Cooking Techniques How to Break Down Whole Ducks Like a Pro A step-by-step guide for breaking down the most delicious bird. Sasha Marx
Baking A No-Fuss Chocolate Yule Log That’s Easy to Roll How to make a no-crack chocolate roulade, perfect for your holiday Yule log. Stella Parks
Cooking Techniques Dry-Brining Is the Best Way to Brine Meat, Poultry, and More Answering all your dry-brining questions. Sasha Marx
Knife Skills 10 Basic Knife Skills for Thanksgiving Day Prep Brush up on the basics for the big day. The Serious Eats Team
Baking Calm, Cool, Collected: The Only Way to Jelly Roll The easiest and most effective method for ensuring a jelly roll won't crack or tear. Stella Parks
Chicken The Food Lab Video Series: The Science of Spatchcocking Breaking down the best way to roast chicken. J. Kenji López-Alt
Cookies The Food Lab Video Series: Cookies Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. J. Kenji López-Alt
Brussels Sprouts How to Trim and Cut Brussels Sprouts How to cut up those tiny cabbages. Daniel Gritzer
Cooking Techniques The Food Lab Video Series: Boiling Water Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. J. Kenji López-Alt
Baking How Silicone Baking Mats Are Ruining Your Cookies How baking on parchment versus silicone can affect the color, texture, and size of a cookie. Stella Parks
Beans and Pulses Green Beans 101: How to Buy, Prep, and Cut Green Beans All your green bean questions, answered. Sasha Marx
Cooking Techniques The Food Lab Video Series: Emulsions One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series: Steak Lies Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust. J. Kenji López-Alt
Baking Cookie Science: The Importance of Scraping Your Bowl When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique! Stella Parks
Cooking Techniques The Best Ways to Cook Octopus There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker. Daniel Gritzer
Cooking Techniques The Food Lab Video Series, for You, for Free We answer the question, what would a Food Lab video series look like? J. Kenji López-Alt
Cooking Techniques How to Grill Salmon Fillets With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible. Daniel Gritzer
Cooking Techniques How to Grill Tuna Steaks Grilling tuna is all about high heat and a quick sear. Daniel Gritzer
Cooking Techniques How to Grill Swordfish Steaks The grill makes a meaty swordfish steak seem even meatier. Daniel Gritzer
Cooking Techniques How to Set Up Your Grill for Better Skewers, Kebabs, and Yakitori Jury-rig your grill for better grilled foods on a stick. Sasha Marx
Cooking Techniques For Better Grilled Vegetables, Use Your Chimney Starter For grilled vegetables that keep their fresh crispness, cook them over a chimney starter. Sasha Marx
Cooking Techniques How to Blanch Pistachios (and When You Need To) When recipes need a bold pistachio flavor, it's time to ditch those papery skins. Stella Parks
Cooking Techniques No Cheating! The Best Caramelized Onions Cook Low and Slow For the sweetest caramelized onions, slow and steady wins the race Daniel Gritzer
Cooking Techniques How to Carve a Rack of Lamb (Without Butchering It) Learn how to avoid uneven serving sizes with this simple approach. Daniel Gritzer
