Page 39 - Serious Eats News Today

Grand Prairie's mega-complex Epic is slated to get two of Dallas' hottest bars, Vidorra and Stirr, along with Chicken N Pickle, Serious Eats and Loop 9 BBQ.

“The familiarity of the landscape, the architecture, the city itself brought me back. It’s always just felt like home.”

Everything you need to know about making diner-style hash browns at home.

Fruit, water and sugar are magical together. Depending on how the simple ingredients are manipulated, they can be turned into popsicles, granita, sherbet or sorbet, the icy group of sweets working to keep us cool in hot weather.

I have never bought — never imagined I would buy — a seasoning blend that bragged about being “salt-free.” (“Couldn’t be me,” as the

Much like chemistry, getting “good” at cooking is really about consistent, reproducible results, which usually requires a fair amount of measuring

The molecular gastronomy revolution of the 2000s was a huge win for chemistry and its relationship with the public – it made our science relatable, accessible and relevant like few other things could, and it showed that science and art are not mutually exclusive. I think a strong understanding of this is also key to a good food science book. Although it has its highlights, The Flavor Equation doesn’t really get it right. Ultimately, it feels like the reluctant love child of a bizarre schoo...

This Japanese vegetable fritter’s name literally translates as “cooked as you like it”, which is perhaps the most important thing you should know about okonomiyaki. Though sold in restaurants, stalls and convenience stores, it’s also easy to make at home: chef Ivan Orkin dubs it “a clean-out-the-fridge-franken-pancake”, which, “as you might guess”, is “usually something you scarf down during a night of drinking ”. Quick, simple and gratifyingly...

T his Japanese vegetable fritter’s name literally translates as “cooked as you like it”, which is perhaps the most important thing you should know about okonomiyaki. Though sold in restaurants, stalls and convenience stores, it’s also easy to make at home: chef Ivan Orkin dubs it “a clean-out-the-fridge-franken-pancake”, which, “as you might guess”, is “usually something you scarf down during a night of drinking”. Quick, simple and gratifyingly...

Art by Michael Stillwell Planning a party isnt always easy. You need to create a menu and a guest list, taking into account dietary restrictions and any social issues that could arise through an ill-advised seating arrangement. Why not take at least some of the hassle out of the equation by ordering a meat and cheese platter from one of Americas top purveyors? It will ensure that guests have something to nosh on before they sit down to dinner. Alternatively, if you are a guest for a soiree, w...