The Food Lab

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

J. Kenji López-Alt

Techniques

XO Mazemen: Mix It Up With a Broth-less Ramen

Sho Spaeth

Features

What to Eat on a Camping Trip

Miranda Kaplan

Cooking Techniques

Techniques

How to Make Romesco Sauce the Catalonian Way

It helps to know a little about the sauce before you try to make it.

Techniques

No Cheating! The Best Caramelized Onions Cook Low and Slow

For the sweetest caramelized onions, slow and steady wins the race

Ice Cream and Frozen Treats

This Fluffy No-Churn Ice Cream Pie Is the Perfect Summer Treat

Fluffy, snow white ice cream in a chocolate cookie crumb crust.

Sponsored

The Definitive Guide to Perfect Air-Fryer Wings

Techniques

How to Make Creamy Chocolate Ice Cream Without an Ice Cream Machine

A light and creamy approach to rich chocolate ice cream—no machine required!

Techniques

Double Down on Mustard for These Deviled Eggs From Wursthall

An out-of-this-world version of the classic that goes deep on mustard.

Baking

How to Make Vegetable Galettes

The best vegetables take a decadent turn in a free-form pastry crust.

American

Flour Frosting: The Not-Too-Sweet Buttercream for Whipped-Cream Lovers

How to make a silky, eggless frosting without powdered sugar.

What's Popular

Steak

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.

Techniques

The Food Lab: Three Ways to Grill Corn

Three ways to blistered and sweet grilled corn.

Korean

An Introduction to the Korean Table

Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.

Eating Out

The Ultimate In-N-Out Secret Menu Survival Guide

We ordered everything on the (secret) menu.

Sous Vide

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

Ramen

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Upgrade your instant ramen with these quick and easy hacks.

Equipment

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.

Cocktail Recipes

Pick Your Poison

Videos

Serious Eats

VIDEOS

Read the Full Article Replay

How to Cook a Steak Sous Vide

Cooking sous vide means your steak will always turn out at the exact level of doneness you prefer, edge to edge, with no gradient at all. It's also almost 100% hands-off. [Video: Serious Eats Team. Technique: J. Kenji López-Alt]  Read the Full Article

• How to Cook a Steak Sous Vide

  Now Playing

• How to Eat at a Korean Table

  Now Playing

• How to Cook Sous Vide Wings

  Now Playing

• Lomo Saltado: Peruvian Beef Stir-Fry

  Now Playing

• How to Make Creamy Orecchiette With Spring Onions, Fennel, and Bacon

  Now Playing

• Batch Cocktails: The Key Ingredient (That's Not in Your Liquor Cabinet)

  Now Playing

• How to Make a Pan Pizza

  Now Playing

• How to Season Cast Iron and Carbon Steel Pans

  Now Playing

• How to Prepare a Bundt Pan

  Now Playing

• How to Stock a Korean Pantry

  Now Playing

• How to Make Olive Oil Cake

  Now Playing

• The Best Way to Use Chocolate Chips for Baking

  Now Playing

• How to Make Giant, Levain-Style Chocolate Chip Cookies

  Now Playing

• How to Season a Carbon Steel Wok

  Now Playing

• How to Make Easy, Shelf-Stable Pancake Mix

  Now Playing

• How to Make Lofthouse-Style Frosted Sugar Cookies

  Now Playing

• How to Salt Pasta Water

  Now Playing

• How to Store Cookie Dough in the Freezer

  Now Playing

• How to Make Bagels

  Now Playing

• Our Favorite Pan for Sheet Cakes

  Now Playing

Equipment and Product Reviews

Equipment

How to Season Carbon Steel Pans

A step-by-step guide to properly seasoning carbon steel cookware.

Equipment Reviews

The Best Plastic Cutting Boards

A plastic cutting board is useful in the kitchen, if it can live up to its task.

Buying Guides

The Best Father's Day Gifts

Our favorite Father's Day gifts for the culinarily minded dad.

Buying Guides

The Best Pro Cooking Tools for Your Home Kitchen

Designed for functionality, precision, and reliability, this equipment will revolutionize how you cook at home.

Buying Guides

These Cake Stands Won't Let You Down

Sturdy and well balanced, these stands are so much more than just a pretty base.

Grilling, Smoking, and Barbecue

The Best Barbecue and Grilling Accessories

The grilling and barbecue gear you can rely on.

Baking

Essential Equipment for Making Great Bread at Home

Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.

Buying Guides

The Best Mother's Day Gifts: Cookware, Food, and Cocktail Edition

Find a gift that speaks to her stomach and her heart.

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.

Recipe Roundups

Recipe Roundups

10 Dessert Recipes Starring Greek Yogurt

Greek yogurt is more than just a tasty snack—it's also a key ingredient in some of our favorite dessert recipes.

Recipe Roundups

12 White Chocolate Recipes That Hold Their Own

These 12 desserts let white chocolate shine.

Recipe Roundups

Canned Tuna Shines in These 12 Recipes

12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.

Features

Podcast

Special Sauce: Nik Sharma on the Stories Told by Seasoning

The author, blogger, and columnist on what he's learned from food in his decade-long career.

International Cuisines

An Introduction to the Korean Table

Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.

Features

Serious Eater Is Officially on Shelves Now!

Ed Levine's new book, Serious Eater, chronicles the birth of Serious Eats.

Ingredient Guides

All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce

A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.

Podcast

Special Sauce: Priya Krishna on Cooking and Being "Indian-ish"

Part 2 of Ed Levine's conversation with author Priya Krishna.

Features

Leah Chase (1923–2019), in Her Own Words

A brief glimpse into the remarkable life and work ethic of the legendary chef/owner of Dooky Chase's in New Orleans.

Podcast

Priya Krishna on Special Sauce: How Indian-ish Came to Be

The author of Indian-ish on the concept behind the book.

Podcast

Special Sauce: Joe Yonan on Charting Your Own Path

Washington Post food editor Joe Yonan talks to Ed Levine about his winding path to food journalism.

The Food Lab

Techniques

How to Roast Mushrooms

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

The Food Lab

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.

The Food Lab

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

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

Techniques

The Food Lab: How to Organize Your Refrigerator

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

The Food Lab

The Food Lab: How to Steam Vegetables in the Microwave

There are few kitchen tools more misunderstood than the microwave.

The Food Lab

Chacarero Chileno, a Steak Sandwich as Delicious as It Is Unlikely

A steak sandwich that's as delicious as it is unlikely.