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In the mood for a French bistro classic, or something like an Indian biryani? Browse our recipes by cuisine to help you nail down just the flavor profile you're craving.
It will be hard not to put this sauce in and on everything.
Take the Halal cart home with you.
Light seasoning helps fried rice shine.
The off-the-cob version of Mexican grilled corn.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
A tonkotsu just like the one at your favorite ramen shop.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Three different tomato sauces blend to make a perfect, harmonious whole.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
A fresh and summery Italian classic.
Tall and light with a crisp shell and a lightly chewy center.
An easy, pull-apart-tender, extra-porky roast.
Spicy, fragrant scrambled eggs––Ready in a matter of minutes.
Creamy, spicy, rich, and sweet.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
A Roman takeout dinner classic.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
This pasta packs an aromatic punch.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
What's the best way to cook a frozen dumpling? Kenji breaks it down
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
How to make ramen (the noodles!).
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Sometimes you want your pasta to be bright pink, dammit! Here's how @eatandcry does it
A guide to Japanese style ramen noodles of every kind.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
We ordered everything on the (secret) menu.
10 dishes you can't afford to miss when eating in Peru
The possibilities are endless.
Elazar and the camera crew head to Bushwick, New York to meet the woman behind New York City's largest outdoor aquaponic farm.
This Italian fish sauce packs a serious savory punch.
A guide to the steps, both large and small, that can help you start cooking like an Italian.
Jianbing is quite possibly China's best-kept secret.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.