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Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.| 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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Some convenient supermarket products mean you end up sacrificing on quality. Here's a list of 22 common supermarket ingredients that you should never put in your cart, along with suggestions on what to look for instead.| Serious Eats
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Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how.| 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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Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces.| Serious Eats
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Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are tricks and techniques for making a pan sauce.| Serious Eats
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Making large batches of stock, soup, or tomato sauce? You’ll need a pot big enough for the job. After testing, we found three stockpots we recommend.| Serious Eats
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A homemade spice blend and roux, along with hearty vegetables, give this homemade Japanese curry rice (kare raisu) recipe a blast of flavor.| Serious Eats
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Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for fast, flavorful, gelatin-rich chicken stock.| Serious Eats
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Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.| Serious Eats