Blogs

A Hamburger Today

Carne Knowledge: Two New Burger Books Hit the…

Provided by: Serious Eats' Adam Kuban on April 29, 2008

Man does not live by burger alone. Were that the case, we'd all blindly consume the stale-bunned, hockey pucks at the nearest McKing. ...

Back to the Table

Easy Steps to the Perfect Pizza From Scratch

Provided by: Art Smith on May 7, 2008

To make it from scratch start at Step 1 the night before, or to save time, use ready-made dough and begin at Step 5.

Beauty Eats

5 Veggies That Make Any Salad Super-Healthy

Provided by: RealAge on April 15, 2008

Five salad veggies have turned out to be antioxidant superstars. Instantly up your defenses against everything from wrinkles to heart disease...

Breakaway Cook

Eating Green Tea?

Provided by: Eric Gower on February 25, 2008

Eating green tea? Certainly not the whole leaf kind, and few of us would consider using a teabag as part of dinner. But maccha, the superfine powdered…

Daily Olive

7 Must-Haves for New Cooks

Provided by: Robert Yang on April 15, 2008

For the new chef, here's a few of our favorite kitchen gadgets that have proven useful over time and won't collect dust in  your drawer.  The…

Editor's Picks

The 10 Best Mother's Day Desserts

Provided by: Maggie Nemser on May 7, 2008

Make your Mother's Day gift at home with these top-rated desserts that are perfect for spring...

Ed Levine Eats

Building the Perfect PBJ Sandwich

Provided by: Serious Eats' Ed Levine on April 30, 2008

When you decide to get the fixin's for a PBJ sandwich, the choices you're confronted by can be vexing, even bewildering. And here at Serious Eats we…

Hungry Girl

Menu Mix-Ups That Could Cost You Up to 550…

Provided by: Hungry Girl on May 8, 2008

Think you're ordering a diet-friendly menu item? You could be flat wrong. Check out these similar-sounding options HG found at some popular eateries.…

Slice America

Pizza Showdown: The Best Delivery Pizza

Provided by: Serious Eats' Adam Kuban on February 27, 2008

With all the options available from the nationwide pizza chains, things can get a little confusing. Here is a careful analysis of the various crusts,…

The Green Table

A Fantastic Classic: Creme Caramel

Provided by: Alexandra Guarnaschelli on May 5, 2008

I like this recipe because it is easy to make, it keeps in the refrigerator for a few days, and it has a simple but dramatic presentation...

The Magical Melting Pot

The Ideal Brunch Salad

Provided by: Michelle Greenwald on May 5, 2008

Salade Lyonnaise is perfect for brunch becuase it contains poached eggs, bacon, and homemade croutons. The dish comes from the city of Lyons in…

In Search of Real Food

Real Celebration Crowd-Pleasers

Provided by: Dave Lieberman on January 17, 2008

There's something about festival and tailgating food done right that just can't be beat.  This week's show featured award-worthy bites made with…

The Continental Chef

The Secret to Making Authentic African Fish…

Provided by: Marcus Samuelsson on April 18, 2008

One of the tricks to putting together a menu at Merkato, my new African-inspired restaurant in New York, is to create authentic dishes when you are so…

Donatella's Dish

What NOT to Do in a Restaurant

Provided by: Donatella Arpaia on February 25, 2008

I love my customers. They are not just the lifeblood of my business, they often become my friends. However, there are some very naughty customers that…

Foxy Festivities

Mother Knows Best: Top 10 Entertaining Tricks We…

Provided by: Rita Mauceri and Elycia Rubin on May 8, 2008

 

Girl Meets Grape

Does Expensive Wine Taste Better?

Provided by: Bonnie Graves on April 25, 2008

This is a question I frequently answer in a variety of ways that aren't as simple as "yes," though it is tempting to be that blunt. Taste is a highly…

Southern Table

Southern Food 101

Provided by: Frank Stitt on February 11, 2008

John sees food as a bond that connects all southerners. Be they rich or poor, black or white, he believes there is a communal table where we all break…