Serious eats

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- Crispy Roasted Potatoes - using  baking soda to cooking water and adds rosemary-garlic at the end..

- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..

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A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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Chicken-Fried Chicken With Cream Gravy - this is serious comfort food at its finest! ❊

Chicken-Fried Chicken With Cream Gravy - this is serious comfort food at its finest! ❊

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Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced   Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro

Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro

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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.

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.

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I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

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The burger that has become a legend, the In-N-Out Double Double - Animal Style, with a homemade fry sauce, caramelized onions and mustard grilled patty. The perfect GOOD fast food burger as decoded by Kenji from Serious Eats.

The burger that has become a legend, the In-N-Out Double Double - Animal Style, with a homemade fry sauce, caramelized onions and mustard grilled patty. The perfect GOOD fast food burger as decoded by Kenji from Serious Eats.

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These Yorkshire puddings are designed to rise tall and light with a crisp shell and a lightly chewy center.

These Yorkshire puddings are designed to rise tall and light with a crisp shell and a lightly chewy center.

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"Foolproof Pan Pizza" using a castiron skillet - will be making this week

"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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Itadakimasu! 20 Japanese Recipes That Cost Less Than a Ticket to Tokyo | Serious Eats

Itadakimasu! 20 Japanese Recipes That Cost Less Than a Ticket to Tokyo | Serious Eats

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