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The Secrets to Making the Best Shrimp Cocktail

I'm not embarrassed to admit that shrimp cocktail is one of my favorite foods, a totaly guilty pleasure. It may be simple, but there are still ways to make sure it tastes the very best it can, with plump, juicy, and flavorful shrimp dipped in none other than horseradish-spiked ketchup. Here's what you need to know. More

12 Delicious Milkshake Recipes to Bring out Your Inner Kid

For lots of us, milkshakes aren't just delicious—they appeal to our sense of nostalgia, too. They conjure up the days of soda jerks and drugstore fountains, or, for those of us too young to remember things like that, just remind us of the little joys of childhood. Here are 12 milkshake recipes, ranging from sophisticated and subtle to super-rich, to keep your inner kid happy for the rest of the summer. More

The Baijiu Riddle: Learning to Love China's Infamous Firewater

I first drank baijiu when I was 12, at a banquet in Beijing during a family trip to China. I took a small sip and felt the liquor flame down my throat, setting my nasal passages and eyes on fire. The aftertaste was of hot trash. My body involuntarily tensed as if I'd just drank poison. How was it that this drink, so deeply woven into my parent's warmest memories and the Chinese collective unconscious, tasted foremost of kerosene and rot? More

How to Make No-Bake, No-Cook Fresh Strawberry Pie

It's hard to resist eating perfect summer strawberries straight from the pint container, but if you have the will to hold out, this pie will deliver their flavor in concentrated form. Because it requires no baking and no cooking, the berries retain their fresh-from-the-field flavor—exactly as they should when they're this good. More

Cartagena-Style Ceviche is the Chicago Deep Dish of Shrimp Cocktails

In Cartagena, ceviche is all over the place. You'll find shops that specialize in it in the old colonial city. You'll find them in the new downtown. You'll find it on the roof of fancy hotels. You'll find it in beachside shacks. Heck, you'll even find it directly on the water. Jump on one of the charter boats that shuttles you out to the Islas de Rosarios for a day on the beach or snorkeling and odds are that you'll make a brief pit stop next to a two-man canoe selling lobster ceviche. More

Hey Chef, What Can I Do With Miso Paste?

For most of us, miso automatically means Japanese, but chefs everywhere know just how versatile this sweet-salty-savory-nutty paste can be. Here our panel shares their favorite uses specifically for sweet, delicate white miso, finding uses for it in every corner of the kitchen. More

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs. More

17 Ways to Make Juicy, Crunchy Summer Corn Even Better

Not much can beat naturally sweet, juicy summertime corn, especially when it goes from stalk to dinner table in a matter of hours—but on-the-cob, daubed-in-butter isn't the only way to serve it, good though it may be. If you're looking to branch out a little, try one of these 17 delicious ways to enjoy fresh corn at its peak. More

The Best Cookbooks for Making Fresh Pasta

The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta. But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about. Here are the four most reliable, thorough texts on the market to get you started. More

How to Make a Burger King-Style Whopper Truly Fit for The King

The Burger King Whopper is as 'Murican as it gets: grilled beef, American cheese (because everybody gets the cheese), tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way. More

Everything You Can Do With a Jar of Marinated Peppers

Pickled, spicy, sweet, marinated, puréed—jars of peppers keep piling up in my fridge. Some pimentos here; pepperoncini there. More ajvar than one non-Balkan person can reasonably consume in months. A couple weeks ago, while I was steeped in the middle of a major fridge clean-out crisis, I got to thinking—why am I not using these things every day? More

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