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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.



14 Savory-Pancake Recipes for Any Time of Day  

If you automatically picture maple syrup when you think of pancakes, it's time to explore dosa, farinata, blini, and the many other delicious savory pancakes the world has to offer. Read More

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2019-10-15 10:30:14



The Best Burritos in San Francisco  

Five great places to get San Francisco's iconic Mission burrito. Read More

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2019-10-14 13:00:53



19 Sweet and Savory Reasons to Love Brown Butter  

Read More

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2019-10-14 10:30:57



The Food Lab Video Series: Emulsions  

What do vinaigrettes, mayonnaise, and pasta sauce have in common? Each relies on the wondrous process of emulsification. Read More

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2019-10-14 07:45:43



Your Friday Moment of Zen  

Nope, no more week; it's just weekend as far as mine eyes can see. Read More

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2019-10-11 15:00:25



Deals Week, The Finale: Tilit, Snowe, and Craighill  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-11 12:00:14



Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates  

The talented chef behind Little Tong Noodle Shop, plus Kenji on the pros and cons of cornstarch, and a lesson in Roman trapizzini. Read More

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2019-10-11 07:45:42



This Savory Tarte Tatin Is French Onion Soup in a Tart  

Combine the classic bistro soup with a Tatin for the fanciest caramelized onion tart around. Read More

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2019-10-10 13:00:46



Deals Week, Day 4: Valrhona and The BoardSmith  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-10 12:00:27



Deals Week, Day 3: D'Artagnan and Messermeister  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-09 12:00:42



Deals Week Day 2: ThermoWorks and La Tienda  

Exclusive discounts just for you. Read More

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2019-10-08 12:00:58



Over It: The Food Trends We'd 86  

Whether outdated or just plain obnoxious, these are the culinary trends we find as sad and unappealing as a pile of zoodles. Read More

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2019-10-08 07:45:02



A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)  

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love. Read More

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2019-10-07 13:00:01



Deals Week Day 1: Murray's Cheese, Snuk Foods, and Lloyd Pans  

Exclusive discounts just for you. Read More

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2019-10-07 12:00:20



Your Friday Moment of Zen  

This is how we do it. It's Friday night. (Afternoon. Whatever.) Read More

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2019-10-04 13:00:14



A Chefs' Guide to Eating Out in Boston  

Boston is a city often described as old-school, even. But its hospitality insiders want you to know there's much more forward-thinking food and drink here than the city gets credit for. Read More

what do you think?

2019-10-04 10:30:13



Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes  

In this week's episode of the Special Sauce podcast, Ed Levine talks to J. Kenji Lopez-Alt about homemade naan, Nick Morgenstern about ice cream, and Rick Bayless about how to make a margarita. Read More

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2019-10-04 07:45:27



What Makes Gumbo Gumbo? A Guide to Louisiana's Signature Stew  

Finding a clear definition of gumbo is a fool's errand, and that's part of what makes gumbo so fun: its multiplicity. Here's a closer look at the Louisiana stew's many forms and the techniques available for making your own. Read More

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2019-10-03 13:15:29



BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a Torte  

A blend of almond and all-purpose flour gives this cake a hearty yet moist and fluffy crumb, for a versatile twist on yellow cake. Pair it with classic chocolate frosting, honey buttercream, or whatever your heart desires. Read More

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2019-10-02 13:00:40



15 Eggless Cookie Recipes, Because Everyone Deserves a Cookie  

Start exploring the many types of cookies that are egg-free by nature, and you might be surprised by the number of options you have. Here are 15 of our favorite eggless cookie recipes, including buttery shortbread, homemade Oreos, and the best vegan chocolate chip cookies, proving that an egg-free diet doesn't have to mean skipping dessert. Read More

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2019-10-02 10:30:49



The Best New England Clam Chowder in Boston  

Regardless of any mythmaking in the origin story behind New England clam chowder, the dish is very much a real element of Boston's dining scene, and has been for at least a century now. Here are the five places you need to visit if you want the very best clam chowder Boston has to offer. Read More

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2019-10-01 13:00:02



Your Friday Moment of Zen  

Week's over! Eat my shorts, week! Read More

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2019-09-27 13:30:48



22 Mexican Recipes for Pozole, Chile Verde, Tacos, and More  

22 recipes for all your favorite Mexican dishes, from pozole verde to carnitas to aguachile. Read More

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2019-09-27 10:30:36



Special Sauce: Introducing Special Sauce 2.0  

Welcome to Special Sauce 2.0, with special guest Nick Morgenstern, the king of ice cream. Read More

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2019-09-27 07:45:37



Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan  

Grab your favorite extra-virgin olive oil for an aromatic, vegan twist on chocolate chip cookies. Read More

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2019-09-26 13:00:00



Get to Know Sunchokes, a.k.a. Jerusalem Artichokes  

Nutty-sweet sunchokes (a.k.a. Jerusalem artichokes) deserve to be associated with more than farts. Read More

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2019-09-26 10:30:19



Where to Eat and Drink in Boston: A Local's Guide  

Boston-based food writer Amy Traverso on 10 can't-miss restaurants and bars in Boston, MA. Read More

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2019-09-25 13:00:57



Everything You Can Do With a Wok  

A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it. Read More

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2019-09-25 10:30:21



Taste Test: The Best Supermarket Greek Yogurt  

In search of the best Greek yogurt for eating as is (or with toppings), we tested nine popular brands to find the ideal combination of smoothness, creaminess, richness, and flavor. Read More

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2019-09-24 14:00:22



The Secret to Stovetop Paella: Go Small  

Traditional paella is cooked in a huge pan over a massive fire. The even heat provided by that fire helps to offset the steel pan's inherently poor conduction. When cooking paella on the stovetop, however, your heat source is limited to your burner size. The first step: Give up on paella for a crowd and make small batches for fewer people instead. Read More

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2019-09-24 10:30:31



The Food Lab Video Series: Steak Lies  

In this episode of the Food Lab video series, Kenji López-Alt and Katie Quinn join forces to bust common myths about cooking steak. Read More

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2019-09-23 13:00:07



Two Steps, Eight Perfectly Grilled Octopus Tentacles  

No need for laborious techniques for perfectly tender and crisped grilled octopus. Just break the process into two easy stages and you'll get great results every time. Read More

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2019-09-23 10:30:14



Your Friday Moment of Zen  

You made it! Now for a deep breath. Read More

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2019-09-20 13:00:33



A Chefs' Guide to Eating Out in Portland, Oregon  

Seven of Portland's top chefs weigh in on the best places to grab a bite (or a drink) in the Rose City. Read More

what do you think?

2019-09-20 10:30:20



Special Sauce: Author Tom Roston on Post-9/11 New York as Victim and Survivor  

Ed continues his conversation with author Tom Roston about the profound impact of 9/11 on the Windows on the World family and all of New York City. Read More

what do you think?

2019-09-20 07:45:13



How I Got My Toddler Interested in Food and Cooking  

How to raise a kid with a broad palate, healthy eating habits, and an appreciation of food? Allow them to be picky, but offer them a huge range of options and experiences to be picky about. Read More

what do you think?

2019-09-19 13:00:53



Cookie Science: The Importance of Scraping Your Bowl  

When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven. This kind of inconsistency is the result of poor scraping during and after the creaming phase, leaving dense streaks of butter and sugar in the dough that will spread and rise at a different rate than the rest. But with a bit of attention to detail when it's time to scrape the bowl and beater, these weird cookies can be a thing of the past. Read More

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2019-09-19 10:30:32



Basque in the Glory of Grilled Whole Turbot  

How to grill whole turbot, Basque-style. Read More

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2019-09-18 13:00:53



A Guide to Salt, the World's Most Popular Food  

Everything you need to know about the vast and varied world of edible salt, including the differences between all the types of salt you'll see on the market. Read More

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2019-09-18 10:30:01



22 Rosh Hashanah Desserts to Guarantee a Sweet New Year  

Our 22 favorite desserts, both parve and non-parve, to make and enjoy on Rosh Hashanah. Read More

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2019-09-18 07:45:52



Get Your Tentacles on Some Octopus and Cook It Perfectly at Home  

People have a lot of anxiety about being able to cook octopus until it's sufficiently tender, but this anxiety is misplaced. There's no need for tricks, you just have to cook it long enough. How long depends on the method you're using. Here we explore a variety of methods, including sous vide, pressure cooker, and stovetop. Read More

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2019-09-17 13:00:44



24 Savory Rosh Hashanah Recipes, Because It Ain't All Apples and Honey  

24 savory Rosh Hashanah recipes to fill your holiday table. Read More

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2019-09-17 10:30:40



The Best Breweries in Portland, Oregon  

In a city justifiably famous for its beer scene, these are the Portland breweries that are most consistently excellent, innovative, and widely beloved. Read More

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2019-09-16 13:00:41



"Oh, @%#^": Our Most Embarrassing Kitchen Fails  

Every one of us, pro and amateur cook alike, knows the pit-of-the-stomach horror that comes with talking up an elaborate meal only to have it blacken to a crisp under an unattended broiler, or dropping a lovingly constructed birthday cake all over the floor. Here are a few episodes from our individual cooking histories that we'd rather forget, if only our friends and family (and coworkers) would let us. Read More

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2019-09-16 10:30:33



Your Friday Moment of Zen  

Every other day of the week can suck an egg! Read More

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2019-09-13 13:00:45



Elotes + XO = XOtes  

For a super-savory variation on classic Mexican elotes, simply stir some XO into the creamy mayonnaise mix. Read More

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2019-09-13 10:30:09



Special Sauce: Tom Roston on the Untold Stories of Windows on the World  

Author Tom Roston speaks to Ed about his recent book, The Most Spectacular Restaurant in the World, a history of the Windows on the World restaurant at the World Trade Center. Read More

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2019-09-13 07:45:54



The Food Lab Video Series, For You, For Free  

We answer the question, what would a Food Lab video series look like? Read More

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2019-09-12 13:00:46



23 Fresh Fennel Recipes That Everyone Will Love  

Roasted fennel-spiced chicken, bright fennel salads, rich pastas, and more fennel recipes to celebrate the delicious, versatile bulb. Read More

what do you think?

2019-09-12 10:30:02



Where to Eat and Drink In Portland, Oregon: A Local's Guide  

A Portland food writer's list of the restaurants, cafes, bars, and frozen yogurt parlors you won't want to miss when you visit the Rose City. Read More

what do you think?

2019-09-11 13:00:19



For Ramen Geeks Only: How to Make Low-Hydration Noodles at Home  

Making low-hydration alkaline ramen noodles can be difficult without a professional's noodle machine at your disposal, but with a little patience, you can master it. Read More

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2019-09-11 10:30:08



Stuff Your Face With Roman Rice-Stuffed Tomatoes  

Do as the Romans and stuff tomatoes with rice, then roast them with potatoes for a light, vegan meal. Read More

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2019-09-10 13:00:53



A Lactation Cookie Only a Mother Can Love  

With a different name, these malted oatmeal cookies loaded with nuts, chocolate chips, and spices could be anyone's new favorite thing. Is the term "lactation cookie" just a genius bit of branding that ensures nursing moms needn't worry about other people's sticky fingers ending up on their cookie stash? Read More

what do you think?

2019-09-10 10:30:03



21 Easy Cake Recipes That Are a Piece of...  

21 easy cake recipes to make them a more regular part of your life. Read More

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2019-09-10 07:45:09



This Creamy Uni Pasta Is the Carbonara of the Sea  

This rich, briny sea urchin pasta uses pureed sea urchins to create a creamy texture that coats the noodles—closer to pasta carbonara than aglio e olio. Read More

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2019-09-09 13:00:09



Your Friday Moment of Zen  

It's the end of the week. Yay, Friday! Boo, Monday! Take a moment for yourself. Read More

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2019-09-06 15:00:23



The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)  

Plant-based burgers that mimic meat, right down to their "bloody" nature, are all the rage these days. But which one tastes best? Here are the results of our taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and more. Read More

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2019-09-06 13:00:05



9 Delicious Reasons to Stock Your Pantry With Malted Milk Powder  

These nine recipes celebrate the nutty, rich flavor that malted milk powder contributes to some of our favorite desserts. Read More

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2019-09-06 10:30:23



The Secret to a Better Burst-Tomato Pasta: XO Sauce  

This quick and easy pasta dish bursts with flavor, thanks to bright, juicy cherry tomatoes and rich, savory XO sauce. Read More

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2019-09-05 13:00:48



Seven-Minute Frosting: The Fluff of Legend  

When time is of the essence, this fast and simple combination of little more than egg whites and sugar is one of the easiest frostings around. Read More

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2019-09-05 10:30:53



The Best Universal Wine Glasses  

Most of us don't have the space or the budget to justify separate sets of wine glasses for red and white, let alone glasses dedicated to specific varietals. We set out to find a set of universal wine glasses that would do justice to red, white, and sparkling wines, without breaking the bank or hogging all our cabinet space. Read More

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2019-09-04 13:00:25



All Praise the St. Louis Bagel and Its Infinite Potential  

The infamous, vertically sliced St. Louis bagel is not an abomination—it's a brand-new playing field for a brand-freaking-new game. Read More

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2019-09-03 13:00:01



10 Better-From-Scratch Chinese-Takeout Favorites  

Enjoy better kung pao chicken, General Tso's, fried rice, and more Chinese-takeout classics, any time you want. Read More

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2019-09-03 07:45:47



Your Friday Moment of Zen  

You made it. Now for a deep breath. Read More

what do you think?

2019-08-30 13:00:17



A Chefs' Guide to Eating Out in Chicago  

Six of Chicago's top chefs weigh in on where to eat and drink in the Windy City. Read More

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2019-08-30 10:30:28



Special Sauce: Soleil Ho on Representation in Food Media  

Ed Levine talks to San Francisco Chronicle restaurant critic Soleil Ho about the importance of language in food writing in this episode of Special Sauce. Read More

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2019-08-30 07:45:50



The Best Supermarket Black Bean Burgers  

Black bean burgers have proven over the years to be an incredibly popular option for those who choose to avoid burgers of the steer variety, and it seems that every plant-based-burger purveyor has at least one black bean product to offer consumers. We put seven of the most popular store-bought black bean burgers to a taste test to find which reigns supreme. Read More

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2019-08-29 13:00:24



You Say Tomato, I Say Tonnato: Two Takes on Tomato Salad  

Two gorgeous, no-cook summer tomato salads that come together in 15 minutes. You're not dreaming; this is real life. Read More

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2019-08-28 10:30:18



Level Up Your Ice Cream by Leveling Your Cake  

The next time you trim off the dome of a cake, stash those scraps in the freezer to use as a mix-in for your next batch of ice cream. Try blackberry cake scraps in lemon ice cream, or devil's food cake mixed into fior di latte gelato. It's all the flavor of cake a la mode, packed into a single scoop. Read More

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2019-08-28 07:45:15



Resetting the Table: An Aquaponic Farm Rooted in Community  

Elazar and the camera crew head to Bushwick, New York to meet the woman behind New York City's largest outdoor aquaponic farm. Read More

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2019-08-27 13:00:39



Our Updated, Not-So-Secret List of "Banned" Words  

The words that just don't sit right with us—and now, for the first time, why. Read More

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2019-08-27 10:30:27



The Best Deep-Dish Pizza in Chicago  

Love it or hate it, deep dish pizza is a Chicago fixture. Here's where to find the best. Read More

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2019-08-26 13:00:26



Your Friday Moment of Zen  

TGIF. Read More

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2019-08-23 15:00:41



What to Make With Campari: 21 Cocktails Everyone Should Know  

Of all the liqueurs in our collection, bitter, herbal, and fruity Campari is one of the bottles we reach for most often. And as much as we love a classic Negroni, that's hardly the only drink it shines in. Here are 21 recipes for Campari cocktails, from the traditional to the out-there. Read More

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2019-08-23 13:00:22



Triple-Pistachio Breakfast Buns, the Make-Ahead Breakfast of Your Dreams  

With homemade pistachio paste incorporated into the dough, filling, and frosting, these nutty breakfast buns are loaded with pistachio flavor in every bite. Read More

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2019-08-23 10:30:09



Special Sauce: Soleil Ho on Her Journey From Quantum Physics to Racist Sandwich  

San Francisco Chronicle restaurant critic Soleil Ho joins Ed Levine on this week's episode of the Special Sauce Podcast. Read More

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2019-08-23 07:45:34



An Introduction to Korean Barbecue  

A guide to the components of a Korean-barbecue feast, from meats to banchan to drinks, whether you're creating one at home or ordering one out. Read More

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2019-08-22 13:00:03



For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste  

From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But for those who want to make pistachio ice cream from fresh, whole pistachios (not paste!) the results are well worth it, producing a pistachio ice cream that's rich, creamy, and aromatic. Read More

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2019-08-22 10:30:59



The Best Supermarket Veggie Burgers  

There are too many veggie burgers out there for any single meatless-burger fan to try without devoting an inordinate amount of time and effort to discovering which un-meat burger reigns supreme. So we decided to eat as many of them as we could, and offer our recommendations. Here are the results from our taste test of the first category: vegetable-based, or "garden-style," veggie burgers. Read More

what do you think?

2019-08-22 07:45:28



Think a French Omelette Is Hard? Try Tamagoyaki  

There's an art to making tamagoyaki, the Japanese rolled omelette. To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the basic home-style method. Read More

what do you think?

2019-08-21 13:00:49



21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat  

Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. If you're still unconvinced of their glory, here are 21 recipes, from one-pan braises to Bengali rice porridge and grilled paella, to change that. Read More

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2019-08-21 10:30:50



Take It All Off: Are Corn Strippers Worth It?  

Do corn strippers and corn zippers actually work? We put a selection to the test. Read More

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2019-08-20 13:00:42



We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To  

Can coating steaks in peanut butter and cooking them sous vide produce the most tender steak you've ever eaten in your life? We tested it out! Read More

what do you think?

2019-08-19 13:00:48



This Icy Korean Cucumber Soup Is Just What Your Summer Needs  

When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook won't even break a sweat. Read More

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2019-08-19 10:30:23



Your Friday Moment of Zen  

Deep breath. Read More

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2019-08-16 15:00:50



Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking  

Inventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old desserts, without having to worry about altering their chemistry. Read More

what do you think?

2019-08-16 13:00:41



Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food Media  

Part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, focusing on food media's past and present. Read More

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2019-08-16 07:45:45



A Simple Summer Picnic Menu  

A celebratory menu for a perfect late-summer picnic. Read More

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2019-08-16 07:45:08



The Fastest Way to Chill a Bottle of Wine  

If you think time moves slowly when you're waiting for water to boil, try counting the minutes until your bottle of white wine chills to the proper serving temperature in your refrigerator, or even the freezer. We tested nine methods for cooling wine down to see which was the quickest, eventually landing on one that will chill your bottle in just five minutes. Read More

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2019-08-15 13:00:44



Keep Brown Sugar Soft in One Easy Step  

Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely already own, will do the job all by itself. Read More

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2019-08-15 10:30:59



This Pork Is Fire (Meat): How to Make Daeji Bulgogi  

Gochujang and charcoal bring the fire for this Korean barbecue pork. Read More

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2019-08-14 13:00:14



For This Mocha Icebox Cake, You're Gonna Need a Bigger Cookie  

This creamy refrigerator cake starts with homemade chocolate chip cookies rather than store-bought, and a whipped mascarpone filling spiked with high-fat Dutch cocoa and instant espresso. The combination of mascarpone and coffee gives it a tiramisu-like vibe that's hard to resist. Read More

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2019-08-14 10:30:27



Serious Eats Through the Years: Our Early Days, in Photos  

A photographic trip down Serious Eats memory lane, from 2007 to 2015. Read More

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2019-08-14 07:45:25



Get to Know Soursop (a.k.a. Guanábana or Graviola)  

Everything you need to know about the ungainly but delicious soursop: where to find it, how to choose it, and how to use it. Read More

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2019-08-13 13:00:30



A Chefs' Guide to Eating Out in New York City  

Three of New York's top female chefs—Alex Raij, Alex Guarnaschelli, and Esther Choi—weigh in on where to eat and drink in the city that never sleeps. Read More

what do you think?

2019-08-12 13:00:35



How to Grill Salmon Fillets  

The key to grilled salmon fillets is to take advantage of the skin to achieve perfectly cooked fish. The skin is best well browned and crispy, and it also acts as an insulator, protecting the flesh from exposure to too much high heat. Read More

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2019-08-12 10:30:46



10 Sweet and Tangy Buttermilk Dessert Recipes  

Our 10 favorite sweet recipes to prove your bottle of buttermilk is good for much more than fried chicken. Read More

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2019-08-12 07:45:44



Your Friday Moment of Zen  

You made it. Now for a deep breath. Read More

what do you think?

2019-08-09 13:00:19



The Nerds With Knives Wrote a Cookbook!  

Nine recipes to celebrate the release of Cork and Knife, Emily and Matt Clifton's flavor-packed new cookbook. Read More

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2019-08-09 10:30:22



Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers  

Read More

what do you think?

2019-08-09 07:45:28






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