This stir-fry hack changes everything

Bring out the blowtorch! No images? Click here  Our Fiery Hack for Stir-Frying at Home If you're stir-frying on a Western stove, you're almost definitely missing out on wok hei, the prized smoky, savory flavor that makes restaurant Chinese food taste so damn good. Until now, our best hack required firing up your grill, provided you even have one. Today, all that changes—and you don't even need to a gas stove to make it happen. Say goodbye to sad stir-fries and hello to torch hei.  Click here for the full story –> The recipes Fried Rice With Chinese Sausage, Cabbage, and Torch Hei Use our new technique to make good fried rice into something truly great. Stir-Fried Cucumbers With Trumpet Mushrooms, and Torch Hei Grab your blowtorch to add smoky flavor to this easy vegetarian stir fry. The essential equipment A Blowtorch A Carbon Steel Wok Our tips and tricks How to Buy, Season, and Care for a Wok Everything You Can Do With a Wok 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

Get your ducks in a row. No images? Click here   Essential Tools for Cooking Duck at Home We just recently capped off our Duckstravaganza. With Sasha at the helm, we did a deep-dive into all things duck: how to buy it, prep it, dry-age it, confit it. He even made stock with the bones and gave us crispy quacklins with the skin. If you're looking to get into the duck game, you'll need the right tools. Look below for what you'll need—and not duck things up too much.  Got everything? Click here to get all our duck recipes.   A Cutting Board Break down your duck on a good, solid cutting board. This 16 x 22 in. board will give you all the space you need—and includes some custom details from our team.    A Honesuki Knife This knife is nimble and easy to maneuver, but it has enough heft to work through cartilage and bones. S-hooks S-hooks allow you to easily move the ducks around throughout the aging process without having to disassemble the whole rig.   A Tension Rod This adjustable heavy-duty tension rod  can bear up to 20 pounds. It's easy to install and strong enough to support three duck cages simultaneously.  A Thermometer There's no better way to know the internal temperature of your bird than using an instant-read thermometer.     A Nonstick Pan When it comes to browning your duck confit, use a nonstick pan so you don't damage the delicate skin.  A Chef's Press Using a Chef's Press (or two) will help you achieve that perfectly browned skin on duck confit.    A Rimmed Baking Sheet With a Wire Rack Roasting your duck on a rimmed baking sheet set with a wire rack ensures that the hot air will circulate all around your bird.  A Stock Pot When it comes to making a batch of flavorful duck stock, you'll need a big, sturdy stock pot, like this 16-quart one by Tramontina.    A Fine-Mesh Strainer You'll also need a fine-mesh strainer to make sure your duck stock is perfectly clear.  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

Our new favorite way to eat potatoes

Your Recipe of the Day No images? Click here Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum) If your side dish recipe rotation is feeling a little tired, then this take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need to get out of that rut. We start by quickly shallow-frying small Yukon Gold potatoes until they're lightly golden brown. Once they've crisped up, the spuds simmer in a mixture of soy sauce, water, fish sauce, finely grated garlic, and sugar until they're tender and creamy. Then we simply reduce the sauce into a sticky, caramel-like, salty-sweet glaze that coats the potatoes. A final drizzle of toasted sesame oil and a sprinkling of sesame seeds provides a hint of nutty bitterness and contrasting texture to balance the sweetness and stickiness of the glaze. It's a good thing that this recipe only takes 20 minutes to make because it will be in your side dish lineup from now on. Get the recipe → The kitchen essential 3-Quart Stainless Steel Saucier A quality stainless steel saucier will help your potatoes achieve a golden-brown color on the outside and a tender texture on the inside. Shop Now   Can't get enough potatoes? The Ultimate Baked Potato Austrian-Style Potato Salad (Erdäpfelsalat)   Perfect Thin and Crispy French Fries French-Style Brown Butter New Potatoes   Crispy, Crunchy, Golden Shredded Hash Browns Pommes Aligot (Cheesy Mashed Potatoes)   Light and Tender Potato Gnocchi With Sage-Butter Sauce Skordalia (Greek Garlic and Potato Spread)   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