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Learn to tell your Amontillado from your Palo Cortado.
Learn your way around quahogs, steamers, razor clams, and more.
The Pacific Northwest's best-kept shellfish secret.
The lowdown on five common seaweed types (plus a few more obscure varieties) and how to use them.
So you have some harissa. Now what?
How to make sure you've got the best yeast for the job.
Make the most of fiery and smoky dried chilies.
11 excellent bottles of amaro to grab off the shelf today.
Everything you’ll need to dive into Korean cooking.
What to do with smoky, bitter, caramelized, fruity raw sugars.
Sweet and savory uses for versatile coconut oil.
Demystify the citrus aisle.
The most common potato varieties and what they're best suited for.
Our favorite winter squash and how to clean, cut, and cook them.
How to pick the right red, white, and sparkling wines for your Thanksgiving dinner.
The basics of kimchi, explained.
How to recognize—and make the most of—good vinegar.
A guide to delightfully complex yet approachable Manchego cheese and its cousins.
The possibilities are endless.
Everything you need to know about stocking up on Moroccan staples.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
The key items you'll need to dive into Indian cooking.
Do you just hate it, or is there something actually wrong with it?
Basic staples any Chinese-food enthusiast should have on hand.