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Cooking italian sausage, onions and peppers on the solo stove with the hub and grill grate

We Tested the Solo Stove Bonfire Fire Pit to See if You Should Buy (And Cook On) One

We evaluated how the Solo Stove performed, as well as its usability. We also reviewed its compatible cast iron grill top and hub—cooking sausages, vegetables, and more.

Should You Buy a Nespresso Machine?

Akara (Nigerian Black-Eyed Pea Fritters)

Chinese Spinach and Peanut Salad

Corned Beef Hash

We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.

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Human Garbage Can

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Updates Editor

Clam Digging Enthusiast

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Riddley Gemperlein-Schirm

Commerce Editor

Gear Nerd

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Chourico Evangelist

The Science of Yogurt Marinades

The Science of Melting Cheese

Cream Science: On Whipping, Butter, and Beyond

In Defense of Bluefish

The often maligned oily bluefish can be transformed into a crowd-pleasing main dish with little more than a lime- and chili-spiked aioli.

It's More Than Just a Turkey Sandwich

My love of turkey sandwiches has remained a constant, well into adulthood.

How to Make Sardine Lovers out of Sardine Skeptics

A couple of fillets make for an instant meal. Who can say no to that?

How to Make Salteñas (Bolivian Hand Pies) From Scratch

Colatura di Alici: What It Is, Why It’s Worth It, and How to Use It

Cuban Picadillo Recipe

Scrape Scrape Scrape

Equipment of the week

EQ Review

We Tested 8 Bench Scrapers—These Two Were a Cut Above the Rest

What to Do

The Science of the Best Fresh Pasta

What to Make

Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe

Better Pasta Salad Tips

The New Rules of Pasta Salad: How to Work With Asian Noodles

How to Make The Best Tomato-Basil Pasta Salad

Fig, Melon, and Spanish Ham Salad With Basil Recipe

Honey Semifreddo (Frozen Italian Dessert) Recipe

Grilled Shrimp Rolls