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Small bowl of Za'tar next to a piece of pita, a small bowl of olive oil, and a rectangular bowl of vegetables

Fragrant herbs dried at home create a blend that pairs perfectly with countless dishes (and is perfect even on its own).

We Tested 8 Coffee Scales—Here Are The Best Ones for Accurate Brewing

Spatchcocked (Butterflied) Roast Chicken Recipe

General Mills' Plentifull Cereal, Reviewed

We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.

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Clam Digging Enthusiast

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The Science of Yogurt Marinades

The Science of Melting Cheese

Cream Science: On Whipping, Butter, and Beyond

In Defense of Bluefish

The often maligned oily bluefish can be transformed into a crowd-pleasing main dish with little more than a lime- and chili-spiked aioli.

It's More Than Just a Turkey Sandwich

My love of turkey sandwiches has remained a constant, well into adulthood.

How to Make Sardine Lovers out of Sardine Skeptics

A couple of fillets make for an instant meal. Who can say no to that?

Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe

A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume

Cold Korean Noodle Soup With Asian Pear and Cucumber (Mul Naengmyun) Recipe

Scrape Scrape Scrape

Equipment of the week

EQ Review

We Tested 8 Bench Scrapers—These Two Were a Cut Above the Rest

What to Do

The Science of the Best Fresh Pasta

What to Make

Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe

Better Pasta Salad Tips

The New Rules of Pasta Salad: How to Work With Asian Noodles

How to Make The Best Tomato-Basil Pasta Salad

Nigerian Beef Suya (Spiced Grilled Skewers) Recipe

Summer Tomato Tonnato Salad Recipe

Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe