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Serious Eats

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A crew of contributors dishes out recipes, nationwide restaurant news, and lively discussion on a site that is [Read More]

Categories: Food and Wine

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Latest Posts:

Great Gifts for Cocktail Lovers
Our favorite tools and resources for the drink-maker in your life, perfect for the established bartender or the newbie who's just starting out....
Serious Eats
Tuesday, December 12, 2017

How to Make Chocolate Mousse Without Eggs or Gelatin
Made from Dutch cocoa with a reduction of milk and cream, this unusual stovetop mousse is everything you love about traditional recipes—minus the eggs. This gives the mousse a bold chocolate flavor like no other, for an intense finale to any meal....
Serious Eats
Tuesday, December 12, 2017

Our Favorite Stocking Stuffers for Cooks
Small, thoughtful, and above all affordable, these gift ideas belong to that odd class of presents known as "stocking stuffers."...
Serious Eats
Monday, December 11, 2017

Why You Should Buy an Entire Case of Sparkling Wine for the Holidays
Why and how to buy a case of sparkling wine: the perfect back-up gift that everyone appreciates....
Serious Eats
Monday, December 11, 2017

22 Cocktail Party Apps to Download to Your Belly
Ditch the chips and salsa for these 22 cocktail party appetizers....
Serious Eats
Monday, December 11, 2017

The Serious Eats Holiday Giveaway: Win an Instant Pot
We're spreading the holiday cheer real thick with a series of giveaways this December—one outstanding prize each week, to be exact. This week: one of our favorite multi-cookers, the Instant Pot Duo60....
Serious Eats
Monday, December 11, 2017

7 Aromatic Vanilla Extracts to Step Up Your Dessert Game
Bakers, it's time to break up with supermarket vanilla! Step up your game with these next-level vanilla extracts....
Serious Eats
Friday, December 8, 2017

Our Favorite Gifts for the Beginner Cook
All the stuff a new cook needs, just in time for the holidays....
Serious Eats
Friday, December 8, 2017

Special Sauce: Andrew Rea on the Wild Success of Binging With Babish
Ed Levine in conversations with Binging With Babish creator Andrew Rea, who talks about what it takes to produce a hit YouTube cooking series....
Serious Eats
Friday, December 8, 2017

For the Easiest Duck Confit at Home, Go Sous Vide
There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. Using sous vide to make duck confit eliminates the need for rendered fat, and the precis...
Serious Eats
Thursday, December 7, 2017

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