A Shopping Guide for Good Olive Oil

No Images? Click here   4 Great Olive Oils for Discerning Home Cooks The olive oil industry is famously rife with fraud. We sent a reporter to California to learn what makes for good oil, bad oil, and everything in-between. He came back with all sorts of tips—and a few great olive oil recommendations from the experts. Here are four worthy of your kitchen. Read the whole article for more!    Reliably Good Olive Oil That Won't Break the Bank Frantoia Sicilian Olive Oil   California Olive Ranch The Splurges   Laudemio Olive Oil   Olio Verde Olive Oil More About Olive Oil and What to Do With It What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil​ Aglio e Olio: The One Pasta Sauce You Absolutely Must Know   Want More Recs for Your Pantry? We Can Help!  7 Aromatic Vanilla Extracts to Step Up Your Dessert Game The Best Milk Chocolate for Baking       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

St. Patrick's Day Plans: Corned Beef Brisket

Your Recipe of the Day No Images? Click here Corned Beef Brisket, Potatoes, Cabbage, and Carrots There are two basic steps to corned beef: the rub and the cooking. The rub consists of a mix of spices and, more importantly, the salt and nitrites that give corned beef its characteristic hammy flavor. Cooking the brisket after it's been cured is simple—you can essentially just simmer it until tender—but for the best corned beef, you'll want to use low and steady heat for a long time for the juiciest results. Read More → The Kitchen Essential Pink Curing Salt Curing the meat with spices, salt, and pink curing salt gives the meat corned beef's characteristic flavor and color. Shop Now   More Festive St. Paddy's Day Recipes Real Irish Soda Bread Rum-Spiked Irish Coffee     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

How to Buy a Good Bottle of Olive Oil

What's new on Serious Eats No Images? Click here FEATURES What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil The olive oil industry is famously rife with fraud. We sent a reporter to California to learn what makes for good oil, bad oil, and everything in between. Read Now TECHNIQUES The Best Oatmeal Is All About Technique Unlock the best techniques for the finest bowl of morning oats. Learn More RECIPES ​ 14 Sweet and Savory Waffle Recipes for Breakfast, Lunch, and Dinner Whether you crave something traditional or completely unexpected, you can make your waffle dreams come true. Learn More Email Continues After Ad Below THE KITCHEN ESSENTIAL Fat Daddio's Brownie Pan This anodized aluminum pan—which features an easily removable bottom and is made of non-reactive metal—has changed the way we bake. Shop Now EQUIPMENT The Best Tools Under $50 for Prep, Cooking, and Baking Add one piece at a time, and you'll have the kitchen of a pro before you know it. Learn More FEATURES How a 1920s Novel Started an International Restaurant Craze Why has a book, which has very little to do with food, served as the inspiration for many restaurants across Europe? Learn More PODCAST “Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions America's first pizzeria isn't where the experts thought it was. Ed Levine talks to Peter Regas, the man who discovered the truth. Learn More   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