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From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
A no-fuss method for classic apple pie.
This eggless ice cream tastes like pure cherries and nothing more.
Buttery, crisp, and delicious.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
Soft, rich lemon bars that slice into neat squares.
A simple, no-fuss summer dessert.
Fruity ají amarillo paired with mellow coconut milk transforms this braise into a one-pot wonder.
Festive, colorful, and perfect for entertaining.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
The caramel depth and toned-down tartness of seared lemon is a total game-changer in this gin drink.
A whole chicken gets the Greek treatment.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Taste the tropics, not ice water.
The classic olive spread from Provence.
And easy custardy pancake that's loaded with caramelized apples.
Light, bright, and easy.
This ice cream nails that fresh berry flavor without compromising on a rich, creamy texture.
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