Serious Eats / Jesse RaubIf you’ve got a firm or extra firm block of tofu and you want it to get crispy, you need to remove as much water as possible. And while there are a few options (like using two sheet pans and a cast iron skillet) for removing excess water, one of the easiest (and most effective) ways is to use a dedicated tofu press. There are...

Serious Eats / Taylor MurrayI learned a ton of kitchen skills when I was a prep cook at a from-scratch restaurant in Providence, Rhode Island. Before entering a commercial kitchen, I’d never broken down a chicken in my life; after my time there, I relished the act (yes, I realize that's a little weird, but it was so satisfying!). Other techniques I...

Serious Eats / Jesse RaubOne of the more challenging parts about sourdough baking in the colder months is maintaining proper starter and dough temperature. Natural yeast cultures in a starter are slower to reproduce than instant or active dry yeast you can buy from the store, and consistent temperatures between 74ºF to 80ºF are necessary to allow bread...

Serious Eats / Qi AiWhen was the last time you weren't too busy to make dinner? Being crunched for time seems like the general feeling these days. While preparing something delicious at the end of a long day may seem like a daunting and time-consuming task, it doesn't have to be. There are plenty of dishes—especially those that lean on seafood or pantry...

Debbie WeeIt's often on the coldest, gloomiest of winter's days when we're feeling too lazy to get ourselves in the kitchen, and that's where frozen soup saves the day. From classic carrot soup to minty garlic scape and a fully loaded vegan baked potato option, there's no shortage of soup recipes that can be enjoyed both now and later.Not all soups...

Serious Eats / Irvin LinThough most folks are discerning when it comes to picking a recipe, sometimes it’s hard to know what the best tool for the job is. This is especially common when it comes to baking, and while the age of the yeast or the quality of cocoa powder matters, so too does the baking dish. And one common area of confusion is whether to...