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.
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Easy to make, fresh pasta is worth the effort.
Sticky, sweet, and salty spuds
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A classic crisp and nutty French pastry.
A simple and easy guacamole for any occasion.
Simple chicken with complex flavors.
The very best classic steak sauce you can make at home.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Thick, hearty, loaded with flavor, and entirely customizable.
One pot and 20 minutes for this Japanese fast-food classic.
A grilled chicken preparation that's truly simple, but excellent and juicy.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Maximum crust and maximum flavor.
A modern approach to one of America's most iconic desserts.
The undisputed king of the taco cart.
The perfect snack or meal, hot or cold, any time of day.
Creamy, spicy, rich, and sweet.
Bring these beans to your next potluck and wait for the compliments to roll in.
Savory, slightly sweet, and uniquely Sicilian
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
A Korean-American Thanksgiving menu.
Gochujang adds a sweet heat to sauces, marinades, ramen, and more.
Pollo a la plancha, ropa vieja, and sweet potatoes: What to make to accompany Moonlight.
French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.
A Chinese dinner menu to accompany the 2019 film The Farewell.
These are the sauces you'll come back to again and again.
A Thanksgiving menu that takes inspiration from the South.
22 recipes for all your favorite Mexican dishes.
Enjoy better kung pao chicken, General Tso's, fried rice, and more Chinese-takeout classics, any time you want.
Our favorite salsas to scoop up with chips or spoon into tacos on Cinco de Mayo.
Carnitas, al pastor, fried fish, and more taco recipes to please every palate.
Savory Passover recipes to make this year's seder a smashing success.
21 recipes that harness miso's powerful umami flavor.
12 lasagna recipes, from meaty and rich to vegan and...rich.
Fancy isn't always French, but French can be pretty fancy.
Our favorite Japanese recipes, from ramen to tempura to teriyaki and beyond.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
The only thing better than Sichuan peppercorns? 20 great ways to use them all up
Tandoor-style chicken, masala omelets, chutney sandwiches & beyond! 37 Indian recipes to try
Upgrade your instant ramen with these quick and easy hacks.
Over-harvesting threatens to endanger a beloved springtime ingredient.
The one versatile tool every kitchen needs.
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
Are you guilty as charged?
Chasing the elusive wok hei with a blowtorch.
Mustard oil is a flavorful oil that belongs in every well-stocked pantry.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
For easy entertaining, bring the raw bar home.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
Make the fiery, textured chili condiment your own.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The unsung umami hero of Japanese cooking.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
.@thefoodlab explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Forget all the polenta dogma you've heard—we have some new rules to share.
What *can't* you do with chipotles in adobo sauce?
What is sumac good for? Practically everything.
From floaters to sinkers, @dgritzer lays out everything you need to know about matzo balls
What's the best way to cook a frozen dumpling? Kenji breaks it down
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
Everything you need to know to host a Chinese hot-pot feast at home.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Tacos for potluck? Yes, there's a way, and it's amazing.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
The ones we reach for at home and in the Serious Eats kitchen.
The high-powered solution to Cantonese-style stir-frying at home.
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.
In the land of Cup Noodles, the Cup Noodle is king.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
A custom gift box of our favorite Italian goods at Gustiamo.
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.
How a chef, and her cookbook, transformed a 20-year-old's world.
What's it really like to do a cookbook tour? "Eat Mexico" author @lesleytellez shares all
Love Italian food? That makes all of us. 5 essential cookbooks for your collection
Grocery store tortillas often suck, but we love these flour-corn hybrids.
We ask @Rick_Bayless about his favorite lesser-known cookbooks
We tried 9 brands of frozen pork dumplings so you wouldn't have to
. @Fuchsiadunlop on the best cookbooks + her Chinese cooking heroes
A writer gets a rare glimpse into how her favorite Mexican specialty is made.
10 dishes you can't afford to miss when eating in Peru
A guide to Japanese style ramen noodles of every kind.
A guide to different burrito styles.
An introduction to Lao cuisine.
In romance-obsessed South Korea, singles get one day a year to wallow in shared misery—and noodles.
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.
Takis are the best new snacks in our lives these days.
Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.
In a place with a strong affection for meat pies, the squat, round pork pie is arguably the most English pie of all.
Get to know the real core of Korean cuisine: