Chef, restaurateur, opera singer, cookbook author—Alexander Smalls is a multi-talented man.
Chef Alexander Smalls speaks with Ed Levine about his storied career.
Ed Levine in conversation with author Susan Spungen.
Part two of Ed Levine's conversation with NYT restaurant critic Pete Wells.
NYT restaurant critic Pete Wells on how coronavirus has changed the restaurant industry.
Ed Levine in conversation with Seven Reasons owner Ezekiel Vasquez
A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure.
Everything you need to know about COVID-19 and food safety.
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.
Italy's secret pasta weapon can now be yours.
Just a few ingredients are all you need to unlock Sichuan flavors at home.
The tuna-salad and melted-cheese rules to live by.
You probably have the ingredients for a sauce like this in your fridge right now.
Which fine grater teeth grate the best?
Feeding yourself and your family throughout the week just requires a good strategy.
Are you guilty as charged?
Chances are you can make some form of this sauce right now with what's in your pantry.
Six pasta-centric songs to groove to for Starch Madness.
Have a cooking-related fear? You're not alone.
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.
The most important thing a stand mixer has to offer isn't convenience; it's power.
Why our resident pastry wizard is so obsessed with one stand mixer in particular.
All the basic cake frostings and when to use them.
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.
Why you should buy whole chickens instead of chicken parts.
Yes, we have an insanely meticulous method for this common quick tip.
Korean instant noodle products taste better, according to our taste tester.
The beloved children's book is subjected to unnecessarily harsh scrutiny.
No bread flour? Vital wheat gluten may help.
Butter chicken is for everyone!
In the land of Cup Noodles, the Cup Noodle is king.
Can I get an a-men?
Roast pork shoulder leftovers are perfect for recipe riffing.
An improvised quick-dinner challenge.
The corkscrews-that-could take the Starch Madness title.
Only four pasta shapes remain in contention for the title.
Our pasta-shape tournament marches on.
Pasta hot takes
Welcome to the Big Al Dente
The pasta shape reference you never knew you needed.
How are you staying connected from a distance?
How one cookbook author is staying connected from a distance.
These are the sauces you'll come back to again and again.
Everything you need to make delicious pasta from pantry essentials.
The magical salume that will change how you cook.
All your V-Day heartbreak stories, in the comments below.
How oat milk is made, how to cook with it, and everything else you need to know.
We tasted nine store-bought queso dips to find the very best ones.