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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.



Why Baking Sheets and Cooling Racks Aren't Just for Baking  

The combo of a rimmed baking sheet fitted with a wire cooling rack is an unsung hero in the savory world, offering air flow and circulation for even brining, cooking, and cooling. Here's a look at their many uses. Read More

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2018-06-22 10:30:52



Special Sauce: David Lebovitz on Renovating His Home in Paris  

David Lebovitz and Ed Levine in conversation. Read More

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2018-06-22 07:45:45



A Brief History of Soy Milk, the Future Food of Yesterday  

For decades, soy milk's acolytes in the US waited for its time to come, believing that a world that embraced soy milk was a world where the future could overcome the woes of the past. But, although soy milk's day did arrive at last, its moment in the spotlight of American consumer affections now seems vanishingly brief. Read More

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2018-06-21 10:30:30



To Make Ricotta Cheese at Home, You Have to Know When to Hold 'Em  

Real ricotta cheese can't easily be made at home: It requires the whey left over from cheesemaking. But with the right steps, we can come close to approximating it. The key to getting it right is to understand what ricotta is in the first place. Read More

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2018-06-21 07:45:27



The Great American Girl Doll Cook-Off  

Like many millennials, I spent elementary school in an American Girl–obsessed fog. I reread each doll's book series (five during my childhood: Felicity, Kirsten, Addy, Samantha, and Molly) to the point of memorization. Recently, I assembled used copies of my bygone American Girl cookbook collection and prepared to answer what I'd always been dying to know: Which American Girl's cuisine reigned supreme? Read More

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2018-06-20 15:00:22



Fresh Basil Stars in This Light and Creamy Mousse  

Make the most of fresh basil with this eggless mousse. It's light, creamy, and rich—just begging to be topped with slices of your favorite summer fruit. Read More

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2018-06-20 10:30:19



15 Mezcal Cocktail Recipes to Enjoy Mexico's Smoky Spirit  

Whether you're a mezcal novice or it's your favorite spirit, you'll find the perfect recipe for you in our collection of our 15 favorite mezcal cocktails, from a frozen Paloma and a smoky bloody Mary to a tobacco-scented sipper made with Cynar and sherry. Read More

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2018-06-19 13:00:40



Get 75% Off This 12-Piece Cuisinart Stainless Steel Cookware Set  

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2018-06-18 12:01:07



A Tamarind and Ginger Glaze Makes These Chicken Wings Fly  

Dried chilies save the day in these simple chicken wings, with an assist from tart tamarind paste, smoky palm sugar, and fiery ginger. The wings are nice and tender from a gentle roast in the oven, which caramelizes the sugar into a sticky, finger-licking glaze. Read More

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2018-06-18 10:30:10



How to Blanch Almonds  

Removing the skins from whole almonds, a process called blanching, is as easy as one, two... that's it, just two steps. Read More

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2018-06-18 07:45:51



How to Perfect Vegan Chocolate Chip Cookies, One Ingredient at a Time  

These vegan chocolate chip cookies are chewy and crisp, with fudgy centers loaded with chocolate, and a butterscotchy flavor. With dry malt extract to add a hint of toasty, malted richness, they're everything a chocolate chip cookie should be, no eggs or butter required. Read More

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2018-06-15 13:00:14



Bhuna Is the Curry Sauce Your Weeknight Meals Are Missing  

Bhuna is a type of South Asian curry that's thick and paste-like, with a subtle heat from a generous dose of Kashmiri red chili powder and a touch of acidity from tomato and vinegar. This is my favorite bhuna—fried fish steaks smothered in tomato and onion curry—but the great thing about bhuna is that it works with anything. Read More

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2018-06-15 10:30:17



Special Sauce: Matt Goulding on Italian Food's Past, Present, and Future  

Matt Goulding and Ed Levine talk about Goulding's new book Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture. Read More

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2018-06-15 07:45:04



What We're Cooking This Father's Day  

A look at what the Serious Eats team is making for our dads this Father's Day. Read More

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2018-06-14 13:00:41



What's the Difference Between Espresso and Coffee?  

Is espresso coffee? Is coffee espresso? There's no need to be confused, because the answer is simple: An espresso is coffee, but coffee isn't necessarily an espresso...unless you're in Italy. Read More

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2018-06-14 07:45:14



So You Got a Stand Mixer. Now What?  

Looking to get started with your brand-new stand mixer? Here are some recipes, and why a stand mixer is a crucial tool for executing them correctly. Read More

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2018-06-13 13:00:47



A Creamy, Fluffy Chocolate Frosting Without Eggs or Powdered Sugar  

If you're not keen on the grit of powdered-sugar frostings or the texture of a whipped ganache, this eggless chocolate frosting may just become your new favorite. Read More

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2018-06-13 10:30:45



Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One  

Pan sauces make use of the tasty browned bits left on the bottom of the pan. Here's how to make a pan sauce, and how to fix a pan sauce that is "broken." Read More

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2018-06-13 07:45:56



The Spirit of Mexico: A Guide to Mezcal  

What is mezcal, how's it different from tequila, and what bottles should you try? Here are some lessons from the agave road to help you understand what exactly makes mezcal mezcal, why some crystal-clear bottles will run you three digits at the liquor store, and how to navigate the spirit's mysteries along the way. Read More

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2018-06-12 13:00:27



Chorizo Potato Salad With Arugula: A Mayo-Free Spin by Way of Spain  

Tender and creamy fingerling potatoes, smoky Spanish chorizo, pickled and sauteed onion, and peppery arugula. It all comes together for an easy and hearty potato salad, perfect as a side for cookouts or as the main event for a simple one-bowl dinner. Read More

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2018-06-12 07:45:29



The Best Father's Day Gifts for Food-Loving Dads  

Dads can be notoriously difficult to shop and cook for, which means that, like most holidays that involve your immediate family, Father's Day can be tricky to navigate. Lucky for you, we're here to help with menu ideas, gift suggestions, and tips from our very own office dads to make this Father's Day as effortless as possible. Here's a look at some of the presents we're planning to bestow on our lucky dads in 2018. Read More

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2018-06-11 10:30:45



Why I Love My Food Processor, and 20 Recipes to Prove It  

A food processor can do so much more than shred cheese, chop vegetables, and puree fruits. It's a phenomenal tool for lightning-fast gluten development in bagels, pulverizing freeze-dried fruit into a fine powder, keeping shortbread-style doughs cool, and making homemade brownie mix from ground chocolate. Read More

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2018-06-08 13:00:27



Anthony Bourdain (1956–2018)  

The food world has lost its preeminent storyteller, and we are all the poorer for it. Read More

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2018-06-08 11:30:37



Special Sauce: Chef Ed Lee on Cultural Appropriation Versus Collaboration  

Part two of Ed Levine's conversation with chef Edward Lee. Read More

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2018-06-08 07:45:42



Get 20% Off Misen Knives, Just in Time for Father's Day  

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2018-06-07 11:33:10



How to Prepare and Store Ginger  

Here are some tips on how to prep and store ginger, so you can easily incorporate it into your daily cooking. Read More

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2018-06-07 10:30:40



Easier-Than-Deviled Eggs: A Customizable Snack Fit for a Crowd  

These dressed eggs are the deconstructed cousins of deviled eggs: seven-minute boiled eggs with creamy yolks that, instead of getting restuffed into their egg-white shells, are topped with the condiments of your choice, like mayonnaise, herbs, and more. Read More

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2018-06-07 07:45:54



Toasted Oats 'n' Spice Make Oatmeal Cookie Ice Cream So Nice  

With toasted oats infused into a brown sugar ice cream and steeped with vanilla and cinnamon, this ice cream has all the allure of an oatmeal cookie—plus crunchy oat clusters, toasted pecans, and whatever dried fruit you like best (Team Cherry, here). Read More

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2018-06-06 10:30:58



How to Make Raitha, the Cool Yogurt Condiment Every Meal Needs  

Raitha is a versatile yogurt sauce that you can serve alongside all kinds of dishes. Read More

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2018-06-06 07:45:21



Whisking Versus Blending Mayonnaise: The Best Tools for the Job  

Most cooks who make homemade mayonnaise reach for a blender or food processor without second thought. But using a whisk creates a condiment with a profoundly different texture and flavor. Here's why you should keep those differences in mind. Read More

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2018-06-05 10:30:43



18 Baking Recipes, No Stand Mixer Required  

You can whip up a ton of delicious baked goods with simple tools like whisks, spoons, and spatulas. Add a food processor to the equation and you have even more options. From chewy oatmeal cookies to chocolaty scones to an impressive devil's food cake, check out 18 of our favorite baking recipes that you can make without a stand mixer. Read More

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2018-06-04 13:30:37



Fava Beans With Dill Salt Make a Great Springtime Snack  

If you love starchy and sweet fava beans, but hate the fussy two-step shelling process, try making them into a peel-and-eat snack—just broil them in their pods, then sprinkle with a flavorful dill seasoning salt. Read More

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2018-06-04 10:30:05



How to Set Up a Prep Station Like a Pro Cook  

When cooking at home, you don't need to set yourself up as rigorously as someone might in a restaurant kitchen, but there are still plenty of helpful tips to take from professional chefs. These tricks are especially useful if you're planning a dinner party for friends or spending the weekend pretending to be on Chopped (everyone does that, right?). If you understand the main goals for any station, then you can create one that works best for you in your kitchen. ...

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2018-06-01 13:00:41



Special Sauce: Edward Lee on Finding Home in a Bowl of Collard Greens  

Chef and memoirist Edward Lee talks about his early interest in two ephemeral art forms—cooking and graffiti. Read More

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2018-06-01 07:45:29



For the Crispiest Roast Chicken Skin, Cook It Under a Brick  

Chicken under a brick (pollo al mattone) is a method for making roast or grilled chicken that delivers some of the crispiest skin ever, with an even shorter cooking time than a more traditional roast bird. Here's how to do it, no matter what equipment you have at home. Read More

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2018-05-31 13:00:10



The Philly Pretzel: One Twisted Jawn  

What's more beloved by Philadelphians than a cheesesteak? A Philly soft pretzel. Read More

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2018-05-31 10:30:20



Sweet Snap Peas and Yogurt Tame Bitter Radicchio in This Vibrant Salad  

This snap pea and charred radicchio salad is creamy and light, chilled and warm, bitter and sweet—perfect for those not-yet-summer nights. Read More

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2018-05-31 07:45:20



Can You Identify These Mysterious Macro Images of Food?  

"Guess This Pic" is a game we play sometimes here at Serious Eats: A detail of a food photo is blown up and cropped, and everyone in the office tries their best to figure out the subject of the original image. Here's your chance to play along with us, just for fun. Read More

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2018-05-30 10:30:54



16 Crab Recipes We're Shell-Bent On  

From classics like Maryland crab cakes and fried soft-shell crab to crab-filled versions of fried rice and guacamole, here are 16 of our favorite recipes that make crab worth the splurge. Read More

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2018-05-30 07:45:33



The Best Kitchen Shears  

A great pair of kitchen shears should be good at more than just cooking-specific tasks: They should be a great pair of scissors, period. We put a group of 12 shears through a series of challenges, including kitchen tasks, like cutting up a chicken and snipping herbs, and more general tasks, like cutting paper. Our winners do it all. Read More

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2018-05-29 13:00:29



How to Make Your Own Brownie Mix, for...Emergencies  

Use your favorite dark chocolate and Dutch cocoa powder for a totally homemade, shelf-stable brownie mix that bakes up more flavorful, rich, and chewy than anything you can buy in stores. Read More

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2018-05-29 07:45:24



20 Desserts for Your Memorial Day Cookout  

After all the grilled meats and potato salad you're bound to consume this Memorial Day, you might not end up with much room in your stomach for dessert. But what's a cookout without something sweet? We've got 20 dessert recipes, from seasonal fruit pies and cobblers to tangy lemon bars to a crowd-friendly Texas sheet cake, that'll encourage you to save room. Read More

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2018-05-25 13:00:56



This Super-Crispy Honey Butter Fried Chicken Is Killer With Waffles  

This fried chicken's rugged and scraggy crust is inspired by Popeyes, but the caramelized-honey drizzle and a dusting of chili spice make it unique. Read More

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2018-05-25 10:30:07



Special Sauce: Artist and Author Maira Kalman on Savoring Moments of Cake  

Part 2 of the Special Sauce conversation between Ed Levine and Maira Kalman, who are joined by Kalman's co-author Barbara Scott-Goodman. Read More

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2018-05-25 07:45:38



Obsessed: The World's Largest Cookbook Collection  

As we thought about who else to add to our own little collection of culinary obsessives, it seemed only fitting to find a collector of some kind, and that's how we stumbled upon Sue Jimenez, a retired forensic anthropologist who, according to Guinness World Records, owns the largest cookbook collection in the entire world. Read More

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2018-05-24 12:00:01



A Brief Guide to Roux  

Roux, a pasty mixture of fat and flour cooked together, is responsible for thickening classic sauces like bechamel and veloute, as well as hearty gumbos and etouffees. Here's what you need to know about roux to get it right. Read More

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2018-05-24 07:45:43



German Buttercream Is Vanilla Pudding Whipped With Butter. What's Not to Like?  

This old-school frosting combines whipped butter with a thick vanilla custard, which gives it flavor, sweetness, and stability all at the same time. While it tastes like the creamiest vanilla soft serve, it's a buttercream with more than enough structure to support even the tallest layer cake. Its light simplicity is a natural match for dense and nutty European tortes, while that same fluffiness makes it equally well-suited to even a down-home Texas sheet cake.

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2018-05-23 07:45:04



Artichokes à la Barigoule: A Simple French Dish With a Twisted History  

Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. Here we show you how to cook it two ways: one more modern (and ancient) that is simple, light and bright; the other a richer, more deeply flavored version with mushrooms, that was popular many decades ago. Read More

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2018-05-22 13:00:40



21 Memorial Day Salads to Balance Out All That Meat  

You're going to need something bright and fresh—or, at least, something cool—to cut through all those smoky meats. Read More

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2018-05-22 10:30:39



The Best Waffle Makers  

We rigorously tested the top 12 waffle maker models, including both Belgian-style and American-style irons, to find you the ones that consistently make the best waffles. Read More

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2018-05-21 07:45:56



Make and Bake This Chocolate Cake in Your Cast Iron Skillet  

You don't even need a mixer to whip up this chocolate cake, just melt the butter in a cast iron skillet, stir in the remaining ingredients, and bake! It's super dark and delicious, topped with a two-ingredient milk chocolate frosting that's mixed together by hand. Read More

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2018-05-18 13:00:19



Special Sauce: Writer and Illustrator Maira Kalman on Room Service and Moments of Joy  

The brilliant, food-loving, and thought-provoking artist and writer Maira Kalman talks about her ideal room-service breakfast in bed and her special love for chairs left out on the street. Read More

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2018-05-18 08:02:13



The Right Way to Eat Chicken Wings Is All the Way  

There's only one right way to eat chicken wings: Our resident wing fanatic explains how. Read More

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2018-05-16 13:00:15



Lettuce Wraps With Sweet-Spicy Chicken Meatballs Make Dinner Easy AF  

Vietnamese-inspired meatballs are so quick, easy, and cheap to throw together that they're one of our go-to meals or midnight snacks. Read More

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2018-05-16 10:30:43



The Best Milk Chocolate for Baking (That Won't Break the Bank)  

Hating on milk chocolate is a trite cliche, especially now that supermarkets stock so much more than the candy-sweet bars of our childhood. These eight milk chocolates can be found in stores or online and range from 26 to 48% cocoa solids, giving them a strong but mellow chocolate flavor and a creamy consistency. Read More

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2018-05-16 07:45:18



A Guide to the Essential Dishes of Laos  

The cuisine of Laos is often unassuming, but packed with flavor in a way that showcases the country's prowess at marrying herbs, chilies, and the pungent bacterial riot of fermented meat and fish. If you're lucky enough to be able to visit a Lao restaurant, or a Thai restaurant that serves dishes from Northern Thailand, here are some specialties to look for. Read More

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2018-05-15 13:00:42



How to Clean Stainless Steel Pots and Pans  

Everything you need to know to clean up even the most abused stainless steel cookware. Read More

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2018-05-14 07:45:14



Making Mom's Shrimp Dish My Own  

The book of recipes I was given for my high school graduation constitutes the legacy of my family, and especially my mother, a New York Times recipe tester for 25 years. Her "Shrimp Dish" is the one I cherished most of all, and learned to perfect for myself. Read More

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2018-05-13 07:45:04



Special Sauce: Smitten Kitchen's Deb Perelman on the Perils of Publishing  

The second installment of Ed Levine in conversation with Smitten Kitchen's Deb Perelman. Read More

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2018-05-11 07:45:16



Hold My Beer: How I Became a Certified Cicerone (and How You Can, Too)  

If you have a passion for beer and want to prove it, becoming a Certified Cicerone might be for you. Our writer describes in detail the cramming (and drinking) he undertook to claim the title. Read More

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2018-05-10 10:30:37



The Essential Steps to Mastering Italian Cuisine  

Learning any cuisine can be a daunting task. Here's an introductory guide to the steps, both large and small, that will get you on your way to understanding how to cook like an Italian. Read More

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2018-05-10 07:45:59



Toum, Chutney, Xató, Zhug, and More Super Flavorful Vegan Condiments  

From an herb-packed pesto made with miso instead of cheese and harissa two ways, to mayonnaise made with chickpeas, keep reading for 17 of our favorite vegan condiment recipes. Read More

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2018-05-09 13:00:07



A Different Kind of Forever: Remembering My Grandmother's Kitchen  

Food was central to her philosophy of love, but so far as I know, my grandmother didn't own a single cookbook. She introduced me to baking not as an art or even a science, but as a sort of alchemical process whereby lowly ingredients—Jell-O instant pudding, packaged marshmallows—were simply transformed. Read More

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2018-05-09 10:30:02



Sherry 101: An Introduction to the Hippest Old-Person Drink Around  

Don't confuse Spain's famous fortified wine with the dusty bottle on your grandma's shelf. Here's a breakdown of sherry styles from Fino and Manzanilla to Amontillado, Oloroso, Palo Cortado, and beyond. Read More

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2018-05-08 10:30:51



Last-Minute Mother's Day Gifts for Moms Who Love Food and Cooking  

Mother's Day is less than a week away. It's possible your mom told you she doesn't need or want anything, but let us respectfully translate: she definitely needs or wants something. Here are some of our favorite gift ideas, all of which will arrive on time—and make any mom who loves food and cooking very, very happy. Read More

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2018-05-07 15:00:31



Texas Sheet Cake Forever  

Texas sheet cake is a full slab of mellow chocolate cake that's literally doused in hot fudge, then buried under an avalanche of toasted pecans. Baked in a half sheet pan, it's clearly designed to feed a crowd, but it keeps so well that a small family could nibble on it for a week. In short, it deserves a place in any baker's repertoire. Read More

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2018-05-07 13:00:12



What We're Cooking This Mother's Day  

The best meal to make on Mother's Day is whatever Mom wants. Read More

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2018-05-07 10:30:15



Savory Green Curry French Toast Means Brunch Will Never Be the Same  

This savory French toast is inspired by my mother's simple version made with Thai green chili and onion. It's soaked in a creamy coconut green curry for that custardy center we all recognize, but with the pungent and spicy flavors I grew up on. Read More

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2018-05-04 10:30:00



Special Sauce: Smitten Kitchen's Deb Perelman on Not Pretending to Be Perfect  

Ed Levine interviews blogging pioneer Deb Perelman of Smitten Kitchen. Read More

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2018-05-04 07:45:40



5 Natural Cocoa Powders That Put the Supermarket Stuff to Shame  

In the realm of chocolate, fat is flavor—so why do most bakers keep low-fat cocoa on the shelf? For an instant upgrade to your favorite desserts, try one of these rich, full-bodied natural cocoas, and say good-bye to low-fat chocolate. Read More

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2018-05-03 13:00:45



Fry Up Leftover Risotto Into These Crispy Pancakes  

Crispy, crunchy, browned, and beautiful, risotto al salto transforms leftover risotto into an arguably even more delicious snack—in pancake form. Read More

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2018-05-03 07:45:30



20 Cinco de Mayo Cocktails, From Margaritas to Micheladas  

From a made-from-scratch take on the Paloma and a mezcal drink made with pomegranate and harissa to the perfect michelada, keep reading for 20 of our favorite cocktails that are perfect for Cinco de Mayo. Read More

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2018-05-02 13:00:35



A Dosa Delicious: How to Make the Savory South Asian Crepes Your Own  

A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time. Read More

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2018-05-02 10:30:57



"Why Do I Need an Instant-Read Thermometer?" Let Me Count the Reasons.  

Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good. Read More

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2018-05-02 07:45:54



A Shrimp Étouffée You'll Happily Be Smothered In  

Shrimp etouffee, the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick and flavorful roux-based sauce. It's not cooked like a traditional stew, which means you need to rely on other methods of ensuring delicious results. Read More

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2018-05-01 15:00:54



Stella Parks Won a Beard Award for BraveTart, and We're So Proud  

On Friday, Stella Parks's BraveTart: Iconic American Desserts won a James Beard Award in the Baking and Desserts books category. We aren't surprised in the least, but we are incredibly proud, which is why we can't resist the opportunity to heap praise on both her and the indispensable book she's created. Read More

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2018-05-01 13:00:08



The Grandpa Special: Spicy Orange Fettuccine Alfredo  

When my grandmother's physical and mental decline meant she could no longer cook, my grandfather stepped in, starting with frozen pizza. But after a few weeks, he found that years of eating her more adventurous meals had burrowed into his subconscious, and he began to improvise. Read More

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2018-05-01 07:45:30



The Best Stockpots  

You can spend close to $400 on a stockpot, but does spending more get you a better pot? To find out, we rounded up 14 models, ranging from around $34 to nearly $383 (at the time of testing), and put them through handling and cooking tests to find the designs that work best. Read More

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2018-04-30 07:45:58



How to Make Classic Chiffon Cake Ultra Airy and Light  

With a streamlined technique and a few simple tweaks, classic chiffon cake is easier and lighter than ever. The trick is club soda, which lightens and aerates the batter like never before. Read More

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2018-04-27 13:00:25



Special Sauce: Elise Bauer on Turning a Food Blog Into a Business  

Part 2 of Ed Levine's conversation with Elise Bauer, the founder of Simply Recipes. Read More

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2018-04-27 07:45:12



Freeze-Dried Fruit Amps Up the Color and Flavor of No-Bake Cheesecake  

Compared to watery fruit puree and sugary jam, freeze-dried fruit packs the most concentrated flavor and color around. Since it contains no water or added sugar, it's the perfect ingredient to thicken and stabilize a no-bake cheesecake, for a deliciously vibrant, no-fuss dessert. Read More

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2018-04-26 07:45:48



A Guide to Clam Types and What to Do With Them  

There are thousands of different types of clams around the world. Here is a guide to the varieties you're most likely to find in the US, from littlenecks and cherrystones to steamers, razor clams, and more. Read More

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2018-04-25 13:00:05



Meet the Salteña: Part Empanada, Part Soup Dumpling, 100% Delicious  

alteñas are the Bolivian version of an empanada, but unlike empanadas, these chubby football-shaped pastries are overflowing with brothy stew. They feature the geyser-like qualities of a soup dumpling, all wrapped up in a sweet and tender crust. Here's how to make them at home. Read More

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2018-04-25 10:45:12



The Best Blender For You: Expensive Vs. Budget Buys, Tested  

We tested expensive and affordable blenders to see if the differences justify the costs. Read More

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2018-04-25 07:45:55



Falafel, Hummus, and More Chickpea Recipes We Love  

There are a handful of staples that everyone should keep in the pantry year-round, and chickpeas are near the top of the list. From a creamy squash and chickpea dip and a chickpea salad with bacon and cotija to pressure cooker chicken masala, keep reading for 20 of our favorite chickpea recipes. Read More

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2018-04-24 10:30:53



Three Variations on Asparagus alla Milanese  

Gently cooked asparagus topped with a fried egg and grated Parmigiano-Reggiano cheese, asparagus alla Milanese is as much a beloved classic as it is dead-simple to make. Here's how, along with variations that pack even more flavor into the dish. Read More

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2018-04-24 07:45:02



Ginger and Sesame Combine in This Spicy-Tart Mezcal Cocktail  

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2018-04-23 10:30:15



Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down  

This simple technique reformats classic blueberry muffins to fit a cast iron skillet, for a warm and jammy breakfast that's perfect for a lazy-day breakfast or brunch. Read More

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2018-04-20 10:30:07



Special Sauce: Simply Recipes' Elise Bauer on Alcatraz Swims and Blogging as Medicine  

Ed Levine speaks to Elise Bauer, founder of Simply Recipes, about what motivated her to start the popular recipe website. Read More

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2018-04-20 07:45:04



20-Minute Broiled Shrimp With Harissa and Beer, No Plate Required  

Plump broiled shrimp, touched with char and bathed in a buttery harissa-spiked sauce. This is one-skillet meal is best eaten right out of the pan, so you can mop up every last drop. Read More

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2018-04-19 13:00:09



20 Quick Dessert Recipes to Satisfy Your Sweet Tooth  

Whether it's a sudden craving or the panicked realization that I have company coming over, I like to have a stash of easy but impressive recipes in my back pocket. We've rounded up 20 of our favorite quick desserts so that something sweet is never more than an hour away—think complex and chewy chocolate chip cookies in 45 minutes, or a bright and fluffy fruit mousse in just five. Read More

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2018-04-19 10:30:33



Save Mango Pits and Peels for This Delicious No-Cook Syrup  

This fresh, no-cook mango syrup is made from nothing but the pits and peels, plus a little sugar to draw out their juices and a hint of citrus to keep the flavor tangy and bright. It's a super thrifty way to make the most of mango season, and a great excuse for mango cocktails all summer. Read More

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2018-04-19 07:45:27



15 Under $15: Great Bites in NYC That Won't Break the Bank  

Fifteen of our favorite cheap eats in New York City, from good ol' American sliders to a richly savory Chinese noodle soup to one revelatory Mexican torta, and so much more. Read More

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2018-04-18 13:00:23



Sicily Meets North Africa in This Rich and Fragrant Pasta Dish  

One pasta dish, two distinct culinary traditions: Pasta con le sarde marries sardine-studded Italian pasta with sweet-savory flavors like raisins, pine nuts, and saffron, which were introduced to the country by Islamic rulers of Sicily in the tenth century. It's one of the most beautiful pasta dishes, fragrant and luscious. Read More

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2018-04-18 10:30:36



12 Broccoli Recipes to Get You Beyond Steamed  

12 broccoli recipes for when you're looking for brassica inspiration. Read More

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2018-04-18 07:45:46



Fat, Ugly, and Delicious: A Guide to the Pacific Razor Clam  

With a texture that's an interesting mix of tender and chewy, Pacific razor clams are a lot bigger and meatier than the bivalves you're likely to see tossed with spaghetti or served on the half-shell. Learn how to clean and prepare these regional delicacies, and—if you're in the Northwest and feeling adventurous—how to harvest them yourself. Read More

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2018-04-17 13:00:50



Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything  

A chili oil–style condiment packed with chilies, Sichuan peppercorns, spices, roasted soy nuts, fried onion, and fried garlic, this homemade chili crisp truly has everything you could ever need to complete just about any dish. Read More

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2018-04-13 10:30:31



Special Sauce: Sara Moulton on Why Female Chefs Should Head West  

In the second part of Ed Levine's conversation with Sara Moulton, they discuss the issues women face as chefs. Read More

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2018-04-13 07:45:52



A Fancy Hibiscus-Mezcal Cocktail That's as Easy as Making Tea  

A flavored simple syrup, which requires as little fuss as making a cup of tea, can mean the difference between a drink that's a bit ho-hum and one that's shockingly delicious. Read More

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2018-04-12 13:00:58



13 Spring Salads to Say Goodbye to Winter  

There's no better way to celebrate spring produce than by putting together a salad that's a riot of these short-lived ingredients—like asparagus, English peas, snap peas, favas, and baby greens—either raw or minimally cooked, allowing their fresh green flavors to come out in full force. Here are 14 bright, refreshing salads to make the most of the season and chase the winter blues thoroughly away. Read More

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2018-04-11 13:00:21






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