Thanksgiving

For a Killer Thanksgiving Vegetarian Main Dish, Stuff Your Pumpkins

Sasha Marx

Recipe Collections

Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu

Yasmine Maggio

Washington, DC

Where to Eat and Drink in Washington, DC: A Local's Guide

Tim Carman

How-Tos

Filipino

Not the Best Chicken Adobo (but Still Pretty Good)

A savory, vinegary chicken stew from the Philippines.

Sous Vide

Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair

Use sous vide for perfect poached eggs and creamy mashed potatoes all in one.

Sides

It’s Always Fry-Day: Crispy Potato Cups Put Potato Skins to Shame

The humble, much-loved potato skin reaches new heights with new techniques.

Cooking Techniques

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

Rice

Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs

It's like a rice quesadilla, kind of.

Ingredient Guides

Get to Know Culantro, the Herb That's More Cilantro-y Than Cilantro

Like cilantro, but turned up to 11.

Stovetop

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

A couple nonstick skillets are all you really need.

Equipment

Hack Your Way to a Bigger Stovetop, No Renovation Required

Maximize your range's cooking capacity with a stovetop griddle.

What's Popular

Recipe Collections

20 Make-Ahead Thanksgiving Dishes That Travel Well

Delicious starters, salads, and sides that will arrive at grandma's house unscathed.

Menus

Thanksgiving Made Small(er): A Kickass Menu for Two to Five

A modest Thanksgiving menu that's way less effort than a full spread, but still satisfying.

Sous Vide

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Sponsored

Nite Yun's Family Favorite: Kuy Teav Phnom Penh

Cooking Techniques

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 Food Lab

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.

Recipe Collections

A Modernist Thanksgiving Menu to Shake Things Up

Thanksgiving, but modern!

The Food Lab

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

Find out why spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a juicy bird.

Culture

SE HQ

Your Friday Moment of Zen

Monday is cancelled.

Sponsored

Celebrate Día de los Muertos With These Classic Enfrijoladas

Podcast

Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook

Ivan Orkin and Chris Ying in conversation with Ed Levine.

Profiles

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.

SE HQ

We've Updated Our Navigation! Here's a Quick Guide

We're sporting a new menu. Take 'er for a click.

Cookies

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

SE HQ

Your Friday Moment of Zen

We're over you, week.

Podcast

Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild Side

Ed talks with his guests about fast food origin stories and why we brown meat for a sauce.

Cocktail Recipes

Pick Your Poison

Videos

Serious Eats

VIDEOS

Read the Full Article Replay

How to Make Stuffed Thanksgiving Pumpkins

These stuffed pumpkins, filled with mushrooms, kale, kabocha squash, and cheese, are packed with autumnal flavors, making for a meatless main course that can rival any holiday roast. [Technique: Sasha Marx. Video: Serious Eats Video.]  Read the Full Article

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Editors' Picks

We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever

A special gift curated by our cheese-obsessed team.

Rice

The Best Rice Cookers

We tested the top rice cookers on the market to determine which is the best for you.

Equipment Reviews

The Best Cast Iron Skillets

Does the ultimate cast iron pan exist?

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Nite Yun's Bay Area: Where to Eat and Drink in SF and Beyond

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Deals Week, The Finale: Tilit, Snowe, and Craighill

Discounts from some of our favorite brands, just for Serious Eats readers.

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Special Sauce Podcast

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.

Recipe Collections

American

Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu

A Thanksgiving menu that takes inspiration from the South.

Recipe Collections

20 Make-Ahead Thanksgiving Dishes That Travel Well

Delicious starters, salads, and sides that will arrive at grandma's house unscathed.

Recipe Collections

A Modernist Thanksgiving Menu to Shake Things Up

Thanksgiving, but modern!

The Food Lab

Food Science

The Food Lab Video Series: Boiling Water

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.

Cooking Techniques

The Food Lab Video Series: Steak Lies

Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.

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The Food Lab Video Series, for You, for Free

We answer the question, what would a Food Lab video series look like?

The Food Lab

How to Roast Mushrooms

A properly roasted mushroom is meaty, intense, and deeply flavored.

Carrot

How to Roast Carrots and Parsnips

Nothing like a roasted root.

The Food Lab

The Food Lab: Batter and Breading Basics for Frying

Learn to pick and choose breadings and batters like a pro.

Japanese

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.

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The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)

A trip to China leads to an even more "authentic" recipe.