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These are the crispiest, most flavorful roast potatoes you'll ever make.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Keep it traditional with this sage and sausage dressing.
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.
Tall and light with a crisp shell and a lightly chewy center.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
A tonkotsu just like the one at your favorite ramen shop.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Stir-fried rice noodles with shrimp, pork, and vegetables.
The perfect dish for indulging your garlic-loving tendencies.
Perfectly even edge-to-edge cooking and foolproof results.
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.
Peppery grated ginger, nutty brown butter, and woodsy herbs cut through the sweetness of this classic casserole.
Light seasoning helps fried rice shine.
The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
You have to try to mess up this easy method of cooking a steak.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The crispiest, crunchiest, juiciest fried chicken around.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
How to make ramen (the noodles!).
Our favorite winter squash and how to clean, cut, and cook them.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Everything you need to know about the best way to cook a steak, indoors or out.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
The perfect technique for a crisp and juicy bird.
For the best turkey, use a thermometer. This video will show you exactly how to do it.
Here's how to use your thermometer right when testing your meat for doneness.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
What's the best cut of beef for stew? Here's what you need to know.
Think lemon water's the best way to stop apple slices from browning? Think again.
Shopping for shrimp doesn't have to be hard
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
Forget all the polenta dogma you've heard—we have some new rules to share.
10 cheeses that'll turn you into a serious cheese nerd
6 great condiments to make your cheese plate shine
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.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
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.
Everything you need to make the perfect Thanksgiving cheese plate
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Yes, you can poach eggs in advance.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
How to make perfectly boiled eggs with clean-peeling shells.
The ins and outs of cooking eggs in the shell in a water bath.
Myth-bust your way to better steak.
Is there any point to brining your next turkey?
Love cheese? Then you should know these essential cheeses.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
How to make a perfectly juicy, crusty steak.
Grind your own meat for juicier sausages and more flavorful burgers.
A guide to Japanese style ramen noodles of every kind.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Longer isn't always better. Learn how to avoid overcooking beef stew.
The moral of the story involves more than just the cooking water...
How a beloved, centuries-old rice nearly died out, and was resurrected.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
The production of the often-reviled delicacy isn't as cruel as it may seem.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Pork ribs haven't always been a barbecue staple.
Pile your bagel high.
A chat with Mike Satinover, lord of ramen.
You think you know boiled peanuts? Think again
An Italian artisanal pasta-maker on the importance of flour.
An ode to one of the best ramen shops in the United States.
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
A special gift curated by our cheese-obsessed team.
We tested the top rice cookers on the market to determine which is the best for you.
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.
Dive into the magical world of fresh pasta with @eatandcry's favorite cookbooks on the market
These cheeses never get our goat
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.