Old-Fashioned Flaky Pie Dough

This easy pie dough recipe doesn't require special equipment or training.

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.

Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

Classic Sage and Sausage Stuffing (Dressing)

Keep it traditional with this sage and sausage dressing.

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.

The Ultimate Homemade Green Bean Casserole

The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The World's Easiest Cranberry Sauce

A simple Thanksgiving cranberry sauce with a perfect sweet-tart balance.

Shop Small and Cook Big With Our Gift Box From The Japanese Pantry

Customized for Serious Eats readers and their giftees.

An Earthy and Warm Barley Salad, Perfect for the Holidays

This grain salad is an exercise in balancing seasoning for a meal.

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

Start Your Mornings Right With This Egg and Avocado BLT Breakfast Sandwich

For the bread, always go with Dave's Killer Bread English muffins.

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

An autumnal banchan to fall in love with.

Beyond Fuyus: The World of Persimmon Varieties

More than just Fuyus or Hachiyas.

How to Cook Thai Jasmine Rice on the Stovetop Perfectly

Perfectly cooked jasmine rice, no rice cooker required.

Curry Leaf and Mustard Oil Mayonnaise

A full-flavored mayonnaise with no bitterness at all.

Debittered Olive Oil or Mustard Oil

Debitter your extra-virgin olive oil or mustard oil for full-flavored emulsions

Boom! Roasted (Garlic)

Sweet, spreadable, jammy garlic.

Your Guide to the Soft Cheeses of Europe

A tour that goes well beyond your classic Brie.

Beef Suya: How to Grill Nigeria’s Famous Street-Food Skewers

Nigerian beef skewers at home.

Big, Beefy, and Beany: This Mission-Style Burrito Lets You Have It All

The monster truck of burritos, filled with rice, beans, grilled beef, and more.

The Perfect Dip Exists: Nam Prik Ong (Thai Pork-and-Tomato Chile Dip)

The perfect dip does exist.

Ditch the Can and Make Mussels Escabeche at Home, Instead

Even better than the fancy canned ones.

Beyond Fuyus: The World of Persimmon Varieties

More than just Fuyus or Hachiyas.

How to Stock a Jamaican Kitchen

Everything you’ll need to dive into Caribbean cooking.

Italian Passata Gives You Fresh Tomato Flavor All Year Long

Passata is the best of peak summer tomatoes in a bottle.

Air-Fried Alaska Salmon With Israeli Salad Couscous

The perfect use for your new air fryer.

Take Your Favorite Fruit and Turn It Into a Yogurt Pop

Guidelines for the most delicious fruit-yogurt popsicles.

Mix and Match Chile Flakes and Powders for Layers of Flavor and Heat

Stop mindlessly reaching for the same old bag of dried chile flakes.

This Tiny Tool Makes Knife Sharpening Way Easier

These cheap little guides keep your knife-sharpening angles honest.

Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus

Tender-crisp vegetables with just the right amount of char.

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

Roasted Alaska Pollock With Chimichurri

A sheet-pan meal perfect for busy weeknights.

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.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Beyond Fuyus: The World of Persimmon Varieties

More than just Fuyus or Hachiyas.

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.

How to Season a Cast Iron Pan (It's Easier Than You Think!)

Here's what you do and don't need to do for perfectly seasoned cast iron pans.

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

"I Can’t Believe It’s Not Bitter!" A Better Olive Oil for Mayo

Bitterness, be gone.

Sotolon: The Molecule That Smells Like Pancakes, Fall, and a NYC Mystery

This aromatic molecule caused a four-year Manhattan smell mystery.

Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It

We'll do anything to get our hands on these splurge-worthy goods.

How to Stock a Jamaican Kitchen

Everything you’ll need to dive into Caribbean cooking.

The 10-Minute Window for the Perfect McDonald’s Mash-Up

We call it the golden arches hour.

Daniel Gritzer's Home Kitchen Is Tiny But Chock Full of Gear

Unopened boxes of knives, every pot and pan, pasta under the bed, and more!

Kellogg's Minecraft Creeper Crunch Cereal, Reviewed

Like eating digital blocks, but less fun.

Shop Small and Cook Big With Our Gift Box From The Japanese Pantry

Customized for Serious Eats readers and their giftees.

The Best Prime Day Deals for Your Kitchen and Home

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

Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It

We'll do anything to get our hands on these splurge-worthy goods.

"What a Country!": Post Dunkin' Caramel Macchiato Cereal, Reviewed

If your caramel macchiato were a bowl of cereal, here's how it would taste.

Kenji Wrote a Children’s Book (About Pizza, Of Course)

Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt.

Outdoor Wok Burners Are the Key to Restaurant-Style Stir Fries

The high-powered solution to Cantonese-style stir-frying at home.

Leggo My Eggo...Cereal? Kellogg's Eggo Cereal, Reviewed

Kellogg's Eggo cereal, reviewed.

18 Apple Cocktails That Are Like Autumn in a Glass

No orchard hunting required.

25 Zucchini Recipes to Say Goodbye to the Summer Bounty

These zucchini dishes will see you through the end of the growing season, and then some.

19 Carrot Recipes to Root for This Season

Recipes for soups, salads, and even latkes to showcase the vegetable's versatility.

7 Chicken Salad Recipes for Easy Weekday Meals

Seven takes on the sandwich staple.

What to Do With Sourdough Discard

Don't throw away your sourdough discard! Use it in one of these recipes.

9 Popsicle Recipes to Make You Feel Like a Kid Again

Grab your popsicle molds and get ready to rejoice in the flavors of your childhood.

10 Jam Recipes for Preserving Prime Summer Fruit

Make fresh, homemade jam your jam.

11 Smoked Meat Recipes for Summer Feasting

Want better barbecued brisket, steak, pulled pork, and more? Turn to smoking.

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.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

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 Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

The Food Lab: More Tips for Perfect Steaks

How to make a perfectly juicy, crusty steak.

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.