FULL STORY: seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html
Serious Eats
It's not a magic trick. You have the power to transform plain white sugar into something caramely and complex. Bravetart can show you how.
FULL STORY: seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html
FULL STORY: seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html
updated 5 years ago
FULL STORY: seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html
Full Story: seriouseats.com/recipes/2020/10/mussels-escabeche.html
For more recipes from Jenny Dorsey:seriouseats.com/user/profile/chefjennydorsey
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Lamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8k
The Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8
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Full Story: seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.html
For more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-lee
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Gamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9s
Lamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8k
The Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8
French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIak
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/recipes/2020/02/korean-soy-glazed-potatoes-gamja-bokkeum-recipe.html
For more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-lee
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Lamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8k
The Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8
French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIak
Romesco Sauce: youtube.com/watch?v=FqMBoFzvTEM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/recipes/2020/07/lamb-biryani.html
For more Nik Sharma, check out his new book-- The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes: http://abrowntable.com/the-flavor-equation
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Gamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9s
The Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8
French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIak
Romesco Sauce: youtube.com/watch?v=FqMBoFzvTEM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Daniel Gritzer does not mince words when it comes to garlic. In this video, he presses through camera gimbal issues and cuts right to the chase on his 3 recommended methods to mince your garlic.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
#SeriousEats #Mince #Garlic
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Creamed Shishito Peppers: youtube.com/watch?v=1wuJAhiPQNg
Our Favorite Way To Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVo
'Nduja Pasta: youtube.com/watch?v=PZzcuozLyV0
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/recipes/2019/06/romesco-sauce-recipe.html
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Daniel's Kitchen Tour: youtube.com/watch?v=vK715ckM51g
Creamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJA...
Our Favorite Way to Cook Asparagus: https://www.youtube.com/watch?v=MDV8H...
Tortilla Espagñola: https://www.youtube.com/watch?v=OoBCD...
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2020/04/cereal-eats-general-mills-jolly-ranchers-cereal.html
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Tortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSg
Mapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnw
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2017/11/kitchen-storage-and-organization-essentials.html
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Tortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSg
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
#KitchenTour #SeriousEats #AtHome
Full Story: seriouseats.com/2020/01/cereal-eats-pillsbury-cinnamon-roll-fillows.html
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Tortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSg
Mapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnw
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
#CerealEats #CerealReview #SeriousEats
Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Sasha Marx takes a visit to his local farmer's market and gets some spicy inspiration for creamed shishitos. Creamed shishitos are perfect as a stand-alone side dish, a pizza topping, a taco filling, and so much more.
Full Story: seriouseats.com/recipes/2020/08/creamed-shishitos.html
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Our Favorite Way to Cook Asparagus: youtube.com/watch?v=MDV8HsPDSVo
Tortilla Espagñola: youtube.com/watch?v=OoBCDu7NeSg
Mapo-Style Beans: youtube.com/watch?v=YKMbMGzGNnw
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
#Shishitos #FarmersMarket #SeriousEats
Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Sasha Marx shows you how to use a screaming-hot cast iron pan to spruce up this classic vegetable. This easy method might change the way you cook asparagus from here on out.
Full Story: seriouseats.com/recipes/2019/03/charred-asparagus-with-miso-bearnaise-sauce.html
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Tortilla Española: youtube.com/watch?v=OoBCDu7NeSg
Instant Fried Rice: youtube.com/watch?v=9e0EOc6eGwc&t
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Serious Eats staff have been working from home during the pandemic and we are working on our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Full Recipe: seriouseats.com/recipes/2016/07/tortilla-espanola-spanish-potato-omelette-recipe.html
Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Here, Daniel Gritzer shows us how to make it in his home kitchen.
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Instant Ramen Fried Rice | Serious Eats at Home: youtu.be/9e0EOc6eGwc
Mapo-Style Beans | Serious Eats at Home: youtu.be/YKMbMGzGNnw
What is the Best Way to Cook Steak?: youtu.be/JEPSZshO8Rw
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Serious Eats staff have been working from home during the pandemic. This video is the first of our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Sasha Marx shows a quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans.
Full Story: seriouseats.com/recipes/2020/05/mapo-beans.html
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How to Pull Off Thin Hand-Pulled Lamian Noodles: youtube.com/watch?v=WmwRAnd-mQo
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
*Editor's Note:
Serious Eats staff have been working from home during the pandemic. This video is the first of our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Sure, a cup of instant noodles is a quick and easy snack for one person. But if you turn it into almost-as-instant fried rice, you can feed more than one mouth. Plus, it's just stupid delicious. Watch Daniel Gritzer make it in his home kitchen.
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How to Season a Wok: youtu.be/ndv-uT94BGM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2019/10/problems-with-baking-cookies-on-silicone.html
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
When author and Chinese-cooking expert Fuchsia Dunlop visited Serious Eats' test kitchen a few months ago to cook through some of the recipes from her recently updated masterwork on Sichuan cooking, The Food of Sichuan, she spent a few minutes chatting with us about the essential ingredients needed to get started.
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Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
How to Season a Wok: youtu.be/ndv-uT94BGM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
At the time, this premise felt like an extremely low-stakes version of a television cooking competition, but now this challenge has become a daily routine for most of us: constantly rooting through cupboards and fridges to scrounge up ingredients for an ad hoc meal that doesn't require a trip to the grocery store.
Will Sasha complete the challenge? Will he finally hit the end of nduja-related puns? Only one way to find out...
Have you been going off-book and using up pantry ingredients in new ways in your cooking? Let us know in the comments what you've come up with!
Full Story: seriouseats.com/2020/05/on-the-fly-25-minute-dinner-challenge.html
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Pasta With Spicy 'Nduja-Tomato Sauce - youtube.com/watch?v=PZzcuozLyV0
How to Pull Off Thin Hand-Pulled Lamian Noodles - youtube.com/watch?v=WmwRAnd-mQo
Yell Dente: Pasta Rants with Sasha Marx - youtube.com/watch?v=mL5HDv2AZnk
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.
Full Story and Recipe: seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles.html
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Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8g
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
How to Season a Wok: youtu.be/ndv-uT94BGM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Serious Eats "Detectives" Sasha Marx and Daniel Gritzer go on the record about their top ten pasta crimes. You may have to sit through some awful puns, but if it keeps the Al Dente Law off your back it will be worth it.
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Yell Dente: Pasta Rants: youtube.com/watch?v=mL5HDv2AZnk
Food Safety and Coronavirus: youtube.com/watch?v=qkvw9lZ3v3I&t
Pasta With Spicy 'Nduja-Tomato Sauce: youtube.com/watch?v=PZzcuozLyV0&t
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Please note that the scientific community is still learning about the behavior of this virus, and incoming data may change the accuracy of the statements in this video. We are staying abreast of all findings and updating our article here: seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Italians usually don't see the need to go into the specifics of why you would never commit such pasta heresy, and instead just matter of factly say, "non ci va" (it doesn't go [together with that]). So, which shapes are worthy of your time? We decided to buy a ton of pasta, set up a camera, and recorded a long series of pasta rants. Check them out.
Full Story: seriouseats.com/2020/03/pasta-shapes-rant.html
Pasta Glossary: seriouseats.com/pasta-shape-glossary
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An Impassioned Rant on Eating Wings: youtu.be/7RIn68G_8Js
How to Make Make Pasta with Spring Onion, Fennel, and Bacon: youtu.be/QOClyin82lk
How to Make Spaghetti Carbonara: youtu.be/k604orqCq5M
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
'Nduja is a spicy, spreadable pork salume. It's cured so it lasts a long time in your fridge, but more importantly, it can be used as a cheat code to upgrading your weeknight meals into something that tastes like you spent a lot longer than 30 minutes making. Our Senior Culinary Editor (and 2x speed king), Sasha Marx marries his love of pasta and 'nduja in this recipe that's much easier than pronouncing 'nduja correctly.
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Cooker Showdown: youtube.com/watch?v=yAT7wjWxzJ0
XO Sauce: youtube.com/watch?v=T4_B-HN5Ohk&t=185s
Beef Roast: youtube.com/watch?v=oIsgSzYC6Nk&t=2s
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
seriouseats.com/2018/09/what-is-the-instant-pot-good-for.html
It's a battle royale! We use Kenji's All-American Beef Stew recipe to deep dive into the strength and weaknesses of popular cookers. Find out what a pressure cooker does and if it can stand up to slow cookers and a dutch oven.
All-American Beef Stew Recipes:
Stovetop - seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html
Pressure Cooker - seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.html
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How to Flip Food in a Skillet: youtube.com/watch?v=aMdorSSaLjU
What is the Best Way to Cook Steak: youtube.com/watch?v=JEPSZshO8Rw
The Impossible Pecan Pie: youtube.com/watch?v=Z6zRRuBpPnw&t
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Tossing food in a skillet is an efficient way to mix and move food around in a pan. But let's be honest: one big reason why we like to throw foods up, out of, and then back into a pan is because it looks kinda badass.
So, for those of you who want to master this skill, here's how you do it. The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides, such as frying pans and woks. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall.
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How to Make Tamagoyaki: youtu.be/fmQyO6c9dtA
How to Season a Wok: youtu.be/ndv-uT94BGM
How to Make Pasta alla Gricia: youtu.be/uPzLTn-bNaU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Known in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all—instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger.
Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video.
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Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8g
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
Fuchsia Dunlop & Sichuan Flavors: Strange Flavor | Bang Bang Chicken: youtu.be/k89AyVmtZT4
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
In this video, Kenji Lopez-Alt shows you how to use a sharpening stone (also known as a whetstone). This is the best method by far. Not only will it give you the best edge, it also removes the least amount of material. With a fine enough grit, your knife should be able to take hairs off your arm when you've finished. Additionally—and I'm not kidding about the importance of this one—the act of sharpening your knife will help you create a much stronger bond with your blade, and a knife that is treated respectfully will behave much better for its owner. The only problem? It takes a little know-how.
That's where we come in. Get yourself some whetstones, follow the instructions, and practice. You won't believe the difference a sharp knife can make in your cooking.
You Might Also Like...
Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8g
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
How to Season a Wok: youtu.be/ndv-uT94BGM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Though strange flavor is often conflated with bang bang chicken, a dish that uses strange flavor sauce, it's good for more than coating bang bang's cold poached chicken shreds. In this video, the Chinese food expert and author of The Food of Sichuan Fuchsia Dunlop walks us through the basics of strange flavor, and demonstrates how to make it yourself at home.
Full Story: seriouseats.com/2020/02/sichuan-chinese-strange-flavor-fuchsia-dunlop.html
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Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8g
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
How to Season a Wok: youtu.be/ndv-uT94BGM
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2020/02/best-way-to-cook-steak.html
You can also watch individual videos that go into each method in-depth:
How to Sous Vide Steak: youtu.be/1_TRxJ802UY
How to Reverse-Sear Steak: youtu.be/6NqLd2j2aVM
How to Butter-Baste Steak: youtu.be/0sQjXR5SFYo
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How to Make Perfect Polenta: youtu.be/XLIDwP9OzKY
How to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...
Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2015/10/how-to-make-the-best-shrimp-and-grits.html
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How to Make Perfect Polenta: youtu.be/XLIDwP9OzKY
How to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...
Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/recipes/2020/01/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies.html
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Boiled Beef in Fiery Sauce: youtube.com/watch?v=adBrsIP9n8g
How to Make XO Sauce: https://www.youtube.com/watch?v=T4_B-...
Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2019/01/how-copper-pots-are-made.html
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Copper Pans 101: youtu.be/zQ8bS37gUJs
How to Pick the Best Mortar and Pestle: youtu.be/z_CHzKXzGko
How to Season Cast Iron the Right Way: youtu.be/73IzU7g-vwU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Full Story: seriouseats.com/2020/01/mala-sichuan-hot-and-numbing.html
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How to Make XO Sauce: youtube.com/watch?v=T4_B-HN5Ohk
How to Make Tamagoyaki: youtube.com/watch?v=fmQyO6c9dtA
Kenji's Kimchi-Brined Fried Chicken Sandwich: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
RECIPE: seriouseats.com/recipes/2017/01/homemade-bagels-recipe.html
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How to Make Light and Tender Potato Gnocchi: youtu.be/j3rHWOqBIH0
How to Make the Perfect Pan Pizza: youtube.com/watch?v=3AP4yhKS-qg
Homemade Tate's-Style Chocolate Chip Cookies: youtube.com/watch?v=Ch7ocMk_JEQ
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
RECIPE: seriouseats.com/recipes/2018/12/duck-a-lorange.html
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How to Make the Best Roast Beef: youtube.com/watch?v=oIsgSzYC6Nk
Impossible Pecan Pie: youtube.com/watch?v=Z6zRRuBpPnw
Butter-Basted Steak: youtube.com/watch?v=0sQjXR5SFYo
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
RECIPE: seriouseats.com/recipes/2018/11/tri-tip-roast-beef-recipe.html
You May Also Like...
How to Make Stuffed Pumpkins: youtube.com/watch?v=HrSTZQ7m4w8&t=211s
XO Sauce: youtube.com/watch?v=T4_B-HN5Ohk&t=182s
Sous Vide Steak: youtube.com/watch?v=1_TRxJ802UY
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2019/11/meet-shaquanda-coco-mulatta-new-yorks-drag-queen-of-hot-sauce.html
See More Episodes of Resetting the Table Here!
NYC's Biggest Aquaponic Farm - youtube.com/watch?v=8_sp6V03emQ
A Lesson in Cambodian Cooking - youtube.com/watch?v=71dsg-OtDho
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode, Kenji and Katie talk about roasting chickens, specifically spatchcocked chicken. Spatchcocked chicken has been split down its back (the easiest way is to cut out its backbone with a pair of sturdy kitchen shears). This process helps the chicken cook more evenly, increases the amount of crispy skin, and leads to record-fast cook times. Bonus: if learn how to do this to a chicken, you’ve got the skills to roast the fastest, crispest, juiciest spatchcock Thanksgiving turkey, too.
FULL STORY: seriouseats.com/2019/11/the-food-lab-video-series-roast-chicken.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
See More Like This!
The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk
The Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyI
The Food Lab Episode 3: Emulsions: youtu.be/7Qi2Kzru36Q
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2019/11/impossible-pecan-pie-video.html
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How to Make Tamagoyaki: youtu.be/fmQyO6c9dtA
How to Make Old-Fashioned Pie Dough: youtu.be/aFUjqxR9h6c
How to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
RECIPE: seriouseats.com/2018/10/how-to-make-vegetarian-stuffed-pumpkins-thanksgiving.html
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How to Make Homemade XO Sauce: youtu.be/T4_B-HN5Ohk
How to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9Xw
How to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode of the Food Lab video series, Kenji and Katie give you the essential information you need to improve your favorite cookies, from types of sugars to use, the perfect temperature to set the oven, varying ratios of ingredients, and using different incorporation methods fro mixing. In other words, all the information you need to push yourself just over the line into unbearable-know-it-all territory at the next holiday party.
FULL STORY: seriouseats.com/2019/11/the-food-lab-video-series-cookies.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
See More Like This!
The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk
The Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyI
Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
Subscribe to Serious Eats!
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2019/02/how-to-make-brown-butter-new-potatoes.html
You May Also Like...
How to Make Homemade XO Sauce: youtu.be/T4_B-HN5Ohk
How to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9Xw
How to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
Subscribe to Serious Eats!
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
Have you ever heard that cooking pasta or blanching vegetables in a large pot is important because it allows the water to return to a boil faster? Well, have we got some news for you. In this episode of the Food Lab video series, join Katie and Kenji as they explore Earth's most valuable resource: water.
FULL STORY: seriouseats.com/2019/10/food-lab-video-episode-4-boiling.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
See More Like This!
The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk
The Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyI
Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
Subscribe to Serious Eats!
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode of the Food Lab video series, Kenji and Katie explore what do vinaigrettes, mayonnaise, and pasta sauce have in common: Each relies on the wondrous process of emulsification.
So get ready to gasp as they literally watch vinaigrettes separate! Marvel as they lick freshly made mayo straight off our fingers! Swoon in awe as Kenji's shifty eyes rapidly track from camera to camera, because he wasn't sure where to look! It's time to learn about emulsions.
FULL STORY: seriouseats.com/2019/10/food-lab-video-episode-3-emulsions.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
See More Like This!
The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk
The Food Lab Episode 2: Steak Lies: youtu.be/hbt0V726RyI
Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/recipes/2019/04/xo-sauce.html
Our favorite food processor: amzn.to/2nRFAPQ
You May Also Like...
How to Make Homemade Chili Crisp: youtu.be/GezQyVRQRzU
How to Make Trapizzino, the Pocket Pizza: youtu.be/5E97QPjC9Xw
How to Make Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2017/09/favorite-countertop-appliances.html
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The Best Kitchen Gear for College Students: youtu.be/z1Qllt3w-WQ
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode of the Food Lab video series, based on one of Kenji's most popular articles ever, we'll run a series of experiments to determine some truths about steak.
We'll test resting steaks at room temperature (a technique that is, as it turns out, like the inside of a Tauntaun: lukewarm). We'll poke holes in the idea that searing locks in juice. You'll flip when you see how many times you should turn your steak while cooking (hint: not just once). What really is the best way to cook a steak? And will Kenji's cholesterol ever return to normal levels again?
FULL STORY: seriouseats.com/2019/09/food-lab-video-episode-2-steak-lies.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
See More Like This!
The Food Lab Episode 1: Cheeseburgers: youtu.be/_PVNG8KkNPk
Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
Pressure Cooker Chili Verde: youtu.be/dWahOcena70
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2015/12/how-to-make-the-best-carbonara-sauce-spaghetti-pasta.html
Our favorite metal mixing bowls: amzn.to/2xr5uew
See More Like This!
How to Make Meatballs: bit.ly/2NK8Y2I
How to Make Sous Vide Duck Confit: youtu.be/3bX1G-EASnM
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
The very first episode is about hamburgers and the science of ground meat. The science bits all hold up pretty well. The acting/screen presence, on the other hand, maybe not so much (Kenji thinks he's gotten much better in the last few years, you tell us). Overall, we think it’s a good watch, and you will probably learn something in the process. We hope you enjoy, and enjoy the episodes to come!
FULL STORY: seriouseats.com/2019/09/the-food-lab-video-series-for-you-for-free.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
Four Secrets to Improving Any Fried Chicken Recipe: seriouseats.com/2015/07/four-secrets-for-better-fried-chicken.html
Our favorite wok for frying: amzn.to/32EkqUK
See More Like This!
Kenji's Kimchi Fried Chicken: youtu.be/Tu5FEVUMWVU
How to Build a Better Caprese: youtu.be/L4TCuRr0_-k
Pressure Cooker Chili Verde: youtu.be/dWahOcena70
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
FULL STORY: seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html
More Like This:
How to Make Meatballs: bit.ly/2NK8Y2I
How to Make Trapizzino: youtu.be/5E97QPjC9Xw
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.