Serious Eats: The Destination for Delicious

Features

A Chefs' Guide to Eating Out in Portland, Oregon

The Serious Eats Team

Podcast

Author Tom Roston on Post-9/11 New York as Victim and Survivor

Ed Levine

Cookies

Cookie Science: The Importance of Scraping Your Bowl

When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!

Mains

Basque in the Glory of Grilled Whole Turbot

Turbot-charge your grilled-whole-fish game.

Techniques

Get Your Tentacles on Some Octopus and Cook It Perfectly at Home

There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker.

Sponsored

Your Stove Is Broken: Use Your Cue Instead

Corn

Elotes + XO = XOtes

Another riff on Mexican street corn, this time with XO sauce.

Roasting

Stuff Your Face With Roman Rice-Stuffed Tomatoes

The hunt for the perfect recipe meant ignoring what other recipes say to do.

Seafood

This Creamy Uni Pasta Is the Carbonara of the Sea

Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara.

Mains

The Secret to a Better Burst-Tomato Pasta: XO Sauce

The right condiment can be a weeknight dinner savior.

Personal Essays

How I Got My Toddler Interested in Food and Cooking

All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.

Ingredient Guides

A Guide to Salt, the World’s Most Popular Food

The most essential ingredient in everyone's kitchen, explained.

Staff Picks

"Oh, @%#^": Our Most Embarrassing Kitchen Fails

If you work with food for a living, that just means you have way more opportunities to screw things up.

Sponsored

How to Make the Best Chicken Stock

A simple, flavorful stock that's easy to make at home and can upgrade all sorts of dishes.

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.

The Food Lab

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Beer and Wine

The Best Breweries in Portland, Oregon

Our favorite breweries in a city justifiably famous for breweries.

Features

Your Friday Moment of Zen

You made it! Now for a deep breath.

Sponsored

Gabriel Rucker's Peach, Corn, and Feta Salad

Podcast

Author Tom Roston on Post-9/11 New York as Victim and Survivor

Ed continues his conversation with author Tom Roston about the profound impact of 9/11 on the Windows on the World family.

Personal Essays

How I Got My Toddler Interested in Food and Cooking

All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.

Ingredient Guides

A Guide to Salt, the World’s Most Popular Food

The most essential ingredient in everyone's kitchen, explained.

Staff Picks

"Oh, @%#^": Our Most Embarrassing Kitchen Fails

If you work with food for a living, that just means you have way more opportunities to screw things up.

Features

Tom Roston on the Untold Stories of Windows on the World

Author Tom Roston on the famous restaurant at the top of the World Trade Center, and the lives in its orbit that were lost on 9/11.

VIDEOS

Read the Full Article Replay

How to Store Tomatoes (and Whether to Refrigerate Them)

Should tomatoes be refrigerated? The answer isn't as straightforward as you might think. [Presenter: Daniel Gritzer. Video: Serious Eats Video.] Read the Full Article

How to Store Tomatoes (and Whether to Refrigerate Them)

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Resetting the Table: Oko Farm

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How to Make Tamagoyaki (Japanese Rolled Omelette)

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The Food Lab: Cheeseburgers

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Burger

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

The best meat-replacement burgers, tested.

Beer and Wine

The Best Universal Wine Glasses

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

Beans and Pulses

The Best Supermarket Black Bean Burgers

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

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The Best Supermarket Veggie Burgers

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

Editors' Picks

Take It All Off: Are Corn Strippers Worth It?

Corn strippers: how do they work?

Recipe Roundups

The Nerds With Knives Wrote a Cookbook!

Nine recipes to celebrate the release of Cork and Knife, Emily and Matt Clifton's flavor-packed new cookbook.

Equipment Reviews

The Best Steak Knives

We cooked and sliced a whole lotta meat to find the best steak-knife sets around.

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

Basque-Style Grilled Whole Turbot

Perfectly Tender Sous Vide Octopus

Cookie Science: The Importance of Scraping Your Bowl

Basque in the Glory of Grilled Whole Turbot

Your Friday Moment of Zen

Author Tom Roston on Post-9/11 New York as Victim and Survivor

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

The Best Universal Wine Glasses

The Best Supermarket Black Bean Burgers

A Chefs' Guide to Eating Out in Portland, Oregon

The Best Breweries in Portland, Oregon

How to Grill the Juiciest Boneless, Skinless Chicken Breasts

Your Friday Moment of Zen

A Chefs' Guide to Eating Out in Portland, Oregon

Author Tom Roston on Post-9/11 New York as Victim and Survivor

Explore Recipes By

Cookie Science: The Importance of Scraping Your Bowl

Basque in the Glory of Grilled Whole Turbot

Get Your Tentacles on Some Octopus and Cook It Perfectly at Home

Your Stove Is Broken: Use Your Cue Instead

Elotes + XO = XOtes

Stuff Your Face With Roman Rice-Stuffed Tomatoes

This Creamy Uni Pasta Is the Carbonara of the Sea

The Secret to a Better Burst-Tomato Pasta: XO Sauce

How I Got My Toddler Interested in Food and Cooking

A Guide to Salt, the World’s Most Popular Food

"Oh, @%#^": Our Most Embarrassing Kitchen Fails

Kwame Onwuachi's DC

How to Make the Best Chicken Stock

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

The Food Lab's Complete Guide to Sous Vide Steak

The Best Breweries in Portland, Oregon

Your Friday Moment of Zen

Gabriel Rucker's Peach, Corn, and Feta Salad

Author Tom Roston on Post-9/11 New York as Victim and Survivor

How I Got My Toddler Interested in Food and Cooking

A Guide to Salt, the World’s Most Popular Food

"Oh, @%#^": Our Most Embarrassing Kitchen Fails

Your Friday Moment of Zen

Tom Roston on the Untold Stories of Windows on the World

Cocktail Recipes

VIDEOS

How to Store Tomatoes (and Whether to Refrigerate Them)

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

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

How to Make Creamy Orecchiette With Spring Onions, Fennel, and Bacon

Batch Cocktails: The Key Ingredient (That's Not in Your Liquor Cabinet)

Kenji's Kimchi-Brined Fried Chicken Sandwich

How to Make a Pan Pizza

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

The Best Universal Wine Glasses

The Best Supermarket Black Bean Burgers

Gabriel Rucker's Portland

The Best Supermarket Veggie Burgers

Take It All Off: Are Corn Strippers Worth It?

The Nerds With Knives Wrote a Cookbook!

The Best Steak Knives

22 Rosh Hashanah Desserts to Guarantee a Sweet New Year

24 Savory Rosh Hashanah Recipes, Because It Ain't All Apples and Honey

23 Fresh Fennel Recipes That Everyone Will Love

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

The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)