How to Make Sous Vide Chicken Wings

Your Recipe of the Day No Images? Click here Sous Vide Buffalo Chicken Wings Can Buffalo wings be made even better when cooked sous vide first? We think so. The low-and-slow cook in a hot-water bath makes the meat incredibly tender and juicy without drying it out; frying it afterwards sizzles the skin so that it's golden and crispy. After that, it takes just a toss in the classic sauce of Frank's RedHot and butter. Read More → The Kitchen Essential Immersion Circulator Cooking the wings sous vide tenderizes the meat and melts the collagen-rich connective tissue without drying it out. Shop Now   More Sous Vide Projects (Hey, Weekend Plans 👋) Our Guide to Sous Vide Steak Our Guide to Sous Vide Chicken Breast Our Guide to Slow-Cooked, Sous Vide–Style Eggs Our Guide to Sous Vide Smoked Brisket     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

Our Ultimate Cream Cheese Buttercream

Your Recipe of the Day No Images? Click here Cream Cheese Buttercream From BraveTart Instead of using gritty powdered sugar, this tangy cream cheese frosting starts with a light vanilla custard made from fresh milk and eggs. That keeps it thick and creamy, but not too rich—perfect for slathering between layers of your favorite cake. Read More → The Kitchen Essential Ballon Whisk Whipping up a thick pudding base with a balloon whisk provides the buttercream with sweetness, structure, and volume. Shop Now   Cakes for Your Buttercream Hummingbird Skillet Cake Brown Butter Carrot Cake Blackberry Cake Gingerbread Sheet Cake     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

Our Favorite Chocolate Easter Bunnies, Eggs, and More

What's new on Serious Eats No Images? Click here EQUIPMENT Our Favorite Chocolate Easter Bunnies, Eggs, and More Need a chocolate bunny for Easter that's not just cute but delicious? Here are the best from our taste test of chocolate bunnies, candy eggs, and more Easter sweets. Read Now TECHNIQUES Samgyetang: Korean Ginseng Chicken Soup for the Soul This fragrant Korean chicken soup features whole small chickens stuffed with sticky rice and assorted goodies in an herbal broth.  Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Oven Thermometer If you've ever noticed that a recipe's suggested bake time never quite applies to you, chances are your oven's out of whack. With a reliable oven thermometer, you can avoid major bumps in the road from the start. Shop Now RECIPES Not Just Toast: 16 Recipes That Let Avocado Shine Avocado is good for a lot more than smearing on toast—though we developed 9 avocado toast recipes just to be safe. Read Now PODCAST Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering Culinary consultants, writers, podcast hosts, and erstwhile cupcake purveyors Matt and Allison Robicelli share their incredible backstories, and argue...a lot. Read 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