Serious Eats
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Providing definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere. Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are.
Serious Eats
4h ago
Serious Eats / Vy Tran
Salmon is one of the most popular fish in America, and I count myself among its fans. I love this versatile, pleasantly fatty fish grilled, baked, and sautéed, but my favorite way to cook salmon is to hot smoke it in a smoker or on a grill. Hot-smoked salmon is silky and tender on the inside with a delicately chewy exterior capped off with a smoky, slightly sweet flavor. It’s great to enjoy on its own, flaked and stirred into fluffy rice or scrambled eggs, or as a worthy substitute for store-bought smoked salmon for bagels.
Serious Eats / Vy Tran
While delicate fis ..read more
Serious Eats
4h ago
Serious Eats / Amanda Suarez
I am to eggs as Oprah is to bread—I absolutely love them. I could eat eggs almost everyday without getting tired of them, never mind my cholesterol. Eggs offer endless applications for breakfast, lunch, dinner, and everything in between. They're easy to make and there's something for everyone. Fried! Scrambled! Boiled! Talk about a reliable and versatile pal. There are very few dishes that can't find improvement with the addition of an egg. But egg sandwiches? Without a doubt the best way to consume them. Whether you're looking for a filling meal or in need of a ha ..read more
Serious Eats
4h ago
Serious Eats / Kevin Liang
My mom is hard to buy for. She always says she doesn’t want anything. But, of course, that’s not true. (Mom: I’m not falling for it!) And with a lack of guidance, I go rogue. Often, I land on a great gift (she uses her Alexa in the kitchen all the time to set timers and listen to podcasts while she cooks). Occasionally, though, I’ll get a dud. For example, she never charges her temperature-controlled Ember smart mug, which entirely defeats its purpose.
If you, like me, are looking for inspiration for Mother’s Day gifts, welcome. Below, you’ll find 25 kitchen-re ..read more
Serious Eats
1d ago
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In the early days of the internet, hopes ran high. It would be the great equalizer. It would democratize everything. Information would flow freely in ways no human could have ever imagined. In some ways, this has been true. But judging by the fatberg of "content" that has floated to the top of news feeds and search results everywhere, it's been just as much a failure.
This, it seems, is what happens when algorithms make the behaviors of users a critical signal in the "is this valuable?" equation. Because no matter how much we might like to pretend otherwise, most of us can't resis ..read more
Serious Eats
1d ago
Serious Eats / Debbie Wee
When you’re building a hoagie sandwich, it’s easy to focus on the medley of savory deli meats, cheeses, and condiments, but for a truly great hoagie the namesake roll is just as important as what’s inside. A hoagie roll supports a hefty amount of meats, cheeses, condiments, and toppings and to do so it needs to retain its overall structure while the interior remains soft and slightly chewy for a pleasant eating experience. If it’s too squishy or lacks structure,the roll will either start to fall apart, or worse yet, when you sink your teeth into it all the fillings wi ..read more
Serious Eats
1d ago
Serious Eats / Kevin White
I don't know about you, but the best part of my workday is all of the eating that happens throughout it. (This, of course, said with total respect for and enjoyment of my coworkers!) Breakfast? I'm thrilled! Snack time #1? I'm elated! Snack time #2? I'm buoyed all over again! But lunch? Lunch is always more disappointing than I think it's going to be. And while I oftentimes try to jazz up whatever I'm squishing together at 6 a.m. for 11.30 a.m.-2 p.m. consumption, I also oftentimes fail.
But I've recently realized I don't have to fail if I go back to basics. Between ..read more
Serious Eats
1d ago
Serious Eats / Madeline Muzzi
Toaster ovens do more than toast. These versatile appliances can cook pizza, roast small sheet-pan dinners, and bake beautifully browned chocolate chip cookies. But like many a kitchen workhorse, after use comes grime—crumbs, grease, burnt-on bits.
I’m no stranger to toaster ovens. I spent weeks testing 12 of them by cooking loads of frozen foods, toast, and broiled goods (and cleaning up the mess afterward). As a result, I found creative ways to scour glass windows, drip trays, and even the exterior of the ovens, which are prone to smudges. But what’s the best wa ..read more
Serious Eats
2d ago
Serious Eats / Victor Protasio
We're deep into week two of our fifth annual Starch Madness tournament, and this year, it's all about those sandwiches. Stacked high as the sky or cut at an angle (no cutting vertically here, you monsters), there's something on the list for everyone. Relatedly: Who said a sandwich has to be stuffed with meat? It's merely a vehicle to consume your lunch one-handedly—the rest is up to you. Stuff it with veggies, stuff it with cheese, stuff it with veggies and cheese, or go ahead and make it sweet with some PB&J, why don't you? Whatever you're in the mood for, r ..read more
Serious Eats
2d ago
Serious Eats / Nader Mehravari
Open any bottle of orange blossom water and you’re likely to first think “that’s nice! Aromatherapy!” or “oh, wow. Perfume?” But make no mistake—this ingredient and its fruity, floral scent brings to life some of the sweetest, most beloved desserts.
Serious Eats / Nader Nehravari
A cousin to rose water but not as widely known, orange blossom water is a powerful ingredient that is most prominently used in Middle Eastern and North African cuisines. We asked Nader Mehravari, Serious Eats contributor and Persian cooking expert, to walk us through the intricacie ..read more
Serious Eats
3d ago
Serious Eats / Liz Voltz
Cajun andouille is a heavily seasoned, coarse-grained pork sausage that's been cured and smoked. The andouille you find in most supermarkets is often stuffed in standard sausage link or kielbasa-sized casings and ground relatively fine. Traditional Cajun andouille, as produced by outfits like Jacob's, Wayne Jacob's, and Bailey's, is made with large chunks of pork and stuffed into wide beef casings. Regardless of what type of andouille sausage you're able to find, rest assured that it will impart a smoky spicy richness to everything you add it to. Below are some of our ..read more