The Best Universal Wine Glasses

Sip Sip, Hooray! No Images? Click here     The Best Universal Wine Glasses We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines, without breaking the bank or hogging all our cabinet space. Get the full story here. The Best All-Purpose Wine Glass: Riedel Vinum Grand Cru Riesling/Zinfandel Wine Glass​ These elegant crystal glasses from Riedel came out on top in our tests, impressing both professional sommeliers and casual wine-drinkers with their ability to capture the aromas of red, white, and bubbly wines.   The Best Affordable Modern Glass: Schott Zwiesel Tritan Crystal Cabernet Glass​ This Schott Zwiesel glass is a great, relatively inexpensive glass. It has sharper angles and stands slightly taller than the other glasses we tested, giving it a modern feel. The Best Affordable Classic Glass: Libbey Signature Kentfield Estate All-Purpose Wine Glass​ For a glass that’s inexpensive and features a classic and practical design, the Libbey Signature Kentfield Estate All-Purpose Wine Glass takes the cake.   The Best Budget Glass: Stolzle Eclipse Wine Glass​ The Stolzle Eclipse Wine Glass is a great pick if you frequently host large parties or events. This was the least expensive glass we tested, and it performed nearly as well as some of our other favorites. What you need for a better happy hour The Fastest Way to Chill a Bottle of Wine​ The Best Wine Openers 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

The Most Popular Recipes in August

<![endif]-->

Bar-style pizza, hummus, and more No Images? Click here The Most Popular Recipes of August Labor Day weekend is now in the rearview mirror, and with our tummies full of grilled goods, and late-summer fruit pies, we're looking back on the great month we had. For starters, we set off on a quest to catalog the best places to eat and drink across the country. A lot of wine was consumed while we tested the fastest way to chill a bottle (we got the time down to five minutes, FYI). Most importantly, we answered the age-old question: Are corn strippers worth it? We'd be remiss to not mention Sho breaking the internet with his peanut butter sous vide steak recipe test. Stella went nuts with triple-pistachio breakfast buns. Sasha professor'd up for his Introduction to Korean Barbecue (KBBQ 101, for short). Meanwhile, Daniel met up with master sushi chef Daisuke Nakazawa to learn how to make the perfect tamagoyaki. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in September! Try Them Out for Yourself! Extra-Crispy Bar-Style Tortilla Pizza  While making a bar pie crust from scratch is doable, sometimes you just need that pizza now. That's where tortillas come in. Barbecue Smoked Beef Chuck Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. Grilled Beef Galbi (Korean-Style Marinated Short Ribs) If you want to make Korean-style barbecue at home, beef galbi is a good place to start. Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions.  Lacy Brown Butter and Ricotta Cookies These thin and lacy cookies have chewy middles that are nutty and rich—eating them is like mainlining brown butter. Quick and Easy Homemade Ricotta Gnocchi With this recipe and technique under your belt, you might never make potato gnocchi again. Roasted-Tomato and Caper Spread Sweet roasted tomatoes join forces with briny capers and spicy fresh olive oil in this flavorful spread. Maryland Crab Imperial With Buttery Golden Bread Crumbs A hot and creamy crab dip, loaded with seasonings and topped with crispy, crunchy buttered bread crumbs. Basic Hummus Recipe from Ottolenghi's Jerusalem Scooped up with warm pita bread, this hummus will change your view of the ubiquitous dip for good. From-Scratch Real Pistachio Ice Cream This recipe depends on using the freshest, most flavorful raw pistachios you can find. 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 Not-So-Secret List of "Banned" Words

What's new on Serious Eats No Images? Click here FEATURES Our Not-So-Secret List of "Banned" Words People with opinions about language tend to hold very strong opinions about language, and those opinions are often just...opinions. Sometimes well argued, sometimes not. With that in mind, here are the words that just don't sit right with us.  Read Now FEATURES The Best Supermarket Black Bean Burgers We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019. Read Now TECHNIQUES Level Up Your Ice Cream by Leveling Your Cake The next time you trim off the dome of a cake, stash those scraps in the freezer to use as a mix-in for your next batch of ice cream. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Serrated Knife Leveling off the dome of a layer cake with a serrated knife ensures each subsequent layer of cake will stack up nice and neat. Shop Now TECHNIQUES You Say Tomato, I Say Tonnato: Two Takes on Tomato Salad Two gorgeous, no-cook summer tomato salads that come together in 15 minutes. You're not dreaming; this is real life. Read Now FEATURES A Chefs' Guide to Eating Out in Chicago Chicago is known for its iconic foods (think: deep dish, hot dogs, Italian beef sandwiches). Who better to tell you where to get the greatest hits than some of the area's top chefs? 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