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Global Eats Part Two: Our Expert Guide to Seven of the World's Most Delicious Dining Destinations
In this collection of seven culinary travel guides, Serious Eats' food experts and recipe creators take you on highly personal tours of gastronomic destinations around the world. Grab your passport and let's go to Hong Kong, Kingston, Kuala Lumpur, Marrakesh, Rome, San Juan, and Santiago!
The 3-Ingredient Acadian Flatbreads I Serve for Breakfast, Lunch, and Dinner
These unique pancake-like buckwheat flatbreads are a staple of Acadian cuisine in Northern Maine and Maritime Canada. Spread them with butter and maple syrup for breakfast, dip them into soups and stews for a filling meal, or drizzle with molasses and fresh fruit for dessert.
The Real Difference Between Polenta, Grits, and Cornmeal, According to Experts
A lack of official labeling guidelines and a lot of overlap among the terms can lead to confusion. Culinary experts including chefs, corn growers, and mill owners explain how polenta, grits, and cornmeal are different, but also how they're often the same.
My Chinese Mom’s One-Pot Beef Stew Is a Weeknight Lifesaver
This one-pot beef stew with carrots and daikon radishes is a Cantonese classic. Made with chu hou paste—a blend of fermented yellow soybeans, sesame seeds, garlic, ginger, hoisin sauce, soy sauce, and sugar—it’s a sweet and savory stew that’s deeply flavorful. Plus: It comes together in a single pot.
Revolutionize Your Vegetable Cooking With This Simple Tweak
Adjusting pH can be a powerful tool when cooking. Here we explore how to manipulate pH to cook vegetables faster, and control their texture, appearance, and flavor, whether with acidic ingredients like lemon juice or with basic ingredients like baking soda.