Ganache American Buttercream x Ganache = Double-Chocolate FrostingSerious Eats - Stella ParksThis recipe combines the simplicity of American buttercream, a straightforward combination of butter and powdered sugar, with the richness of ganache for a creamy, complex, and none-too-sweet chocolate
Recipes Thai-Style Grilled Pork Skewers Beat Takeout Satay Any DaySerious Eats - Sasha MarxA punchy salty-sweet marinade and a brush-coating of coconut cream makes for killer grilled Thai-style pork skewers. If you were to conduct a poll in the United States that asked people what comes to when
Burgers Special Sauce: Alvin Cailan on What “American Food” Means in 2019Serious Eats - Ed LevinePart 2 of Ed Levine's Special Sauce conversation with chef Alvin Cailan. [Alvin Cailan photograph: Courtesy of Alvin Cailan. Burger photograph: Vicky Wasik] In part 2 of my extraordinary chat with chef-restaurateur-activist
Grandparents Why So Serious? Escaping Food Media's Uncanny ValleySerious Eats - Allison RobicelliEditors' Note: Welcome to Why So Serious?, a series by Allison Robicelli about embracing misfit foods. Stay tuned for the next installment in August. If, like me, you wisely spend several hours a week
Turkey You Kanat Believe How Good These Turkish Chicken Wings AreSerious Eats - Sasha MarxWith a Turkish hot pepper paste marinade and a double-kebab skewering method, these wings will make you forget all about that Buffalo kind. When I decided recently to work on a series of grilled-meat-on-a-stick
New York City Where to Eat and Drink in Brooklyn: A Local's GuideSerious Eats - Daniel GritzerI lived most of my Brooklyn life in Prospect Heights, and I fell hard for the food of the West Indian community there. My family was friendly with a Jamaican chef named Patrick (memory tells me his last
Frying The Evolution of K2FC, a.k.a. Kenji's Kimchi Fried Chicken SandwichSerious Eats - J. Kenji López-AltDeveloping this kimchi-brined fried chicken sandwich has taken years, and it's still a work in progress. Here's how it started, how it's evolved, and what's in the current rendition. [Photographs: Vicky
Hazelnut Nutty, Creamy, and Fresh: How to Make the Best Hazelnut Ice CreamSerious Eats - Stella ParksFresh mascarpone lends a sweet richness to this nutty, hazelnut-infused ice cream. When it comes to making nutty ice creams, my favorite way to achieve flavor is with an overnight infusion of toasted in
Vegetables 24 Recipes Starring Fresh, Ripe Summer TomatoesSerious Eats - Rabi AbonourWhat to make with the best of your farmer's market tomato-haul this season. It's not an exaggeration to say that for much of the year, fresh tomatoes aren't even worth buying. Out of season, almost all
Knives The Kitchen Habits That Fill Us With Rage and FurySerious Eats - The Serious Eats TeamA kitchen space all to ourselves is but a fantasy for most of us. So we'll settle for the next best thing: griping about our most eye-twitch-inducing kitchen pet peeves. Sharing a kitchen with others,
Cheese Brazilian Grilled Cheese Skewers Bring the Taste of Rio HomeSerious Eats - Kristina BornholtzQueijo coalho em espetos, or grilled skewers of firm and squeaky cheese, is a super-popular Brazilian beachside snack, and for good reason. Making it couldn't be easier. This spring, I had the good fortune
Ice Cream 18 Recipes to Build the Perfect Ice Cream Sundae BarSerious Eats - The Serious Eats TeamCakes and cupcakes are great, and we love cookies, but there's nothing quite as celebratory—especially in the warmer months of the year—as a completely decked out ice cream sundae bar. We've collected
For the Easiest Al Pastor at Home, Put a Skewer in ItSerious Eats - Sasha MarxRecreating spit-roasted al pastor at home is no easy task—unless you turn it into these pork-and-pineapple skewers for quick and easy grilling. The secret is a simple grill setup that brings the food to
Recipes 10 Vegan Frozen Sweets to Beat the HeatSerious Eats - Rabi AbonourTo get you through the sweltering summer, we've collected 10 of our favorite frozen desserts, which just happen to be vegan! That means coconut milk-based ice creams, an avocado-lime ice cream, and quite
Philippines Special Sauce: Eggslut’s Alvin Cailan on Ruckus-Causing as a Career PathSerious Eats - Ed LevineChef-restaurateur and founder of Eggslut Alvin Cailan talks with Ed about how a slightly wayward youth led him to embrace cooking. [Alvin Cailan photograph: Courtesy of Alvin Cailan. Eggs photograph: Wasik]
List-Worthy 17 Recipes to Make the Most of Your Immersion BlenderSerious Eats - The Serious Eats TeamGot a new immersion blender and wondering what to do with it? These recipes for soups, purées, dips, and desserts will help you take full advantage of this magical machine. If you already own a countertop
Coal How to Set Up Your Grill for Better Skewers, Kebabs, and YakitoriSerious Eats - Sasha MarxWith a few bricks and some aluminum foil, you can build a better skewer-grilling system. Even if you've never visited a kebab shop in Istanbul, or been spellbound by the chicken sorcery of a yakitori in
Disability How Cooking Websites Are Failing People With DisabilitiesSerious Eats - George SternThe inaccessibility of most cooking websites is a major impediment for disabled cooks seeking good recipes on the internet. Here are a few simple fixes to change that. Editors' Note: We fully acknowledge
Knives The Best Wooden Cutting BoardsSerious Eats - Daniel GritzerA great wooden cutting board will last years while extending the lifetime of your knife blades. Contrary to common belief, wooden cutting boards are also easier to keep clean and sanitary than most of
AmazonFresh Our Guide to Prime Day Deals: Cookware, Equipment, and MoreSerious Eats - The Serious Eats Commerce TeamFrom now until July 16th, we'll be right here sorting through the best Prime Day sales (and pre-Prime Day sales) for your kitchen. By now, we imagine that you're all seasoned Prime Day experts. But for
Feta You’ll Want to Spread This Whipped Feta Dip on EverythingSerious Eats - Daniel GritzerWhipped feta can be flavored any number of ways and served as a dip, spread, or condiment. Feta cheese is many things—salty, tangy, crumbly—all qualities that would make it an excellent candidate for dip
Baking Mix and Match Fruits and Spreads for an Easy, Customizable Fruit TartSerious Eats - Stella ParksWhether the individual elements are store-bought or homemade, a crispy sheet of pie dough topped with your favorite whipped cream or spread makes an easy foundation for a rustic fresh-fruit tart. When
Recipes Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em UpSerious Eats - Rabi AbonourDevour every last bit of the grilled meat in your fridge. I don't fire up the grill all that often, so when I do I try to make it count. That means cooking up mountains of beef, pork, chicken, and just
Money Special Sauce Live, Ed Levine Edition: Serious Eats Lives!Serious Eats - Sho SpaethThe second part of Ed Levine's conversation with Danny Meyer, in which we learn all about the founding of the site that would become Serious Eats (and its many travails). [Ed Levine photograph: Vicky Burger
Meat Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a CrowdSerious Eats - Daniel GritzerPulled pork is one of the more forgiving recipes in the world of barbecue. Season it well, smoke it low and slow, and you're pretty much guaranteed to get incredible results, perfect for sandwiches or
Grilling For Better Grilled Vegetables, Use Your Chimney StarterSerious Eats - Sasha MarxQuick-cooking vegetables need to be grilled over intense high heat. Channeling the concentrated heat of a charcoal chimney starter allows you to do just that, without wasting any fuel. It's the most wonderful
Meat From Trash to Treasure: The History of Barbecued RibsSerious Eats - Robert MossFar from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation that came about due to industrial meatpacking and mechanical refrigeration. Pork ribs
Powdered Sugar Homemade Pistachio Paste Opens Up a World of Pistachio DessertsSerious Eats - Stella ParksWith a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Pistachio paste is difficult to find, but it's easy to make at home.
Recipes 19 July 4th Dessert Recipes You'll Find Room For (We Promise)Serious Eats - Rabi AbonourThink you won't have room for dessert at your July 4th cookout? Just wait till you see these recipes. It's practically your patriotic duty to stuff your face with hot dogs and potato salad on July 4th,
Meat Breaking Down Pork Shoulder: Boston Butt Versus Picnic ShoulderSerious Eats - Elazar SontagShopping for pork shoulder can get confusing fast. Learn the difference between Boston butt and picnic shoulder so you never panic at the butcher's counter again. More than once I’ve found myself standing
Ganache American Buttercream x Ganache = Double-Chocolate FrostingSerious Eats - Stella ParksThis recipe combines the simplicity of American buttercream, a straightforward combination of butter and powdered sugar, with the richness of ganache for a creamy, complex, and none-too-sweet chocolate
Recipes Thai-Style Grilled Pork Skewers Beat Takeout Satay Any DaySerious Eats - Sasha MarxA punchy salty-sweet marinade and a brush-coating of coconut cream makes for killer grilled Thai-style pork skewers. If you were to conduct a poll in the United States that asked people what comes to when
Burgers Special Sauce: Alvin Cailan on What “American Food” Means in 2019Serious Eats - Ed LevinePart 2 of Ed Levine's Special Sauce conversation with chef Alvin Cailan. [Alvin Cailan photograph: Courtesy of Alvin Cailan. Burger photograph: Vicky Wasik] In part 2 of my extraordinary chat with chef-restaurateur-activist
Grandparents Why So Serious? Escaping Food Media's Uncanny ValleySerious Eats - Allison RobicelliEditors' Note: Welcome to Why So Serious?, a series by Allison Robicelli about embracing misfit foods. Stay tuned for the next installment in August. If, like me, you wisely spend several hours a week
Turkey You Kanat Believe How Good These Turkish Chicken Wings AreSerious Eats - Sasha MarxWith a Turkish hot pepper paste marinade and a double-kebab skewering method, these wings will make you forget all about that Buffalo kind. When I decided recently to work on a series of grilled-meat-on-a-stick
New York City Where to Eat and Drink in Brooklyn: A Local's GuideSerious Eats - Daniel GritzerI lived most of my Brooklyn life in Prospect Heights, and I fell hard for the food of the West Indian community there. My family was friendly with a Jamaican chef named Patrick (memory tells me his last
Frying The Evolution of K2FC, a.k.a. Kenji's Kimchi Fried Chicken SandwichSerious Eats - J. Kenji López-AltDeveloping this kimchi-brined fried chicken sandwich has taken years, and it's still a work in progress. Here's how it started, how it's evolved, and what's in the current rendition. [Photographs: Vicky
Hazelnut Nutty, Creamy, and Fresh: How to Make the Best Hazelnut Ice CreamSerious Eats - Stella ParksFresh mascarpone lends a sweet richness to this nutty, hazelnut-infused ice cream. When it comes to making nutty ice creams, my favorite way to achieve flavor is with an overnight infusion of toasted in
Vegetables 24 Recipes Starring Fresh, Ripe Summer TomatoesSerious Eats - Rabi AbonourWhat to make with the best of your farmer's market tomato-haul this season. It's not an exaggeration to say that for much of the year, fresh tomatoes aren't even worth buying. Out of season, almost all
Knives The Kitchen Habits That Fill Us With Rage and FurySerious Eats - The Serious Eats TeamA kitchen space all to ourselves is but a fantasy for most of us. So we'll settle for the next best thing: griping about our most eye-twitch-inducing kitchen pet peeves. Sharing a kitchen with others,
Cheese Brazilian Grilled Cheese Skewers Bring the Taste of Rio HomeSerious Eats - Kristina BornholtzQueijo coalho em espetos, or grilled skewers of firm and squeaky cheese, is a super-popular Brazilian beachside snack, and for good reason. Making it couldn't be easier. This spring, I had the good fortune
Ice Cream 18 Recipes to Build the Perfect Ice Cream Sundae BarSerious Eats - The Serious Eats TeamCakes and cupcakes are great, and we love cookies, but there's nothing quite as celebratory—especially in the warmer months of the year—as a completely decked out ice cream sundae bar. We've collected
For the Easiest Al Pastor at Home, Put a Skewer in ItSerious Eats - Sasha MarxRecreating spit-roasted al pastor at home is no easy task—unless you turn it into these pork-and-pineapple skewers for quick and easy grilling. The secret is a simple grill setup that brings the food to
Recipes 10 Vegan Frozen Sweets to Beat the HeatSerious Eats - Rabi AbonourTo get you through the sweltering summer, we've collected 10 of our favorite frozen desserts, which just happen to be vegan! That means coconut milk-based ice creams, an avocado-lime ice cream, and quite
Philippines Special Sauce: Eggslut’s Alvin Cailan on Ruckus-Causing as a Career PathSerious Eats - Ed LevineChef-restaurateur and founder of Eggslut Alvin Cailan talks with Ed about how a slightly wayward youth led him to embrace cooking. [Alvin Cailan photograph: Courtesy of Alvin Cailan. Eggs photograph: Wasik]
List-Worthy 17 Recipes to Make the Most of Your Immersion BlenderSerious Eats - The Serious Eats TeamGot a new immersion blender and wondering what to do with it? These recipes for soups, purées, dips, and desserts will help you take full advantage of this magical machine. If you already own a countertop
Coal How to Set Up Your Grill for Better Skewers, Kebabs, and YakitoriSerious Eats - Sasha MarxWith a few bricks and some aluminum foil, you can build a better skewer-grilling system. Even if you've never visited a kebab shop in Istanbul, or been spellbound by the chicken sorcery of a yakitori in
Disability How Cooking Websites Are Failing People With DisabilitiesSerious Eats - George SternThe inaccessibility of most cooking websites is a major impediment for disabled cooks seeking good recipes on the internet. Here are a few simple fixes to change that. Editors' Note: We fully acknowledge
Knives The Best Wooden Cutting BoardsSerious Eats - Daniel GritzerA great wooden cutting board will last years while extending the lifetime of your knife blades. Contrary to common belief, wooden cutting boards are also easier to keep clean and sanitary than most of
AmazonFresh Our Guide to Prime Day Deals: Cookware, Equipment, and MoreSerious Eats - The Serious Eats Commerce TeamFrom now until July 16th, we'll be right here sorting through the best Prime Day sales (and pre-Prime Day sales) for your kitchen. By now, we imagine that you're all seasoned Prime Day experts. But for
Feta You’ll Want to Spread This Whipped Feta Dip on EverythingSerious Eats - Daniel GritzerWhipped feta can be flavored any number of ways and served as a dip, spread, or condiment. Feta cheese is many things—salty, tangy, crumbly—all qualities that would make it an excellent candidate for dip
Baking Mix and Match Fruits and Spreads for an Easy, Customizable Fruit TartSerious Eats - Stella ParksWhether the individual elements are store-bought or homemade, a crispy sheet of pie dough topped with your favorite whipped cream or spread makes an easy foundation for a rustic fresh-fruit tart. When
Recipes Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em UpSerious Eats - Rabi AbonourDevour every last bit of the grilled meat in your fridge. I don't fire up the grill all that often, so when I do I try to make it count. That means cooking up mountains of beef, pork, chicken, and just
Money Special Sauce Live, Ed Levine Edition: Serious Eats Lives!Serious Eats - Sho SpaethThe second part of Ed Levine's conversation with Danny Meyer, in which we learn all about the founding of the site that would become Serious Eats (and its many travails). [Ed Levine photograph: Vicky Burger
Meat Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a CrowdSerious Eats - Daniel GritzerPulled pork is one of the more forgiving recipes in the world of barbecue. Season it well, smoke it low and slow, and you're pretty much guaranteed to get incredible results, perfect for sandwiches or
Grilling For Better Grilled Vegetables, Use Your Chimney StarterSerious Eats - Sasha MarxQuick-cooking vegetables need to be grilled over intense high heat. Channeling the concentrated heat of a charcoal chimney starter allows you to do just that, without wasting any fuel. It's the most wonderful
Meat From Trash to Treasure: The History of Barbecued RibsSerious Eats - Robert MossFar from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation that came about due to industrial meatpacking and mechanical refrigeration. Pork ribs
Powdered Sugar Homemade Pistachio Paste Opens Up a World of Pistachio DessertsSerious Eats - Stella ParksWith a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Pistachio paste is difficult to find, but it's easy to make at home.
Recipes 19 July 4th Dessert Recipes You'll Find Room For (We Promise)Serious Eats - Rabi AbonourThink you won't have room for dessert at your July 4th cookout? Just wait till you see these recipes. It's practically your patriotic duty to stuff your face with hot dogs and potato salad on July 4th,
Meat Breaking Down Pork Shoulder: Boston Butt Versus Picnic ShoulderSerious Eats - Elazar SontagShopping for pork shoulder can get confusing fast. Learn the difference between Boston butt and picnic shoulder so you never panic at the butcher's counter again. More than once I’ve found myself standing
