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10 Delicious Chilled Soups to Beat the Heat

Ethan Simon Post a comment

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. More

The Secret Lives of Honeybees: How Honey Gets Made

Jacqueline Raposo 6 comments

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. More

Molly Wizenberg's Favorite Cookbooks

Maggie Hoffman 1 comment

Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again. More

Manner Matters: Guests with Chips

Molly Watson 12 comments

What to do if you're hosting a dinner party and your friends insist on opening a bag of chips right before dinner. More

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Emma Kobolakis Post a comment

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. More

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Emma Kobolakis 121 comments

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. More

One-Pot Wonders: Pork Chops With Apricot and Feta Salad

One-Pot Wonders Yasmin Fahr Post a comment

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. More

Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

Liz Thorpe 11 comments

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. More

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 167 comments

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. More

How to Make Perfect, Deliciously Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 12 comments

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. More

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

J. Kenji López-Alt 15 comments

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. More

12 Must-Eat Breakfast Sandwiches Across America

The Serious Eats Team 29 comments

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. More

12 Sweet Peach and Nectarine Desserts for Summer

Carolyn Mortell 1 comment

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. More

Giveaway: Another Chance to Win a Thermapen Thermometer!

The Serious Eats Team Closed

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. More

Weekend Recap: This Week on Serious Eats

Carolyn Mortell Post a comment

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! More

This Week in Recipes

Carolyn Mortell Post a comment

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. More

Sunday Supper: Cajun Pork and Beef Cheese Pie

Sunday Supper Jennifer Olvera 5 comments

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. More

This Week at Serious Eats World Headquarters

This Week at Serious Eats Headquarters Vicky Wasik 19 comments

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. More

A More Complex Scotch and Soda: Zucca Sprezzatura

Elana Lepkowski 1 comment

The slightly smoky side of Zucca makes it a perfect companion to Scotch in this delicious cocktail made fizzy with bitter lemon soda. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Cook the Book Maggie Mariolis 5 comments

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. More

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