Recipes by Ingredient

The 3 Best Ways to Cook Steak: A Pros and Cons List

Does any one method win on all counts? Let's see.

7 Rules for a Better Rice Bowl

Build a better rice bowl.

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder

Never panic at the butcher's counter again.

Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast

Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

This Italian fish sauce packs a serious savory punch.

Meet Bottarga: It's Like Parmesan, but From the Sea!

Bottarga is a versatile pantry staple.

What Is a Garlic Germ, and Should You Remove It?

Taste-testing garlic with and without the germ to see if it makes a difference.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

What to Do With Leftover Egg Whites

Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.

The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)

The perfect technique for a crisp and juicy bird.

The Food Lab's Complete Guide to Sous Vide Lobster

Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.

How to Take the Temperature of Your Turkey

For the best turkey, use a thermometer. This video will show you exactly how to do it.

The Right Way to Use a Meat Thermometer

Here's how to use your thermometer right when testing your meat for doneness.

The Serious Eats Guide to Beans

The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.

White Sauce Can't Clump: How to Make Smooth, Silky Béchamel

A step-by-step guide to making the classic white sauce.

Why Preserved Lemons Belong on Your Shelf

How to incorporate the intense citrus and umami power of preserved lemon into your cooking.

The Food Lab: Follow These Rules for the Best Fried Rice

How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.

Stew Science: How to Choose the Best Cuts for Beef Stew

What's the best cut of beef for stew? Here's what you need to know.

The Best Way to Prevent Cut Apples From Browning

Think lemon water's the best way to stop apple slices from browning? Think again.

Everything You Need to Know to Buy Better Shrimp

Shopping for shrimp doesn't have to be hard

The Food Lab: How to Sear Scallops

These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Cooking With Olive Oil: Should You Fry and Sear in It or Not?

Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.

Cheese Expert's Picks: 10 Essential Cheeses to Know and Love

10 cheeses that'll turn you into a serious cheese nerd

6 Great Condiments to Complete Your Cheese Plate

6 great condiments to make your cheese plate shine

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

The Science of the Best Fresh Pasta

Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.

How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out

Two methods for deep-fried turkey, indoors and out. Which do you think is safer?

3 Ways to Make Delicious Mashed Potatoes in Advance

Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.

How to Make the Ultimate Thanksgiving Cheese Plate

Everything you need to make the perfect Thanksgiving cheese plate

The Food Lab: How to Poach Eggs for a Party

Yes, you can poach eggs in advance.

Cheese 101: The Unified Theory of Pairing Cured Meat and Cheese

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make...

All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.

Pawpaws: America's Best Secret Fruit

A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out

How to Store Tomatoes (and Whether to Refrigerate Them)

Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.

Friday Night Meatballs: How to Change Your Life With Pasta

How the simple act of gathering for dinner with friends transformed one family's life.

A Guide to Tofu Types and What to Do With Them

How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

The Serious Eats Cheese and Wine Pairing Cheat Sheet

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

How to Host A Beer and Cheese Tasting Party

The Food Lab's Complete Guide to Pan-Seared Steaks

Perfect pan-seared steaks made easy.

9 Awesome Italian Cheeses Everyone Should Know

How to Assemble an Awesome Vegetable Platter

13 Cheeses Everyone Should Know

Love cheese? Then you should know these essential cheeses.

The Four High-End Steaks You Should Know

Learn how to treat your ribeye, T-bone, strip, or tenderloin right.

The Food Lab: More Tips for Perfect Steaks

How to make a perfectly juicy, crusty steak.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop

They should have called it "freaking delicious flavor"—there's nothing strange about it.

The Serious Eats Guide to Ramen Styles

A guide to Japanese style ramen noodles of every kind.

How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project

Get ready to nerd out on duck all month long.

The Food Lab: Slicing Meat Against the Grain

Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky

All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.

Saying Goodbye to the Most Exciting Ramen Restaurant in the Country

An ode to one of the best ramen shops in the United States.

Should I Salt My Bean-Cooking Water?

The moral of the story involves more than just the cooking water...

Stew Science: Why You Shouldn't Cook Your Beef All Day

Longer isn't always better. Learn how to avoid overcooking beef stew.

The Burger Lab: Salting Ground Beef

What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil

Everything you need to know to buy a better bottle of extra-virgin olive oil.

The Story of Carolina Gold, the Best Rice You've Never Tasted

How a beloved, centuries-old rice nearly died out, and was resurrected.

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.

Friday Night Meatballs: How to Change Your Life With Pasta

How the simple act of gathering for dinner with friends transformed one family's life.

From Trash to Treasure: The History of Barbecued Ribs

Pork ribs haven't always been a barbecue staple.

The Food Lab Video Series: The Science of Spatchcocking

Breaking down the best way to roast chicken.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

The Best Fried Chicken on the Planet: An Opinionated World Tour

[email protected]'s highly opinionated tour of the very best fried chicken on the planet

Chicago's Harold's is the Best Bad Fried Chicken on Earth

Why Chicago's Harold's is the best bad fried chicken on Earth

Taste Test: The Best Supermarket Queso Dips

We tasted nine store-bought queso dips to find the very best ones.

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever

A special gift curated by our cheese-obsessed team.

The Best Rice Cookers

We tested the top rice cookers on the market to determine which is the best for you.

Taste Test: The Best Supermarket Greek Yogurt

We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.

The Best Supermarket Black Bean Burgers

We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.

What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil

Everything you need to know to buy a better bottle of extra-virgin olive oil.

Baking Sheets and Cooling Racks Belong in Every Kitchen

Not just for cooling cookies: wire racks have countless uses in the savory kitchen.

The Best Tools for Homemade Fresh Pasta

Everything you need to make the best fresh pasta at home.

The Best Poultry Shears

When you want to spatchcock a big turkey, you need the right tool.

Essential Tools for Cooking Eggs

To really master cooking eggs, you need the right tools in addition to the right techniques.

Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product

The Whirley Pop is positively magical.

The Best Cookbooks for Making Fresh Pasta

Dive into the magical world of fresh pasta with @eatandcry's favorite cookbooks on the market

Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love

These cheeses never get our goat

Taste Test: The Best Supermarket Bacon

We hunt down the best supermarket brands of bacon.

One Brand of Coconut Water Destroys All Others

According to @thefoodlab, one brand of bottled coconut water destroys all others

6 Great Condiments to Complete Your Cheese Plate

6 great condiments to make your cheese plate shine

Why a Y-Peeler Is the Best Vegetable Peeler

What's the best vegetable peeler? Y, funny you should ask.

Taste Test: The Best Fast Food Chicken Nuggets