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Cooking Techniques

Cabbage

How to Make Bossam, the Korean Feast of Pork Fit for a Crowd

This platter of tender pork is the perfect way to usher in winter.
Chocolate

How to Make the Best Holiday Cookie Assortment

How to mix and match cookie styles for the best holiday assortment.
Condiments and Sauces

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.
Sponsored

Cuisinart’s New Coffee Maker Is the Caffeine Corner You Need
Roasting

The Right Way to Make Duck à l’Orange: It's All About the Sauce

Want this dish to rock? Take a closer look at the citrus.
Cookies

Quick Gingerbread Cookies for Busy Holiday Bakers

A simple holiday classic.

Cocktail Recipes

Pick Your Poison

Equipment and Product Reviews

Sous Vide

The Best Immersion Circulators for Sous Vide Cooking

Which immersion circulator should you choose to live la sous-vide-a-loca?
Buying Guides

Gifts for the Cook Who Has Everything

They need gifts, too! Sort of.

Buying Guides

Our Favorite Stocking Stuffers for Cooks

Small gifts, perfect for stuffing a real or metaphorical stocking.
Sponsored

Chef Marco Canora on Where to Eat in NYC
Equipment

ThermoWorks Flash Sale: Get 20% Off the ThermoPop

Grab our favorite affordable instant-read thermometer before the sale ends.
Buying Guides

Our Favorite Gifts for the (Proud) Geek Cook

The most popular tools in our geekiest colleagues' kitchens.

Special Sauce Podcast

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 Special Sauce with Ed Levine on iTunes

Features

Podcast

Stella and Daniel on Combustible Artichokes and Making a Better Cookie

In which Daniel and Stella handle readers' holiday cooking conundrums.
Sponsored

Chef Nyesha Arrington's Recipe for Kimchi Potato Pancakes
International Cuisines

Three Days and a Pit Oven: How the Best Barbacoa Is Made

A writer gets a rare glimpse into how her favorite Mexican specialty is made.
Beer and Wine

Beer Pairing 101: Malty and Sweet Beers

Learn how to pair malty-sweet dubbels, doppelbocks, Scotch ales, and more with your favorite winter foods.
Podcast

Special Sauce: René Redzepi on Opening Noma at 25
Podcast

Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique

Part 2 of the Special Sauce interview with Michael Solomonov and Steven Cook.

The Food Lab
Videos

How to Roast Mushrooms

A properly roasted mushroom is meaty, intense, and deeply flavored.
Videos

How to Roast Carrots and Parsnips

Nothing like a roasted root.
The Food Lab

The Food Lab: Batter and Breading Basics for Frying

Learn to pick and choose breadings and batters like a pro.
Techniques

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.
Techniques

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

A trip to China leads to an even more "authentic" recipe.
The Food Lab

The Food Lab: How to Organize Your Refrigerator

How to set up the contents of your fridge for maximum efficiency.