French Bread Pizza is arguably not really pizza. It’s definitely not really made with any kind of bread found in France. That said, it’s unarguably delicious—at least when made well. I explored the ins and outs of French bread pizza in detai...
2025-03-03 18:49:01 +0000 UTC View Post
Splitting fruits and vegetables is always divisive (see what I did there?), but splitting peppers can be especially so.
The goal when prepping a bell pepper is to remove the seeds and internal ribs and pith, which have a papery texture and n...
2025-02-28 09:13:40 +0000 UTC View Post
If you are to believe those old Ginsu knife commercials, cutting a tomato is the ultimate test of the sharpness of a knife. This is not completely inaccurate. A really ripe beefsteak tomato is like a water balloon. More accurately, it’s like mil...
2025-02-19 17:44:01 +0000 UTC View PostThis isn't the first time I've talked about this bagel reheating method, and it probably won't be the last. I share it now because it's a perennial tip that works just as well for refreshing any bread that features a crisp crust and chewy center (...
2025-02-18 15:00:14 +0000 UTC View Post
The very first article I was ever paid to write for a print publication was called “The Problem with Thick Cut Steaks.” I...
2025-02-13 18:40:17 +0000 UTC View Post
This recipe is a hybrid between my friend Stella Parks’ Glossy Fudge Brownies recipe from 2025-02-12 08:31:40 +0000 UTC View Post
There are very few times in which I'd use the word "soggy" as a positive descriptor. In fact, it's hard for me to think of a single occasion outside of chilaquiles, the classic Mexican dish of fried corn tortillas soaked in salsa and served with e...
2025-02-11 15:00:13 +0000 UTC View Post
An updated version of my 20010 recipe, now even crispier and juicier.
The original recipe for oven-fried buffalo wings is fifteen years old. Fifteen!
A lot has changed in the last fifteen years. I’m writing this article on an iPad, t...
2025-02-07 09:57:50 +0000 UTC View Post
This is an updated version of the Pull-Apart Pepperoni Garlic Knots recipe I wrote for Serious Eats in 2014. The main changes are details in the cooking and process and using an oiled board to stretch and fold the knots in place of a floure...
2025-02-05 13:45:14 +0000 UTC View Post
If you're new around these parts, The Food Lab is a column on Serious Eats in which I wrote about the science of home cooking for many years...
2025-02-05 01:09:00 +0000 UTC View Post
There's a wide range of salsas which I could comfortably see myself settling down and going steady with, but this charred salsa verde is my first and longest-lasting love when it comes to things I can dip my chips in, if you know what I mean. Smok...
2025-02-03 11:01:37 +0000 UTC View Post
I've been writing about French omelettes for many years now. In fact, the last time I wrote about French omelettes, I wrote about how much I've written abo...
2025-01-30 14:00:18 +0000 UTC View PostYou can find this technique and a few others in my Youtube video Four Ways to Fry Eggs.
These are eggs the way my grandmother used to make them. Tender, bare...
2025-01-29 18:00:10 +0000 UTC View Post
WTF, Reese's. You're getting out of hand.
A couple days ago I was recording the upcoming Super Bowl snacks episode of my friend Ed Levine's podcas...
2025-01-29 14:00:15 +0000 UTC View Post
This recipe is a riff on Singaporean kaya toast with soft eggs using store-bought matcha jam in place of the traditional coconut jam (along with a dab of chili crisp).
The other day, while in the bread and toppings section of 2025-01-27 14:00:16 +0000 UTC View Post
Dicing an onion is perhaps the culinary task performed more than any other. It's the first step to countless recipes and something that every cook in every restaurant in the world has done hundreds or thousands of times.
But have you ever wo...
2025-01-21 19:41:24 +0000 UTC View PostYou can find this technique and a few others in my Youtube video Four Ways to Fry Eggs.
2025-01-19 16:00:10 +0000 UTC
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Before I'd actually tasted shallots, I was always told that they are sweeter and more mild than a regular onion. I don't actually find this to be the case. To my palate they have amore pungent, garlicky aroma than a typical onion. However, we typi...
2024-12-25 23:17:16 +0000 UTC View PostWhat's the best bread for French toast? To be honest, this is not the most relevant question. At least in my home, French toast is made with whatever kind of bread we have on hand, whether it's sliced bread from the suparmarket, some leftover bagu...
2024-12-20 19:36:19 +0000 UTC View PostI have not been quiet about my sobriety journey, but I have also never explicitly talked about it.
Today, I’m going to.
I’d like to share with you a letter I wrote as the final assignment for the first phase of an outpatient recove...
2024-12-17 23:04:13 +0000 UTC View Post
This is a fun way to make egg sandwiches for one. It's a technique that's inspired by Anda Toast, the Indian egg toast you find in the streets of Calcutta.
I've never been to Calcutta, but if you are to believe everything you see on the int...
As a kid, one of my favorite snacks was cucumber sticks with a bit of salt for dipping. Now, with two kids who love cucumbers in nearly all their forms, they are the vegetables I buy, cut, and eat most often. Whether raw or marinated...
2024-12-06 08:36:25 +0000 UTC View Post
Quick! Place the following four things in chronological order
The founding of Nintendo
The invention of the modern breakfast sandwich
The discovery of Pluto
The Michael Jackson album Thril...
2024-12-03 02:02:47 +0000 UTC View Post
One of my earliest cooking jobs was at a fine dining restaurant in Boston near the State House. Once a week or so, the restaurant would open early to serve breakfast to politicians and bigwigs who'd rent it out for their fundraisers or meetings. A...
2024-11-29 17:10:24 +0000 UTC View PostI realize it’s the day before Thanksgiving, but if you, like me, are a last-minute planner and still have not decided on which recipes you’re going to be following this year, here’s a guide for you.
I’ve been testing and writing reci...
2024-11-27 06:40:07 +0000 UTC View Post
This is an updated version of the recipe I published in my first book, The Food Lab. I’ve updated th...
2024-11-25 08:51:24 +0000 UTC View Post
This recipe is an updated version of this one that I published on Serious Eats in 2013. I've updated the temperature of the...
2024-11-25 08:08:57 +0000 UTC View Post
"What are your thoughts on stuffing?," I asked my friend in a text message the other day.
"I live for the solid blob of sticky bready buttery stuff," she said.
This is the correct answer.
When it comes to the holiday table, stuff...
2024-11-21 19:00:18 +0000 UTC View Post
I grew up in an apartment in Morningside heights on the 10th floor of a high rise. My Japanese grandparents (we called them Kachan and Jita) lived directly below us in apartment 9J. On weekends, my mom would occasionally bring us downstairs to sle...
2024-11-18 21:52:19 +0000 UTC View Post