Part 2 of Ed Levine's conversation with Chef Sean Brock.
Ed Levine's favorite Special Sauce Episodes of 2019.
Ed, Stella, and Kenji gather together to answer your most pressing holiday cooking questions.
Catch part two of Ed Levine's conversation with bakers extraordinaire Amy Scherber (Amy's Bread) and Melissa Weller (High Street on Hudson).
Ed Levine in conversation with Amy Scherber and Melissa Weller.
Ed Levine has Kenji Lopez-Alt and Stella Parks on the Special Sauce podcast to answer our readers' most pressing Thanksgiving questions.
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.
Málà is more than just Sichuan peppercorns.
Daniel's favorite recipes of 2019.
Good stock and a secret wine weapon make for the most tender red wine–braised short ribs.
Welcome to heaven, where the hot water always flows.
The Chinese-cooking expert's classic gets a worthy makeover.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
It may look like it's meant to smash bones, but looks deceive.
Just how impossible is Stella's "Impossible" Pecan Pie?
Get ready to nerd out on duck all month long.
Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season.
The perfect gift for the messy, dishwasher-bereft small-apartment dweller.
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!
The sweet and savory recipes Stella makes at home.
How to make a no-crack chocolate roulade, perfect for your holiday Yule log.
Exploring the complexities of commercial vanilla extract and the failings of homemade.
How to make meringue mushrooms that look just like the real thing.
An aromatic cheesecake packed with layers of lemony flavor.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
A light and fluffy twist on no-bake cheesecake.
A new approach to a classic fall treat.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
It gives you a different perspective, but it doesn't mean you're worldly.
A poultry knife that's a pleasure to use.
Gift ideas for the person who did something real nice for you this year.
A mandoline slicer should get near daily use.
Thanksgiving leftovers get the ramen treatment.
A savory, vinegary chicken stew from the Philippines.
It's like a rice quesadilla, kind of.
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.
When life gives you duck bones, make stock.
The simple way is the best way when it comes to rendering fat
A step-by-step guide for breaking down the most delicious bird.
The most exciting foods Sasha tried this year.
Koji is the key to the next frontier of prime rib cooking.
A guide to using the best marinade you've never heard of.
Answering all your dry-brining questions.
Give your leftover holiday turkey the Reuben treatment
If you really want to appreciate your bubbly, it's time to ditch the flute.
What can't a kitchen towel 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.