Riham Kamel

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Fried chicken and doughnut recipes directly from the deep south | Cook residency

The food of the American south is still a young cuisine. We begin a four-week exploration with some quintessentially southern fried delights<p>The “Deep South” that we think of today is an area of the US that stretches from New Orleans on the Gulf of Mexico into Arkansas’ Ozark mountain range, across …

Revealed: the secret to making amazing truffles

Most chefs have a touch of the science geek about them. One thing I enjoy about my job is experimenting with flavours and processes and coming up with original ideas that separate my food from the pack. This week, I’m going to share a chocolate truffle-making technique that will allow you to …

McDonald's Killed Burger King's McWhopper, so We Made it Ourselves

Burger King's marketing team has always been better than its culinary team, and their latest publicity stunt (and let's be clear, this is <i>definitely</i> a publicity stunt) is one of the best I've ever seen. Their proposal? That on September 21st, World Peace Day, Burger King and arch-rival McDonald's …

Chinese Velveting 101: An Introduction to Water-Velveting

Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered here on Serious Eats before.<p>Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready …

The Science of Melting Cheese

More<p>All About Cheese<p>Everything you need to know about eating and cooking with curds<p>Have you ever gotten all excited to make a grilled cheese and then...your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Yup, it's a crappy feeling. …

The Food Lab: How to Make the Best Light and Fluffy Pancakes

More<p>Breakfast<p>Everything you need to make the most important meal of the day delicious.<p>I've been asked many times whether the material in my book is 100% new, or whether it's just a collection of content from my existing articles. The answer is that it's a mix. Roughly 75% of it (and the pending …

Baking

10 Best Doughnut Shops in the U.S.

From Homer Simpson to the now-ubiquitous cronut, doughnuts have long occupied a special place in the heart of American popular culture. In recent years, however, this sweet, starchy treat has become a favorite of discerning foodies, with new shops popping up around the country, offering a selection …

Flavors

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

More<p>All About Chocolate<p>Everything you want to know about chocolate<p>Just to be clear, "chocolate-coated honeycomb" is not an actual honeycomb coated in chocolate. That would be filled with wax. It would be hard to eat. No, this chocolate-coated honeycomb refers to a delicious caramel candy made with …

The Audacity of Talking About Race With the Ku Klux Klan

Can conversation help end bigotry? An improbable example suggests that it would be unwise to discount the possibility.<p>When musician Daryl Davis first met a member of the Ku Klux Klan he was the only black man in a country band. They were playing a gig at an all-white venue in Frederick, Maryland. …

Jerry Lee Lewis

Beer can chicken recipe

Tap For Method<p>Ingredients<p>1 x 1.8 kg whole free-range chicken<br>• olive oil<br>• 1 x 300 ml can of beer<br>• 2 tablespoons barbecue sauce<br>• 1 fresh red chilli , deseeded<br>• 1 …

Recipes

The Food Lab: Slow-Cooked Bolognese Sauce

Serious Eats<p>VIDEOS<p>Watch More Videos<p>More<p>Pasta<p>Essential techniques, recipes, and more!<p>If there's one thing I miss most about New York (aside from the pizza, that is), it's the cold, snowy winters. Not just because I love the cold and I love snow days (I do!), but more because those cold, frosty days …

The Food Lab: Use the Pressure Cooker to Make the Fastest and Easiest Mushroom-Packed Risotto

Serious Eats<p>VIDEOS<p>Watch More Videos<p>Here are some facts: Despite its reputation for being difficult, risotto is really, really easy to make, even using the traditional stand-and-stir, add-the-broth-a-cup-at-a-time method, a technique that I am convinced was invented by Italian grandmothers who …

Where to Eat in New York

4 Cakes You Never Knew You Could Make with a Mug and a Microwave

Microwaves get a bit of a bad rap. Some people complain they ruin the texture of food. Others lament microwaves’ inability to cook evenly. And some …