This week at Serious Eats, we celebrated Memorial Day, mixed up some drinks, repurposed a pitching machine for some food-related antics, and congratulated Kenji on his brand new kitchen! See it all in the slideshow.
For the past couple months I've been on a quest to find the best bagel in San Francisco. This led me to a shocking realization: there are really, really bad bagels everywhere, and I'm not just talking in the convenience stores or supermarkets—places you'd expect bad bagels. I'm talking at honest to goodness bagel specialty shops. I wanted to share with you guys my thoughts on what makes a great bagel great. Word of warning: I'm about to get as opinionated as I ever get. You will most likely be offended by at least one or two things I say. Your concept of what is good and bad in the world of bagels will be challenged. You may even feel like I'm personally attacking you for your preferences. That's because I am. This is far too important an issue for live and let live to apply. We're talking significance of a which-side-of-the-bread-do-you-butter level here, so I I'm not holding back any punches. Feel free to come right back at me. I will defend myself to the bitter, un-toasted end.
To celebrate their 150th anniversary, Bertolli is launching the Taste of Tradition Recipe Contest. Chef Fabio Viviani and Bertolli Olive Oil are asking food lovers across America to submit their favorite family or original recipe, using Bertolli Olive Oil and/or Bertolli Vinegar, to BertolliOliveOil.Tumblr.com for a chance to win the Grand Prize—a culinary trip to Tuscany, Italy!
Whatever the reason you started drinking tea, chances are you have some questions about it. Fortunately there are many, many sources out there that simplify the vast world of tea into digestible nuggets of knowledge. Unfortunately, a lot of those sources—often the very companies selling you their tea—get some basic points pretty wrong.
Joe Carroll of Brooklyn's acclaimed Spuyten Duyvil, Fette Sau, and St. Anselm has a passion for beer and for lesser-known regional barbecue styles. Want to learn about both? Here's his advice.
If you're looking for a cool new gin or whiskey to try, you've come to the right place. To get a sense of the best spirits coming out of the Northeast today, I tasted my way through over 40 thoroughly unique bottlings, not a single one like another and each with its own story to tell. These spirits are the cream of the crop: well worth your attention and hard-earned do-re-mi.
Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish.
Shanghai is a magnificent, pulsing magnet for migrants from all over China, and that diversity has made it the country's street food epicenter. Let's just say it's enough to overwhelm the senses, albeit in the best possible way. These are 14 of the city's most popular, not-to-be-missed dishes, from local specialties to dishes born elsewhere in China but no less beloved by the city's locals.
Most of us have our grilling standbys. For some, it's burgers, for others it's ribs. For me, it's chicken wings, and in particular these spicy wings marinated with soy sauce, fish sauce, Shaoxing wine, and spices. Here's how to make them.
How does one farm this strange beast the shape of a giant tumescent wang and what does it take to pull this freaky animal from the ground? What makes a geoduck taste its best? We went to the source to find out, touring Taylor Shellfish Farms in Shelton, Washington.
When I have leftover mac and cheese and pulled pork after party, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese wedges, stuffed with barbecue-sauced pulled pork and coated in a sweet cornbread crust.
Depending on the kind you get, radishes can be brilliant in their peppery crunch or infuriating in their inability to soften or roast. So we polled a panel of chefs to help us get the best out of the stubborn little vegetables.
Our tips for finding wines that'll make the best summer dishes—burgers, lobster rolls, tomato salads, and more—taste even better.
Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.
The problem of using alcohol in ice cream is the same as using it anywhere: add too much and you find yourself with a smelly, melty puddle on the floor. Here's what you need to know to get the most out of your boozy frozen desserts.
Pickling has long been a way to make the bounty of seasonal produce last longer. Here are three easy, flavorful quick-pickling recipes to extend the life of your haul right now: asparagus with tarragon and shallots; rhubarb with lemongrass and ginger; and snap peas with mint and fennel.
These new twists on the classic Bloody Mary are so delicious, I may just try extra hard to guarantee some hangovers this summer, just to drink 'em away with one of these beverages come morning.
A trip around the world in pancakes, our definitive guide to grilling steaks, and more! See what you missed this week on Serious Eats.
Pancakes, pancakes, and...more pancakes. See everything we made this week at Serious Eats!
Behind the scenes at The Food Lab video shoot, momos in Jackson Heights, and more! See what we were up to this week at Serious Eats!