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These are the crispiest, most flavorful roast potatoes you'll ever make.
Tall and light with a crisp shell and a lightly chewy center.
The crispiest, crunchiest, juiciest fried chicken around.
French onion soup, tarted up.
Take the Halal cart home with you.
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.
It's all about the caramelization and browning.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Red beans and rice are good right away, but they're even better the next day.
A tonkotsu just like the one at your favorite ramen shop.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Light seasoning helps fried rice shine.
You have to try to mess up this easy method of cooking a steak.
Thick, hearty, loaded with flavor, and entirely customizable.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Keep it traditional with this sage and sausage dressing.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Fall is in the air.
Perfectly even edge-to-edge cooking and foolproof results.
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.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
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.
Think lemon water's the best way to stop apple slices from browning? Think again.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
What's the best cut of beef for stew? Here's what you need to know.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
The ins and outs of cooking eggs in the shell in a water bath.
How to make perfectly boiled eggs with clean-peeling shells.
We bust some pasta myths wide open (P.S. You're probably using too much water)
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.
Sous vide is the key to consistently moist brisket with a smoky bark.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
How to make ramen (the noodles!).
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.
Not just for curry: everything you can (and should) do with coconut milk
Everything you need to know about all those mushrooms at your grocery store
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Bottarga is a versatile pantry staple.
How a beloved, centuries-old rice nearly died out, and was resurrected.
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.