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How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
Never panic at the butcher's counter again.
A lightly cured fish almost as luscious as fatty tuna.
A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.
Everything you need to know about cooking with cumin.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Say hello to the great wide world of peppercorns.
How to pair sour, tart, and funky beers with food.
Bottarga is a versatile pantry staple.
How to Pair Saisons, Tripels, and Wheat Beers With Food
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Porters and stouts go well with more than just dessert.
What is MSG? Will it really give you a headache? Should you be cooking with it?
Learn how to pair malty-sweet dubbels, doppelbocks, Scotch ales, and more with your favorite winter foods.
Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again.
The essential staple pantry ingredients no baker can do without.
Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen.
The tiny Olympia oyster is making a comeback in the Pacific Northwest.
A guide to the selection at your local Jewish delicatessen.
Need more dashi in your diet? Let us help.
Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.
An introduction to mezcal.