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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.



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



To Make Great Succotash, Don't Suffer Bad Ingredients  

Succotash, a dish of corn cooked with beans, has deep Native American roots. Today, the dish can contain any assortment of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly. Read More

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2018-07-23 13:00:25



Summer Like a Spaniard With Watermelon Gazpacho  

A lightly fruity twist on the traditional chilled soup to see you through the hottest days of summer. Read More

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2018-07-20 10:30:19



Special Sauce: Author Rick Bragg on His Mom, the Best Cook in the World  

Ed Levine in conversation with author Rick Bragg, part 1 of 2. Read More

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2018-07-20 07:45:13



Why You Should Keep Instant Dashi in Your Pantry  

Dashi is the foundation of Japanese cuisine, but its potential uses go well beyond that. Got a jar of instant dashi on hand, and wondering how to use it? Here are some ideas. Read More

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2018-07-19 10:30:42



Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up  

Eight recipes to put those leftovers from your last cookout to use. Read More

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2018-07-18 13:00:34



The Shrimp Industry Is Dirty. Can New Farming Technology Clean It Up?  

Jean Claude Frajmund claims that his Eco Shrimp Garden uses technology that can produce local farm-raised shrimp at a price point to compete with toxic shrimp-farming operations overseas. If he's successful, he could usher in an aquaculture revolution. Read More

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2018-07-18 10:30:26



How to Make Pesto alla Trapanese, Italy's Tomatoey Pesto  

Pesto alla trapanese is Sicily's answer to the more common pesto sauce from Liguria. Both contain basil, garlic, cheese, olive oil, and nuts, but Trapanese pesto uses almonds where Ligurian pesto uses pine nuts, and adds one critical, fresh, and fruity ingredient: tomatoes. Read More

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2018-07-17 10:30:05



The Best Prime Day Deals on Cookware, Kitchen Tools, and Gadgets  

Amazon's annual Prime Day is here—and with it comes a dizzying amount of deals. Which is why we're here to help you sort, filter, and score some great discounts on our favorite kitchen essentials. Read More

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2018-07-16 12:20:05



Peruvian Causa Is the Ultimate Potluck Casserole  

Causa is one of Peru's most popular dishes, a cold casserole that's part mashed potatoes, part potato salad, and part mayonnaise-y salad with a meat like tuna or chicken. It'd be the perfect American potluck dish, if American knew what it was. Read More

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2018-07-16 07:45:37



Turn Pineapple Cores Into a Fresh, Fruity, No-Cook Syrup  

Turn pineapple cores and pips into a fresh and flavorful no-cook syrup, perfect for summer cocktails, pineapple-spiked limeade, or a tropical drizzle over your next batch of banana-stuffed French toast. Read More

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2018-07-13 13:00:50



Special Sauce: Rodney Scott on Bourdain and Letting the Barbecue Speak for Itself  

Part 2 of Ed Levine's conversation with pitmaster Rodney Scott. Read More

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2018-07-13 07:45:19



Get $30 Off Your First AmazonFresh Order, Now Through Prime Day  

From now through Prime Day, you can save $30 on your first AmazonFresh order of $100 or more. That's $30 toward groceries, whether you need cream for Stella's silky-smooth no-churn ice cream or ears of corn to grill and smother in mayo, chili powder, and cheese for Kenji's epic elotes. Read More

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2018-07-12 15:45:11



10 Breakfast Sandwich Recipes to McMake at Home  

here's no shortage of ways to combine bread, meat, cheese, and eggs. I'm sure you could come up with lots of great versions on your own, but if you need a little help getting started we've rou Read More

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2018-07-12 13:00:03



No Ice Cream Machine? Meet Our Silky-Smooth No-Churn Ice Cream  

Take a break from recipes based on evaporated or sweetened condensed milk, with a no-churn vanilla ice cream based on the simplicity of whipped eggs, vanilla, sugar, and cream. Read More

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2018-07-12 10:30:49



How to Cut Watermelon  

Some tips to help you pick a ripe watermelon, and how to cut it when you have one. Read More

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2018-07-12 07:45:05



How to Make a Japanese Breakfast  

When I get on a plane to Japan, breakfast is the meal I anticipate most. Not ramen, not a sushi omakase or pristine slices of sashimi, but a "Japanese breakfast": salted salmon, rice, and miso soup, with a few optional and customizable accompaniments. There is no better breakfast in the world. Read More

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2018-07-11 10:30:28



Zen and the Art of the Maryland Crab Feast  

A Maryland crab feast, in which blue crabs are steamed with Old Bay seasoning, is a culinary tradition worth learning how to prepare—and eat. This guide takes you through steaming the crabs and picking them apart, one step at a time. Read More

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2018-07-11 07:45:48



Kanafeh Is the Crispy, Gooey, Nutty, Syrupy Dessert for Cheese Lovers  

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2018-07-10 10:30:09



How the Humble Pork Pie Charmed the English  

In a place with a strong affection for meat pies, the squat, round pork pie is arguably the most English pie of all. Here's how it ascended from the homely stuff of peasants to the snack-on-the-go of the British elite to a democratic comfort food for all. Read More

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2018-07-09 10:30:12



The Little-Known Stand Mixer Setting That's Killing Your Game  

You may need to adjust the bowl height on you stand mixer if you've found that recipes that utilize the machine aren't producing the best results. Read More

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2018-07-06 10:30:03



Special Sauce: Rodney Scott Was Born and Raised to Be a Pitmaster  

South Carolina pitmaster Rodney Scott on how a lifetime of dedication to barbecue, hard work, and some sweet jams led him to a James Beard Award. Read More

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2018-07-06 07:45:09



Eat Your Greens! The Best Spanakopita Has More Than Just Spinach  

Giving the typical spanakopita formula a makeover doesn't require much extra effort—it's all about the ingredients. Using a combination of tender greens and herbs gives the pie subtle complexity, while making the upgrade from frozen to fresh greens ensures the best flavor. Read More

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2018-07-05 10:30:54



The Hows and Whys of Blooming Coffee  

Experts say to bloom pourover coffee by pre-wetting the grounds before proceeding with the rest of the water, saying it improves the flavor of the final cup. We look at the science behind this advice and put it through some practical taste tests to see if they're right. Read More

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2018-07-05 07:45:10



The Best Ice Cream Makers  

We researched dozens of ice cream makers and narrowed the field down to a top ten, which we then pitted against one another to determine which ones are the best. Read More

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2018-07-03 13:00:03



21 July 4th Salad Recipes to Serve With Your Burgers and Dogs  

We've rounded up 21 of our favorite Independence Day salads, from upgraded potato salads, pasta salads, and coleslaws to vegetable salads done on and off the grill. Read More

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2018-07-03 10:30:14



Obsessed: The Organic Farmer With the Dirt on Soil  

We interview Greg Swartz, an organic farmer who owns and manages Willow Wisp Organic Farm in Damascus, Pennsylvania, to ask him what makes his produce so darn good. Read More

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2018-07-02 13:00:21



17 July 4th Dessert Recipes You'll Find Room For (We Promise)  

We understand if you don't usually leave room for dessert on the Fourth of July, but after a big meal of smoky grilled meats (maybe a few hours after), a little something sweet can be just the pick-me-up you need. You'll find the perfect match for your cravings in this collection of 17 July 4th dessert recipes. Read More

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2018-07-02 10:30:14



Chili Salt Makes These Tamarind Popsicles a Grown-Up Treat  

Pelon Pelo Rico is a sticky, tamarind-flavored candy paste spiked with chili and salt. It's the kind of messy, goopy, and shameless treat only a child can love, but I'll always be hooked on the combo of spicy, sour, salty, and sweet. These popsicles are inspired by the flavors of Pelon Pelo Rico, but all grown up with real tamarind concentrate, nutty palm sugar, and a sharp hit of tang from malic acid. Read More

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2018-06-29 13:00:28



15 July 4th Burger Recipes, Because You're Gonna Be Eating Burgers  

There's no shortage of main dishes to serve at your holiday cookout, but it just doesn't feel like July 4th without a burger. These are our 15 favorite grilled burger recipes, any one of which will put a sad store-bought puck of meat to shame. Read More

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2018-06-29 10:30:30



Special Sauce: David Lebovitz on Blogging, Cookbooks, and Moving to Paris  

The second part of Ed Levine's conversation with pastry chef, blogger, and best-selling author David Lebovitz. Read More

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2018-06-29 07:45:11



18 Grilled Vegetable Recipes to Steal the Show on July 4th  

Treated right, grilled vegetables can be just as enticing as a burger. Here are 18 recipes for grilled vegetables for your July 4th festivities. Read More

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2018-06-28 13:00:24



Does Blending Olive Oil Make It More Bitter?  

People say blending olive oil can cause it to grow bitter. We put this claim to the test. Read More

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2018-06-28 10:30:32



Blackberry Ice Cream Makes Your Best Summer Berries Even Better  

Celebrate blackberries at their peak with this fresh and tangy Philadelphia-style ice cream. Read More

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2018-06-27 13:00:59



22 Grilled Chicken Recipes for Your July 4th Cookout  

With the right technique on your side, grilled chicken can be juicy, flavorful, and all-around delicious. These 22 recipes, from simple butterflied and barbecued birds to yakitori, Buffalo-style sausages, and Peruvian chicken sandwiches, will show you how to do it right for your July 4th bash. Read More

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2018-06-27 10:30:31



The Big Apple Inn, A Little Mississippi Diner With an Outsize History  

At first glance, there's nothing especially remarkable about the Big Apple Inn, located on a rundown stretch of Farish Street in Jackson, Mississippi. But its walls have witnessed more history than the average hole-in-the-wall diner. Read More

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2018-06-27 07:45:32



The Best Chef's Knives  

The chef's knife is the workhorse of the kitchen: the knife you use to dice an onion, chop herbs, cut up a pineapple, and cube meat. If there's any knife you should spend more money on, it's this one. We reviewed nearly 30 different chef's knives, from both Japanese and Western manufacturers, to find our favorites. Read More

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2018-06-26 07:45:36



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






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