Serious Eats: The Destination for Delicious

Equipment Reviews

14 Savory-Pancake Recipes for Any Time of Day

The Serious Eats Team

Pressure Cooker

Use the Pressure Cooker for the Fastest, Easiest Mushroom-Packed Risotto

J. Kenji López-Alt

Techniques

This Savory Tarte Tatin Is French Onion Soup in a Tart

Tart up your French onion soup.

Soups and Stews

What Makes Gumbo Gumbo? A Guide to Louisiana's Signature Stew

What's in your gumbo pot?

Cakes

BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a Torte

Almond flour gives this nutty cake a hearty texture and torte-like crumb.

Sponsored

Nite Yun's Bay Area: Where to Eat and Drink in SF and Beyond

Chocolate

Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan

Grab your favorite extra-virgin olive oil for an aromatic, vegan twist on chocolate chip cookies.

Techniques

The Secret to Stovetop Paella: Go Small

Paella was born for large-format outdoor cooking. Making it indoors is another matter.

The Food Lab

The Food Lab Video Series: Steak Lies

Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.

Seafood

Two Steps, Eight Perfectly Grilled Octopus Tentacles

Before you put it on the grill, you need to pop it in a pot.

Staff Picks

Over It: The Food Trends We'd 86

Some house-made ketchup on those truffle-oil French fries?

Ingredient Guides

Cumin Nature: All About the Spice That Goes With (Nearly) Everything

Everything you need to know about cooking with cumin.

Sweet Potatoes and Yams

A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.

Sponsored

Just in Time for Halloween: Chocolate-Milk Overnight Oats

Sous Vide

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

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.

Soups and Stews

Better Than Classic: Our Nordstrom-Inspired Tomato Soup

This hearty tomato soup is perfect for a rainy day.

San Francisco

The Best Burritos in San Francisco

Five great places to get San Francisco's iconic Mission burrito.

Features

Gabriel Rucker's Peach, Corn, and Feta Salad

Podcast

Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates

Ed talks with the chef behind Little Tong Noodle Shop, gets schooled on starchy thickeners, and spies on a trapizzino lesson.

Staff Picks

Over It: The Food Trends We'd 86

Some house-made ketchup on those truffle-oil French fries?

Features

Your Friday Moment of Zen

And now for a brief interlude (10/4/2019 edition).

Podcast

Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes

Features

Special Sauce: Introducing Special Sauce 2.0

A new Special Sauce format, and the king of ice cream, Nick Morgenstern.

VIDEOS

Read the Full Article Replay

Homemade XO Sauce, the Cook's Condiment

Making XO sauce from scratch requires some specialty ingredients and patience, but the reward is an unbelievably versatile condiment that you can use to improve just about any savory dish. [Technique: Sasha Marx. Video: Serious Eats Team] Read the Full Article

Homemade XO Sauce, the Cook's Condiment

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Editors' Picks

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We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.

Vegetarian

The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)

The best meat-replacement burgers, tested.

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Equipment Reviews

The Best Universal Wine Glasses

We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.

Burger

The Best Supermarket Black Bean Burgers

We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.

Editors' Picks

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Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?

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Welcome to Special Sauce, a James Beard–nominated podcast hosted by Serious Eats founder Ed Levine. Join us each week for intimate conversations about food and life between Ed and well-known food lovers like Calvin Trillin, Ruth Reichl, and Chris Kimball.

Special Sauce with Ed Levine on Soundcloud

Recipe Roundups

French Onion Soup Tarte Tatin

Cajun Gumbo With Chicken and Andouille Sausage

This Savory Tarte Tatin Is French Onion Soup in a Tart

What Makes Gumbo Gumbo? A Guide to Louisiana's Signature Stew

Your Friday Moment of Zen

Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates

The Best Cast Iron Skillets

Taste Test: The Best Supermarket Greek Yogurt

The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)

The Best Burritos in San Francisco

A Chefs' Guide to Eating Out in Boston

How to Grill the Juiciest Boneless, Skinless Chicken Breasts

The Best Cast Iron Skillets

14 Savory-Pancake Recipes for Any Time of Day

Use the Pressure Cooker for the Fastest, Easiest Mushroom-Packed Risotto

Explore Recipes By

This Savory Tarte Tatin Is French Onion Soup in a Tart

What Makes Gumbo Gumbo? A Guide to Louisiana's Signature Stew

BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a Torte

Nite Yun's Bay Area: Where to Eat and Drink in SF and Beyond

Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan

The Secret to Stovetop Paella: Go Small

The Food Lab Video Series: Steak Lies

Two Steps, Eight Perfectly Grilled Octopus Tentacles

Over It: The Food Trends We'd 86

Cumin Nature: All About the Spice That Goes With (Nearly) Everything

A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)

Just in Time for Halloween: Chocolate-Milk Overnight Oats

The Food Lab's Complete Guide to Sous Vide Steak

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

Better Than Classic: Our Nordstrom-Inspired Tomato Soup

The Best Burritos in San Francisco

Your Friday Moment of Zen

Gabriel Rucker's Peach, Corn, and Feta Salad

Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates

Over It: The Food Trends We'd 86

Your Friday Moment of Zen

Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes

Your Friday Moment of Zen

Special Sauce: Introducing Special Sauce 2.0

Cocktail Recipes

VIDEOS

Homemade XO Sauce, the Cook's Condiment

Homemade XO Sauce, the Cook's Condiment

Our Most Essential Countertop Equipment

How to Store Tomatoes (and Whether to Refrigerate Them)

Resetting the Table: Oko Farm

How to Make Tamagoyaki (Japanese Rolled Omelette)

The Food Lab: Cheeseburgers

The Food Lab: Emulsions

The Food Lab: Steak Lies

Meet the Trapizzino, the Pizza–Sandwich Hybrid of Your Dreams

The Best Kitchen Gear for College Students

How to Reverse Sear a Steak

Mexican Pantry 101: Essential Ingredients for Mexican Cooking

How to Butter-Baste a Steak

The Kitchen Starter Kit: Essential Tools for Every Cook

Behind the Serious: Testing the Breville Pizzaiolo Pizza Oven

Food Stories: Cambodian Cooking

How to Cook a Steak Sous Vide

How to Eat at a Korean Table

How to Cook Sous Vide Wings

Lomo Saltado: Peruvian Beef Stir-Fry

The Best Cast Iron Skillets

Taste Test: The Best Supermarket Greek Yogurt

The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)

Gabriel Rucker's Portland

The Best Universal Wine Glasses

The Best Supermarket Black Bean Burgers

The Best Supermarket Veggie Burgers

Take It All Off: Are Corn Strippers Worth It?

14 Savory-Pancake Recipes for Any Time of Day

19 Sweet and Savory Reasons to Love Brown Butter

15 Eggless Cookie Recipes, Because Everyone Deserves a Cookie

The Food Lab Video Series: Steak Lies

The Food Lab Video Series, for You, for Free

How to Roast Mushrooms

How to Roast Carrots and Parsnips

The Food Lab: Batter and Breading Basics for Frying

The Food Lab: Japanese-Style Tempura