The Difference Between Guanciale, Bacon, and Other Cured Porks

How (and how not) to use them No Images? Click here Bacon, Pancetta, and More: Cured Pork Products and How to Cook With Them Raise your hand if you have ever substituted bacon in a recipe that calls for guanciale, pancetta, or any number of other cured pork products, assuming they couldn’t really be that different. Well, we hate to break it to you: they are. While they may look very similar in the butcher’s case, they’re all cut and prepared in different ways, and have quite different flavors. To help navigate, here's our handy little guide to the different varieties of cured pork products and when to use them. Read more → Some of our favorite cured pork-centric recipes Pasta alla Gricia Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Braised Collard Greens With Ham Hocks Spaghetti With Carbonara 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

This Cheap Gadget Guarantees a Better Sear

Sasha swears by it No Images? Click here The Chef's Press: A Kitchen Tool That's Worth the Weight Whenever you're searing a piece of meat, crisping the skin on a duck breast or fish fillet, or making a killer grilled cheese sandwich, you want to maximize contact between the food and its cooking vessel by weighing it down. Good things happen when ingredients come in contact with the surface of a hot skillet: They cook quickly and at an even rate, and undergo flavor-boosting chemical changes, like the Maillard reaction. Sasha's favorite product designed just for this purpose is the Chef's Press. Read more → Grab one for yourself! Chef's Press The Chef's Press is available in two sizes—eight and 13 ounces—and because it's stackable, that weight can be easily doubled. And, like a fish spatula, it's vented, allowing steam to escape and keeping whatever you're cooking from getting soggy. Shop now → Recipes for your Chef's Press Tri-Tip Beef Roast With Shallot Jus Pan-Seared Duck Breast Crispy Pan-Seared Salmon Fillets Grilled Cheese Sandwiches   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

Classic Enfrijoladas: From Our Partner

Sponsored   SPONSORED Celebrate Día de los Muertos With These Classic Enfrijoladas If you’d like to celebrate Día de los Muertos by preparing a traditional Mexican recipe, then why not try enfrijoladas this year? Originally from Oaxaca, enfrijoladas can be traced to pre-Columbian times and are one of the most popular versions of enchiladas in the country. To make them, we dip Olé corn tortillas in a bean-and-chili-pepper purée that’s slightly thinned with broth, then fill the tortillas with queso fresco mixed with chopped onion and quickly heat them in a hot oven. To finish, we top them off with more of the cheese-and-onion mixture and plenty of fresh cilantro. That’s it. Like many of the best recipes, it’s so simple and yet so good. So this Día de los Muertos, honor the holiday with this traditional Mexican recipe, made with high-quality Olé corn tortillas.   Get the Recipe Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe