Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:17098
Posts / Week:42.6
Archived Since:February 12, 2009

Blog Post Archive

Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge

"Never refrigerate your tomatoes!" You hear it every single year, starting in summer and repeated into fall, as gardens across the country give up the last of their fresh tomatoes. The problem is, it's not good advice—when it comes to tomato storage, best practices are significantly more nuanced. Here's the real scoop behind the science.

Ditch the Kit for a Gingerbread House Good Enough to Eat

Whether you're making a haunted mansion for Halloween or a more traditional home for Christmas, you can't make a gingerbread house with any old dough. No, what you need is something very specific: structural gingerbread.

Love the Latte? Double Up on Autumn Flavor With Pumpkin Spice Muffins

Nothing could be cozier than the scent of pumpkin spice muffins coming from the kitchen on a crisp autumn morning (and these muffins are so easy, it could be a weekday morning, at that). They're tender, fragrant, and pillowy-soft, with a buttery crown of toasted pumpkin seeds, chewy rolled oats, and a touch of brown sugar.

Special Sauce: Serious Eats Culinary Director Daniel Gritzer Sings for His Supper

Daniel Gritzer, Serious Eats' culinary director, is in many ways our not-so-secret weapon. He's obsessive, talented, smart as hell, and more than a little quirky. And, since we like obsessive, smart, quirky people at Special Sauce, I thought he would make a great guest on the podcast. Well, I was right.

20 Crispy, Salty, Just-Greasy-Enough Fried Foods We Love

Deep-frying requires a little equipment and some practice with the right techniques, but the reward for your effort is a whole world of culinary possibilities, from crispy-outside, tender-inside Buffalo wings to moist and light falafel,...Show More Summary

The Food Lab: For the Best Broccoli Cheese Soup, Divide and Conquer

In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it: Cheese is delicious, and not every single lunch has to be virtuous. Still, I sometimes wish that the...Show More Summary

The Food Lab: Sous Vide Leg of Lamb With Mint, Cumin, and Mustard

A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to be shy or subtle about it. Today we're stuffing a lamb leg with crispy fried mustard seed and cumin seeds, then cooking it sous vide for perfectly foolproof results.

For the Best Beef Barley Soup, Treat It Like a Stew

Beef and barley soup, like most beef soups, is essentially just a much wetter beef stew. The secrets to making it delicious, therefore, are almost all the same as those for the best beef stews. Here's how to do it.

Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise

For bakers all too often saddled with egg whites leftover from other projects, this unusual mayo is a neat trick to have up your sleeve, and one you can pull off in about 15 seconds flat.

The Right Way to Use a Meat Thermometer

We all know that a thermometer is the best way to tell when your meat is done. But how do we know where to stick it? Here's our trick for making sure you take the temperature of your meat the right way every time.

A Fully Loaded Guide to the Ultimate Baked Potato

Baked potatoes can be incredibly simple and delicious, but they can be incredibly bland and boring, too. Here's how to bake them for the crispest, most flavorful skin and creamy, fluffy flesh, and how to work flavor into every last bit, so that no bite disappoints.

The Serious Eats Guide to Beans

What exactly qualifies as a bean, how do species vary from one another in flavor and texture, and what's the best way to buy and cook them? Here's what you need to know.

Special Sauce: Alex Guarnaschelli on Cooking for Beyoncé, Jay Z, and Prince

This week's guest on Special Sauce, Alex Guarnaschelli, is constantly juggling the roles of TV chef, working chef, and mom. When you're faced with all those demands, it probably doesn't hurt to be whip-smart and funny as hell, which Alex most definitely is. What more could a podcast host ask for?

The Food Lab's Complete Guide to Sous Vide Rack of Lamb

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. Show More Summary

How Pastrami Really Arrived in New York City

As a Southerner and barbecue lover myself, I would be delighted to claim pastrami as a legacy of the long, proud Southern tradition of slow-smoking meats. But, unfortunately, I can't: The historical record simply doesn't hold up. Here's the true origin story of America's iconic deli meat.

Say Cheese: 24 Melty, Gooey, Cheesy Recipes That'll Make You Smile

When autumn chills start to sweep through the air and staying inside near a hot stove or oven sounds better and better, you'll need this list of 24 melty, rib-sticking cheesy recipes—for pizza, pasta, Parmesans, nachos and dips, quesadillas, and more.

Master Blind-Baked Pie Crust With These 6 Simple Tips

From preheating the oven to 350°F to co-opting sugar as a pie weight, my approach to blind-baking isn't exactly traditional, but the results speak for themselves.

Knife Skills: The Best Ways to Peel and Dice Tomatoes

Peeling and dicing fresh tomatoes is a great technique to know for when you want those tomatoes to melt into a sauce or a soup, if you plan on canning them whole, or if you're making a very delicate tomato sauce where seeds would ruin the texture. Show More Summary

Special Sauce: Jane and Michael Stern on the Origins of Roadfood

The idea of driving across America in search of the best regional food originated not with Guy Fieri but with authors Jane and Michael Stern, who published their first edition of Roadfood in 1977. Along with Calvin Trillin, the Sterns have been my greatest inspirations, so I jumped at the chance to interview them on Special Sauce.

How the Science of Salt Can Improve Your Tomatoes

Even the very best tomatoes can be vastly improved with just one simple ingredient. That ingredient is salt, and it does more than just season your food—it does science.

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