Serious Eats: The Destination for Delicious | Serious Eats

Fish

Ceviche and Sashimi Collide in Peruvian Tiradito

Think sashimi with a punchy citrus-lime sauce spooned on top.

Frosting

How to Make Vibrant, Flavorful Fruit Frostings

How to use freeze-dried fruit to make flavorful frostings.

Pasta

Unlock the Secret to Fresh Green Flavors in This Spring Pasta

Celebrate the arrival of spring vegetables with this easy pasta dish.

Sponsored

Up Your Game With Captain Morgan Cocktails and Crowd-Pleasing Pairings

Garlic

Spanish Migas Is an Easy One-Skillet Dinner

Channel your inner shepherd, and turn some stale bread into a hearty meal.

Videos

Brown Butter and Toasted Sugar Make Vanilla Cake Anything But Plain

How to use brown butter and toasted sugar in fluffy white cake.

All the Best Ways to Cook Bacon (And All the Ways Not To)

We've tested just about every way, and then some.

Cookies

The Best Way to Refrigerate or Freeze (Most) Cookie Doughs

The best way to stash cookie dough in the freezer.

Seriously Asian

Seriously Asian: Snow Pea Tips

American

The Food Lab's Guide to Corned Beef and the Science of Simmering

The best corned beef is cured at home.

Sous Vide Steak Guide | The Food Lab

The foolproof way to stunning steaks.

Sponsored

Use an Air Fryer to Make a Lighter (but Decadent) Eggplant Parmesan

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

A sandwich unparalleled in its chicken-ness.

Steak

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.

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.

Ingredient Guides

A Guide to Pepper: The World’s Most Popular Spice

A guide to pepper varieties.

Serious Eats

VIDEOS

Read the Full Article Replay

How to Make Easy, Shelf-Stable Pancake Mix

This homemade pancake mix can sit on the shelf for months on end. When you're ready for breakfast, just add milk and an egg—no whipping required! [Video: Serious Eats Team, Technique: Stella Parks] Read the Full Article

How to Make Easy, Shelf-Stable Pancake Mix

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Equipment

Get 45% Off Our Favorite (Already Affordable) Cuisinart Dutch Oven

An enameled cast iron Dutch oven is an essential for home cooks. Today, our favorite budget pick is on super sale.

The Best Cooking Tools for Kids of All Ages

Useful tools for cooking with kids of all ages.

Equipment

Today's Best Cookware Deals: Staub, ThermoWorks, and Instant Pot

Get an Instant Pot for $80, and more.

Breakfast and Brunch

The Best Electric Griddles for Crowd-Size Cooking

We tested electric griddles of all styles and price points to find our favorites.

The Best Tools Under $50 for Prep, Cooking, and Baking

Affordable investments to upgrade your home kitchen.

Videos

The Best Pan for Sheet Cakes, Brownies, and Bars

Our absolute favorite pan for sheet cakes.

Chocolate

The Best Extra-Dark Supermarket Chocolate Bars for Baking

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

Coffee

The Best Coffee Grinders

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

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

Recipe Roundups

6 Sous Vide Beef Recipes for Steaks, Burgers, Brisket, and Beyond

Sous vide just might be the best way to get buttery, rich, juicy beef.

Recipe Roundups

March 14 Is 𝜋 Day, So Here Are 21 Pie Recipes, Because Math

Sweet and savory pies for 𝜋 Day (and all days).

Recipe Roundups

10 Fried Rice Recipes for Inspired Weeknight Meals

Fried rice recipes that are pure magic.

Podcast

Tommy Tomlinson on Untangling Food, Love, and Loving Food

Part 1 of Ed Levine's conversation with author Tommy Tomlinson.

Behind the Phenomenon That Makes Your Wine Smell Like Farts

What does it mean if a wine is reduced? Industry experts tease apart some wine science to make sense of this controversial wine flaw.

Features

Introducing Serious Eater: The Untold Serious Eats Origin Story

Ingredient Guides

A Guide to Pepper: The World’s Most Popular Spice

A guide to pepper varieties.

Ingredient Guides

Beer Pairings 101: Sour, Tart, and Funky Beers

How to pair sour, tart, and funky beers with food.

Podcast

Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken

Part 2 of Ed Levine's conversation with writer Osayi Endolyn.

Ingredient Guides

Meet Bottarga: It's Like Parmesan, but From the Sea!

Bottarga is a versatile pantry staple.

Beer Pairings 101: Fruity and Spicy Beers

How to Pair Saisons, Tripels, and Wheat Beers With Food

How to Roast Mushrooms

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

How to Roast Carrots and Parsnips

Nothing like a roasted root.

The Food Lab: Batter and Breading Basics for Frying

Learn to pick and choose breadings and batters like a pro.

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.

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: How to Organize Your Refrigerator

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

The Food Lab: How to Steam Vegetables in the Microwave

There are few kitchen tools more misunderstood than the microwave.

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

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