Serious Eats: Video Podcast

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode Susie and Jeff discuss their fantasy dinner dates, Sigmund Freud and Gisele Bündchen, respectively.

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode, Jeff lectures Susie on why some vegetables are bad for you and how salad is the "silent killer."

In this episode of Table for Two, Curb Your Enthusiasm's Susie Essman has lunch with Vogue food critic Jeffrey Steingarten. Essman reveals her cannot-eat-list, which Steingarten, when handed the menu, ignores.

In this episode of the Serious Eats series Tables for Two, host Susie Essman talks with Vogue food critic Jeffrey Steingarten about eating horse fat.

Produced by cia_b of Writing With My Mouth Full

Related: The Amateur Gourmet visits Glo's, "that restaurant in Seattle where [he] had that delicious eggs Benedict."

The Takeaway George Weld says: Start with cold eggs—they hold together better. Use a fairly deep pot. Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good. Lower egg, in a cup, right to the surface of the water and gra

Will the heat of the kitchen force the Amateur Gourmet to seek professional help? Find out as Adam Roberts battles a lobster in an attempt to make the tasty crustacean into lobster rolls—with help from Rebecca Charles (Pearl Oyster Bar).

Produced by cia_b of Writing With My Mouth Full

The Takeaway George Weld says: Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan. Place egg gently into pan. The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip. Afte