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From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
The secret is a little zest.
This pasta packs an aromatic punch.
The slow-cooked, crisply charred effect, no rotisserie required.
A modern approach to one of America's most iconic desserts.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
Better than the classic dish pie.
A sweet, smoky, and tangy glazed grilled chicken wing.
Coconut, chocolate chips, pecans, and a graham cracker base.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
A summertime classic, perfected.
Hot and juicy grilled chicken that takes just five minutes to cook.
Lightly sweetened peaches topped with a moist and tender biscuit that's perfect for soaking up all those juices.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
All you need is five minutes, three ingredients, and a food processor.
Think lemon water's the best way to stop apple slices from browning? Think again.
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.
The right cut for citrus fruit can make a world of difference in your finished dish.
How to choose, store, and cut your avocado to get the most out of it.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Not just for curry: everything you can (and should) do with coconut milk
According to @thefoodlab, one brand of bottled coconut water destroys all others