Now's the time! No Images? Click here   Get 20% Off the ThermoWorks Thermapen This Week Only​ The ThermoWorks Thermapen has long been our favorite instant-read thermometer. If you're not sure what you'd do with one, we have a fair number of suggestions. From checking the temperature of poaching liquid to ensuring that your chicken breast is cooked through (but not overdone!), owning a thermometer (and using it correctly) helps you to make great food. For those of us who are moderately nervous about accidentally poisoning our guests, a reliable thermometer will also alleviate some of that paranoia. While the Thermapen usually goes for $99, this week it's on sale for 20% off. Grab one now for $79.20 before the sale ends on Friday at midnight (EST). If you already have one, you probably already know they make a great gift—just in time for Mother's Day.   Get Yours Today!   Want to learn more about the Thermapen? We can help! "Why Do I Need an Instant-Read Thermometer?" Let Me Count the Reasons. The Right Way to Use a Meat Thermometer       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

Chop to it No Images? Click here   The Best Knives to Have in Your Kitchen​ Being a good cook depends on having a good set of knives. Here's a short guide to our most-used knife types: chef's knife, santoku, paring knife, and serrated bread knife. Get our full story right here to learn about our favorite blades and some helpful organizational tips for when your collection inevitably grows.    A Chef's Knife There is no knife more essential than a chef's knife. The ultimate multipurpose blade, it can do just about anything that needs to be done, whether you're chopping an onion or carving a roast. If, for some reason, you have space for only one knife in your kitchen, this is the one to get.   A Santoku A santoku is the quintessential Japanese workhorse knife. Like a chef's knife, it can be used for all sorts of tasks, but the blade is shorter and more compact. This is ideal for shorter, downward strokes, as opposed to the rocking-chopping and -slicing you'd do with a longer blade. A Paring Knife For dealing with small or delicate items—such as when you're peeling a shallot or halving a lemon—the small size of a paring knife is a huge help. Its narrow blade also lends itself to odd jobs in the kitchen, like testing to see if a roasted beet is tender or if a cake is done.   A Bread Knife A bread knife is recognizable by its saw-toothed edge, which helps it easily and gently slice through all types of bread without squishing the crumb. But the drawback to a serrated blade is it's really difficult to sharpen, so once it gets dull, you either need to get it sharpened by a professional or get a new one. (So you shouldn’t spend too much on one..) Get the whole story (and read more equipment reviews) right here! The Best Knives to Have in Your Kitchen Kitchen Storage and Organization Essentials That Keep Us Sane       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

Your Next Weeknight Meal Plan (and Weekend Cooking Project!)

What to Cook Next Week No Images? Click here   After a busy day, the last thing you want to do is spend hours in the kitchen pulling dinner together. Luckily, we have a wealth of delicious weeknight meals that will have you in and out of the kitchen in one hour or less. Meet our weekly dinner plan: five easy dinners for five busy weeknights, all sent in advance so you can get your shopping done ahead of time. Cook along with us!   Your Week Ahead MONDAY Smashed Reuben Burgers Make sure your Monday ends on a savory note with this cross between two classics—a Reuben and a smashed burger. With Russian dressing–smeared rye bread as the bun, a layer of sauerkraut, and a beef patty topped with melted cheese, this burger stacks up pretty nicely.    TUESDAY Coconut- and Ají Amarillo–Braised Chicken The combination of coconut milk and Peruvian ají amarillo chili paste is all you need to brighten up braised chicken. In this recipe, chicken thighs are quickly seared on the stovetop for crispy skin, simmered in the sauce of coconut and ají amarillo, and then transferred to the oven to cook until the meat is perfectly tender. WEDNESDAY Catalonian-Inspired Grilled-Vegetable Salad We can't get enough vegetables this time of year, which is why we're loving this salad inspired by the Catalonian dish xató. Filled with crisp grilled vegetables and topped with a smoky romesco-style sauce of peppers, tomatoes, and almonds, this dish is delicious served warm, with anchovies on top. THURSDAY Shrimp Rolls (New England–Style Seafood Sandwiches) When beach weather and your favorite seafood shack feel impossibly far away, these New England–style shrimp rolls are a quick fix. The recipe takes no more than an hour, from marinating the shrimp in salt and baking soda to cooking them, tossing them with chives and celery, and assembling in butter-toasted buns.  FRIDAY Pasta Primavera (Pasta With Spring Vegetables) Living up to its name, which means "spring pasta," this dish boasts the best and brightest of the season—asparagus shoots, English peas, fava beans, and broccolini. Plus, we make sure the vegetables are the stars of the show by using crème fraîche instead of the heavy cream that's traditional.      Your Weekend Project Ah, the weekend. Visions of time-consuming kitchen endeavors have been dancing in your head all week long, and finally you have the time to pursue them. But which one to choose? Let us guide your efforts with what we're taking on over the weekend.  The Best Yorkshire Pudding Just like you, the batter for this Yorkshire pudding has to rest overnight so it can rise up to its full potential in the morning. In other words, it's the perfect Saturday project to eat on Sunday. Tall, crispy, and chewy, the puddings are the ideal vehicle for rich gravies or pan drippings.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 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