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Jam Making 101: The Tools and Techniques for Success

Serious Eats Jennifer Latham 5 comments

In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams. More

Taste Test: 1 Day, 23 Pop-Tart Flavors

Serious Eats Max Falkowitz 61 comments

You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth." More

Stoned Tart From 'Sweet and Vicious'

Serious Eats Emma Kobolakis 1 comment

What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. It bakes up beautifully, a layer of pistachio cream mingling with juice from the mixed selection of fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch. More

Win a Copy of 'A Change of Appetite'

Serious Eats Maggie Mariolis 278 comments

Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. After years of that boring old battle, she changed her thinking and her appetite followed: no punishing diets or fad cleanses, just real, delicious, conscientiously chosen and prepared food. She delivered this book to sate the hunger of those like-minds for whom 'eating well' has a twofold meaning. More

Gluten-Free: Easy Plum Cobbler

Serious Eats Elizabeth Barbone Post a comment

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table. More

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Serious Eats Emma Kobolakis Post a comment

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Gluten-Free All Day Lemon Cake With a Choice of Toppings

Serious Eats Elizabeth Barbone 5 comments

This gluten-free all-day lemon cakes is one of those confections that goes equally well with a morning cup of coffee or a post-dinner, end of the day drink. More

The Best Sweets We Ate in June

Serious Eats The Serious Eats Team 1 comment

Custardy canelé, incredible chocolate pudding, homemade Magic Shell-dipped everything: the Serious Eats team ate some pretty awesome desserts in the month of June. More

21 Desserts for Your July 4th Festivities

Serious Eats Isabel Henderson Post a comment

Some people think the focus of July 4th cooking rests solely on the grill. While juicy burgers and hot dogs are a cornerstone of any good Independence Day feast, dessert is just as vital. We've collected the perfect American-themed sweets to round out your celebration. More

Where to Find the Best Ice Cream in Chicago

Serious Eats Matt Kirouac 16 comments

From old-school ice cream parlors to newfangled scoop shops, Chicago's cone runneth over with sensational, scream-worthy ice cream destinations. More

15 Fresh Blueberry Desserts We Love

Serious Eats Ethan Simon 3 comments

It's that time of year again—blueberries are changing from a sour, bright cobalt to a sweet, dark indigo. And while it's easy to throw them into a pie and call it a day, you can use the little berries to make a myriad of delicious sweets. Here are fifteen that we love. More

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Serious Eats Emma Kobolakis 216 comments

Every good cookbook is based on a good story. Fruitful's tells of Red Jacket Orchards, the sprawling farm founded by Joe Nicholson in the 1960s. His son, Brian, spins the tale of a family seeking to escape the suburbanization of Long Island in search of peace and quiet. They found that respite in 110 acres of farmland in upstate New York. The farm produces fruit in spring, summer, and fall; over the years, it has established itself as an award-winning juice producer and become a fixture at Manhattan's Union Square Greenmarket. More

Bake the Book: Pastiera di Grano Cupcakes

Serious Eats Emma Kobolakis 1 comment

Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented. More

How to Make Quick and Easy Drop Biscuits

Serious Eats Marissa Sertich Velie 14 comments

A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary. More

Bake the Book: Pecan Potato Chip Cupcakes

Serious Eats Emma Kobolakis 2 comments

As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair. More

The Science of the Best Sorbet

Serious Eats Max Falkowitz 31 comments

Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. More

Put Aside Your Pie Plate and Make This Blackberry-Thyme Galette

Serious Eats Carrie Vasios Mullins Post a comment

Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream. More

Bake the Book: Brooklyn Blackout Cupcakes

Serious Eats Emma Kobolakis 4 comments

Robicelli's presents their take on the classic Brooklyn Blackout Cake: chocolate cupcakes are topped with chocolate custard buttercream, dredged in fudge glazed, and garnished with chocolate cake crumbs. More

14 Sweets for Dad This Father's Day

Serious Eats Ethan Simon 2 comments

It's Father's Day again, and what better way to celebrate than with some sweets tailored specifically for dad? It's bacon, booze, and desserts from the grill in this Father's Day list. More

The Best Bakeries for Cookies in Portland

Serious Eats Erin Jackson 2 comments

When it comes to cookies, Bridgetown can hold its own. From delicate French macarons to hefty oatmeal cookies that are almost substantial enough to qualify as breakfast, you can find a cookie to satisfy every craving. Read on to discover our favorite bakeries (and what to buy there). More

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