The best stand mixer for bakers, according to BraveTart

This is the one. No images? Click here  The Best Stand Mixer for Bakers, According to BraveTart A brief look at the unique capabilities of a stand mixer and the model our resident pastry wizard prefers. Read more → Grab one for yourself! KitchenAid 6-Quart Professional 600 Series Bowl-Lift Stand Mixer The KitchenAid Pro series is Stella's go-to because of its power, capacity, all-metal construction, and design—particularly that of its bowl and fixed head. Shop now → More of BraveTart's equipment picks, tips, and pantry staples BraveTart's Essential Baking and Pastry Gear The Baker's Pantry: All the Staples You Need to Make Amazing Desserts The Little-Known Stand Mixer Setting That’s Killing Your Game How Silicone Baking Mats Are Ruining Your Cookies  Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan 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

Enter our Foods From Around the World giveaway!

Win big! You know, it's been a tough, cold winter. That's why we're excited to heat things up with our latest sweeps. We're partnering with some fantastic food and cooking brands to bring you the Foods From Around the World giveaway. Everything you can win is listed above, from fine Italian goods to morning-boosting espresso to chic tableware, all totaling over $1,000. Click below to enter—and best of luck!  Enter Now Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

The duckstravaganza is finished! Here's what you missed.

Quack! No images? Click here  How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project Throughout January and up until last week, Sasha Marx took us on an incredible journey. Some called it duck month. Some called it the duckstravaganza. We all found it to be ducking incredible. Over the course of a few weeks, Sasha taught us everything from how to shop for a duck to how to butcher it, cook it in different ways, and even dry-age it. If you ever had a question about how to cook with duck, he answered it.  Get the full story –> Start with a whole duck! Then... Break it down We'll show you how to shop for duck and then how to butcher it simply and effectively.  Render the fat Duck fat imparts rich, meaty flavor to ingredients. Duck-fat fries anyone? Make some cracklings Everyone loves a good little duck snack. Use the bones to make stock It's rich, flavorful, hard to find at the supermarket—and simple to make at home.  Then dry-age the crown! You will need some extra room in your fridge, though.  Don't forget to confit the legs Use a nonstick pan to get that delicate skin all crispy! Or go the koji confit route For a funky twist on the original. Crisp that leg and make a salad For a classic bistro-inspired meal. Or a rice bowl Because there's nothing better than a rice bowl. A jus might be nice, too It's insanely rich, and easy once you've made the stock. Whatever you do, make some dry-aged duck breast Because it's the best way to cook duck breast. Period. 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