Serious Eats: The Destination for Delicious

Duck

How to Make Classic Duck Confit (and Give It a Koji Twist)

Sasha Marx

Podcast

Special Sauce: Maangchi on Becoming a YouTube Sensation

Ed Levine

Chinese

A Guide to Celebrating the Chinese Lunar New Year at Home

Shao Z.

Cooking Techniques

Yes, Dry-Aging Duck at Home Is Worth the Wait

Ducks dry together.

How-Tos

This Rich Duck Stock Makes the Case for Buying Whole Ducks

When life gives you duck bones, make stock.

How-Tos

Griddle Your Angel Food Cake to Give It New Wings

Meet griddled angel food cake, your new best friend.

Duck

How to Render Duck Fat and Make Crispy Quacklings in One Shot

The simple way is the best way when it comes to rendering fat

Cooking Techniques

How to Break Down Whole Ducks Like a Pro

A step-by-step guide for breaking down the most delicious bird.

How-Tos

This Mochi Soup Is How Japan Welcomes the New Year

The star ingredient in this Japanese New Year's soup: chewy mochi (plus lots more).

Chocolate

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

How-Tos

The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce

Good stock and a secret wine weapon make for the most tender red wine–braised short ribs.

Taste Tests

Taste Test: The Best Supermarket Bacon

We hunt down the best supermarket brands of bacon.

Steak

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Taste Tests

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

Pasta

Friday Night Meatballs: How to Change Your Life With Pasta

How the simple act of gathering for dinner with friends transformed one family's life.

The Food Lab

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.

Buying Guides

Why Anything Slow Cookers Can Do, Others Can Do Better

Do slow cookers really live up to the hype?

Recipe Collections

36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday

Our favorite game-day dips, salsas, guacamoles, and more.

Ramen

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

Podcast

Special Sauce: Maangchi on Becoming a YouTube Sensation

The first part of Ed Levine's conversation with YouTube sensation Maangchi.

SE HQ

What's Your Kitchen Kryptonite?

Have a cooking-related fear? You're not alone.

SE HQ

Your Friday Moment of Zen

The weekly roundup, links, and a glimpse into Serious Eats HQ.

Podcast

Sean Brock on the Distinction Between Happiness and Success

Part 2 of Ed Levine's conversation with Chef Sean Brock.

Personal Essays

I Grew Up Abroad. Do I Have a Cuisine?

It gives you a different perspective, but it doesn't mean you're worldly.

Chinese

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

SE HQ

Your Friday Moment of Zen

New year, but, amazingly, people still hate the workweek.

Podcast

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

VIDEOS

Read the Full Article Replay

Cereal Eats: Pillsbury Cinnamon Roll Fillows

Cereal Eats columnist Jamelle Bouie reviews General Mills' Pillsbury Cinnamon Roll Fillows [Video: Jamelle Bouie and Serious Eats Video.] Read the Full Article

Cereal Eats: Pillsbury Cinnamon Roll Fillows

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Breakfast and Brunch

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

Ramen

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

Product Recs

D'Artagnan Is Having a 40% Off Flash Sale

It's time to stock up! You have until midnight tonight.

Buying Guides

Our Favorite Culinary Gifts Under $50

Affordable gifts for the cooks, bakers, and eaters in your life.

Editors' Picks

The Most Popular Kitchen Equipment We Recommend

Reader-beloved, Serious Eats team–approved.

Ingredient Guides

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

Editors' Picks

My Electric Water Pot Beats Your Kettle Any Day

Welcome to heaven, where the hot water always flows.

Editors' Picks

The Best Champagne Glass Is a Wine Glass

If you really want to appreciate your bubbly, it's time to ditch the flute.

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 Collections

How to Make Classic Duck Confit (and Give It a Koji Twist)

Special Sauce: Maangchi on Becoming a YouTube Sensation

A Guide to Celebrating the Chinese Lunar New Year at Home

Explore Recipes By

Yes, Dry-Aging Duck at Home Is Worth the Wait

This Rich Duck Stock Makes the Case for Buying Whole Ducks

Griddle Your Angel Food Cake to Give It New Wings

How to Render Duck Fat and Make Crispy Quacklings in One Shot

How to Break Down Whole Ducks Like a Pro

This Mochi Soup Is How Japan Welcomes the New Year

A No-Fuss Chocolate Yule Log That’s Easy to Roll

The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce

Taste Test: The Best Supermarket Bacon

The Food Lab's Complete Guide to Sous Vide Steak

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Friday Night Meatballs: How to Change Your Life With Pasta

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

Why Anything Slow Cookers Can Do, Others Can Do Better

36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

Special Sauce: Maangchi on Becoming a YouTube Sensation

What's Your Kitchen Kryptonite?

Your Friday Moment of Zen

Sean Brock on the Distinction Between Happiness and Success

I Grew Up Abroad. Do I Have a Cuisine?

Get to Know Málà, Sichuan Food's Most Famous Flavor

Your Friday Moment of Zen

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

Cocktail Recipes

VIDEOS

Cereal Eats: Pillsbury Cinnamon Roll Fillows

Cereal Eats: Pillsbury Cinnamon Roll Fillows

Fuchsia Dunlop on Málà, Sichuan Food's Most Famous Flavor

How to Break Down a Whole Duck

How to Make Duck à l'Orange

How to Make Roast Beef and Beef Roast

Sichuan Flavors With Fuchsia Dunlop

How to Make Hoisin-Glazed Meatballs

How to Make Stuffed Thanksgiving Pumpkins

Resetting the Table: Shaquanda's Hot Sauce

Sheet-Pan Cuban Sandwiches for a Crowd

How to Make French Brown Butter Potatoes

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: Boiling Water

The Food Lab: Cheeseburgers

The Food Lab: Cookie Secrets

The Food Lab: Emulsions

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

D'Artagnan Is Having a 40% Off Flash Sale

Our Favorite Culinary Gifts Under $50

The Most Popular Kitchen Equipment We Recommend

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

My Electric Water Pot Beats Your Kettle Any Day

The Best Champagne Glass Is a Wine Glass

36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday

Toasted Sugar Gives These 10 Desserts Even More Flavor

Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More

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

The Food Lab's Guide to Sous Vide Chicken Breast

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

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

The Food Lab: 3-Ingredient Macaroni and Cheese

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make...

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

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