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Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered. Here's our complete guide to the types of ham out there, what to look for when shopping, and how to cook and serve your best Thanksgiving or Christmas ham ever.| Serious Eats
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The big question about vinaigrettes has never really been "how?" but "why?" Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint with oil and vinegar jugs in the world be wrong?| Serious Eats
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To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.| Serious Eats
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This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.| Serious Eats
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Here's how to make a classic French omelette that has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.| Serious Eats
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If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product, gelatin is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamy panna cotta to tender, juicy meatloaf and just about everything in between.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats