As we move from the temperate days of early summer to the dog days of late July and August, there's no better way to cool off than with a chilled soup.
If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive.
Need a pizza that's good for game time or party time? Add a Greek flair to your pie with the help of new DiGiorno® DESIGN A PIZZA™ kits. Just add sliced Kalamata olives and goat cheese for a sophisticated pizza that's impossible to resist.
Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
What to do if you're hosting a dinner party and your friends insist on opening a bag of chips right before dinner.
Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder.
With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be.
Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze.
Let's delve into cheese-making fundamentals to see how four simple ingredients (milk, cultures, rennet/coagulant, and salt) can produce a seemingly infinite number of cheeses.
Serious Eats has been hanging 'round the grill with chef Michael Symon and Bank of America this summer. So far, he's cooked up some tasty chicken and put a nice sear on a few cuts of beef. But summertime grilling isn't just about the meats & mash; it's also the perfect opportunity to take advantage of this season's produce. "I do plenty of vegetables and sides when I barbecue," Michael told us. "My son is a vegetarian and he always leaves very, very happy."
Extra Virgin: Recipes and Love from our Tuscan Kitchen, the new cookbook by actress Debi Mazar and her Tuscan husband, Gabriele Corcos, has a lot of heart. It covers the meal from antipasti to dolci, and though there's a decent amount of decadence, they tend to gravitate toward nutritious, conscientious eating.
Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.
I haven't gotten around to naming the Seven Culinary Wonders of the World, but Peking duck would be high in the running for one of those coveted slots.
Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? We asked our contributors around the country this very question. Here are their egg, bacon, and cheese-loaded answers.
Good news for my mental health: peach season is here, which means I've been alternating between stuffing them into my mouth (no crunching here) and stuffing them into desserts. Nectarines, too! Click through our slideshow to see the peach and nectarine recipes we're loving most this summer.
The Thermapen has a range of -58 to 572°F (-50 to 300°C), 1/10th of a degree precision, unparalleled accuracy, and a read time of under three seconds. It's quite awesome. So we've teamed up with Thermapen to score you guys a few of them, and today you have another chance to win.
The best ice cream in NYC, our guide to biscuits, how to make the best pesto, and more: here's what you missed this week on Serious Eats!
Flavorful vinaigrette-brushed vegetable kebabs on the grill, s'mores cake, and cocktails featuring fresh summer berries: catch up on this week's recipes from Serious Eats.
This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate.
This week, Kenji met elephants (and delicious food) in Thailand, Daniel worked from sunny Florida, and the rest of the crew took a lobster roll break.
The slightly smoky side of Zucca makes it a perfect companion to Scotch in this delicious cocktail made fizzy with bitter lemon soda.
I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was.