Cleveland Browns Think a French Omelette Is Hard? Try TamagoyakiSerious Eats - Daniel GritzerThere'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. It's a humbling experience
Recipes 21 Chicken Thigh Recipes, Because Dark Meat Is the Best MeatSerious Eats - Edison CummingsOne-pan dinners, Bengali rice porridge, grilled paella, and more chicken thigh recipes to convince you of the glories of dark meat. [Collage photographs: Morgan Eisenberg, J. Kenji López-Alt, Emily and
Corn Take It all Off: Are Corn Strippers Worth It?Serious Eats - Niki Achitoff-GrayAt Serious Eats, we often speak ill of unitaskers, which have a tendency to take up substantial space in your kitchen without making a substantial difference in convenience or the speed it takes to perform
Steak We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have ToSerious Eats - Sho SpaethA while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures turdy-looking
Cucumber This Icy Korean Cucumber Soup Is Just What Your Summer NeedsSerious Eats - Seoyoung JungWhen 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
Ina Garten Your Friday Moment of ZenSerious Eats - The Serious Eats TeamYou did it! You made it to the end of another week! "Very little of our handiwork will survive the obliteration of the ages." (!!!) We're putting up a post very much like this one every Friday afternoon,
Vanilla Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your BakingSerious Eats - Stella ParksInventing 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,
Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food MediaSerious Eats - Sho SpaethPart two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, focusing on food media's past and present. In part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, the three
Salad A Simple Summer Picnic MenuSerious Eats - Elazar SontagA respectable picnic is something I’ve only recently started dabbling with. I'm not talking about the picnics all your favorite Instagram influencers seem to have mastered, the ones with three kinds of
Wine The Fastest Way to Chill a Bottle of WineSerious Eats - Elazar SontagWe tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes. If you think time moves slowly when you’re waiting for water to boil, try counting the minutes
Brown Sugar Keep Brown Sugar Soft in One Easy StepSerious Eats - Daniel GritzerForget 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
Pork This Pork Is Fire (Meat): How to Make Daeji BulgogiSerious Eats - Sasha MarxGochujang and charcoal bring the fire for this Korean barbecue pork. Perhaps the best part of working the "roast" (or "meat") station in a restaurant kitchen is that you often end up with a steady supply
Ina Garten For This Mocha Icebox Cake, You’re Gonna Need a Bigger CookieSerious Eats - Stella ParksInspired by Ina Garten's Mocha Chocolate Icebox Cake, this creamy refrigerator cake takes it up a notch with homemade chocolate chip cookies instead of store-bought, and a whipped mascarpone filling with
Prosciutto Serious Eats Through the Years: Our Early Days, in PhotosSerious Eats - Ed LevineWith the 14-year anniversary of Serious Eats coming up, we take a brief photographic trip down memory lane. Ed in the very early Serious Eats days—2007. [Photograph: Robyn Lee] After doing many events
Latin America Get to Know Soursop (a.k.a. Guanábana or Graviola)Serious Eats - Miranda KaplanEverything you need to know about the ungainly but delicious soursop: where to find it, how to choose it, and how to use it. Covered in leathery green skin marked by spines, the plump, knobbly soursop
New York City A Chefs' Guide to Eating Out in New York CitySerious Eats - The Serious Eats TeamIf there's one population that knows the late-night eating scene, it's chefs. These after-midnight haunts go way beyond your typical bar food. For me, "late-night eats" 100% means K-Town! K-town is the
Salmon How to Grill Salmon FilletsSerious Eats - Daniel GritzerThe key to grilled salmon fillets is to take advantage of the skin to achieve perfectly cooked fish. Of all the fish to grill, salmon is among the easiest and has the potential to yield some of the best
Buttermilk 10 Sweet and Tangy Buttermilk Dessert RecipesSerious Eats - The Serious Eats TeamButtermilk contributes a great deal of tenderness and flavor to some of our favorite savory recipes—like fried chicken, flaky biscuits, and creamy dressings—but its acidity and rich, thick texture also
Your Friday Moment of ZenSerious Eats - The Serious Eats TeamYou did it! You made it to the end of another week! Summer weekends, baby! To celebrate the end of the week, we're going to start offering up a post very much like this one on Friday afternoons. We see
Knives The Nerds With Knives Wrote a Cookbook!Serious Eats - The Serious Eats TeamNine recipes to celebrate the release of Cork and Knife, Emily and Matt Clifton's flavor-packed new cookbook. Longtime Serious Eats readers are likely familiar with the names Emily and Matt Clifton. The
Queens, NY Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food WritersSerious Eats - Ed LevineIn the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz,
Ice Cream Anything is Possible When You Mix and Match Ice Creams and SwirlsSerious Eats - Stella ParksThere's no need to re-invent the wheel when creating new ice cream flavors. Just lean on the recipes you already know and love, and combine them in new ways. Thanks to my background in the restaurant I
Ricotta 10 Recipes That Highlight the Versatility of RicottaSerious Eats - The Serious Eats TeamTen easy ways to scrape up the last few tablespoons in your fridge. Ricotta cheese is a staple of the Italian kitchen, but it deserves to be used in more places than lasagna. It’s an ingredient that can
Ice Cream How to Make Ice Cream Cones From ScratchSerious Eats - Stella ParksIt takes a special piece of gear to make real-deal ice cream cones, but for ice cream enthusiasts a waffle cone machine a more than worthy investment. We've tested many models to find the best one, and
Barbecue Bring Korean Barbecue Home With Salty-Sweet Beef GalbiSerious Eats - Sasha MarxThese cross-cut beef short ribs are one of the iconic dishes of Korean-style barbecue. When we recently published a list of our possibly unpopular, but very correct food opinions, it felt really good get
Fish How to Grill Tuna SteaksSerious Eats - Daniel GritzerGrilling tuna is all about high heat: You want to get a good sear on both sides, then take the fish off the grill as quickly as possible to avoid overcooking the center. It's 1998. Google is a newborn
Condiments The Condiments We Put on EverythingSerious Eats - The Serious Eats TeamYou can take our chili crisp when you pry it from our cold, dead hands. A favorite all-purpose condiment can almost feel magical—how is it that a single spicy/tangy/funky/creamy/all-of-the-above substance,
Chicago, IL Where to Eat and Drink in Chicago: A Local's GuideSerious Eats - Karla ZimmermanMy first thought whenever I enter Crisp’s cheerful little storefront is “Glad I’m not a chicken.” Because it seems like every person eating here has a jumbo wing or drumstick in hand, alongside a piled-high
Cherries For This Gorgeous Pistachio Cherry Tart, It Pays to Frangi-plan AheadSerious Eats - Stella ParksPut homemade pistachio paste to good use in this fragrant and nutty cherry frangipane tart. A frangipane tart is among the first recipes any pastry student will learn in school, and rightly so. It's a
Knives The Best Steak KnivesSerious Eats - Sasha MarxWe tested a dozen steak knives to find the best ones available. Like having a collection of healthy houseplants, or a large reusable tote bag stuffed to the brim with more reusable tote bags, owning a
