In which Daniel and Stella handle readers' holiday cooking conundrums.
Part 2 of the Special Sauce interview with Michael Solomonov and Steven Cook.
On travel-friendly pies, the right way to handle sweet potatoes, and much more.
New York Times food editor Sam Sifton on his path to food journalism.
Don't toss 'em out with the rest of your jack-o'-lantern guts—those pumpkin seeds deserve to be more.
The recipes and techniques Kenji loved best in 2017.
The humble cabbage turns delicious when sliced into wedges and roasted at high heat.
Nutty and sweet roasted broccoli, every single time.
An assortment of memorable culinary reads.
Want this dish to rock? Take a closer look at the citrus.
These knives are small, lightweight, and safe to pack, once they're paired with a wooden sheath.
Lumps? Really not a problem.
For a more robust stock, roast first.
The pressure cooker puts homemade beef stock within reach.
It's as simple as liver, onion, egg, and schmaltz.
Our favorite homemade and edible gifts.
A look at what the Serious Eats team is making for our dads this Father's Day.
A collection of 83 bar-worthy cocktails designed with the home mixologist in mind.
If you were a dim sum cart, what would you see?
Join us on an oh-so-catchy trip down memory lane.
An Italian artisanal pasta-maker on the importance of flour.
How to mix and match cookie styles for the best holiday assortment.
A simple holiday classic.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
Classic almond biscotti, with a hint of anise.
Everything you need to know when making a pie dough from scratch.
Harness the power of brown butter for your next batch of shortbread.
The perfect presents for the person whose love of reading rivals their love of cooking and eating.
A rich and creamy chicken broth–based ramen that rivals any bowl of tonkotsu.
A classic style of ramen broth, made easier with a pressure cooker.
How to make ramen (the noodles!).
Thanksgiving for two doesn't mean you have to miss out on the favorites.
Michael W. Twitty's book The Cooking Gene belongs on every shelf. Its recent release in paperback provides an occasion to make the case.
The case for adding a small, lightweight, and portable hand blender to your kitchen arsenal.
All the bright and fresh spring salad recipes you need to properly welcome the season.
We're launching a new kind of Serious Eats, by popular demand.
Cooking together this Valentine's Day? Here are some projects that were practically made for two.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
For easy entertaining, bring the raw bar home.
A beef roast on a budget.
Porky pasta perfection with a minimalist bent.
These stuffed pumpkins will make turkey-eaters jealous.