Tim Chin
Serious Eats
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Past articles by Tim:
Shrimp Fried Rice Recipe
The key to good shrimp fried rice is doing more with less. → Read More
Classic Chicken and Rice Soup
The beauty of this comforting classic is all in the details. → Read More
Roasted Sweet Potato Cheesecake With Maple Walnut Caramel Sauce
A rich and creamy cheesecake folded with sweet and silky roasted sweet potato. → Read More
Sous Vide Turkey Legs
Juicy turkey legs ready to eat right after they're done cooking. → Read More
Koji-Cured Turkey Confit
Funky shio koji imparts a sweet and savory depth to the meat. → Read More
Daan Tat (Hong Kong-Style Egg Tart)
The Chinese bakery classic, at home. → Read More
How to Make Youtiao
The fried breakfast pastry with a golden brown, well-puffed exterior and a light, airy interior. → Read More
How to Make Fried Potato Mochi
These agemochi-inspired snacks demonstrate how potato starch can create a range of textures. → Read More
Batter-Fried Chicken Recipe
Using potato starch in the batter yields a super crispy and substantial crust. → Read More
Cold Sesame Noodles
Chewy, slippery, cold noodles come together in a flash thanks to the superior binding properties of potato starch → Read More
How to Make Vanilla Rice Pudding
Make the silkiest, smoothest rice pudding that actually tastes like rice with just milk, leftover rice, and sugar. → Read More
How to Make Long-Grain White Rice
How to use a fixed ratio of long-grain rice to water to make basic steamed white rice. → Read More
Gâteau Invisible (Invisible Apple Cake) Recipe
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce. → Read More
How to Make Fermented Hot Sauce
[Photograph: Vicky Wasik] Like many of us, I went all in on gardening this past spring and summer. As the days lengthened and rising temperatures thawed the last traces of a bleak New England winter, the collection of raised beds and fabric pots in my sliver of a backyard expanded. The growing season in the Northeast is criminally short: Just a few months of full sun and warm weather—barely long… → Read More
Charred Fresno, Tamari, and Roasted Garlic Fermented Hot Sauce Recipe
Here's a fermented hot sauce you're unlikely to find in stores: charred Fresno chiles and a complex pepper flavor and heat, tamari supplies some savory backbone, while garlic oil blends in for an emulsified sauce that's creamy and rich. → Read More
Tabasco-Style Double Berry Habanero Fermented Hot Sauce Recipe
Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries. → Read More
Cholula-Inspired Chipotle, Garlic, and Cumin Fermented Hot Sauce Recipe
Loosely inspired by Mexico's Cholula brand of hot sauces, this spicy homemade condiment is packed with the smoky flavors of chipotle and the bold funk of cumin and garlic. → Read More
How to Make Crispy, Tender Fried Calamari Recipe
Golden and crispy on the outside, tender on the inside, this Italian-American classic is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge. → Read More
Fried Calamari With Red Sauce Recipe
Golden and crispy on the outside, tender on the inside, this Italian-American calamari is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge. → Read More
Gâteau Invisible (Invisible Apple Cake) Recipe
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce. → Read More