国产精品人妻在线观看

One-Pot Wonders

Dinner in 20: Easy One-Pot Thai Curry Mussels

Emily and Matt Clifton

Duck

This Rich Duck Stock Makes the Case for Buying Whole Ducks

Sasha Marx

9 Actually Great Uses for Your Microwave

Niki Achitoff-Gray

How-Tos

Griddle Your Angel Food Cake to Give It New Wings

Meet griddled angel food cake, your new best friend.

Cooking Techniques

How to Render Duck Fat and Make Crispy Quacklings in One Shot

The simple way is the best way when it comes to rendering fat

Cooking Techniques

How to Break Down Whole Ducks Like a Pro

A step-by-step guide for breaking down the most delicious bird.

How-Tos

This Mochi Soup Is How Japan Welcomes the New Year

The star ingredient in this Japanese New Year's soup: chewy mochi (plus lots more).

Chocolate

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

How-Tos

The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce

Good stock and a secret wine weapon make for the most tender red wine–braised short ribs.

Product Recs

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

Roasting

Koji Prime Rib Breaks the Mold of Holiday Roasts

Koji is the key to the next frontier of prime rib cooking.

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Entertaining

Why Cookbook Clubs Should Be the New Way We Entertain

How to start a cookbook club, and why you really should.

Cooking Techniques

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

Chinese

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

Pasta

The Science of the Best Fresh Pasta

Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.

Product Recs

D'Artagnan Is Having a 40% Off Flash Sale

It's time to stock up! You have until midnight tonight.

Soups and Stews

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Cocktail Recipes

Pick Your Poison

Serious Eats

VIDEOS

Read the Full Article Replay

国产精品人妻在线观看

Málà (numbing and spicy) is one of Sichuan's most famous flavor profiles. Chinese food expert Fuchsia Dunlop offers this video introduction to it as part of a series on the diverse flavors of Sichuan. [Video: The Serious Eats Team] Read the Full Article

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Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

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Recipe Collections

Dinner in 20: Easy One-Pot Thai Curry Mussels

This Rich Duck Stock Makes the Case for Buying Whole Ducks

9 Actually Great Uses for Your Microwave

Explore Recipes By

Griddle Your Angel Food Cake to Give It New Wings

How to Render Duck Fat and Make Crispy Quacklings in One Shot

How to Break Down Whole Ducks Like a Pro

This Mochi Soup Is How Japan Welcomes the New Year

A No-Fuss Chocolate Yule Log That’s Easy to Roll

The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Koji Prime Rib Breaks the Mold of Holiday Roasts

The Food Lab's Complete Guide to Sous Vide Steak

Why Cookbook Clubs Should Be the New Way We Entertain

The Food Lab's Guide to Sous Vide Chicken Breast

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Get to Know Málà, Sichuan Food's Most Famous Flavor

The Science of the Best Fresh Pasta

D'Artagnan Is Having a 40% Off Flash Sale

Everything You Need to Know to Make Chinese Hot Pot at Home

I Grew Up Abroad. Do I Have a Cuisine?

Get to Know Málà, Sichuan Food's Most Famous Flavor

Your Friday Moment of Zen

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project

Ed's Favorite Special Sauce Episodes of 2019

Our Favorite Videos of 2019

Sasha's Favorite Recipes of 2019

Cocktail Recipes

VIDEOS

国产精品人妻在线观看

Fuchsia Dunlop on Málà, Sichuan Food's Most Famous Flavor

How to Break Down a Whole Duck

How to Make Duck à l'Orange

How to Make Roast Beef and Beef Roast

Sichuan Flavors With Fuchsia Dunlop

How to Make Hoisin-Glazed Meatballs

How to Make Stuffed Thanksgiving Pumpkins

Resetting the Table: Shaquanda's Hot Sauce

Sheet-Pan Cuban Sandwiches for a Crowd

How to Make French Brown Butter Potatoes

Homemade XO Sauce, the Cook's Condiment

Our Most Essential Countertop Equipment

How to Store Tomatoes (and Whether to Refrigerate Them)

Resetting the Table: Oko Farm

How to Make Tamagoyaki (Japanese Rolled Omelette)

The Food Lab: Boiling Water

The Food Lab: Cheeseburgers

The Food Lab: Cookie Secrets

The Food Lab: Emulsions

The Food Lab: Roast Chicken

D'Artagnan Is Having a 40% Off Flash Sale

Our Favorite Culinary Gifts Under $50

The Most Popular Kitchen Equipment We Recommend

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

My Electric Water Pot Beats Your Kettle Any Day

The Best Champagne Glass Is a Wine Glass

The ThermoPop Is 20% Off and a Perfect Stocking Stuffer for All

Honesuki: The Best Knife to Butcher Chickens Without Butchering Them

Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More

Sasha's Favorite Recipes of 2019

Daniel's Favorite Recipes of 2019

The Food Lab Video Series: Boiling Water

The Food Lab Video Series: Steak Lies

The Food Lab Video Series, for You, for Free

How to Roast Mushrooms

How to Roast Carrots and Parsnips

The Food Lab: Batter and Breading Basics for Frying

The Food Lab: Japanese-Style Tempura

The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)

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