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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.

The Perfect Rhubarb Crisp, With or Without Strawberries  

With a few simple tricks, rhubarb needn't be mushy or mouth-puckeringly sour, so you can count on baking up a sweet, tender, and wonderfully crispy crisp. With or without strawberries. Read More

2017-04-25 13:00:00

Why You Shouldn't Hesitate to Add More Oil to a Sauté Pan  

No matter what the recipe says, you shouldn't be afraid to add more oil to a saute pan that looks dry. Here's why. Read More

2017-04-25 10:30:00

Not Just Margaritas: 16 Tequila Cocktail Recipes for Cinco de Mayo  

Cinco de Mayo is right around the corner, and for a lot of Americans that means one thing: tequila. Read More

2017-04-24 13:00:00

Sweet With Heat: Simple Spring Beet and Horseradish Salad  

A simple salad with roasted beets and a creamy horseradish dressing, plus some toasted pistachios for good measure. Read More

2017-04-24 10:30:00

What to Do With Broccoli Stems  

Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Here are a few tips to put those neglected stalks to good use. Read More

2017-04-24 07:45:00

How to Make Creamy Asparagus and Tarragon Soup (No Cream Required)  

This bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. The secret to its clean, fresh flavor? It contains no cream. Read More

2017-04-21 10:30:00

Special Sauce: Mark Ladner on Cooking Pasta in 10 Seconds Flat  

In this week's episode, Mark Ladner and Ed discuss how Ladner came up with the idea for his start-up, Pasta Flyer, and the challenges specific to figuring out how to make a good pasta that cooks up fast. Read More

2017-04-21 07:45:00

How to Make Salmon Burgers Worthy of the Name  

Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to seasoned medium-rare salmon within. Read More

2017-04-20 13:00:00

14 Recipes to Showcase Perfectly Cooked Shrimp  

Shrimp are one of the most popular kinds of seafood in the US, and it's no wonder: when prepared correctly, they're sweet and flavorful and have a wonderful crisp-tender texture. Read More

2017-04-20 10:30:00

Freeze Scone Dough to Bake Up a Breakfast Treat Any Time  

There's no denying the allure of a freshly baked scone, but, as it turns out, the dough itself doesn't need to be freshly made. Here's a quick rundown of the pros and cons of cold storage, and how to successfully freeze and bake your favorite dough. Read More

2017-04-20 07:45:00

Obsessed: For the Love of Whole-Animal Butchery  

Jocelyn Guest and Erika Nakamura, the women of New York's White Gold Butchers, speak about the joys and challenges of whole-animal butchery. Read More

2017-04-19 13:00:00

Make a Better Breakfast With Farro, Kale, and Eggs  

Tender farro, sauteed kale, and a perfectly poached egg. If that's not a good breakfast, we don't know what is. Read More

2017-04-19 10:30:00

The Canal House Perfect Bite: Fry Your Morel Mushrooms for a Crisp Snack or Side  

Springtime brings the year's first round of morel mushrooms, with their wonderful, subtly smoky, damp-earth flavor. We love them all sorts of ways: sauteed, doused in cream, or deep-fried. Read More

2017-04-19 07:45:00

As Seen on TV (Dinner): How to Make Really Good Salisbury Steak  

Salisbury steak is a classic American dish, similar to Hamburg steak and not too different from meatloaf and meatballs (except in shape). Formed into a steak-like patty, ours is pan-fried, then served with a rich and meaty mushroom brown gravy. Read More

2017-04-18 13:00:00

Dress Up Spring Snap Peas With Harissa and Tahini  

Spring peas are best when blanched very quickly—to set their natural color while preserving their fresh flavor—then tossed with a flavorful dressing, like this one with yogurt, harissa, and tahini. Read More

2017-04-18 07:45:00

17 Asparagus Recipes to Put a Little Spring in Your Step  

If you need a little help with preparing and storing asparagus, we've got a guide that's got you covered, but here are also 17 of our best asparagus recipes, from an asparagus and sweet pea frittata to Sichuan-style asparagus and tofu salad, to serve as inspiration. Read More

2017-04-17 13:00:00

How to Bake a Pie With Frozen Fruit  

You might have heard that frozen fruit is juicier than fresh, but that simply isn't so. Here's everything you need to keep in mind when baking pies with frozen fruit at home. Read More

2017-04-17 10:30:00

How to Store Fish in the Refrigerator  

By using ice or ice packs, you can easily keep fish fresh for days in your refrigerator. Read More

2017-04-17 10:30:00

How to Stock a Chinese Pantry: Essential Staples to Keep on Hand  

Basic staples any Chinese-food enthusiast should have on hand. Read More

2017-04-17 07:45:00

14 One-Pot Chicken Recipes for Easy, Breezy Weeknight Dinners  

Chicken is quick and inexpensive enough to be a weeknight staple, and it happens to be very conducive to one-pot cooking. Read More

2017-04-14 10:30:00

Special Sauce: Mark Ladner on What It Takes to Make 4-Star Italian Food  

Here's the cosmic question I posed to former Del Posto chef Mark Ladner on Special Sauce: Why did the only chef to earn four stars from the New York Times by cooking Italian food leave his palatial restaurant kitchen to open up a fast casual joint where the pasta cooks in ten seconds? His answer will surprise you. Read More

2017-04-14 07:45:00

An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor  

If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience. Read More

2017-04-13 13:00:00

Katsudon: The Best Way to Use Leftover Fried Cutlets  

A fried chicken or pork cutlet on a bed of steaming rice, the whole thing topped with beaten cooked egg and a flavorful Japanese soy-dashi sauce, katsudon is Japanese comfort food at its finest. Read More

2017-04-13 10:30:00

Hold the Cream: How to Make Real-Deal Roman Fettuccine Alfredo  

This is how you make fettuccine Alfredo like the Romans, only...not quite as overloaded with butter and cheese as the original recipe. Read More

2017-04-13 07:45:00

Leftover Ham? Whip Up a Batch of These Cheesy, Savory Scones  

Infinite supply of leftover Easter ham? With a handful of shredded cheese and some chopped scallions, you've got all it takes to make a batch of these quick and easy savory scones. Read More

2017-04-12 10:30:00

The Canal House Perfect Bite: A Roasted-Rhubarb Compote for All Occasions  

Red wine and vanilla add flavor and richness to this simple roasted-rhubarb compote, perfect for serving with yogurt, whipped cream, vanilla ice cream, or pound cake. Read More

2017-04-12 07:45:00

What to Cook for Easter Brunch and Dinner  

Whether you're hosting a post-church midday meal or a celebratory spring-evening feast this Easter, we've got you covered. Read More

2017-04-11 13:00:00

Want Curry Without the Heat? Massaman Is Your Answer  

This chicken massaman curry brings bold spices, flavors, and colors...without an unbearable level of heat. Read More

2017-04-11 07:45:00

12 Bright and Spring-y Easter Desserts  

Need an Easter dessert that's a bit more grown-up than a handful of chocolate eggs? Try one of these light, spring-y, and festive treats. Read More

2017-04-10 13:00:00

Easy Roasted-Garlic Focaccia That's Too Good to Share  

Airy and chewy focaccia gets crossed with buttery garlic bread in this easy no-knead recipe. Read More

2017-04-10 10:30:00

Turn Leftover Easter Candy Into These Ultra-Chocolaty Cookies  

With equal parts flour and cocoa by weight, plus loads of salt and vanilla, this ultra-chocolaty cookie dough is dark enough to tame even the sweetest Easter candy. Read More

2017-04-10 07:45:00

BraveTart: Chocolate-Filled Shortbread Cookies, No Elf Required  

If you grew up with E.L. Fudge, you'll love these crispy, crunchy shortbread sandwich cookies, stuffed with a buttery chocolate filling. Read More

2017-04-07 13:00:00

Special Sauce: Dumpling Master Helen You's Inspiring Story  

Ed talks with Helen You, owner of NYC dumpling shop Dumpling Galaxy, about how she found resilience in her mother's kitchen in the face of a childhood ordeal. Read More

2017-04-07 07:45:00

Just One Pan, All the Flavors: Seared Salmon With Curried Leeks  

This easy recipe for one-skillet salmon with curried leeks delivers perfectly cooked fish with a crispy seared skin. A tangy, refreshing yogurt sauce adds a bright kick. Read More

2017-04-06 13:00:00

The Food Lab: How to Make Japanese Katsu at Home  

Pork or chicken katsu, fried breaded cutlet, is classic comfort food in Japan. Here's how to make it perfectly crispy and golden brown outside, tender and juicy within. Read More

2017-04-06 07:45:00

How to Make Pressure Cooker Chicken Stock  

A pressure cooker makes some of the best chicken stock in a fraction of the time. If you want to make chicken stock at home without it feeling like a chore, here's what you need to know. Read More

2017-04-05 13:00:00

Breakfast All Day: 22 Egg Recipes That Make Great Dinners  

Eggs are an easy-to-prepare, affordable source of protein, which is why they're so popular for breakfast, lunch, and dinner all around the world. Here are 22 of our favorite egg recipes that shouldn't be confined to the morning. Read More

2017-04-05 10:30:00

Soak Dried Mushrooms in Wine or Stock for More Flavor (and Efficiency)  

Using dried mushrooms with wine or stock in the same recipe? Soak one in the other for maximum flavor and efficiency. Read More

2017-04-05 07:45:00

Add a Rainbow of Vegetables to Your Weeknight Stir-Fry  

This lo mein is tossed with a colorful and crisp cabbage mix and tenderized strips of pork. It's a quick and well-rounded stir-fry. Read More

2017-04-04 10:30:00

The Best Fish Spatulas (a.k.a. Slotted Offset Spatulas)  

If you have to get just one spatula, the most versatile option is the one with the most specific name: the fish spatula, sometimes also called a slotted offset spatula. Read More

2017-04-04 07:45:00

Why Buttermilk Substitutes Are a Bum Deal  

We often hear that buttermilk can be replaced in a pinch—say, with a milk-and-lemon-juice combo. But cultured buttermilk plays a complex role in baked goods, and it isn't so easily swapped. We tested out a handful of common recommendations to learn how to substitute buttermilk effectively when baking. Read More

2017-04-03 13:00:00

How to Make Pork Rillettes: Party Food That's Fancy and Easy  

Pork rillettes are a delicious, easy, and fancy hors d'oeuvres. Whip up a batch for your next dinner party to impress your guests. Read More

2017-04-03 10:30:00

Hold the Chametz: 14 Passover Recipes for a Super Seder  

Whether your goal is a purely traditional Passover meal of brisket and matzo ball soup, or something a little more creative, we've got all the recipes you need to make this year's seder a delicious one. Read More

2017-04-03 07:45:00

Introducing Serious Eats' New Crowdsourced Recipe-Testing Initiative  

From now on, you're gonna help us test our recipes and compile data. Yay! Read More

2017-04-01 12:00:00

Can I Sous-Sous Vide That?  

Can I sous vide sushi? Would I be able to make a grilled cheese with an immersion circulator? Has anyone tried sous viding ice? All very good questions that we will explore in the future. Read More

2017-04-01 07:45:00

The Canal House Perfect Bite: One Master Deviled Egg Recipe, Endless Options  

Great deviled eggs stand on their own without garnishes, but embellishing the tops is half the fun. Here's a master recipe for deviled eggs with filling that's fluffy and light, plus some ideas for toppings—though you'll undoubtedly come up with your own, too. Read More

2017-03-31 10:30:00

Special Sauce: Mario Batali on the Joys of Pig Jell-O  

We chat with the superstar chef-restaurateur on nose-to-tail eating, Bill Buford's Heat, and how he got Ed Levine to eat headcheese. Read More

2017-03-31 07:45:00

Obsessed: Resurrecting the Art of Fresh Pasta  

An Italian-born, Brooklyn-based artisanal pasta-maker talks flour and craftsmanship. Read More

2017-03-30 13:00:00

14 Vegan Snack Recipes to Satisfy Every Craving  

Vegan snacks don't have to be limited to fruit, and they certainly don't have to be healthy. Here are 14 of our favorite recipes, including for homemade Wheat Thin–style crackers, vegan queso and nachos, extra-smooth hummus, and more. Read More

2017-03-30 10:30:00

How to Make McVitie's-Style Chocolate-Covered Digestive Biscuits  

If you've got a soft spot for s'mores, you don't need to be convinced of the allure of DIY McVitie's digestive biscuits: lightly sweetened, crunchy whole grain crackers coated in a thick layer of bittersweet chocolate, and either vegan or non-, as you prefer. Read More

2017-03-30 07:45:00

Korean Beef Bulgogi + Burritos = The Ultimate Odd Couple  

These beef bulgogi burritos are a fusion dish, combining the essentials of traditional Korean bulgogi in a delicious wrapped burrito. Loaded with flavorful add-ins, like kimchi and pickled daikon radish, they're a winner for the mouth and the eyes. Read More

2017-03-29 13:00:00

The Food Lab: We Should All Eat More Crepes, Starting Now  

Pancakes are simple. They're diner food. Crepes are fancy. They're French-bistro food. This dichotomy has always struck me as really, really odd, because the fact is that crepes are way easier to make than pancakes. They use fewer ingredients. There are fewer bowls and tools to dirty and wash. They're faster to make. And, best of all, you can make them ahead, even by a few days, without losing quality. Read More

2017-03-29 07:45:00

15 Not-Too-Sweet Rum Cocktails  

Rum doesn't get the most love in the cocktail world—too many people have been put off by sickly-sweet tiki drinks made with bottom-shelf versions of the sugarcane-based spirit. But quality rums, whether a crisp white, a caramelly dark, or a near-dangerously strong naval variety, offer a world of flavors. To show off what this spirit can do, we've rounded up 15 of our favorite rum cocktail recipes, from a complex sipper made with Scotch and Cynar to a refre

2017-03-28 13:00:00

Editor's Picks: The Best Things I Ate in Japan  

Japan may be the greatest culinary destination on Earth. It could take a lifetime to explore the food there thoroughly, but even a short trip can open up worlds of discovery. Here are some of Daniel's top picks from a recent trip to Tokyo, Kyoto, Fukui, and Ishikawa. Read More

2017-03-28 10:30:00

How to Store and Use Leftover Melted Chocolate  

The best way to deal with chocolate left over from melting or tempering, how to store it, and the types of desserts that can help you use it all up. Read More

2017-03-27 10:30:00

20 Delicious Budget-Friendly Meals  

While your grocery store's prices may vary, you should be able to make all 20 of these satisfying dishes for under than six bucks a person—and some for much less. Read More

2017-03-27 07:45:00

Kick Off the Weekend With Sweet and Spicy Cinnamon Raisin Bagels  

For those who've mastered plain bagels at home, cinnamon raisin bagels with a touch of whole wheat will take your baking adventures in a new direction. Read More

2017-03-24 10:30:00

Mario Batali's Advice to Young Chefs: Study Liberal Arts First  

I have been dying to get Mario Batali, whom I have known for more than a quarter century, on Special Sauce since I first dreamed up the idea for our podcast, more than a year ago. And, when all you serious eaters listen to Mario on this week's episode, you'll know why. The man is funny, smart, hyper-articulate, and both thoughtful and thought-provoking. Read More

2017-03-24 07:45:00

Cauliflower Is the New Cream: How to Make Rich, Savory Vegan Creamed Spinach  

This vegan creamed spinach uses cauliflower puree as a stand-in for the cream. The most amazing part: The dish tastes just as creamy, but is actually more intensely spinach-flavored as a result, since dairy can mute flavors. It's a win-win. Read More

2017-03-23 13:00:00

15 Vegan Substitutes to Impress Your Meat-Loving, Cheese-Crazy Friends  

It's true that many faux meat and dairy products can be poor stand-ins for the real things, but when they're done well, vegan versions of animal-based ingredients or dishes can be plenty satisfying. Our approach is to use familiar foods as a loose guide for dishes that share some qualities with the originals, but ultimately taste great in their own right. That means vegan burgers packed with veggies and grains, smoky mushroom "bacon," an ingenious vegan cheese s

2017-03-23 10:30:00

Radicchio Adds Color and Complexity to Classic Risotto  

This classic risotto dish from the Veneto region of Italy is made by cooking shredded radicchio into the rice, along with wine, cheese, and shallots. This version is topped with a combination of toasted walnuts, thyme, and blue cheese. Read More

2017-03-23 07:45:00

The Canal House Perfect Bite: Poach Your Chicken and Asparagus for a Light, Easy Meal  

This easy meal of tender and juicy poached chicken with asparagus and a creamy green goddess sauce is light and fresh, perfect for marking the beginning of spring. Read More

2017-03-22 13:00:00

How Chicken-Fried Steak Got Its Texas Twang  

There's no denying that chicken-fried steak is a culinary icon of Texas. But what if we told you it didn't originate in Texas at all? Read More

2017-03-22 10:30:00

Cheesy Baked Eggs, Meet Creamed Spinach (and Kale, and Swiss Chard)  

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day. Read More

2017-03-22 07:45:00

Japanese Mentaiko Spaghetti: Drunk Food So Good, You Can Eat It Sober  

Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. It's also as easy as can be: a bowl of buttery noodles, tossed with spicy cured pollack roe and strips of nori. Read More

2017-03-21 13:00:00

The Food Lab: How to Make Rich and Creamy Vegan Saag Paneer  

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version, so that vegetarians, meat-eaters, and vegans can all enjoy a meal together? I knew there'd be difficulties along the way, but the concept was so appealing that I couldn't turn down the challenge.

2017-03-21 07:45:00

6 Common Bagel-Making Problems and How to Fix Them  

Homemade bagels are shockingly easy to make, and most of the problems you may encounter are just as easy to avoid. Read More

2017-03-20 13:00:00

14 Vegan Dessert Recipes to Satisfy Any Sweet Tooth  

Vegans aren't out of luck when it comes time for dessert. Sorbet is a classic that just happens to be animal-product-free, coconut cream can make a vegan ice cream that's as rich and satisfying as any dairy-based version, and oil makes a fine replacement for butter in our vegan chocolate chip cookies. Keep reading for 14 of our favorite vegan dessert recipes, from plum sorbet to a chocolate-covered caramel honeycomb that kids will love. Read More

2017-03-20 10:30:00

Our Favorite Fresh Goat Cheeses to Eat in Spring  

As the lilies and irises poke up through the dirt to signal spring, we'll be taking a cue from the French and eagerly digging into the first goat cheeses of the season. Here nine seasonal chèvres to try. Read More

2017-03-20 07:45:00

Special Sauce:'s Craig Kanarick on Life After the Tech Bubble  

Many serious eaters know the pleasures associated with ordering something delicious from the online food retailer But not many people know the fascinating backstory of Mouth's cofounder Craig Kanarick. That's where this week's episode of Special Sauce comes in. Read More

2017-03-17 07:45:00

21 Quick Pasta Recipes for Simple Weeknight Meals  

Sure, sometimes I want to spend hours lingering over a perfect slow-cooked red sauce or hearty Lasagna Napoletana, but there are also those days when I get home late and just need to get a filling dinner on the table, fast. Pasta is a natural solution on those occasions, and luckily, we have lots of pasta recipes that can be prepared in 30 minutes or less. Here are 21 of our favorites. Read More

2017-03-16 10:30:00

How to Make Rich and Smoky Collard Greens, With or Without Meat  

Braised collards in rich pot likker, simmered with smoked pork until meltingly tender, are a classic Southern dish. Here, we offer two recipes: one hewing closely to tradition with ham hocks, and a vegan version designed to evoke the same flavor. Read More

2017-03-16 07:45:00

Dashi 101: A Guide to the Umami-Rich Japanese Stock  

In the West, dashi may well be the unsung hero of Japanese cooking. The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as the cooking liquid for sushi rice, or incorporated into yakitori glazes. Here's what you need to know. Read More

2017-03-15 13:00:00

The Food Lab: Introducing the Fat Flash, the Best Way to Finish Your Steak  

Resting meat leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. What if I told you that there's a way to get the best of both worlds? To get perfectly rested, juicy, tender meat, with a crispy, crackly, straight-off-the-fire crust? Good news: There is a way, and I'm in the mood for sharing today. Read More

2017-03-15 10:30:00

One Quick Vietnamese-Style Marinade, One Easy Baked Chicken Dinner  

In this easy weeknight-dinner recipe, we marinate chicken thighs in a mixture of Vietnamese fish sauce, sugar, herbs, and spices, then bake them for a dish that's infused with flavor and perfectly browned. Read More

2017-03-15 07:45:00

Knife Skills: How to Cut Cauliflower Into Florets  

Along with broccoli, cauliflower is unusual in that it's a vegetable with a central nervous system. Okay, not really. But it sure looks like brains up on top, doesn't it? And that's the problem: This irregular shape makes cauliflower a little cumbersome to chop. The key is to get that core out of the way so you can get at the florets. This video will give you a full breakdown of the process. Read More

2017-03-14 13:00:00

March 14 Is Pi Day, So Here Are 15 Pie Recipes, Because Math  

What better way to celebrate Pi Day (March 14) than by baking a truly transcendent(al) pie? Here are not three, not 14, but 15 sweet and savory recipes. Read More

2017-03-14 10:30:00

Want Your Coffee and Hot Cocoa, Too? This Italian Drink Combines Them  

Why choose between coffee and hot chocolate? The Milanese drink called barbajada is a frothy mix of the two, topped with whipped cream just for kicks. Read More

2017-03-14 07:45:00

26 Pressure Cooker Recipes for Quicker, Easier Dinners  

If you're looking to put your pressure cooker to use, check out these 26 recipes for dishes like black bean and sausage soup, Thai green chicken curry, and vegan miso risotto. There's no better way to make a quick weeknight dinner that tastes like it took all day. Read More

2017-03-13 10:30:00

Accidentally Vegan: Fresh and Light Lemon-Blueberry Scones  

While certainly rich and delicious, fruit scones don't always taste as bright and fresh as they should, owing in part to the way dairy fat and browned butter can mute the tangy flavors in baked goods. But, thanks to clever use of neutral-flavored refined coconut oil, these lemon-blueberry scones are as light- and fresh-tasting as they are rich and tender. Read More

2017-03-13 07:45:00

Introducing Our Interactive, Totally Nonjudgmental Custom Nacho Recipe Generator  

Say hello to our shiny new nacho generator: the ultimate tool to build your signature plate of 'chos. Read More

2017-03-10 19:30:00

Everything You Can Do With Panko Bread Crumbs  

What's a casserole without a light, crispy topping? Hardly worth its oven space, I'd say. Enter light, crispy panko bread crumbs. Here's how to get the most out of them. Read More

2017-03-10 10:30:00

Special Sauce: Missy Robbins on Not Worrying About Stars  

In this episode, we learn what happened when Missy Robbins returned from her self-imposed hiatus from cooking in restaurants. In 2014, she opened Lilia, the much-lauded Italian restaurant in Brooklyn, which is her first effort as a chef-restaurateur. Read More

2017-03-10 07:45:00

The Secret to Perfectly Cooked Jambalaya: Use Your Oven  

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot. Read More

2017-03-09 13:00:00

No Eggs? No Problem. 15 Great Vegan Breakfast Recipes  

15 satisfying Vegan breakfast recipes. Think crispy potatoes, fluffy egg- and dairy-free pancakes, Tex-Mex and Turkish-style tofu scrambles, and creamy smoothies flavored with coffee and kumquats. Read More

2017-03-09 10:30:00

BraveTart: Homemade Wheat Thins Are Freakishly Close to the Real Thing  

Ready to work some culinary magic? With a few key ingredients, you can make whole grain crackers that taste freakishly like the ones in a box. Read More

2017-03-09 07:45:00

Pressure Cooker Chile Verde: 15 Minutes of Work, Flavor for Days  

There's a reason that my recipe for easy green chili with chicken made in the pressure cooker is one of my most popular pressure cooker dishes. The flavor-to-work ratio is simply off the charts. Here's the gist of it: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy. No pre-searing meat, no charring vegetables, and barely any advance prep at all. Today, I'm bringing the technique to a classic pork-based chile verde, and

2017-03-08 13:00:00

More Than One Way to Brew a Pot: Why Tea and Coffee Aren't Made the Same  

Why is tea prepared in such a consistent style, while the market overflows with different coffee-brewing products? History, meet science. Read More

2017-03-08 10:30:00

A Week's Worth of Quick and Easy Breakfasts, Lunches, and Dinners  

A week-long meal plan with the quickest, simplest dishes we could muster. That's seven days of fresh breakfasts, flavorful lunches, tasty snacks, and comforting dinners, each ready in 30 minutes or less. Read More

2017-03-08 07:45:00

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period  

I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive guide for using it on steaks. It's a really remarkable method, and if you're looking for a steak that's perfectly medium-rare from edge to edge, with a crisp crust, there's no better technique that I know of. Here is that definitive article we've been

2017-03-07 13:00:00

BraveTart: How to Measure a Cup of Flour  

While measuring flour with a kitchen scale will always be the most accurate method, for those still baking with cups, how you measure the flour can make a big difference in your results. Read More

2017-03-07 10:30:00

Beyond Burgers: 14 Easy Ground Beef Recipes  

There's a whole world of easy, delicious recipes that you can make with ground beef, including cheese-stuffed meatloaf and spicy Pakistani skewers, Jamaican beef patties and comforting brown rice congee. If you're interested in expanding your ground beef repetoire beyond the burger, keep reading for 14 of our favorite recipes. Read More

2017-03-07 07:45:00

I Can't Believe It's Vegan Pasta Carbonara!  

Carbonara may be one of the most difficult recipes to vegan-ify, since every major ingredient in the sauce is off-limits. But by eating lots of the real deal and getting mighty crafty with an array of unlikely ingredients, I managed to create a vegan carbonara that captures the essence of the original like no other: It's silky and rich, unctuous, and studded with meaty bits, with the sharp, lactic tang of Pecorino Romano (but, of course, no actual Pecorino Roman

2017-03-06 13:00:00

Knife Skills: How to Seed Peppers the Easy Way  

Learn an easy technique for removing the stems, seeds, and ribs from hot chilies. Read More

2017-03-06 09:30:00

Meet the Umami Bomb of Dessert: Malted Milk Powder  

If you love umami bombs like soy sauce and Marmite, it's time you got to know the dessert equivalent: malted milk powder. This rich blend of wheat and barley extracts, along with powdered milk, can add a toasty richness to almost any dessert. Read More

2017-03-03 13:00:00

Turn French Onion Soup Into a Strata for an Easy Breakfast, Lunch, or Dinner  

The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid. Read More

2017-03-03 10:30:00

Special Sauce: Missy Robbins on the 20-Year Journey to Opening a Place of Her Own  

On this week's Special Sauce I chat with Missy Robbins, the chef and owner of Lilia in Williamsburg, Brooklyn. Missy describes her 20-year journey to opening her own place with such sharp clarity that after we finished recording, I was unable to think about anything else for hours. And when we tried to edit our conversation down to one episode we found that we couldn't, so this week's episode is just part one. Read More

2017-03-03 07:45:00

Watch 5 Ramen Chefs Slurp Their Signature Bowls  

We asked the chefs at five of our favorite ramen shops in New York City to weigh in on the importance of slurping ramen, and give tips for those who are new to the practice. But their responses gave us more than just basic instructions: We also got a primer on the philosophy behind each of their favorite bowls. Read More

2017-03-02 13:00:00

How to Make Creamy Japanese Roasted-Buckwheat Custards  

These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards. Read More

2017-03-02 07:45:00

Knife Skills: How to Mince Shallots  

Mincing shallots is not as essential a knife skill as, say, learning how to slice and dice an onion, but a properly minced shallot can spell the difference between a sweet, aromatic, and subtle vinaigrette and one that's overly pungent and onion-y. Read More

2017-03-01 10:30:00

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