Serious Eats: The Destination for Delicious

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Make Thanksgiving Shopping Easier With Our New Recipe Box

Ariel Kanter

Gluten-Free

Extra Light, Extra Tangy: Meet Our No-Bake Greek Yogurt Cheesecake

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Chicken

Not the Best Chicken Adobo (but Still Pretty Good)

A savory, vinegary chicken stew from the Philippines.

Eggs

Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair

Use sous vide for perfect poached eggs and creamy mashed potatoes all in one.

Potato

It’s Always Fry-Day: Crispy Potato Cups Put Potato Skins to Shame

The humble, much-loved potato skin reaches new heights with new techniques.

Food Science

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

How-Tos

Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs

It's like a rice quesadilla, kind of.

Ingredient Guides

Get to Know Culantro, the Herb That's More Cilantro-y Than Cilantro

Like cilantro, but turned up to 11.

Equipment

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

A couple nonstick skillets are all you really need.

Kitchen Tips

Hack Your Way to a Bigger Stovetop, No Renovation Required

Maximize your range's cooking capacity with a stovetop griddle.

Recipe Collections

20 Make-Ahead Thanksgiving Dishes That Travel Well

Delicious starters, salads, and sides that will arrive at grandma's house unscathed.

Menus

Thanksgiving Made Small(er): A Kickass Menu for Two to Five

A modest Thanksgiving menu that's way less effort than a full spread, but still satisfying.

Steak

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Nite Yun's Family Favorite: Kuy Teav Phnom Penh

Cooking Techniques

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

Cooking 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.

Recipe Collections

A Modernist Thanksgiving Menu to Shake Things Up

Thanksgiving, but modern!

Turkey

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

Find out why spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a juicy bird.

SE HQ

Celebrate Día de los Muertos With These Classic Enfrijoladas

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Make Thanksgiving Shopping Easier With Our New Recipe Box

It's the virtual recipe box you've been waiting for.

Podcast

Kenji on Competitive Cooking; Orkin and Ying on Being Gaijin

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Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook

Ivan Orkin and Chris Ying in conversation with Ed Levine.

Profiles

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.

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We've Updated Our Navigation! Here's a Quick Guide

We're sporting a new menu. Take 'er for a click.

VIDEOS

Read the Full Article Replay

How to Make Stuffed Thanksgiving Pumpkins

These stuffed pumpkins, filled with mushrooms, kale, kabocha squash, and cheese, are packed with autumnal flavors, making for a meatless main course that can rival any holiday roast. [Technique: Sasha Marx. Video: Serious Eats Video.] Read the Full Article

How to Make Stuffed Thanksgiving Pumpkins

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Editors' Picks

We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever

A special gift curated by our cheese-obsessed team.

Rice

The Best Rice Cookers

We tested the top rice cookers on the market to determine which is the best for you.

Equipment Reviews

The Best Cast Iron Skillets

Does the ultimate cast iron pan exist?

Nite Yun's Bay Area: Where to Eat and Drink in SF and Beyond

Product Recs

Deals Week, The Finale: Tilit, Snowe, and Craighill

Discounts from some of our favorite brands, just for Serious Eats readers.

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Deals Week, Day 4: Valrhona and The BoardSmith

Discounts from some of our favorite brands, just for Serious Eats readers.

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Deals Week, Day 3: D'Artagnan and Messermeister

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Deals Week Day 2: ThermoWorks and La Tienda

Exclusive discounts just for you.

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

Your Friday Moment of Zen

Make Thanksgiving Shopping Easier With Our New Recipe Box

Extra Light, Extra Tangy: Meet Our No-Bake Greek Yogurt Cheesecake

Explore Recipes By

Not the Best Chicken Adobo (but Still Pretty Good)

Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair

It’s Always Fry-Day: Crispy Potato Cups Put Potato Skins to Shame

The Food Lab Video Series: Cookies

Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs

Get to Know Culantro, the Herb That's More Cilantro-y Than Cilantro

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

Hack Your Way to a Bigger Stovetop, No Renovation Required

20 Make-Ahead Thanksgiving Dishes That Travel Well

Thanksgiving Made Small(er): A Kickass Menu for Two to Five

The Food Lab's Complete Guide to Sous Vide Steak

Nite Yun's Family Favorite: Kuy Teav Phnom Penh

The Quick and Dirty Guide to Brining Chicken or Turkey

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

A Modernist Thanksgiving Menu to Shake Things Up

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

Your Friday Moment of Zen

Celebrate Día de los Muertos With These Classic Enfrijoladas

Make Thanksgiving Shopping Easier With Our New Recipe Box

Kenji on Competitive Cooking; Orkin and Ying on Being Gaijin

Your Friday Moment of Zen

Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

We've Updated Our Navigation! Here's a Quick Guide

Cocktail Recipes

VIDEOS

How to Make Stuffed Thanksgiving Pumpkins

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

The Food Lab: Steak Lies

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

We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever

The Best Rice Cookers

The Best Cast Iron Skillets

Nite Yun's Bay Area: Where to Eat and Drink in SF and Beyond

Deals Week, The Finale: Tilit, Snowe, and Craighill

Deals Week, Day 4: Valrhona and The BoardSmith

Deals Week, Day 3: D'Artagnan and Messermeister

Deals Week Day 2: ThermoWorks and La Tienda

Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu

20 Make-Ahead Thanksgiving Dishes That Travel Well

A Modernist Thanksgiving Menu to Shake Things Up

The Food Lab Video Series: Boiling Water

The Food Lab Video Series: Steak Lies

The Food Lab Video Series, for You, for Free

How to Roast Mushrooms

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The Food Lab: Batter and Breading Basics for Frying

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

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