|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7108|
|Posts / Week:||27.8|
|Archived Since:||August 13, 2010|
Do you need to spend big bucks to make a great martini? Does one style of gin work better than another in this cocktail? I convened a tasting of martinis made with ten different gins to test out a variety of gin styles and price poi...
These adorable individual meringue nests, filled with a swirled orange curd cream, fresh red currants, and chocolate Easter eggs are the perfect Easter dessert. The crisp, light meringue pairs beautifully with the creamy, tangy orange curd and berries.
Sheep milk tastes...sheepy, but it's also good to know that sheep milk has nearly twice the solids (fat and protein) of cow or goat milk. Regardless of a sheep cheese's texture, you can feel the fat in these guys. Opulent and often tangy,...Show More Summary
Who doesn't love fried fish tacos? The only problem is that whole frying thing can really be a time-consuming nuisance. After lots and lots of testing, we finally have the hack that will get these babies into your mouth before you can say ¡me gustan los tacos de pescado!
Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. Show More Summary
Let's face it: If you're eating regular old Spamchos, if you can't even be bothered to replace those chips made of deep fried chopped-and-formed spiced ham with something meatier, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. Show More Summary
This cocktail pays homage to both the egg and the colorful arrival of spring. It begins with lemongrass, which offers a more subdued grassy and just-bloomed floral flavor than the punchy citrus we've been eating all winter. Vodka provides a neutral backdrop so the lemongrass can shine.
Running a hot dog stand requires much more than just a passion for food.
Deep fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we should all usher in spring.
Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Show More Summary
There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. Show More Summary
There's something truly special about starting your day with the wafting smell of freshly baked muffins. Plus your breakfast comes individually packaged, and just sweet enough to give you energy in the early hours. From chocolate chip-oatmeal to pineapple coconut, here are 11 of our favorite recipes.
The story of tiki, our favorite pantry staples, and a totally biased list of our nation's best fast food. See everything you missed this week on Serious Eats.
These are the kitchen staples we love best, the secret weapons we keep on our shelves no matter what, because there's lot you can do with a bottle of clam juice.
Gnocchi three ways, light and airy meringues, and more! See everything we made this week at Serious Eats.
A pizza party, a Bloody Mary brunch, and more! This week, we bid a fond farewell to Leandra. We'll miss her so. See it all in the slideshow!
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon. Baked until crisp, they combine a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringue a subtle caramel flavor.
Ever since giving up soda a couple months back, I've been drinking a lot of iced tea and coconut water. A lot of coconut water. After having drunk, tasted, and meticulously note-taken my way through every brand of coconut water I could find, I consider myself a sort of expert on the subject, and I've got some opinions on what makes great coconut water, and who does it the best.
In the early-to-mid 20th century, Americans cooked from scratch mostly because there was no other option. They needed solutions: what to make with a brisket and not much else, or how to cope with a half a carton of milk that was smelling suspicious. Show More Summary
Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. Show More Summary