The Best Restaurants and Bars in Portland, OR

Our definitive guide No Images? Click here   Our Guide to Portland Portland chefs don’t sit still, and neither do their menus—even the food carts and fast-casual joints like to change things up. A passion for experimentation, an emphasis on local food, and a non-stop creative spirit are what put this easy-going, mid-size city on the culinary map in the first place. So with that in mind, how do you decide where to drink and dine in PDX? Let us narrow it down for you a bit. Where to Eat and Drink in Portland: A Local's Guide From expertly roasted coffee and line-worthy brunch options to casual carts and intimate supper clubs, there’s a lot to explore in the Rose City. So when in Portland, do as the locals do.  The Best Breweries in Portland Sure, you could pick up a four-pack and sample some local favorites at home while watching Netflix, but true beer fans know that hitting the breweries in person is a must. Portland has long been at the forefront of brewing trends, and there's plenty of interesting stuff happening beyond the expected IPAs. Read more →  A Chefs' Guide to Eating Out in Portland Few people are better informed of the ins and outs of the city's food scene than the very folks who work in it. For this eating itinerary, we spoke to some of Portland's top chefs about their favorite bars and restaurants. Read 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

Stella's Secret to the Best Batch of Cookies

More consistent cookies No Images? Click here   The Secret to More Consistent Cookies For those who bake cookies on the regular, it's not uncommon to encounter the occasional oddball—one or more cookies from the same batch of dough, scooped out with all the rest, yet inexplicably larger, thinner, and browner than the rest. Sometimes these differences characterize the entire cookie; other times they affect one section alone. There might only be a few such cookies in an entire batch, so it's easy to dismiss them as a fluke or some hot spot in the oven. But this sort of irregularity doesn't come from uneven heat, it comes from uneven textures within the dough. But how do you fix it? →  Cookies to test out your new tricks Easy One-Bowl Oatmeal Cookies These oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. Quick and Easy Chocolate Chip Cookies Chewy cookies with just-crisp edges, loaded with melted chopped bar chocolate for a bolder flavor. White Chocolate Macadamia Nut Cookies These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough. Soft and Crunchy Peanut Butter Cookies Peanut butter cookies with that signature soft, chewy texture, plus crunch from whole roasted nuts. The little-known stand mixer setting that’s killing your game Noticing a dense layer of butter and sugar that always seems to lurk at the bottom of the bowl, a thick coating of syrup leftover after making marshmallows or nougat, a dough that takes eons to knead, or cream that never seems to whip? We may have the solution to your woes. Read 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

A Guide to Salt, the World’s Most Popular Food

Flake! Rock! Slab! No Images? Click here   Everything You Need to Know About Salt Almost 2,000 years ago, the Roman naturalist and philosopher Pliny the Elder said, “Heaven knows, a civilized life is impossible without salt,” and it’s safe to say nothing has changed. Across the world, salt is prized for the way it makes food of any kind taste better, no matter if it’s simple buttered noodles, a slab of watermelon, or expensive beef tartare. But with so many types, how do you know which is which, and when to use each?  The full guide to salt, right this way  → Feeling salty? Here's more! Are Specialty Salts Worth It? Some say that real cooks have at least one or two specialty sea salts in the cupboard. Others say that salt is salt, and the difference in flavor between specialty salts is too subtle for us to taste. So what's a cook to believe? How Salty Should Pasta Water Be? How much salt should you add to a pasta pot? It depends. The answer won't be an absolute quantity of salt, but rather a ratio of salt to water. Just heed this advice: you should never make it "as salty as the sea." Why every kitchen needs a salt pig (or two) When it comes to kitchen equipment, most people are focused on cookware and knives. Those are indisputably important, but they can sometimes distract from one of the most useful things in any kitchen: a salt pig. That's just a goofy name for a large salt cellar, and if you don't have one—and maybe more than one—you should. Read 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