America's first pizzeria isn't where the experts thought it was.
The second part of Ed Levine's conversation with Doug Crowell and Ryan Angulo.
The first part of Ed Levine's conversation with Doug Crowell and Ryan Angulo.
The second part of Ed Levine's conversation with Chef Anita Lo.
The first part of Ed Levine's conversation with Chef Anita Lo.
The second part of Ed Levine's conversation with Homa Dashtaki.
The first part of Ed Levine's conversation with Homa Dashtaki.
The second part of Ed Levine's conversation with Chef René Redzepi.
What is MSG? Will it really give you a headache? Should you be cooking with it?
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.
A simple foil-wrapping method for roasting beets at home perfectly, every time.
Unlock the best techniques for the finest bowl of morning oats.
This French omelette puffs up light and fluffy—just like a soufflé.
We dive deep on the grinder that's best for your morning cup.
Soufflés have a reputation for being difficult. They're anything but.
Want quick chili? This is the only acceptable way to speed up the process.
See how the sausage-cooker is made.
A Scottish chowder that may be one of the best in the world.
Here's how to treat copper cookware right.
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.
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.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
How to make thin and crisp chocolate chip cookies at home.
Explore an even darker chocolate style with these seven bars in the 80% range.
With toasted sugar and a blend of chocolates and cocoa powder, this recipe is simple yet complex.
Turn overripe bananas into a tender-crisp granola, loaded with chunks of chewy dried fruit and crunchy pecans.
A step-by-step guide to making 100% whole wheat bread that's light and soft.
Maple sugar lends an all-natural sweetness to this otherwise classic cake.
Break out of the banana bread rut with these two bold banana desserts.
Baking recipes that use eight grams or less of sugar per serving.
Another year, another Oscars ceremony, another menu made up of magnificent movie-related wordplay! Yeah!
The un-Japanese restaurant gives diners what they want: a good time.
Four ingredients and 15 minutes is all you need.
When beef is scarce, a Christmas tenderloin is a delicacy beyond belief.
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!).
A first-time visit to Medieval Times.
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.
You'll have happier trails on your summer camping trip if you're well fed.
For an updated classic, cook your broccoli like meat.
Celebrate the true heroes of winter produce.
Further proof the French know their way around butter and potatoes.
The Platonic ideal of a pizza pocket.
Spicy, cheesy, chargrilled chicken perfection.
Recreating and reimagining a secretive New Orleans classic.
Make your caviar dreams come true with two different types of blini.
Which immersion circulator should you choose to live la sous-vide-a-loca?