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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 Pho I Lost  

Taste memories can be maddeningly unspecific, but my memory of this pho is impeccable in the moment it hits me. Read More

2017-09-21 13:00:00
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The Best Measuring Spoons  

The best measuring spoons are accurate, strongly built, and easy to use. We tested round and rectangular measuring spoons to find the best of each type, whether for scooping dry spices or measuring liquids. Read More

2017-09-21 10:30:00
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1 

17 Coffee-Infused Drinks and Dishes to Celebrate the Beloved Bean  

Tiramisu, coffee-rubbed ribs, a Fernet-scented coffee cocktail, and more—keep reading for 17 of our favorite recipes that make use of coffee. Read More

2017-09-21 07:45:00
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The Food Lab: Japanese-Style Tempura  

Becoming a true tempura master takes years of serious training. But the good news is that we can get about 90% of the way there with just a few simple techniques. Read More

2017-09-20 10:30:00
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21 Italian-American Recipes, From Baked Ziti to Bolognese  

Baked ziti, chicken parm, juicy meatballs, and all the other red-sauce-covered, cheese-smothered Italian-American delights you could hope to stuff yourself with. Read More

2017-09-20 07:45:00
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2 

How to Make Crispy Chocolate Popcorn  

Transform plain popcorn into a crispy chocolate treat with just a handful of pantry staples. Read More

2017-09-19 10:30:00
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18 Rosh Hashanah Desserts to Guarantee a Sweet New Year  

From classic honey cake and rugelach to apple pie and saffron ice cream, we've got all the recipes you need to finish off your Rosh Hashanah dinner right. Read More

2017-09-18 13:00:00
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5 

Turn Broccoli With Cheese Into a Grown-Up Side Dish  

Classic broccoli and cheese get an update with nutty Manchego grated over lightly charred spears. Read More

2017-09-18 10:30:00
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6 

Clam Juice: The Insta-Stock You Should Keep in Stock  

Why clam juice is an indispensable pantry staple. Read More

2017-09-18 07:45:00
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The Food Lab: How to Cryo-Blanch Vegetables  

This genius trick allows you to par-cook your small, slender vegetables, like green beans, in advance before sauteing. Read More

2017-09-15 13:00:00
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20 Savory Rosh Hashanah Recipes, Because It Ain't All Apples and Honey  

However you like to eat on Rosh Hashanah, we've got you covered. Read More

2017-09-15 10:30:00
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5 

How to Bring Carr's Whole Wheat Crackers Home  

Made from 100% whole wheat flour, with a scoop of toasted wheat germ, these buttery little crackers are the perfect addition to any cheese plate. Read More

2017-09-14 10:30:00
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Yes, You Need a Pair of Kitchen Tweezers. Here's Why.  

Home cooks have embraced a lot of restaurant gizmos, but kitchen tweezers continue to be on the receiving end of plenty of scorn and derision. Maybe it's time to rethink that. Read More

2017-09-14 07:45:00
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22 

Stew Summer Squash for a Bright and Quick Seasonal Side  

Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they're plump and juicy throughout. It's delicious straight from the pot, and even better once cooled to room temp or chilled. Read More

2017-09-13 10:30:00
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25 

17 Apple Recipes You'll Fall For  

We've rounded up all the sweet and savory recipes you need to keep eating apples all season. Read More

2017-09-13 07:45:00
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22 

BraveTart: How to Make Homemade Fig Newtons  

While it's not the fastest recipe around, homemade Fig Newtons are more than worth the effort because they bake up so soft, tender, and fresh. Read More

2017-09-12 10:30:00
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22 

Tomatoes, Acid, and Heat: The Science of Canning  

The most powerful tool in your preservation toolbox, the one that gives you the ability to defy the known limits of physics (okay, more like "use physics to your humble advantage"), is water-bath or pressure canning. Here's how to do it safely to preserve your ripe summer tomatoes. Read More

2017-09-12 07:45:00
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19 

14 Quick Bread Recipes, From Scones and Muffins to Soda Bread  

If you're looking for baking projects that are easy enough for a weeknight, check out our 16 favorite quick bread recipes. Read More

2017-09-11 07:45:00
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17 

The Best Kitchen Tongs  

Kitchen tongs are an essential piece of equipment, but not all models are created equal. After extensive testing, we've found the best. Read More

2017-09-08 10:30:00
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23 

Dull Knife? No Sharpener? Grab a Mug  

Ever been stuck in a vacation home with a dull knife and no sharpener? If there's a ceramic mug, plate, or bowl in sight, don't worry—you've got the means to give that blade a wicked edge. Here's how. Read More

2017-09-07 13:00:00
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97 

A Grilled Dessert From Top to Bottom: Peaches, Pound Cake, and Caramel  

Grilled peaches, grilled poundcake, and even a sweet-tart caramel sauce that's whipped up on the grill. If this isn't summer, we don't know what is. Read More

2017-09-07 07:45:00
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39 

Poached Eggs + Red Wine + Bacon = Oeufs en Meurette  

Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier. Read More

2017-09-06 13:00:00
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68 

The Best Chicken Pot Pie, With Biscuits or Pastry  

With the right recipe, a double-crusted chicken pot pie can be flaky and crisp, even along the bottom! Or, if you're short on time, top it with fluffy buttermilk biscuits instead. We may not agree on which style is best, but there's room at the table for us all. Read More

2017-09-06 10:30:00
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38 

18 After-School Snacks, All Grown Up  

18 of our favorite after-school snacks for grown-up palates. Read More

2017-09-06 07:45:00
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51 

Obsessed: The Fight for Real Cheese  

We talk to Bronwen and Francis Percival, authors of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, about the potential for rebirth in the cheese industry. Read More

2017-09-05 10:30:00
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39 

22 Zucchini Recipes to Celebrate Summer  

Check out our 22 favorite dishes to get you to the end of zucchini season. Read More

2017-09-05 07:45:00
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50 

Special Sauce: Chris Bianco, the Pizzaiolo With a James Beard  

In part two of Ed's far-ranging conversation with chef, pizzaiolo, and pizza poet laureate Chris Bianco, they talk about so many things, including his reaction to winning the James Beard Award for Best Chef Southwest in 2003. Read More

2017-09-01 07:45:00
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Power to the Party: 21 Labor Day Main Dish Recipes for Your End-of-Summer Bash  

Our roundup of 21 party-worthy Labor Day mains. Read More

2017-08-31 10:30:00
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34 

Behind the Scenes at an All-You-Can-Eat Indian Restaurant  

The Indian buffet has remained a consistently inexpensive restaurant meal, even as dining out costs rise. Here's how one all-you-can-eat buffet stays afloat. Read More

2017-08-31 07:45:00
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26 

The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)  

For those of you keeping score at home (I know you're out there), yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in the last seven years. The first version was funky and fiery with fermented chili bean paste, chicken thighs, and leeks. The second was a decidedly milder version made with bell peppers and celery, just like at those Upper West Side Chinese takeout joints. The version I'm sharing today is based upon the k

2017-08-30 10:30:00
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For Extra-Flavorful Grilled Steak, Mustard Makes the Marinade  

Dijon mustard is the star ingredient in this easy and flavorful marinade for grilled skirt steak—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary. Read More

2017-08-30 07:45:00
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46 

Love Cookies 'n' Cream? Double Down With This Oreo-Infused Ice Cream  

Oreo cookies make for a next-level chocolate ice cream that tastes like a double dose of cookies 'n' cream. Read More

2017-08-29 13:00:00
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67 

Home Is Where Fiesta Mart Is  

Since 1972, the Fiesta supermarket chain has provided a taste of home to many thousands of immigrants in Texas—not just the Latinx community, but those from Korea, Vietnam, and Ethiopia, too. Read More

2017-08-29 10:30:00
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For the Best Greek Salad, Let Myth Be Your Guide, Not Your Master  

Greek salads come in all forms all over the world, some that would hardly be recognized as such by a native Greek. This version returns to tradition wherever tradition makes sense, but also breaks from it to get the very best flavor in every bite. Read More

2017-08-29 07:45:00
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BraveTart's Essential Baking and Pastry Gear  

What kind of equipment does a pastry chef have at home? From nonreactive cake pans to the best ice cream machine, BraveTart has the answers. Read More

2017-08-28 13:00:00
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38 

19 Labor Day Side Dish Recipes That Work  

19 side dishes to round out your Labor Day feast. Read More

2017-08-28 10:30:00
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48 

Pickle Science: How to Master the Preserving Power of Acids  

Of all the tools in the food preservation toolbox, using acid to protect our fruits and vegetables from harmful microbes is one of the strongest. This is the science behind both vinegar pickles and lacto-fermented ones so you can master pickling at home. Read More

2017-08-28 07:45:00
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BraveTart: How to Make Old-Fashioned Chocolate Chip Cookies  

Long before bags of mass-produced, teardrop-shaped chocolate morsels, chopped chocolate was the original "chip" in America's favorite cookie. This recipe gets back to the technique that started it all, for a quick cookie you can make and bake within an hour—no waiting around! Read More

2017-08-25 13:00:00
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80 

20 Labor Day Dessert Recipes to Control the Means of Production  

20 Labor Day dessert recipes to celebrate the end of summer. Read More

2017-08-25 10:30:00
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34 

Special Sauce: Chris Bianco, the Poet Laureate of Pizza  

Ed's guest on this week's Special Sauce is Chris Bianco, the man who makes Ed's favorite pizza in the world. Read More

2017-08-25 07:45:00
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21 

The Best Way to Cut Corn Kernels From the Cob  

As delicious as corn on the cob is, sometimes you need to set those kernels free to be sauteed or charred in a skillet, or incorporated raw into salads. Here's how to prepare corn to be served off the cob. Read More

2017-08-24 13:00:00
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91 

11 Salad Dressing Recipes to Help You Kick the Bottled Stuff  

From classics like ranch and Caesar to a variety of vinaigrettes, we've rounded up 11 of our favorites to put you on the path toward better salads. Read More

2017-08-24 07:45:00
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79 

The Road to Xató: Grilled Catalan Salad With a Romesco-Style Sauce  

Xató is a salad from the Catalonia region of Spain that features an alluringly bright and nutty romesco-like sauce made from peppers, tomatoes, almonds, sherry vinegar, and more. It's delicious on grilled vegetables, even more so when the sauce ingredients themselves are grilled first before pureeing. Read More

2017-08-23 13:00:00
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157 

The Best Pepper Mills  

If our extensive pepper mill tests showed us one thing, it's that not all mills are created equal, and none excel in all areas. Still, after rounds upon rounds of testing, we've found our favorites, including the fastest mill, the best inexpensive mill, and the best electric one. Read More

2017-08-23 10:30:00
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71 

Where Have All the Chocolate Sprinkles Gone?  

An ode to chocolate sprinkles, with a little history on top. Read More

2017-08-23 07:45:00
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77 

How to Make the Tastiest, Flakiest Whole Wheat Pie Crust (It's Not About Your Health)  

This isn't a recipe for health food junkies looking to up their daily fiber, but rather a recipe for those who want to channel the toasty, nutty flavor of whole wheat into their favorite pie. Read More

2017-08-22 10:30:00
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56 

3 Flavorful Compound Butters to Pair With Crisp, Peppery Radishes  

Spicy, crisp radishes pair perfectly with creamy, fatty butter. These three compound butters stick to the classic combo while introducing playful new flavors to spice things up. Read More

2017-08-22 07:45:00
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67 

15 Frozen-Cocktail Recipes Worth the Brain Freeze  

15 frozen cocktail recipes, because why not? On a hot day, who could really complain about what is essentially an alcoholic slushie? Read More

2017-08-21 13:00:00
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98 

Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky  

A powerful foe exists in kitchens the world over—a force so strong it can render even a famous chef's roast chicken cardboard-y, stale, and faintly rancid. It's called warmed-over flavor, or WOF for short. Here's why it happens, and what you can do to avoid it. Read More

2017-08-21 10:30:00
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63 

Special Sauce: Daniel Boulud on Making Airplane Food Taste (Pretty) Good  

Ed Levine talks to super chef Daniel Boulud about his success in the restaurant business. Read More

2017-08-18 07:45:00
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57 

How to Make the Best Frozen Daiquiris  

Following a recipe can only take you so far. For the perfect frozen daiquiri, taste and taste again. Read More

2017-08-17 13:00:00
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41 

An Introduction to Manchego-Style Cheese  

A guide to delightfully complex yet approachable Spanish Manchego and related sheep's-milk cheeses. Read More

2017-08-17 10:30:00
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55 

The Best Kitchen Gear for College Students  

Whether you're limited to a microwave in your dorm room or have access to a full kitchen, here's how to stock up on the right cooking equipment to eat better at college. Read More

2017-08-17 07:45:00
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62 

16 Coconut Recipes, Both Savory and Sweet  

Whether you're in the mood for a decadent triple coconut cake, mussels steamed in curry, or a piña colada made without any artificial flavorings, you're sure to find something in our collection of 16 of our favorite coconut recipes. Read More

2017-08-16 13:00:00
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77 

How to Make Crab Imperial, the Maryland Crab Cake's Wild Cousin  

Crab imperial is everything Maryland crab cakes aren't, in the best possible way. It's loaded with seasonings, like Old Bay, lemon, and mustard; has a delightfully creamy consistency; and sports a crispy, crunchy topping of golden buttered bread crumbs. It won't hold its shape as a crab cake, but it doesn't need to—and it's much easier to make. Read More

2017-08-16 10:30:00
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106 

Grilled Chicken Skewers Get a Japanese Twist With a Sweet-Sour Marinade  

Nanbansu is a sweet-sour Japanese sauce, dip, and marinade made from soy sauce, vinegar, mirin, and sugar. It's very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers) too. Read More

2017-08-16 07:45:00
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How Oreos Got Their Name: The Rise of an American Icon  

Oreos weren't always king of the sandwich cookies. The story of how they crushed competitors and rose to chocolaty, crunchy, cream-filled fame. Read More

2017-08-15 13:00:00
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37 

BraveTart: How to Make Oreo-Style Cookies at Home  

With good-quality Dutch cocoa powder and plenty of butter, homemade Oreos are easier than you'd think to make. Plus, they're just as sturdy and dunkable as the original—no squishy filling here! BraveTart shows you how. Read More

2017-08-15 10:30:00
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88 

The BraveTart Cookbook Is Finally Here!  

Why you should walk, not run, to buy yourself a copy of BraveTart: Iconic American Desserts, the just-released dessert cookbook from our own Stella Parks. Read More

2017-08-15 07:45:00
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71 

20 Fresh Corn Recipes to Make Before the Season Ends  

From sauteed corn with chorizo and pressure cooker corn soup to corn-studded pancakes and summery nachos, we've rounded up 20 recipes to show just how versatile this vegetable is. Read More

2017-08-14 10:30:00
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68 

How to Make Strawberry Cake With Real Fruit (and No Jell-O)  

Fresh strawberry puree and freeze-dried strawberry powder give this cake a double whammy of all-natural flavor and color. It's fruity, fluffy, and light—perfect when paired with tangy cream cheese frosting. Read More

2017-08-14 07:45:00
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82 

14 Chilled Soups to Make the Most of Summer Produce  

Our favorite summery soups show off the season's best fresh produce. Read More

2017-08-11 10:30:00
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78 

Special Sauce: The Culinary Education of Daniel Boulud  

Ed Levine interviews Daniel Boulud, one of the greatest chefs in the world, about his culinary education. Read More

2017-08-11 07:45:00
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46 

How to Make a Mixed-Green Salad Like You Actually Care  

Want a truly great mixed green salad full of vibrant lettuces, flavorful herbs, and bitter greens? You're not going to find it in the pre-mixed salad section of your supermarket. Instead, make your own with the freshest whole heads of lettuce, radicchio, herbs, dandelion, and more. You won't look back. Read More

2017-08-10 10:30:00
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12 

Fresh Blackberry Cake Is a Summer Spectacle   

This cake's pretty purple color and fruity flavor come from fresh blackberry puree, which acts like buttermilk to make the cake itself tender, tangy, and light. Paired with tangy cream cheese frosting, it may just become your new favorite dessert. Read More

2017-08-10 07:45:00
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22 

Grilling With Vinegar: Whole Fish Gets the Churrascaria Treatment  

Molho à campanha is a lot like Mexican pico de gallo, except it uses vinegar instead of citrus juice and adds more peppers to the mix. It's most commonly served alongside charred steaks, but it's just as good spooned over grilled whole fish. Read More

2017-08-09 10:30:00
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62 

Essential Tools for Cooking Eggs  

Whether you're poaching, frying, scrambling, omelette-ing, or sous vide-ing, your eggs will benefit from the right tools. Here are the essentials. Read More

2017-08-09 07:45:00
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61 

5-Ingredient Recipes for Simple Summer Cooking  

More than any other season, summer is the time to keep your cooking projects light—the weather's too good to spend all day in the kitchen and great fresh produce doesn't need to be messed with much anyways. Read More

2017-08-08 07:45:00
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84 

The Definitive Guide to Eggs  

Everything you need to know to master eggs, from shopping tips to classic cooking techniques. Read More

2017-08-07 13:00:00
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113 

The Food Lab: Green Beans Amandine Are an Exercise in Good Technique  

Haricots verts amandine—the traditional French side dish of green beans with almonds—is a study in classic cooking techniques. Read More

2017-08-07 10:30:00
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55 

Thick and Fluffy Cream Cheese Frosting Without Powdered Sugar  

How to make thick and fluffy cream cheese frosting in about five minutes—without powdered sugar. Read More

2017-08-07 07:45:00
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79 

Black Sesame Paste Is the Nutty, Bitter Accent Roasted Carrots Need  

Black sesame paste has a deep, earthy flavor with an edge of bitterness. With the help of little more than lemons and olive oil, it's transformed into a dressing for tender roasted carrots that's both a striking visual and flavorful contrast. Read More

2017-08-04 10:30:00
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102 

Special Sauce: Nobu Designer David Rockwell on the Perils of Pursuing Timeless Design  

Welcome back for part two of my Special Sauce interview with designer and architect David Rockwell. In this week's episode, David talks about what the initial design process for projects is like, and about some of the challenges he faces when talking to his clients. Read More

2017-08-04 07:45:00
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124 

Grilling With Vinegar: Michigan's Olive-Topped Burgers Get a Japanese Twist  

Inspired by Michigan's famed green olive burger, this rendition features a flavorful mayonnaise made from oil-cured black olives, melted Swiss cheese, and a burger patty lightly spiked with Japanese vinegar. Read More

2017-08-03 10:30:00
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82 

12 Middle Eastern Recipes, From Baba Ganoush to Zhug  

The Middle East tends to show up in the news for the latest act of violence, but the region is home to some of the most comforting cuisine in the world. Read More

2017-08-03 07:45:00
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117 

This Creamy Indian-Spiced Cauliflower Is Light Enough for Summer  

Bathed in a creamy, almond-y sauce, Mughlai chicken isn't exactly the kind of thing one gravitates toward in the summer. But replace that meat with roasted cauliflower and it becomes an entree that's hefty enough to be filling, yet light enough to work regardless of the season. Read More

2017-08-02 10:30:00
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103 

1 Classic Panna Cotta, Endless Variations  

Panna cotta is a light and simple canvas for all kinds of seasonal fruit, and unbelievably easy to customize with your flavoring of choice, from split vanilla beans to cinnamon sticks to dried lavender and beyond. Read More

2017-08-02 07:45:00
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103 

Make Foolproof Blackberry Cobbler With 3 Key Ingredients  

At the height of summer, there's nothing better than gooey blackberries cobbler with fluffy buttermilk biscuits and a dollop of whipped cream. Whether you've got fresh picked blackberries or the kind in a package from the store, three unexpected ingredients will take your blackberry cobbler to the next level. Read More

2017-08-01 10:30:00
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81 

Everything You Can Do With Kimchi  

The spicy and tangy pickled cabbage is good for more than just eating straight from the fridge (we're not the only ones who do that, right?). Here are some of our favorite recipes for kimchi-enhanced fried rice, noodles, burgers, condiments, and more. Read More

2017-08-01 07:45:00
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91 

15 Fried Chicken Recipes (Because One Is Not Enough)  

Craggy Southern-style fried chicken, boneless Japanese karaage, the ultimate fried chicken sandwiches, chicken and waffles with a Mexican twist, and more—find it all in this collection of 15 of our favorite fried chicken recipes. Read More

2017-07-31 10:30:00
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50 

From Jam to Jerky: Water Activity and the Science of Preservation  

One of the most important but least frequently discussed methods of preserving is lowering a food's water activity. The key is to understand the science of how and why that works. Here, we use strawberry jam as an example to explore the underlying principles. Read More

2017-07-31 07:45:00
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35 

The Food Lab: How to Organize Your Refrigerator for Better Food Storage  

Organizing your fridge—in terms of food shelf life, food safety, and easy access to the things you reach for most—will make your cooking projects go faster and more easily. Read More

2017-07-28 13:00:00
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95 

The Essential Kitchen Equipment We Wish We'd Bought Sooner  

A look at the cooking equipment we love using and wish we'd bought a long time ago. Read More

2017-07-28 10:30:00
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88 

Special Sauce: Nobu Designer David Rockwell on His Tricks of the Trade  

On this week's episode of the Special Sauce podcast, host Ed Levine talks to David Rockwell, the designer behind every Nobu around the globe, as well as multiple airline terminals and the theater in which the Academy Awards are held. Read More

2017-07-28 07:45:00
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92 

Zucchini-and-Corn Fritters to Get You Through the Summer Squash Glut  

If you grow your own summer squash, belong to a CSA, or just shop at a farmers market, the weekly haul of zucchini and corn can be overwhelming. Our solution? Shred it, squeeze it, mix it into a cheesy batter, and fritter it away. Literally. Next thing you know, you'll be wanting even more. Read More

2017-07-27 13:00:00
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69 

For the Cherriest Cherry Ice Cream, Roast the Fruit "Bone-In"  

Without any egg yolks to get in the way, this ice cream tastes like pure cherry and nothing more. Read More

2017-07-27 10:30:00
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36 

13 No-Bake Dessert Recipes for a Cool Summer Kitchen  

We've got a solid repertoire of no-bake, no-cook desserts that are refreshing to eat and mercifully cool to make, as these 13 recipes show. Read More

2017-07-27 07:45:00
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54 

Grilling With Vinegar: Chimichurri Transforms Grilled Summer Squash  

Chimichurri is an Argentine herb sauce commonly served with steaks and other grilled meats, but it's just as delicious spooned onto vegetables, like the grilled zucchini and summer squash here. This version of chimichurri includes both parsley and cilantro, along with olive oil, red wine vinegar, and plenty of onions, garlic, and minced jalapeño for heat. Read More

2017-07-26 10:30:00
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54 

Obsessed: Getting Funky With Natto  

Ann Yonetani of NYrture is betting that Americans can fall in love with natto, the fermented soy bean product that is a Japanese breakfast staple. Read More

2017-07-26 07:45:00
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62 

For the Most Flavorful Piña Colada, Freeze Everything  

A good piña colada should instantly transport you to warm sandy beaches and turquoise waters. What we don't want is a drink that tastes weak and watery, nor artificially tropical, as if someone dumped a bottle of tanning oil into the blender. This version produces a slushy frozen cocktail full of ripe pineapple and rich coconut flavor. Plus a good, strong hit of rum. Read More

2017-07-25 10:30:00
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87 

How to Make Erdäpfelsalat, Potato Salad's Austrian Cousin  

Austrian potato salad is a lighter, brighter version of the dish that's simultaneously more refreshing (there's no mayonnaise in it, and relatively little fat overall) and deeper in flavor, thanks to the incorporation of chicken broth and the savoriness it brings. Read More

2017-07-25 07:45:00
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87 

11 Grilled-Pizza Recipes to Make in Your Backyard  

We've rounded up 11 of our favorite topping combinations that are perfect for grilled pizzas, from figs and goat's milk feta to halloumi and olives. Read More

2017-07-24 10:30:00
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59 

How to Dress Up Fresh Summer Melon  

Dress up fresh summer cantaloupe and honeydew with thyme and a splash of sweet liqueur. Read More

2017-07-24 07:45:00
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89 

The No-Bake Cookie Secret: It's Just Fudge  

If you've ever struggled with no-bake cookies that never set up like they should, this is the recipe for you. It's a fast, easy, and totally foolproof way to make chewy, chocolaty, peanut butter–y oatmeal cookies that are perfect every time. Read More

2017-07-21 10:30:00
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99 

Special Sauce: Fuchsia Dunlop on "Magic Ingredients" and Stocking the Chinese Pantry  

Chinese-food and culture writer Fuchsia Dunlop tackles common misconceptions about cooking Chinese food at home in this week's episode of the Special Sauce podcast with Ed Levine. Read More

2017-07-21 07:45:00
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40 

Tomato and Burrata Crostini: Not Just a Summertime Treat  

A simple open-faced summer sandwich can become an elegant appetizer in a snap. We combine blistered tomatoes, creamy burrata cheese, and chive oil to top crostini for a snack or light dinner. Read More

2017-07-20 10:30:00
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63 

15 Tex-Mex Recipes Everyone Will Love, From Enchiladas to Fajitas  

As much as we appreciate traditional Mexican food here at Serious Eats, we also love its Americanized cousin. If you've got a place in your heart for Tex-Mex too, check out 15 of our favorite recipes, including classic Texas-style nachos, creamy chicken enchiladas, and chorizo-stuffed chiles rellenos. Read More

2017-07-20 07:45:00
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112 

The Calm Before the Swarm: A Day in the Life of an Urban Beekeeper  

The five beehives we have on our roof are registered with the city, so once or twice a year, we get calls to rescue errant swarms from other people's backyards and grape arbors. Read More

2017-07-19 10:30:00
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60 

Grilling With Vinegar: Filipino-Style Adobo-Marinated Pork Chops  

Filipino adobo is a classic dish, usually of stewed chicken or pork in a tangy, flavorful sauce made from cane vinegar, soy sauce, and aromatics. But the building blocks of the adobo sauce also make a great marinade for grilled meats, like the pork chops here. Read More

2017-07-19 07:45:00
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108 

How to Make Ajo Blanco, Spain's Tomato-Free, Almond-Laced Gazpacho  

Ajo blanco, sometimes called "white gazpacho," is Spain's other famous chilled summer soup. Made with bread, almonds, garlic, olive oil, and a splash of vinegar, then topped with refreshing green grapes, it's another perfect warm-weather bread soup, and it just happens to be 100% vegan. Read More

2017-07-18 10:30:00
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85 




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