Serious Eats Category
A Guide To Furu (Fermented Bean Curd)
Serious Eats / Amanda Suarez The first time I tried furu in earnest, I was working as a volunteer at…
Taiwanese Popcorn Chicken With Furu (Fermented Bean Curd) Recipe
Serious Eats / Lorena Masso Taiwanese-style popcorn chicken is a delightful evening snack, usually sold in a paper bag and…
Why You Need Stem Ginger in Syrup
Serious Eats / Grace Kelly I’m a bit of an Anglophile—I grew up swooning over “Pride and Prejudice,” and my…
We Opened Dozens of Bottles of Wine to Find the Best Electric Corkscrews
Serious Eats / Grace Kelly In 1795, Reverend Samuel Henshall patented the world’s first modern corkscrew; it had a simple…
Qidreh
Serious Eats / Mai Kakish Qidreh is the hallmark dish of the Palestinian city of Hebron. The word itself, qidreh,…
We Tested Four Popular Siphon Coffee Makers—These Were The Best Ones
Serious Eats / Jesse Raub When I was a barista at a busy downtown Chicago coffee bar, we made every…
We Tried 10 Jiggers for Making Cocktails—Here Are Our Favorites
Serious Eats / Vicky Wasik While not the flashiest of bar tools, a good jigger is essential—if it measures incorrectly,…
Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)
Serious Eats / Mai Kakish Kafta, a mixture of minced meat and spices, is an ancient preparation found across the…
