Tips for Making Better Mashed Potatoes

What's new on Serious Eats No Images? Click here TECHNIQUES Mash Made in Heaven: Tips for Making Better Mashed Potatoes Mashed potato problems and pitfalls, and how to avoid or fix them. Read Now KITCHEN ESSENTIAL Potato Ricer A potato ricer is one of the few unitasker kitchen tools that we actually recommend; it performs its job efficiently, and doesn't take up a ton of space when it's not in use. If you make mashed potatoes on a somewhat regular basis, it's worth having one. Shop Now FEATURES Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice A brief history of the grain that (kind of surprisingly) became a staple for hundreds of millions of people around the world, plus a guide to rice varieties you're likely to see in the supermarket. Read Now Email Continues After Ad Below TECHNIQUES Make Apple-Cinnamon Everything With This Freeze-Dried-Fruit Topping Whether you're dusting warm cider doughnuts or sprinkling it over your morning bowl of oats, this sweet-tart apple-sugar topping adds a dose of autumnal flavor to everything it touches. Read Now TECHNIQUES Khao Piak Sen Is Lao-Style Chicken Noodle Soup With Soul Meet chicken noodle soup as it's made in Laos. While every recipe is different, it's loaded with slippery tapioca- and rice-flour noodles, layers of aromatics, and an abundance of fresh and fragrant toppings. 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

Seriously Snackable Roasted Pumpkin Seeds

Don't throw them out with the guts! No Images? Click here Easy Roasted Pumpkin Seeds Roasting pumpkin seeds isn't exactly rocket science, but there are some surefire ways to guarantee great flavor and texture. The secrets: Dry your pumpkin seeds before roasting them, and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish. Read More → Ways to spice up those pumpkin seeds Roasted Pumpkin Seeds With Garlic and Parmesan Roasted Pumpkin Seeds With Ginger and Orange Zest Roasted Pumpkin Seeds With Brown Butter and Sage Soy-Glazed Roasted Pumpkin Seeds With Furikake   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

Everything You Need to Know About Rice

The world's most beloved grain No Images? Click here Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice Rice, like other grains, is the edible seed of a grass. It is unique among grains in that it was domesticated not once, not twice, but three times, on three different continents. But how did this grain (kind of surprisingly) become a staple for hundreds of millions of people around the world? We investigated—then put together a guide to rice varieties you're likely to see in the supermarket. Read more → Some of our favorite rice-centric recipes Creamy Risotto alla Milanese (Saffron Risotto) Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang) Stovetop Paella Mixta for Two With Chicken and Shrimp Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans The Story of Carolina Gold, the Best Rice You've Never Tasted This starchy, sticky, hazelnutty rice is the gold standard of American rice—a style that chef Sean Brock once called "the most flavorful rice I have ever tasted." 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