The Serious Eats Thermapen Sale Is Back! Get Yours Now for 20% Off

October 23, 2016 | Seafood Recipes
Thanksgiving is coming up sooner than you think, which means that, once again, we're hosting an exclusive sale on the Thermapen, our favorite kitchen thermometer, from Monday, October 24, at 12:01 a.m. to Tuesday, October 25, at 11:59 p.m. (Eastern time). During those two days, you can get yourself a Thermapen Mk4 for $79.20 (20% off the MSRP of $99). Read More ...read more
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The Food Lab: The Best Way to Bake Bacon for a Crowd

October 20, 2016 | Seafood Recipes
Cooking bacon for one or two people is easy: Just grab a pan and cook over moderately low heat until it's as crisp as you want it. The problem comes when you're trying to cook bacon for a crowd, which is when we switch to the oven. But what's the best way to cook bacon in the oven? I tested four common methods, then compared the results. Read More ...read more
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This Election, Eat Your Feelings in Sundae Form

October 19, 2016 | Seafood Recipes
Election Day is less than 3 weeks away and what even is baseball because America's new favorite pastime is Totally Freaking Out. I for one am yelling at my TV like I haven't done since Juan Pablo was the Bachelor. But amid all the ruckus let's not forget the one core value that many Americans share. We're here to talk about ice cream. There are plenty of election-themed drinks floating around (and one that reigns supreme). But for those of us wh
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Ditch the Kit for a Gingerbread House Good Enough to Eat

October 19, 2016 | Seafood Recipes
Whether you're making a haunted mansion for Halloween or a more traditional home for Christmas, you can't make a gingerbread house with any old dough. No, what you need is something very specific: structural gingerbread. Read More ...read more
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A Few Not-So-Classic Ingredients Make a More Savory Shepherd's Pie

October 18, 2016 | Seafood Recipes
Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù. Read More ...read more
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5 Surprising Ways Baking Soda Can Improve Your Cooking

October 17, 2016 | Seafood Recipes
Think baking soda is only good for baking and odor prevention? Think again. Read More ...read more
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12 Sweet Cinnamon Recipes to Spice Up Your Fall Days

October 14, 2016 | Seafood Recipes
We don't often look to the spice rack to inspire a recipe roundup, but, given its ubiquity in fall baking in particular, cinnamon deserves a deep dive. Sure, we love it in a warm, gooey cinnamon roll fresh from the oven, but there are many more ways to take advantage of the heady spice. Baked oatmeal with cinnamon and apples, cream cheese–stuffed wontons tossed with cinnamon sugar, horchata steeped with coffee and cinnamon sticks—k
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Ask a Local: An Insider’s Guide to St. Louis, Missouri

October 13, 2016 | Seafood Recipes
This is Spilling the Beans, where plugged-in baristas give us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown. “If there's still a kid in you, the Gateway Arch is fascinating,” says Mike Marquard, co-owner of Blueprint Coffee in St. Louis. Tourist attractions aside, Marquard says St. Louis is home to what may be the best croissant in the country, breakfast sushi (?!), and enough fish fries and barbecue jo
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How to Make Breaded Pork Chops

October 13, 2016 | Seafood Recipes
Breaded fried pork chops will satisfy anyone, whether they typically prefer medium-rare meat or are of the well-done persuasion. That's because breaded pork cutlets end up crispy on the outside and cooked through on the inside, while remaining supremely tender and juicy. Here's how to make them. Read More ...read more
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For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder

October 12, 2016 | Seafood Recipes
Baking powder will get you the crispiest, crackliest bites of chicken or turkey skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Here's how and why. Read More ...read more
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