Irvin Lin

3 weeks ago | seriouseats.com | Irvin Lin

The Rich, Buttery Cake That's Famous in St. Louis — Here's How to Make It Prep 45 mins Cook 40 mins Rise Time: 90 mins Total 2 hrs 55 mins Serves 16 to 20 Makes 1 9-by-13-inch cake Cook Mode (Keep screen awake) 1/3 cup whole milk (about 2 3/4 ounces; 80 g) 1 tablespoon (15 ml) water 50 g granulated sugar (1 3/4 ounces; 1/4 cup), divided 2 1/4 teaspoons (7 g) active dry yeast 113 g unsalted butter (4 ounces; 8 tablespoons), room temperature, plus more for greasing 1 teaspoon Diamond Crystal...

2 months ago | seriouseats.com | Irvin Lin

My husband and I are coffee fanatics. At times, we even plan our vacations around the best coffee shops. We don’t necessarily travel for the best coffee (we’re not that far gone), but we do seek it out wherever we are. But we also love camping and road tripping, where coffee options are sparse. To make sure we’re properly caffeinated, we almost always travel with a manual coffee grinder, some coffee beans, a gooseneck kettle, a small coffee scale, and a pour-over device.

Mar 24, 2025 | simplyrecipes.com | Irvin Lin

Simply Recipes / Getty Images Confession: I typically don’t buy pre-made herb and spice blends. Other than a few standard ones (like five-spice powder, za’atar, and herbes de Provence), I like to make my own blends because I can control what goes into them. But recently, I tried McCormick’s "I’m a Total Spud" potato topping seasoning on a whim, and I’m sold on the flavor and convenience.

Mar 24, 2025 | yahoo.com | Irvin Lin

Confession: I typically don’t buy pre-made herb and spice blends. Other than a few standard ones (like five-spice powder, za’atar, and herbes de Provence), I like to make my own blends because I can control what goes into them. But recently, I tried McCormick’s "I’m a Total Spud" potato topping seasoning on a whim, and I’m sold on the flavor and convenience. McCormick’s Flavor Maker line of herb and spice blends comes in larger containers, roughly twice the size of its single spice jars.

Feb 21, 2025 | seriouseats.com | Irvin Lin

My father once referred to my husband’s and my obsession with coffee as “our hobby” and as much as I immediately wanted to protest what seemed like a dismissive comment…my dad had a good point. We love coffee so much that we seek it out when we travel. The minute I book a hotel or Airbnb, I research the closest specialty coffee shops to where we’re staying. We both wanted to go to the Hario café when we were visiting Tokyo this past summer.