Serious Eats: The Destination for Delicious

How to Make Foolproof Cheese Fondue

Daniel Gritzer

Food Science

Tomatoes, Acid, and Heat: The Science of Canning

Christina Ward

Japanese

Shio Koji: A Fermented Moldy-Rice Marinade That Makes Food Taste Great

Sasha Marx

The Latest

Carrot

19 Carrot Recipes to Root for This Season

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

The Serious Eats Team

Chicken

7 Chicken Salad Recipes for Easy Weekday Meals

Seven takes on the sandwich staple.

Yasmine Maggio

Appetizers and Hors d'Oeuvres

Give Unripe Mango New Life With Lime and Alguashte

Karla T. Vasquez

Why We’re Excited About Walmart+, a Different Kind of Membership

Free unlimited delivery—and so much more.

Serious Eats Partners

Condiments and Sauces

This Toasty Salvadoran Seasoning Belongs on Every Table

Two ingredients, one killer condiment.

Karla T. Vasquez

Fish

The Pantry Pasta From Palermo: A Different Kind of Tomato Sauce

A pantry pasta by way of Palermo.

Sasha Marx

Breakfast and Brunch

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

We call it the golden ~~arches~~ hour.

Sho Spaeth

No-Cook

How to Make Nem Chua (Vietnamese Cured Pork With Garlic and Chile)

A store-bought seasoning mixture makes this flavorful cured-pork product easy.

Jenny Dorsey

Recipes

Cabbage

Thai Stir-Fried Cabbage Is Crisp, Salty, Sweet, and Ready in No Time

Savory, simple, stir-fried cabbage.

Derek Lucci

Fall

Put a Steak On It: Saying Goodbye to Good Summer Produce

An end-of-summer steak dinner.

Sasha Marx

Breakfast and Brunch

Breakfast of Champions: Ackee and Saltfish, Jamaica's National Dish

The national dish of Jamaica!

Michelle and Suzanne Rousseau

American

The Food Lab Junior: Get Kids in the Kitchen for Red Beans and Rice

A slow-cooked pot of beans is a perfect dish to tackle with your kids.

J. Kenji López-Alt

Filipino

Sweetened Cantaloupe Juice Is the Answer for a Scorching Summer Day

This fruity summertime refresher is just one ripe cantaloupe away.

Kristina Razon

Appetizers and Hors d'Oeuvres

Spanish Tomato and Tuna Salad Is the Perfect No-Cook Summer Meal

Spain does tomato salads right.

Sasha Marx

Japanese

The Food Lab Junior: Kid-Friendly Dumplings

This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.

J. Kenji López-Alt

Baking

How to Make Buttery Jamaican Coco Bread

Buttery, tender, lightly sweet, and endlessly versatile.

Michelle and Suzanne Rousseau

How-Tos

Ingredient Guides

Italian Passata Gives You Fresh Tomato Flavor All Year Long

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

Yasmine Maggio

Cooking Techniques

Take Your Favorite Fruit and Turn It Into a Yogurt Pop

Guidelines for the most delicious fruit-yogurt popsicles.

Kristina Razon

Cooking Techniques

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.

Daniel Gritzer

Editors' Picks

This Tiny Tool Makes Knife Sharpening Way Easier

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

Daniel Gritzer

Asparagus

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

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

Sasha Marx

American

Let Kenji Show You How to Make the Wursthall Smashed Burger

Make smash burgers the Wursthall way.

J. Kenji López-Alt

Baking

The Kneading, Folding, and Shaping Methods for Great Sourdough Bread

Don't mess up all the hard work your yeast has done with sloppy handling.

Tim Chin

Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon

What's Popular

Equipment

Stop Putting These Things in the Dishwasher

No, really, that's not a good idea.

Daniel Gritzer

Chicken

7 Chicken Salad Recipes for Easy Weekday Meals

Seven takes on the sandwich staple.

Yasmine Maggio

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

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

Breakfast and Brunch

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

We call it the golden ~~arches~~ hour.

Sho Spaeth

Equipment

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.

J. Kenji López-Alt

Dairy

The Science of Yogurt Marinades

If you're using yogurt, you should marinate your meat overnight.

Nik Sharma

Equipment

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.

Daniel Gritzer

Culture

Breakfast and Brunch

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

We call it the golden ~~arches~~ hour.

Sho Spaeth

SE HQ

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!

Daniel Gritzer

Dairy

The Science of Yogurt Marinades

If you're using yogurt, you should marinate your meat overnight.

Nik Sharma

Food History

Summer Is for Chilly Bears: A Frozen Treat Packed With History

The complicated culinary history of a simple frozen treat.

Amethyst Ganaway

Asparagus

Why Asparagus Makes Your Pee Smell Terrible

The phenomenon behind your stinky asparagus pee.

Jason Horn

Japanese

Miyazaki’s Magical Food: An Ode to Anime’s Best Cooking Scenes

Iconic food scenes from Studio Ghibli animated films.

Kiera Wright-Ruiz

Food History

The History of Astronaut Ice Cream

Astronaut ice cream's journey from fad to gift shop staple.

Juliet Izon

Culture

Meet Isoamyl Acetate, the Banana-Flavored Molecule You Love to Hate

All about the fruity-smelling chemical you love to hate.

Jason Horn

VIDEOS

Read the Full Article Replay

Kitchen Tours: Inside Daniel Gritzer's Home Kitchen

Unopened boxes of knives, every pot and pan, pasta under the bed, and more! Take a step into our managing culinary director's home kitchen. Read the Full Article

Kitchen Tours: Inside Daniel Gritzer's Home Kitchen

7:16

Now Playing
Cereal Eats: Post Dunkin' Caramel Macchiato Cereal, Reviewed

5:58

Now Playing
How to Make Creamed Shishitos

5:45

Now Playing
How to Dry-Char Asparagus

8:35

Now Playing
Cereal Eats: Kellogg's Eggo Cereal, Reviewed

5:22

Now Playing
How to Make Tortilla Española (Spanish Egg and Potato Omelette)

10:55

Now Playing
Kenji Makes His Foolproof Pan Pizza From Start to Finish

24:35

Now Playing
The Kenji Show: No-Knead Bread

15:14

Now Playing
Serious Eats at Home: Mapo-Style White Beans

12:60

Now Playing
How to Make Instant Ramen Fried Rice

8:54

Now Playing
How Silicone Baking Mats Are Ruining Your Cookies

3:59

Now Playing
Essential Sichuan Pantry Ingredients

7:16

Now Playing
Dinner in 25 Minutes Challenge

8:19

Now Playing
How to Make Hand-Pulled Noodles (Lamian)

12:30

Now Playing
Cereal Eats: General Mills' Jolly Rancher Cereal

4:30

Now Playing
Common Crimes Against Pasta You Don’t Have to Commit

12:40

Now Playing
Food Safety and Coronavirus: A Comprehensive Guide

15:31

Now Playing
Yell Dente: Pasta Rants With Sasha Marx

4:43

Now Playing
Pasta With 'Nduja-Tomato Sauce

7:20

Now Playing
How Pressure Cookers Work

1:23

Now Playing

Product Recs

Breakfast and Brunch

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

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

Jamelle Bouie

Books

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.

J. Kenji López-Alt

Chinese

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

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

J. Kenji López-Alt

Breakfast and Brunch

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

Kellogg's Eggo cereal, reviewed.

Jamelle Bouie

Editors' Picks

This Tiny Tool Makes Knife Sharpening Way Easier

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

Daniel Gritzer

Editors' Picks

The GrillGrate: An Upgrade Almost Every Gas Grill Needs

Even heat, hotter sear: This is the upgrade your gas grill needs.

Daniel Gritzer

Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon

Editors' Picks

An Organized Kitchen is Just a Plastic Shoe Box Away

What's in the box?? Produce, dried beans and grains, spices, you name it.

Sasha Marx

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.