It's Ice Cream Season! Here's What You Need to Know

Chill out! No Images? Click here   The Best Ice Cream Machines We put the top 10 ice cream makers through rounds of rigorous testing to help you determine which one is right for you. Here's the full review. Our Top Pick: Cuisinart ICE-21​ The best of all the worlds.   For Ice Cream on Demand: Cuisinart ICE-100​ Simple, quick, and effortless. When You Want to Treat Yourself: Breville Smart Scoop​ The upgrade with bells and whistles.   If You’re Feelin’ Nostalgic: Hamilton Beach 68330N​ Cool and old-school. More tools, techniques, and recipes for the best ice cream ever The Best Ice Cream Scoops Ice Cream Recipes for Every Taste The Subtle Secrets to Making the Best Ice Cream Mix-Ins​ How to Add Rich, Nutty Depth to Any Ice Cream Recipe     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

XO Mazemen: Mix It Up With a Broth-less Ramen

Your Recipe of the Day No Images? Click here XO Mazemen: Mix It Up With a Broth-less Ramen Mazemen, which translates from Japanese to "mixed noodles," is a soup-less variety of ramen. This version of mazemen relies heavily on the intense flavor of XO sauce, the jam-like savory condiment that originated in Hong Kong and includes powerful ingredients like cured ham, dried scallops, and dried shrimp. Here, ramen noodles are mixed thoroughly with XO, soy sauce, rice vinegar, and fat, which combine with the starch from the noodles to form a creamy, emulsified sauce that coats each and every snappy, slippery strand. XO mazemen can be eaten at any time of day and can accommodate a large variety of toppings. The best part of all is that the dish comes together in about as much time as it takes to boil the noodles. Read More → The Kitchen Essential Extra-Large Mixing Bowl Using a larger-than-needed mixing bowl allows you to vigorously stir the noodles, which helps the oil and liquid components combine with the starch on the exterior of the cooked noodles to form a creamy sauce. Shop Now   XO Sauce and All the Ways to Use It XO Sauce Stir-Fried Clams With XO Sauce   Citrus Salad With XO Sauce and Meyer Lemon Dressing Stir-Fried Rice with XO Sauce     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 Best Way to Caramelize Onions

What's new on Serious Eats No Images? Click here TECHNIQUES No Cheating! The Best Caramelized Onions Cook Low and Slow There are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but caramelizing onions until deeply browned and sweet takes time and attention. Read Now FEATURES Serious Eater Is Officially on Shelves Now! Ed Levine's new book, Serious Eater, chronicles the birth of Serious Eats. Read Now FEATURES ​All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Kecap Manis Kecap manis (also spelled the Dutch way, ketjap manis) is widely understood to be a local riff on Chinese soy sauce. It adds an umami-packed sweetness to marinades, fried rice dishes, and more. Shop Now TECHNIQUES How to Make Romesco Sauce the Catalonian Way Romesco is a bold Spanish sauce that's delicious and incredibly versatile, as good on roasted meats as it is on raw vegetables.  Read Now RECIPES 23 Baking Recipes, No Stand Mixer Required No stand mixer? No problem! 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