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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.

Kick Off the Weekend With Sweet and Spicy Cinnamon Raisin Bagels  

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

2017-03-24 10:30:00

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

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

2017-03-24 07:45:00

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

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

2017-03-23 13:00:00

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

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

2017-03-23 10:30:00

Radicchio Adds Color and Complexity to Classic Risotto  

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

2017-03-23 07:45:00

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

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

2017-03-22 13:00:00

How Chicken-Fried Steak Got Its Texas Twang  

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

2017-03-22 10:30:00

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

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

2017-03-22 07:45:00

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

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

2017-03-21 13:00:00

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

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

2017-03-21 07:45:00

6 Common Bagel-Making Problems and How to Fix Them  

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

2017-03-20 13:00:00

14 Vegan Dessert Recipes to Satisfy Any Sweet Tooth  

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

2017-03-20 10:30:00

Our Favorite Fresh Goat Cheeses to Eat in Spring  

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

2017-03-20 07:45:00

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

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

2017-03-17 07:45:00

21 Quick Pasta Recipes for Simple Weeknight Meals  

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

2017-03-16 10:30:00

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

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

2017-03-16 07:45:00

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

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

2017-03-15 13:00:00

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

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

2017-03-15 10:30:00

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

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

2017-03-15 07:45:00

Knife Skills: How to Cut Cauliflower Into Florets  

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

2017-03-14 13:00:00

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

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

2017-03-14 10:30:00

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

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

2017-03-14 07:45:00

26 Pressure Cooker Recipes for Quicker, Easier Dinners  

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

2017-03-13 10:30:00

Accidentally Vegan: Fresh and Light Lemon-Blueberry Scones  

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

2017-03-13 07:45:00

Introducing Our Interactive, Totally Nonjudgmental Custom Nacho Recipe Generator  

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

2017-03-10 19:30:00

Everything You Can Do With Panko Bread Crumbs  

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

2017-03-10 10:30:00

Special Sauce: Missy Robbins on Not Worrying About Stars  

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

2017-03-10 07:45:00

The Secret to Perfectly Cooked Jambalaya: Use Your Oven  

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

2017-03-09 13:00:00

No Eggs? No Problem. 15 Great Vegan Breakfast Recipes  

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

2017-03-09 10:30:00

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

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

2017-03-09 07:45:00

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

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

2017-03-08 13:00:00

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

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

2017-03-08 10:30:00

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

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

2017-03-08 07:45:00

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

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

2017-03-07 13:00:00

BraveTart: How to Measure a Cup of Flour  

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

2017-03-07 10:30:00

Beyond Burgers: 14 Easy Ground Beef Recipes  

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

2017-03-07 07:45:00

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

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

2017-03-06 13:00:00

Knife Skills: How to Seed Peppers the Easy Way  

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

2017-03-06 09:30:00

Meet the Umami Bomb of Dessert: Malted Milk Powder  

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

2017-03-03 13:00:00

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

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

2017-03-03 10:30:00

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

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

2017-03-03 07:45:00

Watch 5 Ramen Chefs Slurp Their Signature Bowls  

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

2017-03-02 13:00:00

How to Make Creamy Japanese Roasted-Buckwheat Custards  

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

2017-03-02 07:45:00

Knife Skills: How to Mince Shallots  

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

2017-03-01 10:30:00

16 Recipes for Kale, Radicchio, Escarole, and More Hardy Winter Greens  

When the first signs of spring are still a few weeks away, we content ourselves with all the bitter greens we can get our hands on—kale, radicchio, beet greens, escarole, and more. Cooking the greens softens them up and helps bring out their sweeter, earthier flavors. Here are 16 of our favorite recipes involving cooked bitter greens, from creamed kale and wheat berry salad with beet greens to escarole soup and Sicilian-style broccoli rabe. Rea

2017-03-01 07:45:00

How to Tame Garlic's Pungent Flavor  

Some tips to get the most out of your garlic, and tame its bitter bite. Read More

2017-02-28 13:00:00

The Food Lab: Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year  

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found. Read More

2017-02-28 10:30:00

The Best Nonstick Pans Are the Cheap Ones  

When you're buying nonstick cookware, spending a lot doesn't make much sense. Here's why, and what you should buy instead. Read More

2017-02-28 07:45:00

13 Ramen Recipes to Build a Perfect Bowl at Home  

If you're ready to give making ramen from scratch at home a try, we've rounded up our favorite recipes for classic (and not-so-classic) broths and flavorful toppings like marinated eggs and braised pork. And in case there are still a few instant packs in your cupboard, we've got recipes like ramen pizza and ramen-crusted fried chicken to put them to good use. Read More

2017-02-27 13:00:00

The Food Lab: Turn Sad Old 'Shrooms Into Easy, Creamy Mushroom Soup  

The other day, I discovered some old mushrooms in the bottom of my fridge, most of them bruised and discolored. The bad news is that once mushrooms start showing discoloration or soft spots like that, they're not really any good for roasting or salads or even pizzas, where those flaws and soft spots make them kinda unappetizing. The good news is that they're still perfectly fine for creamy mushroom soup, where those flaws get blended away anyway. This recipe wil

2017-02-27 10:30:00

Got Malt? Whip Up a Batch of Butterscotch-y Chocolate Chunk Cookies  

Have some barley malt syrup leftover from homemade bagels? Put it to good use in these chewy, crispy, nutty, malted chocolate chip cookies. Read More

2017-02-27 07:45:00

Oscar Nom Noms: An Academy Awards Menu to Win Them All  

Another year, another Academy Awards, another Oscars party to plan for. Here at Serious Eats, that means it's also time for another pun-tastic Oscars party menu of dishes appropriate for the occasion. Read More

2017-02-24 13:00:00

What to Do With Leftover Egg Whites  

Most of us have encountered recipes that make excellent use of egg yolks, but leave behind a big bowl of discarded whites. The good news is, you don't have to use them up right away—whites can be frozen for several months. They're also key to some of our favorite recipes, like glossy meringue, foamy cocktails, and even a better-than-store-bought, yolk-free mayonnaise. Here are some delicious ways to put leftover egg whites to good use. Read More

2017-02-24 10:30:00

Special Sauce: Frank Bruni on Bipartisan Love of Meatloaf  

Ed Levine presses Frank Bruni on many important issues, both meatloaf-related and otherwise. Read More

2017-02-24 07:45:00

Homemade Brown Sugar: Quicker Than a Trip to the Store  

Anyone who's ever run out of brown sugar in the midst of a baking marathon can appreciate the convenience of a DIY alternative, but it's important to correctly calculate the blend of white sugar and molasses. Here's how. Read More

2017-02-23 10:30:00

It's Not Delivery, It's 22 Homemade Pizza Recipes  

We've got tons of pizza recipes, from New York-style and Neapolitan pies to French bread pizza done right. Read More

2017-02-23 07:45:00

Plastic Wrap Makes Food Processor Cleanup a Snap  

Even the most efficient kitchen appliances can be flawed, regardless of whether they do their intended job. From box graters to food mills to the ubiquitous food processor, some appliances are infuriatingly difficult to clean. But with just a sheet of plastic wrap, you can say good-bye to dirty food processor lids for good. Here's how. Read More

2017-02-22 13:00:00

Use the Pressure Cooker for Beef Barley Soup in Half the Time  

A classic beef barley soup is a wintertime staple, but it takes a while to cook...unless you use a pressure cooker. This recipe takes advantage of the higher temperatures of a pressure cooker to get a deeply flavorful beef barley soup on the table in about an hour from start to finish. Read More

2017-02-22 10:30:00

Knife Skills: How to Prepare Mushrooms (and Whether to Wash Them)  

Watch this video and learn how to cut button or cremini mushrooms into two basic shapes for cooking: quarters and slices. Read More

2017-02-22 07:45:00

The Food Lab: Easy Weeknight One-Pot Salmon Chowder  

As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are sti

2017-02-21 13:00:00

For Irish Coffee With a Bittersweet Note, Add a Double Dose of Amaro  

Spiked coffee goes bittersweet in this deliciously rich hot cocktail, made with crème de cacao, Amaro Averna, Gran Classico, and bourbon. Read More

2017-02-21 10:30:00

The Difference Between Blackstrap and True Molasses  

Got a jar of blackstrap in the pantry? For the love of all that is sweet and delicious, please don't use it as a substitute for true molasses. Read More

2017-02-21 07:45:00

How to Make Earthy, Smoky Penne Boscaiola (Pasta With Mushrooms and Bacon)  

This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland. Read More

2017-02-20 11:00:00

16 Hearty Stew Recipes to Ride Out the Winter  

This time of year, few things are as satisfying as a rich, hearty stew. We've got plenty of dishes to keep you going until spring, from paprika-scented Hungarian goulash and Tuscan bean, bread, and vegetable stew to meaty carne adovada and chicken stews that come together in just half an hour in the pressure cooker. Read More

2017-02-20 07:45:00

What to Do With Leftover Buttermilk  

Buttermilk has a wider array of both sweet and savory applications than most people think. Here are a few ideas for using up that half quart of leftover buttermilk hanging out in your fridge. Read More

2017-02-17 14:00:00

22 Homemade Chips, Crackers, and Snacks to Satisfy All Your Munchies  

22 of our favorite movie-night snack recipes. Read More

2017-02-17 10:30:00

Special Sauce: Frank Bruni on What Makes a Good Restaurant Critic  

The New York Times op-ed columnist and former restaurant critic Frank Bruni discusses his memoir, his career, and that time he had a special informant at the Vatican. Read More

2017-02-17 07:45:00

For Pasta With Butternut Squash and Sage, Brown Butter Is Key  

Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sauteed squash and some sage and you've got yourself a great, 30-minute meal. It's a classic fall and winter dish that can be made right on the stovetop. Read More

2017-02-16 13:00:00

Why Every Kitchen Needs a Salt Pig (or Two)  

Easy and immediate access to salt is one of the keys to a good kitchen setup. Your best bet: a salt pig or other dedicated large salt cellar. Maybe even more than one. Here's why. Read More

2017-02-16 10:30:00

Why Isn't This Working? 5 Variables That Affect Recipe Timing  

From a chilly winter kitchen to an old, cranky stovetop, here are four variables to keep in mind when the timing of a recipe seems off. Read More

2017-02-16 07:45:00

A Cure for Everything: 17 Warming Chicken Soup Recipes  

17 chicken soup recipes that'll hit the spot, whether you're sick or you're just cold and hungry. Read More

2017-02-15 13:00:00

Knife Skills: How to Mince Fresh Sage Leaves  

This quick video will show you how to properly mince sage for recipes. Read More

2017-02-15 10:30:00

Obsessed: Mastering Charcuterie in Coal Country  

Bob Von Scio, a homesteader and charcuterie-maker in western Pennsylvania, seems to be living the pastoral dream that many amateur charcutiers have in the back of their minds. What I found when I reached out to him was not only a dedicated enthusiast but an impassioned advocate for a distinctly Appalachian terroir. Read More

2017-02-15 07:45:00

Hold the Lobster: Shrimp Fra Diavolo Hits All the Right Notes  

Lobster fra diavolo is a classic Italian-American pasta dish, but the lobster version is a lot easier for restaurants than home cooks. Shrimp make an excellent stand-in, as long as you know how to infuse the spicy tomato sauce with some real shellfish flavor. Read More

2017-02-14 10:30:00

Valentine's Day Features  

Valentine's Day-inspired reads to cozy up to. Read More

2017-02-13 14:00:00

14 Valentine's Recipes for a Romantic Dinner at Home  

From the ultimate dry-aged ribeye to homemade pasta, we've got 14 dishes to help you show your partner how much you love them. Read More

2017-02-13 10:30:00

How to Make Bakery-Style Chocolate Scones  

With their crispy tops, crunchy bottoms, and light but tender middles (not to mention those gooey pockets of molten chocolate), these scones are everything I ever wanted in a last-minute Valentine's Day treat. Read More

2017-02-13 07:45:00

Valentine's Day Drink Recipes  

Wine recommendations, beer tips, and the best cocktails to kick off your evening. Read More

2017-02-12 14:00:00

Valentine's Day Dessert Recipes  

Just a little something sweet. Read More

2017-02-11 14:00:00

Vegan Menu for Valentine's Day  

An elegant vegan Valentine's Day menu that pulls out all the stops. Read More

2017-02-10 14:00:00

Valentine's Day Wine: The Best Sparkling Rosés Under $30  

We asked sommeliers and wine experts from around the country for their favorite sparkling roses under $30. Here are their selections. Read More

2017-02-10 13:00:00

Pretty in Pink: Chocolate Cherry Layer Cake for Valentine's Day  

This pretty pink cake can be whipped up in no time at all, with whatever kind of cocoa powder you have on hand, whether natural or Dutch. The secret to its rise is tart cherry juice, a flavor that's echoed in the tart cherry whipped cream frosting. Read More

2017-02-10 10:30:00

Special Sauce: Ivan Orkin on the Art of the Slurp  

On this week's Special Sauce, I continue my far-reaching conversation with great cook and ramen master, Ivan Orkin, of Ivan Ramen fame. Read More

2017-02-10 07:45:00

Solo Menu for Valentine's Day  

Not in the mood for romance? A greasy, meaty, cheesy menu to chase the Valentine's Day cliches away. Read More

2017-02-09 14:00:00

Low-Key Valentine's Dinner: Easy Seared Scallops With Leek Risotto  

Seared sea scallops, a rich and creamy leek risotto, and an easy but flavorful brown butter and lemon sauce come together for a show-stopping Valentine's Day dinner that doesn't require hours and hours of cooking. Read More

2017-02-09 13:00:00

From Napoleon to Nutella: The Birth of the Chocolate-Hazelnut Spread  

Nutella's squat, oddly shaped jar has become a culinary icon across the globe, thanks to the addictively rich and creamy chocolate-and-hazelnut spread housed within. But, while the marriage of chocolate and hazelnut may seem as natural as that of salt and pepper or bread and butter, its origin story isn't nearly so simple. Read More

2017-02-09 10:30:00

How Not to Screw Up Valentine's Day Dinner at Home  

Cooking a romantic dinner for two at home is already a big improvement over going out on Valentine's Day. Following these tips will make it even better. Read More

2017-02-09 07:45:00

Classic Menu for Valentine's Day  

A romantic, satisfying Valentine's Day dinner that's bound to impress and almost impossible to mess up. Read More

2017-02-08 14:00:00

A Classic Combo: Beet Salad With Citrus, Ricotta, and Pistachio Vinaigrette  

I'm all for innovation and wild and crazy ideas, but sometimes it's okay to find a winning formula and stick with it, especially when that time is dinnertime. There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.

2017-02-08 13:00:00

Use the Oven to Make the Plumpest, Tastiest Homemade Raisins  

It may seem ridiculous to dry your own grapes in the oven, but doing so gives you much more control over the result and opens up a range of flavor and texture possibilities. The homemade kind can come out plumper and juicier, with a flavor that's truer to that of a fresh grape, only more intense. Toss them into baked goods like muffins, serve them on a cheese board at a party, or make them a regular addition to salads. Read More

2017-02-08 10:30:00

Your New Cheddar Bae: One-Bowl, Make-Ahead, Garlicky Buttermilk Drop Biscuits  

These one-bowl buttermilk biscuits come together without any fuss, or even a rolling pin, for that matter. Just dollop each portion with a spoon and bake! Read More

2017-02-08 07:45:00

Valentine's Day Romantic Dishes  

Tasty Valentine's Day appetizers and entrees to set the mood. Read More

2017-02-07 14:00:00

What to Do With Leftover Herb Stems  

While we often use only the tender leaves of herbs in finished dishes, the stems still have plenty to offer. Here's how to make the most of them. Read More

2017-02-07 10:30:00

Marbled Dipping Ganache = Easy Chocolate-Covered Strawberries  

Valentine's Day is stressful enough; no one needs the added pressure of tempering chocolate. So instead of serving cold chocolate-covered strawberries, how about dipping them in a bowl of warm ganache? Read More

2017-02-07 07:45:00

Guide to Valentine's Day  

Everything you need to plan the perfect Valentine's Day night, whether you're coupled up or single. Read More

2017-02-06 14:00:00

How to Make Osso Buco (Italian Braised Veal Shanks)  

Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off. Read More

2017-02-06 10:30:00

The Food Lab's Top 30 Hot Sauces, in No Particular Order  

Naming a "best" hot sauce is an impossible task, so I won't even attempt to limit my hot sauce recommendations to a single bottle, or even to a top five or 10. Nope: These are 30 of my favorite hot sauces. Read More

2017-02-06 07:45:00

11 Valentine's Day Desserts to Butter Up Your Honey  

11 of our favorite Valentine's Day dessert recipes; we're sure you'll find the perfect dish for your special someone. Read More

2017-02-06 07:45:00

Game Day Sweets Recipes  

Cookies, cupcakes, and more dessert recipes for your game-day guests who always have room for something sweet. Read More

2017-02-04 12:00:00

Divided States of Chili: A Guide to America's Most Contentious Stew  

An introduction to one of America's most contentious foods, plus a breakdown of varieties that any aspiring chili-head should know. Read More

2017-02-03 13:00:00

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