|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7833|
|Posts / Week:||22.7|
|Archived Since:||August 13, 2010|
Shaking is hands down the most efficient way to simultaneously chill and dilute a cocktail—assuming you do it properly, that is. A good shake will cause the ice to rattle around violently in the shaker, cooling the surrounding liquid as it breaks down and releases water into the drink.
I still have a nostalgic soft spot for the flavors of the packaged cookies, snack cakes, and ice cream novelties of my youth: your Klondike Bars, your Pop-Tarts, your Keebler Fudge Stripes. The adult me prefers versions that are made with better-quality ingredients, while the child in me refuses any fancy grown-up substitutions. Show More Summary
The juices exuded by roasted mushrooms can be used as a kind of vegan soy sauce to add a salty, umami punch to anything that needs it (and some things that don't).
It's Cyber Monday, which means that, once again, we're hosting an exclusive sale on the Thermapen and the ThermoPop, our favorite kitchen thermometers. The deal lasts from now until Tuesday, November 29, at 11:59 p.m. (Eastern time)....Show More Summary
Happy Thanksgiving, Serious Eaters! May your Turkey Day be filled with seriously delicious food and the love of all the people with whom you'll be sharing the meal.
Whether you're using our easy pie dough or a more old-fashioned, flaky variety, the steps for rolling it and shaping it into a sealed, double-crust pie are identical: Roll the dough, fill it, cover it, trim it, crimp it, egg wash it, and bake it. Ta-da!
We've started with a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice, while butter and maple syrup add comforting sweetness and richness.
This no-weep chocolate cream pie is just what you need after a big meal, both light and rich in turns, but intense enough to truly satisfy.
Thanksgiving may be a pie holiday, but these 15 non-pie dessert recipes give are perfectly seasonal ways to end your meal.
If you're traveling a few hours away for Thanksgiving this year and you've been asked (or you volunteered) to contribute a dish, you want a recipe that you can start on well in advance—and one that will survive unscathed all the way to Grandma's house. Show More Summary
The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how much manpower and time it's going to take you.
Swiss meringue is considered less stable than Italian and less fluffy than French, but when handled the right way, it's actually better than both. Here's how to make a light, fluffy, super-stable meringue that doesn't taste too swee...
The key to make-ahead salads like this one is to use ingredients that can hold their shape and freshness over time. That means lettuces are out. In this hearty option, we combine chewy whole red winter wheat, roasted beets and their sautéed greens, pickled apples, and toasted pecans. It's a perfect, filling vegetarian option for autumn and winter tables.
Whether you're serving your extended family or just a small group of friends, here are 16 cocktail recipes featuring whiskey, cider, gin, wine, and more.
When you don't have five or six hours to roast a bag of sugar BraveTart-style, this simple technique will give you a cup or two of lightly toasted sugar in just 30 minutes.
In this week's episode of Special Sauce, Kenji and I field our listeners' call-in questions, and tackle the pressing concerns that plague Thanksgiving cooks (and their guests) around the country.
It only makes sense to complement the variety of food on the Thanksgiving table with a variety of drink. As luck would have it, we have plenty of nonalcoholic choices, all of which work so well with Thanksgiving staples, we'll bet even your boozier relatives will grab a glass.
The crispiest Brussels sprouts, the creamiest mashed potatoes, the ultimate tangy-sweet cranberry sauce: streamlined, tested recipes for the holiday's most iconic dishes.
The best baked mac and cheese is incredibly cheesy, with plenty of gooeyness, cheesy stretch, and flavor. Here we look at two methods, a classic béchamel-based approach that's extra cheesy, and a modern (and equally extra cheesy) recipe that uses the emulsifying powers of sodium citrate. In either case, you'll walk away with an ultimate version of each dish.
A few months back, I made a throwaway joke in my article about BLT sandwiches, explaining that "triangles taste better." And let's face it: Triangles do taste better, whether in the form of a diagonally cut sandwich, a slice of pizza or pie, a tortilla chip, or a wedge of watermelon. Show More Summary