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Cooking Techniques
Baking

Quick Gingerbread Cookies for Busy Holiday Bakers

A simple holiday classic.
Cookies

Almond Biscotti: The Perfect Care-Package Cookie

Classic almond biscotti, with a hint of anise.
Chicken

Love Tonkotsu? Meet Tori Paitan Ramen, Its Creamy, Chicken-y Cousin

A rich and creamy chicken broth–based ramen that rivals any bowl of tonkotsu.
Sponsored

Elevate Your Holiday Party With These Blue Diamond Bites
Techniques

How to Make Shoyu Ramen Using a Pressure Cooker

A classic style of ramen broth, made easier with a pressure cooker.
Techniques

The Ultimate Guide to Making Ramen Noodles at Home

How to make ramen (the noodles!).

Cocktail Recipes

Pick Your Poison

Equipment and Product Reviews

Buying Guides

Our Favorite Gifts for the (Proud) Geek Cook

The most popular tools in our geekiest colleagues' kitchens.
Buying Guides

Our Favorite Books for Food Lovers

The perfect presents for the person whose love of reading rivals their love of cooking and eating.
Buying Guides

Great Gifts for Cocktail, Wine, and Beer Lovers

Everything you need for spirited festivities.
Sponsored

Chef Nyesha Arrington's Recipe for Kimchi Potato Pancakes
Editors' Picks

The Travel Knife: Don't Cleave Home Without It

These knives are small, lightweight, and safe to pack, once they're paired with a wooden sheath.
Baking

Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More

Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.

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 Kate Williams's Roast Leg of Lamb
Mexican

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.
Ingredient Guides

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
The Food Lab

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.