Serious Eats: The Destination for Delicious

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Cooking and Coping: The Serious Eats Coronavirus Blog

The Serious Eats Team

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Stock Up on Actually Good Meat With 20% Off at D'Artagnan

The Serious Eats Commerce Team

Podcast

Special Sauce: Kenji on His Food Safety Article

Ed Levine

Recipes

American

Can I Cook It? Yes, You Clam! Pasta With Canned-Clam Sauce

Can it about canned clams and their cwality!

Sho Spaeth

American

4-'Ngredient 'Nduja Mac 'N Cheese: 'Ncredibly Easy 'N Delicious

Our favorite easy macaroni and cheese gets a funky Calabrian twist.

Sasha Marx

Appetizers and Hors d'Oeuvres

Instant Ramen Fried Rice: Perfect for Eating All Alone

Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!

Daniel Gritzer

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20-Minute Alaska Salmon with Pistachio-Parsley Pesto

Why yes, you can cook your salmon from frozen.

Serious Eats Partners

Condiments and Sauces

Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Past...

A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.

Daniel Gritzer

Condiments and Sauces

Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)

This fresh pasta sauce comes together in the time it takes to cook spaghetti

Daniel Gritzer

Japanese

Ramen Noodles, Meet Pasta Carbonara

A soup-less ramen riff on pasta carbonara.

Sho Spaeth

Italian

Sunday Gravy, Any Night of the Week: ‘Nduja-Tomato Sauce

Like Sunday gravy, but make it on a weeknight.

Sasha Marx

How-Tos

Equipment

How to Sanitize Your Home and Kitchen During COVID-19

Nik Sharma

Italian

10 Common Crimes Against Pasta You Don’t Have to Commit

Are you guilty as charged?

Daniel Gritzer

Cooking Techniques

The Complete Guide to Cooking During Coronavirus

Essential recipes, techniques, and isolation-friendly cooking tips.

The Serious Eats Team

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Honey-Soy Alaska Salmon with Charred Scallions

A quick, flavorful meal for home cooks on the go.

Serious Eats Partners

Cuisine Guides

73 Shapes of Dried Pasta and What to Do With Them

The pasta shape reference you never knew you needed.

Sasha Marx

Equipment

What a Pressure Cooker Does Best

The pressure cooker excels at certain culinary applications.

Tim Chin

Equipment

How Pressure Cookers Actually Work

Everything you need to know about how pressure cookers work.

Tim Chin

African

Obe Ata Is Saucy, Spicy, and Good With Anything

This Nigerian red pepper-and-tomato sauce can do just about anything.

Jenny Dorsey

What's Popular

Food Industry

Food Safety and Coronavirus: A Comprehensive Guide

Everything you need to know about COVID-19 and food safety.

J. Kenji López-Alt

Recipe Collections

19 Cooking Projects to Do When You're Home All Day

Our favorite deep-dive cooking projects to stay busy and well fed.

The Serious Eats Team

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Instant Pot Alaska Salmon and Farro Bowl with Pickled Cucumbers and Kimchi

This is your recipe road map.

Serious Eats Partners

Italian

Please, No: The Pasta Shapes We Won't Eat

Pasta hot takes

Sasha Marx

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.

J. Kenji López-Alt

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

Baking

All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

How to make sure you've got the best yeast for the job.

Stella Parks

Cooking Techniques

The Science of the Best Fresh Pasta

Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.

Niki Achitoff-Gray

Culture

SE HQ

Stock Up on Actually Good Meat With 20% Off at D'Artagnan

Shop for lamb, duck, pork, and more, now through Sunday.

The Serious Eats Commerce Team

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Grilled Alaska Salmon with Crispy Garlicky Chickpeas

This will be your new favorite weeknight meal.

Serious Eats Partners

Podcast

Special Sauce: Kenji on His Food Safety Article

Kenji on food safety during the coronavirus pandemic.

Ed Levine

Culture

Starch Madness: Announcing the Wheat 16!

Our pasta-shape tournament marches on.

Sasha Marx

Food History

A History of the Drive-Thru, From California to Coronavirus

The often-maligned restaurant drive-thru window is being recast.

Adam Chandler

SE HQ

How Are You Using Food to Stay Connected?

How are you staying connected from a distance?

Elazar Sontag

SE HQ

The Blog Archive: 3/20/20-3/27/20

Archive of posts from The Blog from March 20, 2020, to March 27, 2020.

The Serious Eats Team

Podcast

Special Sauce: Kenji on Coronavirus and Its Impact on Restaurants

Ed Levine

VIDEOS

Read the Full Article Replay

Common Crimes Against Pasta You Don’t Have to Commit

These are some of the worst things you can do when cooking pasta. [Presenters: Daniel Gritzer and Sasha Marx. Video: Serious Eats Video.] Read the Full Article

Common Crimes Against Pasta You Don’t Have to Commit

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Product Recs

Beer and Wine

Support Small Wineries With These Coronavirus-Prompted Discounts

Small wineries are hurting from restaurant shutdowns. You can help, and get some wine.

Charles Antin

Editors' Picks

Who’s Laughing Now?: Why I Love the AeroGarden

This countertop garden guarantees you'll have fresh herbs and vegetables on hand—even during quarantine.

Ariel Kanter

Equipment Reviews

The Best Stainless-Steel Skillets

A kitchen workhorse gets put through its paces.

Daniel Gritzer

Breakfast and Brunch

"It’s Not Bad!": Kellogg's Peeps Cereal, Reviewed

Kellogg's Peeps cereal, reviewed.

Jamelle Bouie

Japanese

We Pit Cup Noodles Against Cup Noodle and the Difference Is Real

In the land of Cup Noodles, the Cup Noodle is king.

Sho Spaeth

Baking

The Best Stand Mixer for Bakers

Why our resident pastry wizard is so obsessed with one stand mixer in particular.

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Cheese

Taste Test: The Best Supermarket Queso Dips

We tasted nine store-bought queso dips to find the very best ones.

Elazar Sontag

Breakfast and Brunch

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

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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.