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.)

10 Sweet and Tangy Buttermilk Dessert Recipes

10 tart, creamy, and perfectly balanced buttermilk desserts.

Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes

10 recipes for breakfast-worthy potatoes.

Breakfast All Day: 27 Egg Recipes That Make Great Dinners

Twenty seven different ways to put an egg on it—for dinner.

22 Asparagus Recipes to Put a Little Spring in Your Step

22 recipes to make the most of asparagus season.

30 Egg Breakfast Recipes to Start Your Day

Become a master of eggs all ways, then put your skills to work.

27 Quick and Easy Pasta Recipes for Simple Weeknight Meals

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.

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)

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

A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume

The magical salume that will change how you cook.

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.

Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice

What it is, where it came from, and a guide to rice varieties you might find in your supermarket.

How to Grill Tuna Steaks

Grilling tuna is all about high heat and a quick sear.

How to Grill Swordfish Steaks

The grill makes a meaty swordfish steak seem even meatier.

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.

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

Meet Bottarga: It's Like Parmesan, but From the Sea!

Bottarga is a versatile pantry staple.

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 Way to Make Popcorn

We tested four methods of popping corn to determine which is the best.

A Guide to Clam Types and What to Do With Them

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

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's Complete Guide to Sous Vide Lobster

Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.

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 Food Lab: Follow These Rules for the Best Fried Rice

How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.

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 Crispy Sous Vide Chicken Thighs

Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.

The Food Lab's Complete 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.

The Real Rules of Making Polenta (Hint: They're Not What Everyone Says)

Forget all the polenta dogma you've heard—we have some new rules to share.

Cooking With Olive Oil: Should You Fry and Sear in It or Not?

Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.

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 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.

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 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

Pawpaws: America's Best Secret Fruit

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

How to Store Tomatoes (and Whether to Refrigerate Them)

Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.

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.

How to Assemble an Awesome Vegetable Platter

13 Cheeses Everyone Should Know

Love cheese? Then you should know these essential cheeses.

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.

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

Honesuki: The Best Knife to Butcher Chickens Without Butchering Them

A poultry knife that's a pleasure to use.

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.

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 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.

Essential Tools for Cooking Eggs

To really master cooking eggs, you need the right tools in addition to the right techniques.

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

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

Starch Madness Is Back and Better Than Ever

The Big Al Dente is here.

Should I Salt My Bean-Cooking Water?

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

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.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.

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.

The Food Lab: Slicing Meat Against the Grain

The Burger Lab: Salting Ground Beef

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

Why you should buy whole chickens instead of chicken parts.

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

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

How Gluten Works in Bread, Noodles, Pasta, Pie Dough, and More

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

The Science of Yogurt Marinades

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

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

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

Lox, Whitefish, and Beyond: An Introduction to Appetizing

Pile your bagel high.