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These are the crispiest, most flavorful roast potatoes you'll ever make.
The off-the-cob version of Mexican grilled corn.
A gochujang-spiked marinade turns up the heat for this Korean barbecue pork.
Take the Halal cart home with you.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
A fresh and summery Italian classic.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Creamy, spicy, rich, and sweet.
Stir-fried rice noodles with shrimp, pork, and vegetables.
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.
The crispiest, crunchiest, juiciest fried chicken around.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
You have to try to mess up this easy method of cooking a steak.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Light seasoning helps fried rice shine.
A mozzarella, tomato, and basil salad that's anything but bland.
A tonkotsu just like the one at your favorite ramen shop.
Perfectly even edge-to-edge cooking and foolproof results.
The cooling flavor of cucumber infuses every savory spoonful of this icy summer soup.
Red beans and rice are good right away, but they're even better the next day.
This all-belly porchetta is as rich and crisp as it comes.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
How to make perfectly boiled eggs with clean-peeling shells.
The ins and outs of cooking eggs in the shell in a water bath.
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.
No more dry, chewy chicken.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
Sous vide is the key to consistently moist brisket with a smoky bark.
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.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
9 simple rules to get great grilled tofu.
How to make ramen (the noodles!).
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
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.
What *can't* you eat with salmon? (Hint: almost nothing)
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Love cheese? Then you should know these essential cheeses.
Shopping for shrimp doesn't have to be hard
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Never panic at the butcher's counter again.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Bottarga is a versatile pantry staple.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
How a beloved, centuries-old rice nearly died out, and was resurrected.
Everything you need to know about all those mushrooms at your grocery store
Not just for curry: everything you can (and should) do with coconut milk
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.