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These are the crispiest, most flavorful roast potatoes you'll ever make.
The crispiest, crunchiest, juiciest fried chicken around.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Take the Halal cart home with you.
Tall and light with a crisp shell and a lightly chewy center.
French onion soup, tarted up.
A tonkotsu just like the one at your favorite ramen shop.
Red beans and rice are good right away, but they're even better the next day.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Light seasoning helps fried rice shine.
You have to try to mess up this easy method of cooking a steak.
The perfect reward after all that painstaking Halloween pumpkin-carving.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Perfectly even edge-to-edge cooking and foolproof results.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Never overcook your salmon again.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Thick, hearty, loaded with flavor, and entirely customizable.
Fall is in the air.
A rich and filling soup that's loaded with layer upon layer of flavor.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Think lemon water's the best way to stop apple slices from browning? Think again.
What's the best cut of beef for stew? Here's what you need to know.
The ins and outs of cooking eggs in the shell in a water bath.
How to make perfectly boiled eggs with clean-peeling shells.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
The perfect technique for a crisp and juicy bird.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
Sous vide is the key to consistently moist brisket with a smoky bark.
Everything you need to know to cook dried beans perfectly every time.
How to make ramen (the noodles!).
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
You'll never mix up yams and sweet potatoes again.
Our favorite winter squash and how to clean, cut, and cook them.
A guide to Japanese style ramen noodles of every kind.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
What *can't* you eat with salmon? (Hint: almost nothing)
Love cheese? Then you should know these essential cheeses.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Shopping for shrimp doesn't have to be hard
Never panic at the butcher's counter again.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Everything you need to know about all those mushrooms at your grocery store
Bottarga is a versatile pantry staple.
Not just for curry: everything you can (and should) do with coconut milk
Everything you need to know to buy a better bottle of extra-virgin olive oil.
This nutty-sweet rhizome deserves to be associated with more than farts.
We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
Everything you need to make the best fresh pasta at home.
When you want to spatchcock a big turkey, you need the right tool.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The Whirley Pop is positively magical.
We hunt down the best supermarket brands of bacon.
According to @thefoodlab, one brand of bottled coconut water destroys all others
What's the best vegetable peeler? Y, funny you should ask.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.