Cooking Niche Website
[ad_1] [Photographs: Vicky Wasik] My first tourné knife experience was a brutal one. A tourné knife is a paring knife with a short, curved blade. They’re also referred to as “bird’s beak” knives, but a more appropriate name might be Azazel, Inciter of Anguish. You see, the primary function of this demonic blade is to […]
[ad_1] [Photographs: Vicky Wasik] Most bakers know that a sweltering summer kitchen can wreak havoc on a recipe, but a lesser-known truth is that chilly winter kitchens can cause just as much trouble—albeit of a different sort. When kitchen temperatures dip below 70°F (21°C), pie and cookie doughs can end up dry and crumbly, layer […]
[ad_1] [Photographs: Vicky Wasik] With a typical group of people, a game of “would you rather” will usually involve celebrities or fantasies, but the team here at Serious Eats is a bit unconventional. We prefer to challenge each other with tawdry questions such as, “banh mi or Italian combo?” and “burrata or stracciatella?” During one […]
[ad_1] [Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik] As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. […]
[ad_1] [Photograph: Vicky Wasik, J. Kenji López-Alt] New Year’s Eve scares me a little bit—I normally try to turn in fairly early, so any time I’m partying past midnight I know I’m going to drink too much. The obviously solution is just to have a little self-control and alternate booze and water, but, despite my […]
[ad_1] 2017 has been a pretty great year for Serious Eats. We’ve broken traffic records left and right, we’ve been lucky enough to hire some amazing new colleagues, and we’ve managed to crank out some top notch recipes, techniques, and features, all while juggling a host of different complicating factors—three babies were born (!), one […]
[ad_1] Asking me to pick my favorite Special Sauce episodes of the year is like asking a father to choose his favorite child. In many ways, I love every episode equally. Why? For the same reasons I love Serious Eats as a whole: I like putting together a strong team and watching each member do […]
[ad_1] [Photographs: J. Kenji Lopez-Alt, unless otherwise noted] Every year is different, but this year has been extra different for me. I’ve spent a big chunk of my time working on a second book (currently slated for release sometime in 2019). The book has a much stronger emphasis on non-American techniques and recipes than my […]
[ad_1] 2017 was a big year for video here at Serious Eats. We ramped up our production significantly, producing well over 100 (!) new videos, and our (very small!) video team has, in our humble opinion, done an excellent job of translating all the elements that make our cooking techniques and recipes so successful to […]
[ad_1] It’s been an exciting year for us at Serious Eats. We welcomed three new editors to team—Assistant Culinary Editor Sohla El-Waylly, Equipment Editor Sal Vaglica, and Social Media Editor Kristina Bornholtz—and settled into our new digs at Industry City in Sunset Park, Brooklyn. We’ve created a record number of videos, added regular equipment reviews […]