Articles

  • 1 week ago | seriouseats.com | Riddley Gemperlein-Schirm

    If you click on links we provide, we may receive compensation. At Serious Eats, we’re skeptical. We’re generally anti-trend. We’re dubious of a new product until we’ve thoroughly vetted it. We don’t think something’s worth buying just because it’s a few bucks off. But even our most dubious of editors (it’s me!) gets ridiculously excited every year for Amazon Prime Day.

  • 1 month ago | seriouseats.com | Riddley Gemperlein-Schirm

    If you click on links we provide, we may receive compensation. As someone who’s been professionally testing gear for about seven years, my kitchen is fully stocked. I have what I need to cook almost every recipe on this very site. However, this doesn’t mean I don’t appreciate a good kitchen deal. And it certainly means I’m qualified to tell you what Memorial Day sales are actually worth it.

  • 1 month ago | seriouseats.com | Riddley Gemperlein-Schirm

    We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation. For a portable gas grill with decent cooking space and great searing capabilities, we recommend the Weber Q1200. For charcoal, our favorite is from PK Grills. We look forward to grilling season every summer. As someone who lives in the Northeast, I can tell you the winter is…rough. And when you’ve got months on end of gloomy weather, you start craving smoky, fire-kissed food.

  • 2 months ago | seriouseats.com | Riddley Gemperlein-Schirm

    When we test kitchen gear, we’re admittedly tough on products. We don’t want you wasting your money on anything but the best. The best-performing! The most durable! The easiest to use! But that doesn’t mean there isn’t gear out there that’s good, but–for whatever reason—just didn’t beat our top picks. We get emails from readers often inquiring why their favorite [insert item] wasn’t a winner in its respective review.

  • 2 months ago | seriouseats.com | Riddley Gemperlein-Schirm

    As far as cookware goes, there’s arguably no better investment than a cast iron or carbon steel skillet. Take a modicum of care with either one and it’ll last forever. (I’ve heard of cast iron pans passed down for generations.) Both types of skillets get rip-roaring hot—and stay that way—and withstand high temperatures. This allows cast iron and carbon steel to put gloriously browned crusts on steaks, bake golden cornbread, shallow-fry anything, and even go on the grill.

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Riddley Schirm
Riddley Schirm @rsgemper
30 Oct 17

What do you cook when you don’t feel like cooking? #AltonBrownLive https://t.co/zDqDpLNUCc

Riddley Schirm
Riddley Schirm @rsgemper
20 Feb 17

RT @Food52: A week of meals with pucker-worthy tang (in a good way): https://t.co/Mm99q0hvL0 https://t.co/MwbID58mqw

Riddley Schirm
Riddley Schirm @rsgemper
17 Feb 17

RT @Food52: Our 15 best roast chicken tips all in one place. https://t.co/4PSpT8qngX https://t.co/EoOuuQFCOR