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Keeping up with the latest food news, entertainment, and commentary (so you don't have to)
Last week we began talking about farmers and farmers' markets and the crucial role they play in the food culture (as far as we're concerned,...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why...
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of...
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of...
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of...
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of...
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interes...
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interes...
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interes...
Music in Mario Batali's restaurants is anything but an afterthought. Find out how he likes to pair pasta and rock and roll in this episode o...
About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his part...
In which Adam "Amateur Gourmet" Roberts wakes from a bizarre dream with the urge to make a linzertorte. Enlisting the help of Nancy Silverto...
Want to know what happened when Mario Batali , Serious Eats' Irresistible Force , collided with the culinary world's Immovable Object, Marco...
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The Takeaway George Weld says: Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle whe...
Produced by cia_b of Writing With My Mouth Full
Will the heat of the kitchen force the Amateur Gourmet to seek professional help? Find out as Adam Roberts battles a lobster in an attempt t...
The Takeaway George Weld says: Start with cold eggs—they hold together better. Use a fairly deep pot. Bring the water to just a simmer,...
Related: The Amateur Gourmet visits Glo's , "that restaurant in Seattle where [he] had that delicious eggs Benedict."
Produced by cia_b of Writing With My Mouth Full
Eggs Benedict and Martin Short have very little in common. Eggs Benedict is made with Canadian bacon; Martin Short is hammy and Canadian. On...
Curb Your Enthusiasm 's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue 's feared and revered foo...
In this episode of the Serious Eats series Tables for Two, host Susie Essman talks with Vogue food critic Jeffrey Steingarten about eating h...
In this episode of Table for Two, Curb Your Enthusiasm 's Susie Essman has lunch with Vogue food critic Jeffrey Steingarten. Essman reveals...
Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food c...