How to Roast and Season Pumpkin Seeds

Your Recipe of the Day No Images? Click here Salty Roasted Pumpkin Seeds  Roasting pumpkin seeds isn't rocket science, but there are some surefire ways to guarantee great flavor and texture. We dry our seeds before roasting them, and use oil to help get them a nice, crisp finish. For more tips and nine different flavor-packed seasoning combos, visit our guide to roasting and seasoning pumpkin seeds. Read More → The Kitchen Essential Rimmed Baking Sheet Our favorite rimmed baking sheet provides the perfect surface area for roasting two cups worth of pumpkin seeds. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Baker's Pantry: All the Staples You Need to Make Amazing Desserts

Stella's Essentials No Images? Click here   All the Staples You Need to Make Amazing Desserts Aside from fresh fruit, dairy, and eggs, the pantry is where you'll find a baker's true arsenal—the shelf-stable building blocks of dessert. These are the essential baking ingredients no pastry chef can do without.   Dutch-Process Cocoa Powder This style of cocoa powder has an alkaline profile that gives it a darker, earthier flavor and color. Because it's a specialty product, the quality tends to be a little higher overall, giving most brands a deeper flavor. Stella's favorite is Cacao Barry Extra Brute, which has twice the cocoa butter content of low-fat supermarket cocoas from more famous brands. Shop Now   Refined Coconut Oil Refined coconut oil has no odor or flavor whatsoever and a high smoke point, making it a great neutral oil for frying doughnuts and cannoli. It can also lower the melting point of chocolate, which is great for frozen treats like stracciatella or even homemade Klondike Bars.  Shop Now   Cake Flour We don't use this type of flour for every cake—a blended all-purpose flour is great for heartier options, like carrot, chocolate, gingerbread, and even chiffon—but for bakers who love an exceedingly fluffy cake, it's a make-or-break ingredient. Shop Now   Instant Dry Yeast Successfully resurrecting dry yeast will depend entirely on how it was processed, so when a recipe calls for a certain type, the directions will be tailored to its specific needs and may kill a different type—or else fail to provide the conditions needed for it to thrive. At Serious Eats, we use plain instant yeast, like SAF Red Label. Shop Now   Good Vanilla In dessert, vanilla is nearly as ubiquitous as sugar or salt, an ever-present seasoning that can elevate the flavor and aroma of almost anything. That means we're constantly on the prowl for new contenders, and we've reviewed many brands in the past—but we use Watkins most often, mainly due to its large bottle size and easy-pour spout. Shop Now   Get the Whole Story   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Colorful Carrot Salad With Yogurt, Ghee, and Barberry Dressing

Your Recipe of the Day No Images? Click here Carrot Salad With Yogurt, Ghee, and Barberry Dressing This simple fall salad highlights carrots in two ways: thin strips shaved with a peeler and crisp quick-pickled pieces, for double the texture in one bowl. For the dressing, warm spices are toasted in ghee, offering depth to contrast the tangy yogurt and bright vinegar. Finally, tiny and tart barberries speckle the dish, and dill brings a pop of color and freshness. Read More → The Kitchen Essential Vegetable Peeler Peeling carrots into strips is a piece of cake with our favorite Y-peeler. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe