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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.



Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down  

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

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2018-04-20 10:30:07



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

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

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2018-04-20 07:45:04



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

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

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2018-04-19 13:00:09



20 Quick Dessert Recipes to Satisfy Your Sweet Tooth  

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

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2018-04-19 10:30:33



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

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

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2018-04-19 07:45:27



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

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

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2018-04-18 13:00:23



Sicily Meets North Africa in This Rich and Fragrant Pasta Dish  

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

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2018-04-18 10:30:36



12 Broccoli Recipes to Get You Beyond Steamed  

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

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2018-04-18 07:45:46



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

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

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2018-04-17 13:00:50



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

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

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2018-04-13 10:30:31



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

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

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2018-04-13 07:45:52



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

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

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2018-04-12 13:00:58



13 Spring Salads to Say Goodbye to Winter  

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

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2018-04-11 13:00:21



How to Clean and Fillet Fresh Sardines  

These step-by-step instructions show how to clean and fillet fresh whole sardines using nothing more than a pair of scissors and your fingers. Read More

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2018-04-11 07:45:03



The Best Wine Openers  

We tested 19 wine bottle openers, in a range of styles and price points, to find out which models are the easiest to use. Read More

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2018-04-10 10:30:25



A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More  

If the only seaweed you ever encounter is wrapped around your maki or floating in your miso soup, it's time to learn more about what sea vegetables—from the ubiquitous nori to more obscure varieties, like arame and dulse—can add to your cooking. Read More

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2018-04-09 13:00:32



12 Quick Pork Recipes for Weeknight Pigging Out  

Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn't mean you have to forget about pork when it's time for a quick dinner. Read More

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2018-04-09 10:30:18



Batter Up: Finding a Tempura Spot to Call My Own  

When my old regular tempura spot closed, all I wanted in a new one was really good food, ordered à la carte and served by a friendly chef at a comfortable, well-worn bar. In other words, I was like a newly single person looking for someone a lot like my ex. Great plan, right? Read More

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2018-04-06 13:00:02



Special Sauce: Sara Moulton on Leftovers, College Gigs, and Not Looking for Attention  

Ed Levin speaks with Sara Moulton, host of the PBS series Sara's Weeknight Meals and the co-host of Milk Street Radio Read More

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2018-04-06 07:45:49



Everything You Can Do With Harissa  

So you have some harissa. Now what? The North African chili paste is excellent in a whole range of applications, from moist braises to tangy salad dressings to spicy cocktails. Here are some recipes and techniques to get you inspired. Read More

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2018-04-05 13:00:44



How to Make Greek Avgolemono Chicken Soup  

Avgolemono is a classic Greek combination of eggs and lemon, used to thicken and flavor soups and sauces. Here's how to make it, and how use it in a flavorful and bright chicken soup. Read More

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2018-04-04 10:30:08



6 Supermarket Chocolate Bars for Better Baking  

Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts. Read More

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2018-04-04 07:45:03



Pomegranate and Harissa Make a Refreshingly Complex Mezcal Cocktail  

This mezcal and pomegranate cocktail is a little spicy, a little earthy, a little tart, and softly floral. Read More

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2018-04-03 13:00:01



Harissa Is the Customizable Condiment of Your Sweet, Spicy Dreams  

Here's how to make a couple entry-level harissas. Although they're perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy or mild, studded with mix-ins or heady with spices. Read More

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2018-04-02 13:00:29



Serious Eats Is Going 100% Vegan (Seriously)  

A new era is dawning at Serious Eats, and it's called Seriously Vegan. Read More

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2018-04-01 13:00:57



How to Get the Most Out of Your Instant Pot  

Your handy field guide to all the most secret Instant Pot functions that will BLOW YOUR MIND. Read More

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2018-04-01 07:45:07



Special Sauce: Roads & Kingdoms' Matt Goulding On Moms, Tweets, and Bourdain  

Ed Levine speaks with Roads & Kingdoms' co-founder Matt Goulding. Read More

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2018-03-30 07:45:04



Cauliflower Turns Vegan Green Bean Casserole as Creamy as the Original  

The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower puree stands in for the creamy base of the typical mushroom soup. Read More

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2018-03-29 13:00:08



Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits  

With sweet potato puree standing in for buttermilk, these biscuits are as moist and tender as they are colorful and bright. Read More

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2018-03-29 07:45:42



Today's Best Sales: Vitamix, Cuisinart, Lavatools, and More  

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2018-03-28 14:44:33



A Bagna Càuda You'll Want to Bathe In  

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip. Read More

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2018-03-28 10:30:20



Get 75% Off this 8-Piece Cuisinart Multi-Clad Pro Cookware Set  

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2018-03-27 13:50:12



Apple and Walnut Tishpishti: The Passover Cake That's Fun to Say and Delicious to Eat  

Tishpishti is a gluten-free, traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava. Our Americanized version features a heady mix of spices and citrus, with grated apple added to the traditional nut-based cake, all topped with an apple brandy– and ginger-infused syrup. Read More

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2018-03-27 13:00:16



The Best Leave-In Probe Thermometers  

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2018-03-27 10:30:09



How to Choose the Best Rolling Pin  

Not sure what kind of rolling pin to buy? The most important thing to remember about a rolling pin is that it should feel comfortable in your hands and produce results you can be proud of. Here's the one we reach for most often. Read More

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2018-03-26 10:30:34



It Isn't Cheese, It Isn't Steak: It's Vegan Cheesesteak!  

Vegan "cheesesteak" sandwiches that might be more delicious than the real thing. Read More

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2018-03-26 07:45:57



How to Make Vegan Spinach-Artichoke Dip  

This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese. Read More

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2018-03-23 13:00:52



11 Passover Dessert Recipes for a Sweet Finish  

Flourless cake, sorbets, meringues, macaroons, and more Passover-appropriate desserts that won't just do the job, but will impress the heck out of anyone who tastes them. Read More

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2018-03-23 10:30:40



Special Sauce: Andrew Friedman on the Evolution of Chef Culture in America  

Ed Levine speaks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs. Read More

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2018-03-23 07:45:05



Homemade Cashew Milk + Green Plantains = Creamy (Vegan) Deliciousness  

Hearty green plantains, braised in a creamy and vibrant cashew-herb sauce, make a vegan dish that's substantial enough to be an entree when served with a side of rice, but it also works great as a side dish. Read More

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2018-03-22 13:00:06



Banh Mi, Po' Boys, and More Vegan Sandwiches to Rock Lunchtime  

You can put just about anything between two slices of bread and call it a sandwich. But for hearty, satisfying, delicious sandwiches—and particularly those that don't have crutches like meat, cheese, and other animal products—you'll want to seek out ingredients with fatty richness and, for lack of a better term, meaty texture. Fortunately for you, we've got plenty of options that fit the bill—BLTs with creamy avocado, crispy fried mushroom po' boys

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2018-03-22 10:30:16



How to Make Fluffy Yeast-Raised Angel Biscuits  

This twist on a classic biscuit relies on yeast for a gentle overnight rise. The best part: you can prep them the night before, then bake them in the morning. Read More

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2018-03-22 07:45:49



How to Cook Dried Beans  

Canned beans are convenient, but dried beans win on flavor every time. Here's how to cook any kind of dried bean to perfection. Read More

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2018-03-21 10:30:06



A Time of Plenty: Celebrating Nowruz in America  

The only time of year when I felt the richness of the world my parents described, the Iran of the '70s and before, was during New Year. Ours, that is: Nowruz, the vernal equinox that marks a new year. Read More

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2018-03-20 15:30:35



All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More  

Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be for using a different kind. Read More

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2018-03-20 07:45:03



The Best Way to Prepare Green Plantains  

Though yellow and black plantains can be peeled and prepped much like a banana, the tough skin and sticky sap of the green plantain require a little extra effort. Read More

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2018-03-19 07:45:06



James Peterson's Curried Collard Greens  

Peterson takes a South Asian turn, adding coconut milk, garam masala, garlic, chile peppers, and ginger to make his Curried Collard Greens. The collards cook until meltingly tender, and the coconut milk reduces to a thick, luscious sauce. While the curry flavor was a bit muted, the addition of the coconut was transformative--enough to make me to (maybe) reconsider the necessity of bacon in my greens. Read More

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2018-03-16 17:29:07



Vegan Alfredo Sauce Is All About the Cauliflower and Cashew Purée  

How do you make a vegan version of fettuccine Alfredo when you can't use butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich puree with the help of some cashews and nutritional yeast. Read More

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2018-03-16 13:00:06



14 Passover Dinner Recipes for a Super Seder  

No one comes to a Passover seder without expecting to be fed a proper meal, especially after they've drunk all that wine. Here are 14 of our favorite traditional and not-so-traditional savory recipes to make this year's seder a smashing success. Read More

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2018-03-16 10:30:05



Special Sauce: Author Andrew Friedman on Chefs, Drugs, and Rock & Roll  

Ed talks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs. Read More

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2018-03-16 07:45:08



Tempering Eggs: Why, When, and How to Do It  

Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how. Read More

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2018-03-15 13:00:22



How to Make Vegan Italian-American Lasagna Without Ricotta or Mozz  

Classic Italian-American lasagna with ricotta cheese, mozzarella, and more is a difficult dish to make vegan without those essential dairy ingredients. The secret to this convincing version is to offer up familiar textural and flavor cues so that you're less likely to notice what's not there. Read More

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2018-03-14 13:00:56



Obsessed: Slicemeister Adam Kuban Deep-Dishes on His Pizza Dreams  

Adam Kuban should need no introduction for longtime Serious Eats readers. He founded both the pizza-focused blog Slice and its sister, A Hamburger Today, both of which Ed Levine bought and incorporated into Serious Eats in 2006. He then served as the managing editor of the entire site until 2010, and he contributed immeasurably to its development and success. Read More

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2018-03-14 07:45:21



El Gallito: A Lighter, Fresher Bloody Mary With a Touch of Smoke  

This brunchtime wonder, created by Matthew McKinley Campbell of A Mano in San Francisco, is a cousin of the Bloody Mary, but it's lighter, fresher, and both fruity and savory. Read More

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2018-03-13 13:00:03



Our Favorite Budget Food Processor Is Even Cheaper Today  

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2018-03-13 10:40:15



How to Get Started Cooking With Dried Chilies  

Our favorite tips and techniques for cooking with fiery and smoky dried chilies, like anchos, guajillos, chiles de arbol, and more. Read More

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2018-03-13 07:45:12



How to Make Vegan Lasagna Bolognese  

Vegan lasagna Bolognese is a true challenge, given that two of the three main components are off limits. The secret to imitating a beefy ragù and a creamy bechamel sauce is all about layering flavors and textures to trick the eyes and mouth into believing this is the real deal. Read More

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2018-03-12 10:30:00



20 Sunny Citrus Recipes: Salads, Entrées, Ice Creams, and More  

20 sweet and savory citrus recipes featuring grapefruit, orange, lime, lemon, and more. Read More

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2018-03-09 10:30:22



Special Sauce: The Knife Skills Team and Life After the Oscars  

Tom Lennon and Brandon Chrostowski of Knife Skills talk movie marketing and how the film has changed their lives. Read More

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2018-03-09 07:45:28



This Bright Grapefruit Pitcher Drink Is Your Passport to a Good Time  

Grapefruit, honey, and lime juice, plus just a touch of hot sauce, combine with pisco to make a refreshingly bright and floral cocktail. No pisco? This super-flexible recipe works well with vodka or blanco tequila, too. Read More

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2018-03-08 13:00:27



Meyer Lemon Ice Cream That's as Easy as Pie  

With the sweet, mellow acidity of Meyer lemons and whole eggs rather than yolks, this ice cream is as light and refreshing as a slice of lemon meringue pie. Read More

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2018-03-08 07:45:00



This Punchy Tofu and Herb Salad Is a Pick-Me-Up Any Time of Day  

This bold, citrusy, garlicky, and spicy vegan tofu and herb salad is fit for breakfast, lunch, or dinner. Read More

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2018-03-07 10:30:17



19 Low-Sugar Baking Projects for Not-Too-Sweet Treats  

For those who love baking, but feel like cutting back on sugar for one reason or another, these recipes should fit the bill. Read More

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2018-03-07 07:45:09



Win a Copy of The One-Bottle Cocktail by Serious Eats' Maggie Hoffman  

We're giving away a copy of Maggie Hoffman's The One-Bottle Cocktail, a collection of 83 bar-worthy cocktails designed with the home mixologist in mind. Read More

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2018-03-06 15:00:03



Pot-au-Feu: The Dish That Made Boiled Beef a French Classic  

Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender. The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables, are cooked perfectly. Read More

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2018-03-06 10:30:14



14 Scotch Cocktail Recipes Perfect for Both Beginners and Obsessives  

14 recipes to give you an introduction to Scotch cocktails, from a classic Rob Roy and a summery frozen Blood and Sand to a chai-infused punch. Read More

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2018-03-05 13:00:46



How to Make Light and Fluffy Biscuits Without Buttermilk  

Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time. Read More

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2018-03-02 10:30:59



Special Sauce: The Team Behind Knife Skills, the Oscar-Nominated Documentary  

Ed talks with Brandon Chrostowski and Tom Lennon about the Oscar-nominated documentary short Knife Skills and Chrostowski's mission to "change the face of reentry" into the workforce from prison. Read More

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2018-03-02 07:45:55



True Concessions: Our Movie-Snacking Behaviors, Exposed  

In honor of Oscar season, the Serious Eats team 'fesses up to all our weird movie-snack buying and eating behaviors. Read More

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2018-03-01 07:57:52



Amari 101: Your Guide to Italy's Essential Bittersweet Liqueurs  

Do you know your Campari from your Aperol, Montenegro, or Fernet? From bright-red and citrusy to dark and herbal, here are 12 excellent bottles of amaro to grab off the shelf today. Read More

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2018-02-28 13:00:38



How to Make Sweet or Savory Lassi, the Original Milkshake  

Lassis are the original smoothies—tart whole-milk yogurt, whisked with buttermilk or milk and flavored with fruit or herb purees. Here's how to make an authentic version at home. Read More

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2018-02-28 10:30:10



Cuisinart's 8-Piece Cookware Starter Kit Is on Sale for $99  

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2018-02-27 11:45:54



Why Sizzle Platters and Eighth-Sheet Pans Belong in Every Kitchen  

Smaller baking sheets and sizzle platters are often even more useful at home than larger half-sheet pans. Here's why. Read More

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2018-02-27 10:30:10



The Best Can Openers  

We tested 28 handheld can openers—traditional rotary-style, safety rotary-style, and fixed—to find the ones that are easiest and fastest to use, as well as comfortable to hold. Read More

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2018-02-26 10:30:37



Homemade Cannoli That Live Up to the Hype  

Good cannoli are impossible to find, but they're more than possible to make at home—if you have the right ingredients, anyway. Start with the best-quality ricotta, something irresistibly fresh and creamy all on its own. Stirred into a batch of homemade vanilla pudding, that ricotta becomes a sweet and silky filling for the crispy homemade shells. Fortunately, both elements can be made in advance, then assembled at the last minute and finished with a sprinkling

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2018-02-23 13:00:20



Special Sauce: Phil Rosenthal on Stepping Out of His Comfort Zone  

Ed Levine's conversation with Phil Rosenthal, the host of Somebody Feed Phil on Netflix, continues. Read More

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2018-02-23 07:45:26



Coconut Chutney: Made for a Dosa, Good on Everything  

This coconut chutney, simply seasoned with a touch of black mustard seed and tamarind, is the classic served alongside nearly every idli or dosa you can find. But don't stop there—it's welcome as an accompaniment to grilled fish or roasted vegetables, or even as a dip for pita. Read More

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2018-02-22 10:30:08



Coconut Chutney: Made for a Dosa, Good on Everything  

This coconut chutney, simply seasoned with a touch of black mustard seed and tamarind, is the classic served alongside nearly every idli or dosa you can find. But don't stop there—it's welcome as an accompaniment to grilled fish or roasted vegetables, or even as a dip for pita. Read More

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2018-02-22 10:30:08



14 Showstopping Cakes to Make Any Occasion Special  

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2018-02-22 07:45:46



14 Showstopping Cakes to Make Any Occasion Special  

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2018-02-22 07:45:46



How to Stock a Korean Pantry: Jeot, Jang, and More Ingredients to Know  

How to stock your kitchen with everything you need to make Korean food at home. Read More

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2018-02-21 13:00:56



How to Stock a Korean Pantry: Jeot, Jang, and More Ingredients to Know  

How to stock your kitchen with everything you need to make Korean food at home. Read More

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2018-02-21 13:00:56



Oscar Nom Noms: A Themed Menu for the 2018 Academy Awards  

Pun-tastic recipes for your 2018 Oscars party! Read More

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2018-02-21 10:30:40



Oscar Nom Noms: A Themed Menu for the 2018 Academy Awards  

Pun-tastic recipes for your 2018 Oscars party! Read More

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2018-02-21 10:30:40



Essential Equipment for Making Cannoli at Home  

Making cannoli at home really requires the right gear. Read More

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2018-02-21 07:45:11



Essential Equipment for Making Cannoli at Home  

Making cannoli at home really requires the right gear. Read More

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2018-02-21 07:45:11



Our Favorite Blender Is 20% Off Today  

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2018-02-20 13:27:50



Our Favorite Blender Is 20% Off Today  

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2018-02-20 13:27:50



This Easy Braised Lamb Takes Spicy-Sweet Inspiration From Mexico  

This dish is made for those nights when you want something that tastes like someone's slaved away at it for hours, but you're in charge of the cooking and you'd rather watch TV instead. Read More

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2018-02-20 10:30:37



This Easy Braised Lamb Takes Spicy-Sweet Inspiration From Mexico  

This dish is made for those nights when you want something that tastes like someone's slaved away at it for hours, but you're in charge of the cooking and you'd rather watch TV instead. Read More

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2018-02-20 10:30:37



How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More  

There's newfangled refined white sugar, and then there's raw sugar: the smoky, bitter, caramelized, fruity, burnished reductions of cane or palm juice that belong in your pantry. Here's how to make the most of it. Read More

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2018-02-20 07:45:06



How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More  

There's newfangled refined white sugar, and then there's raw sugar: the smoky, bitter, caramelized, fruity, burnished reductions of cane or palm juice that belong in your pantry. Here's how to make the most of it. Read More

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2018-02-20 07:45:06



7 Nonalcoholic Hot Drinks for Toasty Warmth Without the Tipple  

If you need help coping with your winter blues, we have seven non-alcoholic hot drink recipes to give you a hand. Read More

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2018-02-19 10:30:39



7 Nonalcoholic Hot Drinks for Toasty Warmth Without the Tipple  

If you need help coping with your winter blues, we have seven non-alcoholic hot drink recipes to give you a hand. Read More

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2018-02-19 10:30:39



Cooking With Coconut Oil: Sweet and Savory Recipes We Love  

Coconut oil is a versatile ingredient that works wonders in both sweet and savory applications. Here's how to make the most of your jar. Read More

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2018-02-16 13:00:24



Cooking With Coconut Oil: Sweet and Savory Recipes We Love  

Coconut oil is a versatile ingredient that works wonders in both sweet and savory applications. Here's how to make the most of your jar. Read More

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2018-02-16 13:00:24



Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime  

They may not be traditional ricotta cookies, but these brown butter–laced wafers have an undeniable charm all their own. Read More

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2018-02-16 10:30:11



Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime  

They may not be traditional ricotta cookies, but these brown butter–laced wafers have an undeniable charm all their own. Read More

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2018-02-16 10:30:11



Special Sauce: Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything  

Part 1 of Ed Levine's interview with Phil Rosenthal, creator and host of the Netflix series Somebody Feed Phil Read More

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2018-02-16 07:45:31



Special Sauce: Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything  

Part 1 of Ed Levine's interview with Phil Rosenthal, creator and host of the Netflix series Somebody Feed Phil Read More

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2018-02-16 07:45:31






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