Serious Eats: The Destination for Delicious

Salads

The Food Lab: How to Make Classic Panzanella Better Than Ever

J. Kenji López-Alt

Techniques

Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

Stella Parks

Steak

We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To

Sho Spaeth

Korean

This Icy Korean Cucumber Soup Is Just What Your Summer Needs

Korea is a wonderland of icy summer soups, and this one is almost too easy.

Beer and Wine

The Fastest Way to Chill a Bottle of Wine

We tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes.

Techniques

Keep Brown Sugar Soft in One Easy Step

The key to consistently soft brown sugar may already be in your kitchen.

Sponsored

This Pork Is Fire (Meat): How to Make Dwaeji Bulgogi

This spicy grilled pork is a Korean barbecue star.

American

For This Mocha Icebox Cake, You’re Gonna Need a Bigger Cookie

A 100%-from-scratch icebox cake made with mocha whipped cream and crispy cookies.

Salmon

How to Grill Salmon Fillets

With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.

Fruit Desserts

Anything Is Possible When You Mix and Match Ice Creams and Swirls

From fruit syrups to caramel and homemade Nutella, here's how to customize your favorite ice cream with a swirl.

Sous Vide

We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To

It might be AMAZING. DO IT.

Fruit

Get to Know Soursop (a.k.a. Guanábana or Graviola)

A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.

Sous Vide

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Sponsored

Grilled Alaska Salmon Sliders with Avocado, Microgreens, and Green Goddess Aioli

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.

Ingredient Guides

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.

New York City

A Chefs' Guide to Eating Out in New York City

Three of New York's top female chefs weigh in on where to eat and drink in the city that never sleeps.

Staff Picks

The Condiments We Put on Everything

You can take our chili crisp when you pry it from our cold, dead hands.

Features

Your Friday Moment of Zen

You made it. Now for a deep breath.

Sponsored

Parmesan-Crusted Alaska Cod with Summertime Arugula Salad

Desserts

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.

Podcast

Matt Rodbard and Max Falkowitz on What's Next in Food Media

The editor-in-chief of Taste and the former Serious Eater talk with Ed about food media's past and present.

Features

Serious Eats Through the Years: Our Early Days, in Photos

A photographic trip down Serious Eats memory lane, from 2007 to 2015.

Ingredient Guides

Get to Know Soursop (a.k.a. Guanábana or Graviola)

A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.

Features

Your Friday Moment of Zen

You made it. Now for a deep breath.

Podcast

Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers

VIDEOS

Read the Full Article Replay

How to Make Tamagoyaki (Japanese Rolled Omelette)

Chef Daisuke Nakazawa, a master sushi chef, gives Daniel Gritzer a tutorial on how to make a simple version of tamagoyaki, the Japanese rolled omelette. [Video: Serious Eats Video. Technique: Daniel Grizter and Daisuke Nakazawa.] Read the Full Article

How to Make Tamagoyaki (Japanese Rolled Omelette)

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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.

Equipment

What to Pack for Your Vacation-Rental Kitchen

Because your Airbnb kitchen probably doesn't come with a good chef's knife or quality olive oil.

Sponsored

This Lemony Olive Oil Cake Is Summer in a Bundt

Editors' Picks

For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan

A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.

Buying Guides

Wood or Plastic Cutting Boards? That Is the Question

The best cutting board material depends on your needs (but never glass).

Equipment Reviews

The Best Wooden Cutting Boards

Heavy duty wooden cutting boards worth investing in.

Equipment

Our Guide to Prime Day Deals

All the best Prime Day deals, all in one place.

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

Icy-Cold Korean Cucumber Soup (Oi Naengguk)

Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork)

We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Hav...

This Icy Korean Cucumber Soup Is Just What Your Summer Needs

Your Friday Moment of Zen

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Ba...

The Nerds With Knives Wrote a Cookbook!

The Best Steak Knives

What to Pack for Your Vacation-Rental Kitchen

A Chefs' Guide to Eating Out in New York City

Where to Eat and Drink in Chicago: A Local's Guide

How to Grill the Juiciest Boneless, Skinless Chicken Breasts

The Food Lab: How to Make Classic Panzanella Better Than Ever

Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To

Explore Recipes By

This Icy Korean Cucumber Soup Is Just What Your Summer Needs

The Fastest Way to Chill a Bottle of Wine

Keep Brown Sugar Soft in One Easy Step

Gabriel Rucker's Portland

This Pork Is Fire (Meat): How to Make Dwaeji Bulgogi

For This Mocha Icebox Cake, You’re Gonna Need a Bigger Cookie

How to Grill Salmon Fillets

Anything Is Possible When You Mix and Match Ice Creams and Swirls

We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To

Get to Know Soursop (a.k.a. Guanábana or Graviola)

The Food Lab's Complete Guide to Sous Vide Steak

Grilled Alaska Salmon Sliders with Avocado, Microgreens, and Green Goddess Aioli

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

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

A Chefs' Guide to Eating Out in New York City

The Condiments We Put on Everything

Your Friday Moment of Zen

Parmesan-Crusted Alaska Cod with Summertime Arugula Salad

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

Matt Rodbard and Max Falkowitz on What's Next in Food Media

Serious Eats Through the Years: Our Early Days, in Photos

Get to Know Soursop (a.k.a. Guanábana or Graviola)

Your Friday Moment of Zen

Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers

Cocktail Recipes

VIDEOS

How to Make Tamagoyaki (Japanese Rolled Omelette)

How to Make Tamagoyaki (Japanese Rolled Omelette)

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

How to Season Cast Iron and Carbon Steel Pans

How to Prepare a Bundt Pan

How to Stock a Korean Pantry

The Nerds With Knives Wrote a Cookbook!

The Best Steak Knives

What to Pack for Your Vacation-Rental Kitchen

This Lemony Olive Oil Cake Is Summer in a Bundt

For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan

Wood or Plastic Cutting Boards? That Is the Question

The Best Wooden Cutting Boards

Our Guide to Prime Day Deals

A Simple Summer Picnic Menu

10 Sweet and Tangy Buttermilk Dessert Recipes

The Nerds With Knives Wrote a Cookbook!

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)

The Food Lab: How to Organize Your Refrigerator