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The Latest

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

Luz Cruz

Our Favorite Pasta Shapes

We always have opinions, especially when it come to pasta.

The Serious Eats Team

Paris-Brest Is Pâte à Choux's Crowning Glory

A classic crisp and nutty French pastry.

Kristina Razon

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Quick, Simple, and Downright Comforting Dishes for Busy Weeknights

Our favorite go-to recipes using Mutti® Tomatoes.

Serious Eats Partners

How to Make Choreg, Armenia's Eggy, Aromatic Easter Bread

A braided bread for your Easter table.

Andrew Janjigian

Our Favorite Easter Candy, Chocolate, and Sweets

For Easter baskets, Easter tables, and general Easter enjoyment.

The Serious Eats Team

Equipment Reviews

The Best Box Graters

Functional, safe, easy to use, and easy to clean.

Kathleen Squires

Fire Up Your Oven for “Burnt” Basque Cheesecake

Basque cheesecake boasts a creamy center and a deeply caramelized top and bottom.

Sunny Lee

Recipes

A Sweet-Savory Cauliflower Pasta Dish Unlike Any Other

Savory, slightly sweet, and uniquely Sicilian

Sasha Marx

Spaghetti allo Scoglio: A Trip to the Italian Coast on a Plate

A coastal Italian vacation, in pasta form.

Katie Leaird

You Won't Miss the Meat in Cacio e Uova, Naples' Vegetarian Carbonara

Meet Naples' meatless answer to carbonara.

Katie Leaird

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Quinoa Niçoise Salad With Canned Wild Alaska Salmon

A satisfying salad for the cold months ahead.

Serious Eats Partners

Pasta Alla Norcina Is Creamy and Rich (With or Without Truffles)

A creamy sausage pasta that's pure cold-weather comfort.

Sasha Marx

Sugo Finto Is Tuscany's Answer to a Meatless Ragù

Tuscany's “fake" sauce is packed with real flavor.

Katie Leaird

Creamy Pasta With Ham and Peas Is a Weeknight Treat

Italian ham, and cream, and peas... yes, please.

Katie Leaird

Beans and Pulses

Pasta e Ceci Is Italian Comfort Food at its Best

Part pasta, part stew, and wholly comforting.

Katie Leaird

How-Tos

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

Luz Cruz

The Case for Cooking Chopsticks: Cheap, Durable, and Wildly Versatile

The one versatile tool every kitchen needs.

Karon Liu

How to Stock an Indonesian Kitchen

Everything you need to dive into Indonesian cooking.

Kayla Stewart

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Weeknight-Ready Puttanesca With Canned Wild Alaska Salmon

Read on for a last-minute dinner that's full of flavor, light on clean-up, and low-fuss.

Serious Eats Partners

Condiments and Sauces

The Complete Guide to Fermenting Hot Sauce at Home

A step-by-step roadmap to making hot sauce however you like it.

Tim Chin

11 Microwave Shortcuts Every Home Cook Should Know

The shame-free guide to putting your microwave to good use.

Niki Achitoff-Gray

Cooking Techniques

The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic

Zap your way to perfect crispy fried shallots and garlic.

Sasha Marx

Introducing the Serious Eats X Tilit Apron

Stylish and functional—with a secret cheat sheet for home cooks.

Ariel Kanter

What's Popular

Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

J. Kenji López-Alt

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

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Canned Wild Alaska Salmon Salad Baguettes With Tomato-Basil Mayo

A bountiful make-ahead meal for better at-home desk lunches.

Serious Eats Partners

How to Season a Cast Iron Pan (It's Easier Than You Think!)

Here's what you do and don't need to do for perfectly seasoned cast iron pans.

Daniel Gritzer

Wood or Plastic Cutting Boards? That Is the Question

The best cutting board material depends on your needs (but never glass).

Daniel Gritzer

Ingredient Guides

The Best Way to Soften Brown Sugar

Rehydrate brown sugar the efficient, accurate, and speedy way.

Stella Parks

Liqueur and Fortified Wines

What to Make With Campari: 21 Cocktails Everyone Should Know

Recipes using the herbal aperitif that adds a punch of (bitter)sweetness to your happy hour.

The Serious Eats Team

Cooking Techniques

The Best Way to Make Popcorn

We tested four methods of popping corn to determine which is the best.

Sohla El-Waylly

Culture

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

Luz Cruz

Our Favorite Pasta Shapes

We always have opinions, especially when it come to pasta.

The Serious Eats Team

Starch Madness Is Back and Better Than Ever

The Big Al Dente is here.

Sasha Marx

How to Stock an Indonesian Kitchen

Everything you need to dive into Indonesian cooking.

Kayla Stewart

Never Heard of Khoja Ismaili Cuisine? It's Time for a Change

Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.

Madhuri Sastry

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

Adriana Velez

Condiments and Sauces

The Food Lab's Favorite Hot Sauces

Kenji's favorite fiery condiments on the market.

J. Kenji López-Alt

A Guide to American Taco Styles

A snapshot of the current taco moment in this country.

José R. Ralat

Product Recs

Our Favorite Easter Candy, Chocolate, and Sweets

For Easter baskets, Easter tables, and general Easter enjoyment.

The Serious Eats Team

Equipment Reviews

The Best Box Graters

Functional, safe, easy to use, and easy to clean.

Kathleen Squires

The Best Tools For Making, Cooking, and Serving Pasta

A comprehensive list of pasta-making equipment for pasta obsessives everywhere.

Ariel Kanter

Our Favorite Pasta Bowls

The ones we reach for at home and in the Serious Eats kitchen.

Ariel Kanter

The Case for Cooking Chopsticks: Cheap, Durable, and Wildly Versatile

The one versatile tool every kitchen needs.

Karon Liu

The Best Tools for Sharpening Your Knives

Everything you need to keep your knives sharp at home.

Ariel Kanter

A Danish Dough Whisk Is the Best Hand Tool for Doughs and Batters

The best tool for mixing bread doughs and other thick batters by hand.

Andrew Janjigian

Breakfast and Brunch

He Likes It! Pillsbury Funfetti Cereal, Reviewed

Jamelle Bouie

Recipe Collections

19 Savory Drinking Snacks From Around the World

Grab a beer or soda and transport yourself abroad.

Yasmine Maggio

15 Vegan Snacks for Everyone on Game Day

Dairy- and meat-free snacks that both vegans and omnivores can enjoy.

Yasmine Maggio

Condiments and Sauces

15 Delicious Dips to Pair With Vegetables, Pita, and More

Our favorite dips to help you keep your New Year's resolutions.

Yasmine Maggio

13 Muffin Recipes to Start Your Day

All the breakfast muffins you'll ever need.

Yasmine Maggio

Recipe Collections

15 Sweet Cinnamon Recipes to Spice Up Your Life

It's not all about the cinnamon roll.

The Serious Eats Team

9 Savory Pumpkin Recipes to Celebrate the Season

Take your pumpkin beyond the sweet pies and lattes.

The Serious Eats Team

15 Recipes for Thanksgiving Birds That Aren't Turkey

Whether turkey isn't your thing or you're just looking for a smaller bird.

Yasmine Maggio

18 Apple Cocktails That Are Like Autumn in a Glass

No orchard hunting required.

The Serious Eats Team

The Food Lab

Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

J. Kenji López-Alt

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

J. Kenji López-Alt

Breakfast and Brunch

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.

J. Kenji López-Alt

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.

J. Kenji López-Alt

The Food Lab: The Best Southern Fried Chicken

Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!

J. Kenji López-Alt

Breakfast and Brunch

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

J. Kenji López-Alt

Cooking Techniques

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

J. Kenji López-Alt