The official credit card of Serious Eats
From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
Turn trash into treasure by macerating cherry pits with sugar for a vibrant, no-fuss cherry syrup.
All you need is five minutes, three ingredients, and a food processor.
What a Cuba Libre cocktail really is (hint: it's more than just a rum and Coke), and how to make it.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
A simple and easy guacamole for any occasion.
An entrancing mixture of brandy, lemon juice and orange liqueur.
Spinach and a rich, sweet peach sauce complete this simple, seasonal one-pot dish.
This crusty, moist focaccia requires no kneading or stretching.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
A simple, no-fuss summer dessert.
Fruity, tangy, and fresh.
A classic Japanese citrus sauce.
Buttery, crisp, and delicious.
Fall is in the air.
A no-fuss method for classic apple pie.
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