Author: Daniel Gritzer

Gougères are cheesy puffs made from choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp.

Chouqettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make for a delicious snack or after-dinner treat.

Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It’s easy to make, as long as you understand the process.

Sure, a whole roast turkey is a beautiful sight on the Thanksgiving table. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts.

This quick and easy green bean side dish comes together in just minutes with the help of your broiler and some Spanish romesco sauce.

Take a video tour of Serious Eats culinary director Daniel Gritzer’s home kitchen.

Pop a chicken in the oven, sauté some fresh summer corn in butter, then plate it up with a generous dollop of Spain’s famously nutty, fruity, flavorful romesco sauce to round it out.

Don’t let the heat level of your dried chile flakes be the main factor determining how much you add to a dish. By mixing together different chile powders from your pantry, you can open up worlds of flavor and dimension.

These cheap little guides keep your knife-sharpening angles honest.

The GrillGrate takes almost any gas grill and significantly improves its performance. Our tests show how.