Features
We don't just cook food at Serious Eats—we use it to tell stories about society and our everyday lives. Our features dig into science, history, the food industry, and more.
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The Comforting Chinese Dish My Mom Made When Life Got Busy
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The Easy Corn Salad I Make Every Summer
Meet MyRecipes: The New Way to Save All Your Favorite Serious Eats Recipes in One Place
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Want Perfect Ribs Every Time? Stop Doing This.
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This Is the Only Brand of Chicken I'll Ever Buy—It's That Good
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The Unspoken Rule of Dining Etiquette: Are You Breaking It?
Explore Features
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The Killer Pasta I Make When I Have No Time and No Plan
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How Honeycrisp Apples Went From Marvel to Mediocre
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Mexico’s Wild Reinvention of Sushi Is Spicy, Cheesy, and Totally Delicious
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A Comprehensive Guide to the Most Popular American Taco Styles
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The Only Blueberry Pie My Husband Will Eat
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Is It Better to Eat Hot Food in the Summer? Here's What the Science Says
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Grilling Summer School
The Caesar Salad Is 100! We Caesar-ed Everything to Celebrate
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In Praise of Ugly Food
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This Is Not Your Grandmother’s Lunar New Year Party
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Meet the Molecule That Smells Like Pancakes and Set Off Emergency Investigations in NYC
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My Journey Into Gran Chaco's El Impenetrable
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An Ode to Dahi
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Why Raw Clams Are Making a Comeback in New England and Beyond
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Dear Restaurants: Please Stop Playing Live Music
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How Thanksgiving Killed My Restaurant Career
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How Spam Won Over America's Restaurants
Our Favorite Features of 2022
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Lao Food 101: Essential Dishes From Laos and Isan
Our Favorite Recipes of 2022
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30 Rock Secrets: Liz Lemon’s Favorite Sandwich Is From Fiore’s in Hoboken, NJ
Our Favorite Images of 2022
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Calculating the Ghostbusters Twinkie Size In Real Life
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Our Favorite Recipes of 2021
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Cryo-Poached Asian Pears With Goji Syrup
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The 10-Minute Window for the Perfect McDonald’s Mash-Up
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How Cooking Websites Are Failing People With Disabilities
Back of the House: Meet Our 2022 Contributors
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The Science of Sourdough Starters
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Starch Madness: Announcing the Wheat 16!
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The Pasta-Themed Soundtrack We've All Been Waiting For
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How Are You Using Food to Stay Connected?
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Boston Baked Beans, and Other Foods Named After Different Foods
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Where to Buy Spirits in Manhattan: The Best Liquor Stores
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A Song of Spice and Fire: The Real Deal With Hunan Cuisine
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Is Barrel Aged Gin a Good Idea?
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Double Down Throwdown: Our Homemade Version Takes on KFC's
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Beyond Casseroles: What to Cook for New Parents
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Our Secret List of Banned Words
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Can You Tell Your Buckle From Your Boy Bait? A Guide to Baked Fruit Desserts
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The Ultimate Guide to Buying Italian Ingredients on Arthur Avenue
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Trending: Hot Soppressata Is the New Pepperoni
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Know Your Sweets: Cinnamon Rolls
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Why Is My Vegan Entree as Expensive as the Meat?
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Peanut Butter and Jelly: A Serious Eats Special Report
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How Do You Eat Your Bagel?
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The Blumenburger -- The Most Labor-Intensive Hamburger Ever
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How to Develop Your Tea-Tasting Palate
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Falafel Waffles = Wafalafels
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Stella's Favorite Recipes of 2017
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Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco
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Exploring the USDA's Food Desert Locator
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Wok Science: How a Wok's Material and Design Make It a Cooking Powerhouse
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The Wok Shop’s Tane Chan on Her Life and Business
From China: The Future of the Wok
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Grace Young And Her Ever-Growing Wok Collection
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The Importance of the Wok
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A 'Typical' Breakfast in ... South Africa