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Serious Eats: A Food Blog and Community

Serious Eats is a food blog focused on sharing food enthusiasm through online conversation, multiple blogs, and video. Our combination of community and content brings together compelling original and acquired food video and spirited, inclusive discussion about all things food-related.



How to Make Homemade Chipwich Ice Cream Sandwiches  

While you certainly can use normal chocolate chip cookies to make ice cream sandwiches, they're less than ideal. These cookies are designed specifically to be tasty and crunchy at freezing temperatures. Read More

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2018-09-19 13:00:30



Why You Need an Immersion Blender  

Smaller, better at low-volume tasks, and more portable, an immersion blender has a few unique advantages over a standard countertop blender. Here's why you should consider adding one to your kitchen arsenal. Read More

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2018-09-19 10:30:34



19 Banana Recipes That Are B-A-N-A-N-A-S  

The best banana bread, classic banana pudding, and more banana recipes to prove that this fruit is good for more than snacking. Read More

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2018-09-19 07:45:39



Quail With Plum Sauce Is as Easy as It Is Elegant  

This elegant dish seems much more complicated than it is. The reality is that it's as easy as cooking quail in a skillet, then making a quick pan sauce that uses fresh plums to full advantage. Read More

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2018-09-18 13:00:15



The Broiling Days of Summer: Greek Roast Potato/Saganaki/Gratin Mashup  

This one-skillet side dish combines the best of several worlds: Greek lemony roasted potatoes and potato gratin, all topped with browned and melty halloumi cheese. Did we mention it all comes together in minutes under the broiler? Read More

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2018-09-18 07:45:06



Beer Pairing 101: Crisp and Clean Beers  

Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen. Read More

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2018-09-17 10:30:06



How to Debone and Spatchcock Quail  

Quail are small, delicious, easy-to-cook birds. You can eat them whole, but they're best when deboned. This article gives you step-by-step instructions on how to either fully debone quail or how to spatchcock them for easy cooking and eating. Read More

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2018-09-14 13:00:39



Spicy, Sweet, Tart, and Savory, This Eggplant Side Goes With Any Meal  

This sweet and tart spiced eggplant bakes up in the oven for an easy vegetarian side dish. Read More

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2018-09-14 10:30:12



DIY Strawberry Shortcake Ice Cream Bars: Guaranteed to Put You in a Better Humor  

If you loved the ice cream truck's Strawberry Shortcake Bars as a kid, this totally homemade version will take you back in time. Read More

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2018-09-13 13:00:13



The Cooking Gene, One Year Later: An Appreciation  

Michael W. Twitty's book The Cooking Gene belongs on every shelf. Its recent release in paperback provides an occasion to make the case. Read More

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2018-09-12 13:00:39



The Broiling Days of Summer: Easy Strip Steak and Mushrooms  

The broiler makes it easy to cook a steak with minimal mess and effort; here we broil the steak alongside mushrooms all in the same skillet, then turn it into a hearty warm steak salad. Read More

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2018-09-12 10:30:23



Kenny Shopsin (1942–2018)  

Kenny Shopsin, the idiosyncratic, irascible philosopher-chef who reigned over a New York culinary institution, passed away on September 2, 2018. Read More

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2018-09-11 13:00:13



17 Easy Cake Recipes That Are a Piece of...  

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2018-09-11 10:30:36



How to Make Rice in the Microwave  

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2018-09-11 07:45:08



How to Really Use an Instant Pot and Other Multi-Cookers  

People own multi-cookers, people love multi-cookers, and people often have no idea what multi-cookers even are. So let's set this straight: Instant Pot is a brand name of a multi-cooker, and a multi-cooker is basically an electric pressure cooker with a few bells and whistles thrown in for good measure. Read More

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2018-09-10 07:45:58



Need an Easy Weeknight Sheet-Pan Dinner? Buy a Couple Fish  

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2018-09-07 13:00:36



Build a Better Burger With Compound Butter and Garlic Confit  

Put down the ketchup. This burger is topped with one of the most classic accompaniments to a beautiful steak: a melting pat of maitre d'hotel butter, the compound butter seasoned with parsley, lemon, and garlic. Read More

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2018-09-07 10:30:41



What Wouldn't You Do for a Homemade Klondike Bar?  

With fluffy homemade ice cream inside and a crispy chocolate shell on the outside, homemade Klondike Bars are as fun to make as they are to eat. Read More

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2018-09-06 13:00:07



Garlic Confit Is Savory, Sweet, and Spreadable (Like Butter!)  

Making garlic confit is a great way to use up extra garlic, and it's as easy as slowly cooking the garlic cloves in oil. Read More

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2018-09-06 07:45:56



The Broiling Days of Summer: Broiled Salmon With Spicy Dilly Beans  

The broiler is the key to this quick and easy one-pan meal, featuring rich salmon coated in a layer of dill mayo and fresh dilly-bean-style green beans in a bright and tart vinegar sauce. Read More

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2018-09-05 10:30:55



To Bloom or Not to Bloom: How to Get the Most Out of Saffron  

Here's how to get the most out of saffron. Read More

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2018-09-05 07:45:35



How to Make the Best White Chocolate Macadamia Nut Cookies  

White chocolate haters, move along! This is a cookie for those who love the salty-sweet combination of macadamia nuts and white chocolate. Here, white chocolate is melted into the dough itself, for cookies that bake up thick, tender, and rich. Read More

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2018-08-31 10:30:09



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance  

Part 3 of Ed Levine's conversation with pizza experts Adam Kuban and Scott Wiener. Read More

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2018-08-31 07:45:14



Hello, Frappés: How to Make the Frothy Iced Coffee Drink  

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2018-08-30 07:45:21



Buttermilk Ice Cream: Like Frozen Yogurt, but Creamier  

This simple scoop tastes like frozen yogurt crossed with ice cream, light, tangy, and refreshing, but rich enough to satisfy—the perfect scoop for serving blueberry pie à la mode, or for savoring all on its own. Read More

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2018-08-29 13:00:43



The Broiling Days of Summer: Make This Easy Blueberry "Pie" in Your Cast Iron Skillet  

This easy blueberry "pie" is assembled in a cast iron skillet and run under the broiler just long enough to burst the berries and set the crust, requiring minimal time in a hot summer kitchen. Read More

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2018-08-29 10:30:00



How to Pick the Best Mortar and Pestle  

For grinding foods to transform their texture and release their full aroma and flavor, nothing beats a good mortar and pestle. Here's how to find the right tool for the job. Read More

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2018-08-28 13:00:17



What Is a Garlic Germ, and Should You Remove It?  

Whether or not it's really necessary to remove the germ from garlic is a proposition that can easily be tested. So we did. Read More

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2018-08-27 13:00:15



Eggplant Gets Tarted Up for Summer, With Help From Frozen Puff Pastry  

By using frozen puff pastry, even the least pastry-inclined person can throw together a crisp tart—like this one, topped with eggplant, goat cheese, nigella seeds, and honey—in a snap. Read More

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2018-08-24 10:30:05



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 2: Pie Harder  

Ed Levine in conversation with Adam Kuban and Scott Wiener, part 2 of 3. Read More

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2018-08-24 07:45:50



How to Make Sicilian Swordfish Pasta With Eggplant and Tomatoes  

This summertime classic from Southern Italy features rigatoni with a simple yet delicious sauce of fresh tomatoes, eggplant, and swordfish. Read More

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2018-08-23 13:00:04



How to Make a Fresh-Fruit Swirl for Ice Cream  

Here's the guide for how to use the market's bounty to add a swirl of fruity syrup to your homemade ice cream. Read More

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2018-08-23 10:30:47



The Broiling Days of Summer: Sweet-Sour Summer Squash With Avocado  

By broiling summer squash until browned, we bring out its sweet flavor. Add in sweet summer corn, buttery avocado, and a splash of vinegar, and it's an easy summer side dish to beat. Read More

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2018-08-22 10:30:00



How to Make Ice Milk, Summer's Most Refreshing Treat  

If you've got a soft spot for Dairy Queen soft-serve, then you already love ice milk—a leaner, eggless alternative to traditional ice cream. It may be low-fat, but that only makes it all the more refreshing on a hot summer's day, when the tongue-coating richness of traditional ice cream can feel a touch heavy. Read More

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2018-08-22 07:45:35



Roasted-Tomato “Raisins” Are Sweet and Savory and Go With Anything  

By slowly roasting whole tomatoes in the oven, the centers grow concentrated and jammy and they turn into a savory tomato "raisin." Read More

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2018-08-21 10:30:59



Elotes Meet Risotto al Salto in an All-Star Mashup  

Teamwork makes the dream work—especially if you've got visions of corncobs in your head. Read More

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2018-08-17 10:30:03



Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 1  

Scott Weiner, Adam Kuban, and Ed Levine talk about their love for pizza. Read More

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2018-08-17 07:45:55



The Broiling Days of Summer: Buttery Clams With Burst Tomatoes  

Buttery clams with burst tomatoes and fresh herbs, ready in minutes with the power of your broiler. Read More

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2018-08-16 13:00:58



How to Make Semifreddo: Half as Frozen, Twice as Easy  

Semifreddo is a classic Italian frozen dessert that's halfway between ice cream and mousse. This easy recipe uses whole eggs to simplify the process. Read More

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2018-08-15 13:00:05



20 Grilled-Steak Recipes to Conquer Summer  

20 grilled-steak recipes to give you some inspiration for the rest of your summer's cookouts. Read More

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2018-08-15 07:45:01



This Tomato and Caper Spread Is a Taste of Summer, Whenever You Like  

Tomato sauce isn't the only way to preserve summer. Here, slowly roasted plum tomatoes are blitzed with briny capers into a flavor-packed spread. Read More

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2018-08-14 10:30:32



Mystery Box Cooking Challenge: Sohla Versus Stella  

The Serious Eats culinary team takes on a farmers market cooking challenge, à la Iron Chef. Read More

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2018-08-10 13:00:09



Special Sauce: Sam Kass on How What You See Shapes What You Eat  

Former Obama personal chef and Let's Move executive director Sam Kass talks about why visuals matter in food and the need to scale food-policy solutions. Read More

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2018-08-10 07:45:26



For the Kid in Us: The Breakfast Cereals We Grew Up On  

The Serious Eats staff weighs in on their favorite cereals of their youth. Read More

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2018-08-09 13:00:56



Pressure Cooker Corn Risotto Cooks in Four Minutes, Tastes Like Summer  

Sweet summer corn is the perfect addition to creamy risotto. Made in the the pressure cooker it takes only four minutes, so it's super easy to boot. Read More

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2018-08-09 10:30:16



18 Gluten-Free Recipes for Baked Treats Without the Wheat  

Avoiding gluten shouldn't mean giving up fresh-from-the-oven cakes and cookies: These 18 gluten-free baking recipes are here to save the day. Read More

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2018-08-08 13:00:35



The Best Santoku Knives  

We tested 16 models of Japan's popular multipurpose santoku knife to find the best. Read More

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2018-08-07 10:30:56



The Best Stracciatella Gelato Is All About the Chocolate  

When it comes to stracciatella, reach for the best quality chocolate you can find, or else its flavor will be muted and dull when frozen. Make the most of that investment by adding a spoonful of oil, which helps the chocolate retain its crispy snap and that wonderful melt-in-your-mouth creaminess even at chilly temperatures. Read More

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2018-08-06 13:00:18



Essential Indian Street Food: Must-Try Dishes From Around the Country  

India offers a vast variety of street foods for the curious traveler to try. Here, in no particular order, are the Indian snacks we think are most worth seeking out. Read More

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2018-08-03 13:00:43



No-Cook Watermelon Summer Rolls Are the Easiest Way to Beat the Heat  

Switch up your summer-roll routine with these no-cook rice paper wraps of crisp jicama, juicy watermelon, and fresh herbs. Read More

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2018-08-03 10:30:18



Special Sauce: Sam Kass on Cooking for the Obamas  

Ed Levine speaks with author, chef, and food policy activist Sam Kass. Read More

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2018-08-03 07:45:54



Fior di Latte: The Creamiest, Most Purely Delicious Gelato of All Time  

This five-ingredient fior di latte gelato is a celebration of dairy at its best: fresh, creamy, and pure. Read More

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2018-08-01 10:30:37



This Small West Coast Oyster Is Making a Big Comeback  

In the past decade, the tiny Olympia oyster has become the champion of restoration efforts that promise to heal estuaries of the West, and its intriguing flavor has elevated its status to cult favorite—for those lucky enough to find it. Read More

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2018-08-01 07:45:59



Ditch the Knife Block: The Best Way to Store Your Knives  

Knife blocks are one of the most common pieces of equipment home cooks use to store their knives. But there are much better options that offer way more flexibility. Here are our favorite knife storage ideas, all ones that have been tested and work for us, both at home and in a professional kitchen. Read More

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2018-07-31 10:30:57



How to Make Paratha, the Flaky, Buttery South Asian Flatbread  

The paratha is a buttery, flaky, and crispy flatbread that's as simple to make as it is delicious. Read More

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2018-07-31 07:45:53



Get a Brand-New KitchenAid Pro Stand Mixer for $219 (That's 44% Off)  

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2018-07-31 07:00:55



24 Pineapple Recipes for Tropical-Tasting Sweets, Savories, and Drinks  

While you can now find pineapple year-round, it's at its best in the summer. Here are 24 recipes, both savory and sweet, that showcase how versatile and delicious pineapple can be. Read More

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2018-07-30 13:00:04



How Japanese Knives Are Made: Behind the Scenes With Master Forgers  

Japanese knife-making is a centuries old craft. We took a tour of Takefu Knife village to see how eight different knife-makers forger their blades. Read More

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2018-07-27 13:00:22



Special Sauce: Rick Bragg on Why Cooks Are the High Priests of Good Living  

We talk with acclaimed Southern author Rick Bragg about the inspiration behind his latest book, The Best Cook in the World. Read More

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2018-07-27 07:45:17



Move Over, Dole Whip, There's a New Pineapple Ice Cream in Town  

How to make a light and fluffy pineapple ice cream that tastes like pure summer. Read More

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2018-07-26 13:00:19



17 Tequila Cocktail Recipes to Take You Beyond the Shot  

Our favorite tequila cocktails showcase all sides of this versatile spirit, from a peachy blended drink to a bittersweet Negroni variation to a boozy Sazerac-inspired sipper. Read More

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2018-07-26 10:30:51



Towers of Meat and Pickles Galore: A Guide to the Jewish Deli  

The Jewish delicatessen is where the children of immigrants became Americans, where the recipes of a global diaspora, inspired by necessity and tradition, came together to form a paradoxical spread of hedonistic abundance: foot-high piles of meat, basins of pickles, heaping scoops of chopped chicken liver, and loaves upon puffy loaves of rye. Read More

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2018-07-25 13:00:12



Fresh Pineapple Is the Key to This Cast Iron Skillet Hummingbird Cake  

Pineapple and banana combine in this tropical, pecan-studded Hummingbird cake. Unlike the classic towering presentation, which requires special assembly, this version is an easy single-layer cake that bakes up in a cast iron skillet. Slather it with tangy cream cheese frosting and a garnish of toasted pecans. Read More

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2018-07-25 07:45:46



Essential Kitchen Tools for $10 or Less  

Some of our most used and versatile pieces of kitchen equipment cost about as much as a couple of fancy-ish cups of coffee. Here's a list of our favorite pieces of equipment for $10 or less, all of which will make cooking at home a little simpler, more streamlined, and more delicious. Read More

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2018-07-24 13:00:24



Flank Steak With Bitter Greens and Peaches Is a One-Pan Wonder  

Need an easy weeknight dinner? This dish uses the brown bits left after searing flank steak to dress up some bitter greens. Read More

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2018-07-24 10:30:04



Jonathan Gold (1960–2018)  

The late Jonathan Gold wasn't just a superb food writer; he was a writer whose mission was to break down the psychological walls that people erected between themselves and their neighbors. Read More

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2018-07-23 15:34:09



To Make Great Succotash, Don't Suffer Bad Ingredients  

Succotash, a dish of corn cooked with beans, has deep Native American roots. Today, the dish can contain any assortment of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly. Read More

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2018-07-23 13:00:25



Summer Like a Spaniard With Watermelon Gazpacho  

A lightly fruity twist on the traditional chilled soup to see you through the hottest days of summer. Read More

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2018-07-20 10:30:19



Special Sauce: Author Rick Bragg on His Mom, the Best Cook in the World  

Ed Levine in conversation with author Rick Bragg, part 1 of 2. Read More

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2018-07-20 07:45:13



Why You Should Keep Instant Dashi in Your Pantry  

Dashi is the foundation of Japanese cuisine, but its potential uses go well beyond that. Got a jar of instant dashi on hand, and wondering how to use it? Here are some ideas. Read More

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2018-07-19 10:30:42



Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up  

Eight recipes to put those leftovers from your last cookout to use. Read More

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2018-07-18 13:00:34



The Shrimp Industry Is Dirty. Can New Farming Technology Clean It Up?  

Jean Claude Frajmund claims that his Eco Shrimp Garden uses technology that can produce local farm-raised shrimp at a price point to compete with toxic shrimp-farming operations overseas. If he's successful, he could usher in an aquaculture revolution. Read More

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2018-07-18 10:30:26



How to Make Pesto alla Trapanese, Italy's Tomatoey Pesto  

Pesto alla trapanese is Sicily's answer to the more common pesto sauce from Liguria. Both contain basil, garlic, cheese, olive oil, and nuts, but Trapanese pesto uses almonds where Ligurian pesto uses pine nuts, and adds one critical, fresh, and fruity ingredient: tomatoes. Read More

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2018-07-17 10:30:05



The Best Prime Day Deals on Cookware, Kitchen Tools, and Gadgets  

Amazon's annual Prime Day is here—and with it comes a dizzying amount of deals. Which is why we're here to help you sort, filter, and score some great discounts on our favorite kitchen essentials. Read More

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2018-07-16 12:20:05



Peruvian Causa Is the Ultimate Potluck Casserole  

Causa is one of Peru's most popular dishes, a cold casserole that's part mashed potatoes, part potato salad, and part mayonnaise-y salad with a meat like tuna or chicken. It'd be the perfect American potluck dish, if American knew what it was. Read More

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2018-07-16 07:45:37



Turn Pineapple Cores Into a Fresh, Fruity, No-Cook Syrup  

Turn pineapple cores and pips into a fresh and flavorful no-cook syrup, perfect for summer cocktails, pineapple-spiked limeade, or a tropical drizzle over your next batch of banana-stuffed French toast. Read More

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2018-07-13 13:00:50



Special Sauce: Rodney Scott on Bourdain and Letting the Barbecue Speak for Itself  

Part 2 of Ed Levine's conversation with pitmaster Rodney Scott. Read More

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2018-07-13 07:45:19



Get $30 Off Your First AmazonFresh Order, Now Through Prime Day  

From now through Prime Day, you can save $30 on your first AmazonFresh order of $100 or more. That's $30 toward groceries, whether you need cream for Stella's silky-smooth no-churn ice cream or ears of corn to grill and smother in mayo, chili powder, and cheese for Kenji's epic elotes. Read More

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2018-07-12 15:45:11



10 Breakfast Sandwich Recipes to McMake at Home  

here's no shortage of ways to combine bread, meat, cheese, and eggs. I'm sure you could come up with lots of great versions on your own, but if you need a little help getting started we've rou Read More

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2018-07-12 13:00:03



No Ice Cream Machine? Meet Our Silky-Smooth No-Churn Ice Cream  

Take a break from recipes based on evaporated or sweetened condensed milk, with a no-churn vanilla ice cream based on the simplicity of whipped eggs, vanilla, sugar, and cream. Read More

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2018-07-12 10:30:49



How to Cut Watermelon  

Some tips to help you pick a ripe watermelon, and how to cut it when you have one. Read More

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2018-07-12 07:45:05



How to Make a Japanese Breakfast  

When I get on a plane to Japan, breakfast is the meal I anticipate most. Not ramen, not a sushi omakase or pristine slices of sashimi, but a "Japanese breakfast": salted salmon, rice, and miso soup, with a few optional and customizable accompaniments. There is no better breakfast in the world. Read More

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2018-07-11 10:30:28



Zen and the Art of the Maryland Crab Feast  

A Maryland crab feast, in which blue crabs are steamed with Old Bay seasoning, is a culinary tradition worth learning how to prepare—and eat. This guide takes you through steaming the crabs and picking them apart, one step at a time. Read More

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2018-07-11 07:45:48



Kanafeh Is the Crispy, Gooey, Nutty, Syrupy Dessert for Cheese Lovers  

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2018-07-10 10:30:09



How the Humble Pork Pie Charmed the English  

In a place with a strong affection for meat pies, the squat, round pork pie is arguably the most English pie of all. Here's how it ascended from the homely stuff of peasants to the snack-on-the-go of the British elite to a democratic comfort food for all. Read More

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2018-07-09 10:30:12



The Little-Known Stand Mixer Setting That's Killing Your Game  

You may need to adjust the bowl height on you stand mixer if you've found that recipes that utilize the machine aren't producing the best results. Read More

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2018-07-06 10:30:03



Special Sauce: Rodney Scott Was Born and Raised to Be a Pitmaster  

South Carolina pitmaster Rodney Scott on how a lifetime of dedication to barbecue, hard work, and some sweet jams led him to a James Beard Award. Read More

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2018-07-06 07:45:09



Eat Your Greens! The Best Spanakopita Has More Than Just Spinach  

Giving the typical spanakopita formula a makeover doesn't require much extra effort—it's all about the ingredients. Using a combination of tender greens and herbs gives the pie subtle complexity, while making the upgrade from frozen to fresh greens ensures the best flavor. Read More

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2018-07-05 10:30:54



The Hows and Whys of Blooming Coffee  

Experts say to bloom pourover coffee by pre-wetting the grounds before proceeding with the rest of the water, saying it improves the flavor of the final cup. We look at the science behind this advice and put it through some practical taste tests to see if they're right. Read More

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2018-07-05 07:45:10



The Best Ice Cream Makers  

We researched dozens of ice cream makers and narrowed the field down to a top ten, which we then pitted against one another to determine which ones are the best. Read More

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2018-07-03 13:00:03



21 July 4th Salad Recipes to Serve With Your Burgers and Dogs  

We've rounded up 21 of our favorite Independence Day salads, from upgraded potato salads, pasta salads, and coleslaws to vegetable salads done on and off the grill. Read More

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2018-07-03 10:30:14



Obsessed: The Organic Farmer With the Dirt on Soil  

We interview Greg Swartz, an organic farmer who owns and manages Willow Wisp Organic Farm in Damascus, Pennsylvania, to ask him what makes his produce so darn good. Read More

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2018-07-02 13:00:21



17 July 4th Dessert Recipes You'll Find Room For (We Promise)  

We understand if you don't usually leave room for dessert on the Fourth of July, but after a big meal of smoky grilled meats (maybe a few hours after), a little something sweet can be just the pick-me-up you need. You'll find the perfect match for your cravings in this collection of 17 July 4th dessert recipes. Read More

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2018-07-02 10:30:14



Chili Salt Makes These Tamarind Popsicles a Grown-Up Treat  

Pelon Pelo Rico is a sticky, tamarind-flavored candy paste spiked with chili and salt. It's the kind of messy, goopy, and shameless treat only a child can love, but I'll always be hooked on the combo of spicy, sour, salty, and sweet. These popsicles are inspired by the flavors of Pelon Pelo Rico, but all grown up with real tamarind concentrate, nutty palm sugar, and a sharp hit of tang from malic acid. Read More

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2018-06-29 13:00:28



15 July 4th Burger Recipes, Because You're Gonna Be Eating Burgers  

There's no shortage of main dishes to serve at your holiday cookout, but it just doesn't feel like July 4th without a burger. These are our 15 favorite grilled burger recipes, any one of which will put a sad store-bought puck of meat to shame. Read More

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2018-06-29 10:30:30



Special Sauce: David Lebovitz on Blogging, Cookbooks, and Moving to Paris  

The second part of Ed Levine's conversation with pastry chef, blogger, and best-selling author David Lebovitz. Read More

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2018-06-29 07:45:11



18 Grilled Vegetable Recipes to Steal the Show on July 4th  

Treated right, grilled vegetables can be just as enticing as a burger. Here are 18 recipes for grilled vegetables for your July 4th festivities. Read More

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2018-06-28 13:00:24



Does Blending Olive Oil Make It More Bitter?  

People say blending olive oil can cause it to grow bitter. We put this claim to the test. Read More

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2018-06-28 10:30:32



Blackberry Ice Cream Makes Your Best Summer Berries Even Better  

Celebrate blackberries at their peak with this fresh and tangy Philadelphia-style ice cream. Read More

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2018-06-27 13:00:59



22 Grilled Chicken Recipes for Your July 4th Cookout  

With the right technique on your side, grilled chicken can be juicy, flavorful, and all-around delicious. These 22 recipes, from simple butterflied and barbecued birds to yakitori, Buffalo-style sausages, and Peruvian chicken sandwiches, will show you how to do it right for your July 4th bash. Read More

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2018-06-27 10:30:31






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