| Last month on Serious Eats No images? Click here  June's Top 10This month, we focused on recipes and features to help you foster your love for food, in and out of the kitchen. Perhaps you tested out some of our quarantine-cooking tips, like how to save your veggie scraps to make stock, or how to ward off leftovers fatigue. Maybe you sat back with some popcorn to read about how Sho consumed way too much sodium at once, or to learn about the history of Garifuna cuisine. We hope you're finding ways to build community, make the most of summer produce, and spend some time outdoors (at a safe distance from others, of course). Here are June's most popular stories.  Some ideas on how to use up an abundance of scapes.  Is there a difference between Nongshim instant noodle products made for the American and Korean markets?  Our guide to the ingredient, including what it is and how to use it (beyond popcorn!).  Nik Sharma on the technique and how to use it in carrot raita.  It's still summer, it's still hot, and these are still good pasta salad recipes.  It's easy, economical, and opens up a world of possibilities. It also can make you a better cook.  Bean salads are nutritious and easy to prepare. These anything-but-boring recipes will keep you looking forward to eating them summer long.  From barbecue sauces to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang.  This rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.
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