00:12



Fresh Pineapple Is the Key to This Cast Iron Skillet Hummingbird Cake  

Pineapple and banana combine in this tropical, pecan-studded Hummingbird cake. Unlike the classic towering presentation, which requires special assembly, this version is an easy single-layer cake that bakes up in a cast iron skillet. Slather it with tangy cream cheese frosting and a garnish of toasted pecans. Read More

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2018-07-25 07:45:46



Essential Kitchen Tools for $10 or Less  

Some of our most used and versatile pieces of kitchen equipment cost about as much as a couple of fancy-ish cups of coffee. Here's a list of our favorite pieces of equipment for $10 or less, all of which will make cooking at home a little simpler, more streamlined, and more delicious. Read More

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2018-07-24 13:00:24



Flank Steak With Bitter Greens and Peaches Is a One-Pan Wonder  

Need an easy weeknight dinner? This dish uses the brown bits left after searing flank steak to dress up some bitter greens. Read More

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2018-07-24 10:30:04



Jonathan Gold (1960–2018)  

The late Jonathan Gold wasn't just a superb food writer; he was a writer whose mission was to break down the psychological walls that people erected between themselves and their neighbors. Read More

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2018-07-23 15:34:09






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