Serious Eats / Amanda Suarez On the hot and humid island of Borneo, lacto-fermentation is an advantageous food preservation technique found everywhere. While dehydration is…
Serious Eats/Taylor Murray While most cooks swoon over a gorgeous end-grain wooden cutting board (at least, I certainly do), a good one can cost a…
This satisfying cream of mushroom chicken dinner is ready in one skillet in 30 minutes! It’s easy to make with tender and juicy chicken pieces…
Serious Eats / Amanda Suarez A recipe for how to make a pastrami on rye could start and end like this: Go to Katz’s and…
Serious Eats / Kevin Vaughn Can a city smell like a certain food? What does it mean when it doesn’t? I couldn’t help but wonder…
Serious Eats / Kevin White One of the highlights of my time living in Italy years ago was enjoying countless piadine. The sandwich, which originates…
A five-year anniversary is a big deal. Some people go out to dinner. Others gift each other wood. At Serious Eats, we sit in a…
Serious Eats / Amanda Suarez When I first told my colleagues about the chip butty, nobody believed me. British chips…sandwiched between two slices of buttered,…
Serious Eats / Amanda Suarez I know everyone has a regional sandwich they are proud to lay claim to. I know everyone thinks their regional…