Learn to grill a ribeye, or how to smoke ribs without using a grill at all. The meat masters at Serious Eats are here to turn you into a pitmaster and professional turkey-carver.
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Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Take the Halal cart home with you.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
The crispiest, crunchiest, juiciest fried chicken around.
A tonkotsu just like the one at your favorite ramen shop.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
This dressing gets a southern spin with homemade cornbread.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
You have to try to mess up this easy method of cooking a steak.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
The best way to roast chicken for evenly cooked, juicy meat.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Crispy skin and tender pink meat in a bright, citrusy sauce.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
Whether turkey isn't your thing or you're just looking for a smaller bird.
Seven takes on the sandwich staple.
Want better barbecued brisket, steak, pulled pork, and more? Turn to smoking.
The breast is the best, when treated right.
Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken.
You know why? (Because chicken thighs are tastier, that's why.)
20 steak recipes to get the most out of grilling season.
No more sad chicken on the Memorial Day grill! No more!
Slap some beef on the Memorial Day grill.
Use the grill to coax the most flavor out of your pork this Memorial Day weekend.
Our favorite recipes for juicy, flavorful lamb.
All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more.
Sous vide your way to perfect pork.
These sous vide recipes deliver tender, juicy poultry every single time.
All the recipes you need to make game day wing day.
Bored of the same old lackluster bird? We've got 14 solutions.
Roast pork shoulder leftovers are perfect for recipe riffing.
Why you should buy whole chickens instead of chicken parts.
The magical salume that will change how you cook.
Ducks dry together.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
When (and when not) to use guanciale, bacon, pancetta, and salt pork.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
For consumers who want good flavor and value, it pays to think outside the Prime box.
Everything you need to know about the best way to cook a steak, indoors or out.
The perfect technique for a crisp and juicy bird.
For the best turkey, use a thermometer. This video will show you exactly how to do it.
Shatteringly crisp poultry skin is just a sprinkle away.
Here's how to use your thermometer right when testing your meat for doneness.
Everything you need to know to make sous vide rack of lamb.
Sous vide is the key to consistently moist brisket with a smoky bark.
What's the best cut of beef for stew? Here's what you need to know.
Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
Everything you need to know to host a Chinese hot-pot feast at home.
Know your chicken: the real difference between organic, free-range, and naturally raised
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
Prime or choice? Natural or organic? USDA beef labeling, demystified.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Myth-bust your way to better steak.
How to dry-age your steak at home for vastly superior flavor and texture.
Perfect pan-seared steaks made easy.
Is there any point to brining your next turkey?
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
How to make a perfectly juicy, crusty steak.
The production of the often-reviled delicacy isn't as cruel as it may seem.
Grind your own meat for juicier sausages and more flavorful burgers.
A poultry knife that's a pleasure to use.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
When you want to spatchcock a big turkey, you need the right tool.
We hunt down the best supermarket brands of bacon.
Make your best barbecue ever using a smoker.
Get ready to nerd out on duck all month long.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Butter chicken is for everyone!
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Why Chicago's Harold's is the best bad fried chicken on Earth
Breaking down the best way to roast chicken.
Pork ribs haven't always been a barbecue staple.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
What if we told you it didn't originate in Texas at all?
Do you know your chicken-fried steak history?