Serious Eats: The Destination for Delicious

Beef

Stew Science: How to Choose the Best Cuts for Beef Stew

Daniel Gritzer

Food Histories

The Drink of the Gods: An Introduction to Pulque

Naomi Tomky

Ingredient Guides

Everything You Can Do With a Tub of Yogurt

Max Falkowitz

No-Cook

Forget Winter With This Bright and Citrusy Chicory Salad

Celebrate the true heroes of winter produce.

Techniques

Potatoes Cooked in Brown Butter: So French and So Clean

Further proof the French know their way around butter and potatoes.

French

The Soufflé Omelette: Light, Fluffy, and Fun to Eat

This French omelette puffs up light and fluffy—just like a soufflé.

This Maple Syrup–Spiked Chocolate Pudding Is the Perfect Treat for Kids ...

Techniques

How to Make the Best Hot Chocolate From Scratch

With toasted sugar and a blend of chocolates and cocoa powder, this recipe is simple yet complex.

Chinese

This Layered Scallion Omelette Is the Perfect Weeknight Dinner

Four ingredients and 15 minutes is all you need.

Cheese

The Real Secret to Soufflé: It's Easy

Soufflés have a reputation for being difficult. They're anything but.

Techniques

How to Make Quick Pressure Cooker Beef and Bean Chili

Want quick chili? This is the only acceptable way to speed up the process.

Sous Vide 101

Sous Vide Steak Guide | The Food Lab

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.

American

Benihana and the Question of Cultural Appropriation

The un-Japanese restaurant gives diners what they want: a good time.

This No-Fuss, No-Boil Baked Ziti Is the Comforting Dinner Your Family Needs

The Food Lab

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

The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.

Equipment Reviews

The Best Coffee Grinders

We dive deep on the grinder that's best for your morning cup.

Stovetop

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Food Histories

The Drink of the Gods: An Introduction to Pulque

Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.

VIDEOS

Read the Full Article Replay

Vicky and Stella: A Serious Eats Love Story

At the Serious Eats office, there's one thing we all know: Vicky and Stella are platonic soulmates. [Video: The Serious Eats Team] Read the Full Article

Vicky and Stella: A Serious Eats Love Story

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Buying Guides

The Best Extra-Dark Supermarket Chocolate Bars for Baking

Explore an even darker chocolate style with these seven bars in the 80% range.

Equipment Reviews

The Best Coffee Grinders

We dive deep on the grinder that's best for your morning cup.

Editors' Picks

Our Favorite Valentine's Day Gifts for Food Lovers

The best way to their heart is through their stomach.

Easy Empanadas With Strawberry Guava Diet Coke

Videos

Behind the Scenes: How Copper Pots Are Made

See how the sausage-cooker is made.

Equipment

How to Clean and Care for Copper Cookware

Here's how to treat copper cookware right.

Buying Guides

The Pros and Cons of Copper Cookware

Interested in copper cookware? Here's where to start.

Equipment Reviews

The Best Immersion Circulators for Sous Vide Cooking

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

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.