The first part of Ed Levine's conversation with Homa Dashtaki.
The second part of Ed Levine's conversation with Chef René Redzepi.
The interviews that made our podcast tick in 2018.
Daniel and Stella handle readers' holiday cooking conundrums.
In which Daniel and Stella handle readers' holiday cooking conundrums.
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.
Interested in copper cookware? Here's where to start.
Serious Eats' culinary director shares some of his favorites.
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.
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.
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.
Use leftover gingerbread cookie crumbs to make this Christmas-y dessert.
Stella's favorite recipes from 2018
How to mix and match cookie styles for the best holiday assortment.
A simple holiday classic.
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!).
Thanksgiving for two doesn't mean you have to miss out on the favorites.
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.
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?
For easy entertaining, bring the raw bar home.
A beef roast on a budget.
Porky pasta perfection with a minimalist bent.