Serious Eatsflipped into Equipment17 hours agoThis Chinese Soy Sauce Trick Adds Big Flavor to Rice, Chicken, and More in Just 10 MinutesSerious Eats - Genevieve YamI can’t remember a time when soy sauce wasn’t a staple in my kitchen. Like many Chinese families, my parents kept both light and dark soy sauce in our kitchen for cooking, and I do the same today. Soy sauce is delicious as-is—it’s smooth, sharp, and salty, with a subtle funk. But you can give it …
Serious Eatsflipped into Equipment1 day ago3 Food Recalls You Should Check Your Kitchen for Right NowSerious Eats - Amy McCarthyRight now, keeping up with every new food recall feels like a full-time job. After a summer packed with lettuce recalled due to a Cyclospora outbreak, fruit bars possibly tainted with shards of broken glass, and eggs recalled amid a Salmonella outbreak, the hits just keep on coming. Over the course of …
Serious Eatsflipped into Equipment1 day agoServing Chocolate Cake to Kids? Here’s How Much Caffeine Is Actually in a SliceSerious Eats - Irvin LinCaffeine remains heat-stable up to 460°F (238°C), a temperature higher than the typical range used for cooking and baking, which is 300 to 425°F (149 to 220 °C). That means recipes containing coffee, tea, or espresso powder do have some caffeine. However, the amount is typically less than half a …
Serious Eatsflipped into Equipment1 day agoThe 10-Second Fridge Fix That Makes Storing Raw Chicken SaferSerious Eats - Genevieve YamThe safest place to store raw poultry is at the bottom of your fridge, which prevents raw chicken juice from dripping onto produce or other food below. If storing your chicken at the bottom of your fridge isn’t an option, keep packages of raw chicken in a large bowl, food storage container, or …
Serious Eatsflipped into Equipment2 days agoI Never Skip This Effortless Trick for Crisp, Crackling Chicken SkinSerious Eats - Laila IbrahimSeasoning chicken with salt in advance and refrigerating it uncovered gives the skin time to dry, helping it brown and crisp more effectively during cooking. As the salted chicken rests, it also dry-brines, seasoning the meat more evenly at the same time. The appeal of skin-on chicken is in the …
Serious Eatsflipped into Equipment2 days agoWant Better Roasted Broccoli, Mushrooms, and Tomatoes? Stop Following These 4 Cooking RulesSerious Eats - Laila IbrahimWe all grow up with bits of conventional wisdom we absorbed without thinking. I still won’t go outside with wet hair because I can hear my mom’s warnings about “catching a cold,” even though science says otherwise. Vegetable cooking has its own version of that: advice repeated so often it starts to …
Serious Eatsflipped into Equipment3 days agoI Put Bottled Lemon Juice Up Against Fresh—Here’s When You Can Skip the SqueezingSerious Eats - Anne WolfFresh lemon juice tastes brighter and more aromatic than bottled in every lemon-forward application I tested, whether raw, briefly cooked, or simmered. But once lemon zest or other bold ingredients enter the mix, the difference can all but disappear. As a former professional cook, I was taught that …
Serious Eatsflipped into Equipment3 days agoI Asked Our Editors How They Upgrade Boxed Brownies—These Are Their Best TricksSerious Eats - Yasmine MaggioWhile brownies made from scratch are delicious in their own right, for me, boxed brownies will always reign supreme. They’re easy and reliable, and—contrary to other quick alternatives, like canned soup, that are chosen more for convenience than flavor—are actually pretty equal to their homemade …
Serious Eatsflipped into Equipment3 days agoThis Simple Vegetable Trick Makes Weeknight Dinners 10 Minutes FasterSerious Eats - Christie RotondoIt’s almost impossible to buy just a couple of ribs of celery, even though that’s usually all you need. Instead, it comes in a massive bunch, leaving you to wonder what to do with the rest before it wilts in your crisper drawer. I found myself in this exact position one winter, after buying celery …
Serious Eatsflipped into Equipment4 days agoThat Star-Shaped Spice in Your Cabinet Deserves More AttentionSerious Eats - Yasmine MaggioStar Anise Description: Dry fruits of the star anise tree (Illicium verum); indigenous to the southeastern part of China and to Vietnam. Flavor profile: Sweet, warm, earthy Related cuisines: Chinese, South Asian, Indonesian Storage: Store in a dark, cool place in an airtight container. Whole star anise …
Serious Eatsflipped into Equipment5 days agoLove Honeycrisp? These 9 Apples Are Just as Juicy and CrunchySerious Eats - Alyssa HaakSince the Honeycrisp apple’s commercial debut in the 1990s, the fruit has set a standard for crispiness and juiciness. Today, it remains one of the most prominent and popular apple varieties in supermarkets. But after decades of Honeycrisp dominance and a decline in the apple’s quality, breeders …
Serious Eatsflipped into Equipment5 days agoWant Great French Wine Without the Splurge? 4 Wine Pros Share What to Look ForSerious Eats - Emily SaladinoThe first time I went to France, I did the exact same thing as a lot of out-of-towners: I swooned over a €5 glass of wine. France is the top wine-producing country worldwide, and its varied landscape includes boldfaced estates whose prestigious bottles fetch thousands of dollars in global markets, …