12 Braised Chicken Dishes to Simmer for Dinner

Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken.

10 Saucy Italian Pasta Dishes You Should Know and Love

These are the sauces you'll come back to again and again.

33 Nutty, Tasty, and Filling Recipes With Whole Grains

Our favorite ways to cook with barley, quinoa, rye, and other whole grains.

23 Fresh Fennel Recipes That Everyone Will Love

If you're a fennel skeptic, these recipes will bring you over to the delicious side.

21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat

You know why? (Because chicken thighs are tastier, that's why.)

13 Brussels Sprouts Recipes for Thanksgiving

13 Brussels sprouts recipes to convince even the most die-hard sprout-haters.

11 Thanksgiving Onion, Leek, and Shallot Recipes for Layers of Flavor

Onions are the essence of flavor, and flavor is the essence of onion.

27 Quick and Easy Pasta Recipes

Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes.

21 Ramen Recipes to Build a Perfect Bowl at Home

You can eat ramen in more ways than you could ever imagine.

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.

Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes

A week of menus for vegetable lovers who also eat fish.

What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish

What *can't* you eat with salmon? (Hint: almost nothing)

10 Ice Cream Recipes That Use Fall and Winter Fruit

11 Ginger Drinks to Make at Home

Serious Entertaining: Pick Some Apples Already!

Serious Entertaining: An All-Avocado Meal

Serious Entertaining: India's 100-Day Mango Season

Serious Entertaining: An Easy (and Inexpensive) Grilled Steak Dinner

Serious Entertaining: Mad Men Season Premiere Party

Spice Hunting: 5 Tips to Brewing a Better Mulled Cider

A quick guide to producing the tastiest, coziest, warming-est apple cider of the season.

Serious Entertaining: Comfort Me With Ginger

Serious Entertaining: A Special Summer Birthday Cake

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Upgrade your instant ramen with these quick and easy hacks.

Serious Entertaining: Bellini Bar

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.

A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.

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.

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.

A Guide to Clam Types and What to Do With Them

Learn your way around quahogs, steamers, razor clams, and more.

A Guide to Winter Squash

Our favorite winter squash and how to clean, cut, and cook them.

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.

How to Store and Use Leftover Melted Chocolate

How to store and reuse leftover melted or tempered chocolate.

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.

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.

Quick-Ripen Bananas for Baking Using the Power of Enzymes

Don't let starchy, underripe bananas get in the way of your favorite recipe.

The Food Lab's Complete Guide to Sous Vide Salmon

Everything you need to know to make salmon with an immersion circulator.

The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Sous vide is the key to consistently moist brisket with a smoky bark.

The Right Way to Sauce Pasta

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

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

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'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.

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 Best Way to Mince Garlic

Does the method of mincing garlic matter? You bet it does.

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.

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

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 Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

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

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

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.

What's the Difference Between Dutch Process and Natural Cocoa Powder?

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 Dry-Aging Beef at Home

How to dry-age your steak at home for vastly superior flavor and texture.

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

How to Assemble an Awesome Vegetable Platter

The Best Apples for Apple Pie | The Food Lab

A pie-baking extravaganza puts 10 different varieties of apples to the test.

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.

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.

Our Favorite Chocolate Easter Bunnies, Eggs, and More

The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.

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 Best Extra-Dark Supermarket Chocolate Bars for Baking

Explore an even darker chocolate style with these seven bars in the 80% range.

Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More

Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.

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 Milk Chocolate for Baking (That Won’t Break the Bank)

Our resident baking whiz's top picks for the milk chocolate that'll make your desserts stand out.

6 Supermarket Dark Chocolate Bars for Better Baking

Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks.

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.

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.

Should I Salt My Bean-Cooking Water?

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

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

Get ready to nerd out on duck all month long.

Rethinking Prime Beef: Why "Choice" May Be Your Best Bet

For consumers who want good flavor and value, it pays to think outside the Prime box.

The Case for Conservas: A Guide to Iberian Canned Fish and Seafood

The best way to get started with Iberian tinned fish is to open a can.

Why I Only Buy Whole Chickens (and You Can, Too!)

Why you should buy whole chickens instead of chicken parts.

The Food Lab: Slicing Meat Against the Grain

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

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

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

The Burger Lab: Salting Ground Beef

The Science of Yogurt Marinades

If you're using yogurt, you should marinate your meat overnight.

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.

We Pit Cup Noodles Against Cup Noodle and the Difference Is Real

In the land of Cup Noodles, the Cup Noodle is king.

What Is Gluten? The Science Behind Great Dough

What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.