Ivan Orkin and Chris Ying in conversation with Ed Levine.
Ed talks with his guests about fast food origin stories and why we brown meat for a sauce.
Author Adam Chandler on his book about fast food.
The accomplished chef behind Little Tong Noodle Shop, plus Kenji on the best way to freeze chicken, and Stella on her Levain-style cookies.
Ed talks with the chef behind Little Tong Noodle Shop, gets schooled on starchy thickeners, and spies on a trapizzino lesson.
A new Special Sauce format, and the king of ice cream, Nick Morgenstern.
Breaking down the best way to roast chicken.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.
We answer the question, what would a Food Lab video series look like?
Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara.
The humble, much-loved potato skin reaches new heights with new techniques.
A couple nonstick skillets are all you really need.
How to cut up those tiny cabbages.
Does the ultimate cast iron pan exist?
What's in your gumbo pot?
Paella was born for large-format outdoor cooking. Making it indoors is another matter.
Before you put it on the grill, you need to pop it in a pot.
There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker.
If a fully traditional Thanksgiving dinner of turkey, potatoes, and pie is what you're after, this is the menu you need.
Corn strippers: how do they work?
Haven't yet gotten your hands on Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption? Here's the full prologue to get you started.
Ed Levine's new memoir, Serious Eater, tells the unvarnished, riveting story of Serious Eats over the years.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
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.
A light and fluffy twist on no-bake cheesecake.
A new approach to a classic fall treat.
Amplify the apple flavor of any cider doughnut with a topping made from cinnamon, sugar, and freeze-dried apples.
Upgrade your weekend brunch with homemade Nutella and roasted hazelnuts, twirled up in a yeasted dough.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
Almond flour gives this nutty cake a hearty texture and torte-like crumb.
Grab your favorite extra-virgin olive oil for an aromatic, vegan twist on chocolate chip cookies.
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
A savory, vinegary chicken stew from the Philippines.
It's like a rice quesadilla, kind of.
We tested the top rice cookers on the market to determine which is the best for you.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
You can do just about anything with this versatile cooking vessel.
The next step for those who make alkaline noodles at home.
The best meat-replacement burgers, tested.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Like cilantro, but turned up to 11.
This nutty-sweet rhizome deserves to be associated with more than farts.
The words that just don't sit right with us—and now, for the first time, why.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
If the cookie jar didn't exist, we'd have to invent it.
Some foods taste better at room temperature.
Savory Passover recipes to make this year's seder a smashing success.
A first-time visit to Medieval Times.
Use sous vide for perfect poached eggs and creamy mashed potatoes all in one.
Maximize your range's cooking capacity with a stovetop griddle.
Answering all of your mashed potato questions.
All your green bean questions, answered.
Tart up your French onion soup.
Turbot-charge your grilled-whole-fish game.
Another riff on Mexican street corn, this time with XO sauce.
The hunt for the perfect recipe meant ignoring what other recipes say to do.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
When (and when not) to use guanciale, bacon, pancetta, and salt pork.
You'll never mix up yams and sweet potatoes again.
Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.
We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.
We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.
Elazar and the camera crew head to Bushwick, New York to meet the woman behind New York City's largest outdoor aquaponic farm.
A celebratory menu for a perfect late-summer picnic.