Genevieve Yam

1 week ago | seriouseats.com | Genevieve Yam

We tasted 19 tortilla chips you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which was which. Our winner is Siete Maíz Corn Tortilla Chips With Sea Salt. This week, I gave my colleagues the very difficult task of tasting bags and bags of tortilla chips. And in return, they left me with the equally challenging job of deciphering their responses.

1 week ago | seriouseats.com | Genevieve Yam

I don't remember exactly when I saw the chicken brand LaBelle Patrimoine pop up in my local Whole Foods Market. But I do remember tasting the company's chickens for the first time. After dry-brining a whole chicken overnight and roasting it, I cut into the bird for a taste. The meat was tender and succulent, and the schmaltzy yellow fat was so deeply flavorful that I would have happily eaten the fat on its own—no meat, sauce, or sides required.

2 weeks ago | yahoo.com | Genevieve Yam

In a NutshellWe taste-tested 16 brands of ice cream sandwiches you're likely to find at your local grocery store: 11 brands of classic chocolate wafer ice cream sandwiches and five brands of ice cream cookie sandwiches. To find the very best one in each category, we tasted each without knowing which brand was which. Our winners are Crav'n and Trader Joe's. Every summer, I make myself a to-eat list.

2 weeks ago | seriouseats.com | Genevieve Yam

Nestled among the trees of Chequamegon-Nicolet National Forest, just off Highway H in Delta, Wisconsin, is Delta Diner—one of the great diners of America. My husband grew up going to Camp Nebagamon nearby, and every summer, he'd visit the diner for red-eye gravy, malted milkshakes, and slices of berry pies packed full of wild blueberries. It is his favorite blueberry pie in the world; for many years, I tried to recreate it to no avail.

2 weeks ago | seriouseats.com | Genevieve Yam

Tuna occupies an odd spot in the American food consciousness. We tend to think of it as either a humble canned good—bone-dry and flavorless unless it's cut heavily with mayo—or a luxury seafood to be consumed mainly in the form of sushi or sashimi at Japanese restaurants. But given the relative ease these days of finding high-quality, oil-packed imported canned tuna, incorporating the pantry-staple version into your cooking is more appealing and easier than ever.