The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
Rich and Creamy Tonkotsu Ramen Broth
Tonkotsu Raman Broth...Step by step how to by Serious Eats. This is not your college Ramen and you should be thankful it isn't...can't wait to spend a day making this!
Pressure Cooker French Onion Soup
Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.
The Food Lab: How to Roast the Best Potatoes of Your Life
The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats
The Best Roast Potatoes Ever
The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil with garlic and herbs gives the potato crust extra flavor.
The Pizza Lab: Foolproof Pan Pizza
Forget dominoes amazing pan pizza which is probably filled with chemicals. Now we can make our own from ingredients we can name!
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab: The Best Southern Fried Chicken
Southern Fried Chicken: deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating.
New Orleans-Style Red Beans and Rice
If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.
Korean Fried Cauliflower (Vegan)
Korean Fried Cauliflower (Vegan) [and others: http://www.seriouseats.com/2013/02/the-vegan-experience-korean-fried-cauliflower.html?ref=obnetwork ]
Better No-Knead Bread
no-knead bread / the food lab
We Held A Chocolate Chip Cookie Taste-A-Thon
10 Chocolate Chip Cookie recipes
Foolproof Cheese Fondue
Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.
The Food Lab: Vegetables, Salt, and the Science of Perfect Gazpacho
The Science of Perfect Gazpacho #recipe #tomato #soup
How to Roast a Perfect Prime Rib
Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.
How to Make Queso Fresco, the World's Easiest Cheese
Queso Fresco is a creamy, soft, mild white cheese. Here the team from Serious Eats show you how to make your own Queso Fresco.