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We Tested 8 Colanders—Here Are Our 2 Favorites (for Pasta, Produce, and More)

We tested 8 colanders, including free-standing and over-the-sink models, to find the best ones for your kitchen.

Nigerian Meat Pies

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

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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How the Science of Salt Can Improve Your Tomatoes

Why Does Pepperoni Curl? | The Food Lab

The Pizza Lab: Sausages And the Science of Salt

How I Got My Toddler Interested in Food and Cooking

How to raise a kid with a broad palate, healthy eating habits, and an appreciation of food? Allow them to be picky, but offer them a huge range of options and experiences to be picky about.

All Praise the St. Louis Bagel and Its Infinite Potential

The infamous, vertically sliced St. Louis bagel is not an abomination—it’s a brand-new playing field for a brand-freaking-new game.

The Case for Loving Vintage Cookbooks

Here are the ones that belong on your bookshelf.

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

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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

The Serious Eats Tomato Shopping Guide

How to Store Tomatoes (and Whether to Refrigerate Them)

How to Can Tomatoes

Nigerian Beef Suya (Spiced Grilled Skewers) Recipe

Summer Tomato Tonnato Salad Recipe

Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe