'Holiday' on Serious Eats

The Food Lab: The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again

Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust. More

How to Make a White Chocolate and Champagne Bûche de Noël

Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating. More

Champagne Cake Roll With White Chocolate (White Chocolate Bûche de Noël)

Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating. More

The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb

It always baffles me when I hear statistics about lamb consumption in the US. Compared to chicken, beef, and pork sales, lamb consumption is a drop in the bucket And why? It's certainly one of the most delicious meats around, with its meaty texture, and intense flavor. Because I love lamb so hard, I'm going to try my best to remedy that situation, starting with the best way to cook a boneless leg of lamb. I'm talking about a method that delivers mild, flavorful meat with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat. Here's everything you need to know. More

Slow and Easy Panettone

Of all the holiday breads that pop-up around this time of year, panettone is the stand out. Boozy, sweet, and ubiquitous, it can be found at grocery stores and bakeries everywhere. This year, it's time to start making panettone at home. More

The Food Lab's Definitive Guide to Prime Rib

Is there anything more truly beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge as it gets sliced. It's the ultimate in luxurious holiday roasts, but its high price can make it daunting to cook for even seasoned roasters. Here's the definitive guide to buying, storing, preparing, cooking, carving, and serving absolutely perfect prime rib. More

7 Great Beers for the Christmas Beer Hater

They sneak into our bottle shops in the dead of night, revealed under fluorescent light to an unwelcome and premature soundtrack of soft-rock renditions of Jingle Bells and Silent Night. They're coming: Christmas beers, spiced to the hilt with nutmeg, cloves, and ginger. More

Enter the Serious Eats Holiday Cook-Off on Medium

The holiday season's not just for going all gluttonous with the classics—it's also for trying out something new, challenging, or even crazy ambitious in the kitchen and on your plate. No doubt you've seen our wall-to-wall holiday menu coverage, and that train's not stopping till the new year. But we want you to join in and strut your own stuff, Serious Eats style. More

The Greatest Pie Mashup: Apple-Pecan Bourbon-Caramel Pie

Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and a pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever. More

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