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.
Take the Halal cart home with you.
The crispiest, crunchiest, juiciest fried chicken around.
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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
The easiest fried chicken recipe you'll ever see.
Brisket that's tender and moist.
Red beans and rice are good right away, but they're even better the next day.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A pressure cooker makes butter chicken a snap.
Super-crunchy, craggy fried chicken coated in toasted honey and spice.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Oven-cooked pulled pork that will please even the purists.
A classic one-pot Japanese chicken dish.
An easy, pull-apart-tender, extra-porky roast.
Perfectly even edge-to-edge cooking and foolproof results.
The best way to roast chicken for evenly cooked, juicy meat.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
You have to try to mess up this easy method of cooking a steak.
Maximum crust and maximum flavor.
The magical salume that will change how you cook.
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.
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.
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.
Perfect pork tenderloin, every time.
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.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The foolproof way to stunning steaks.
All your questions about grilling steak, answered.
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.
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
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Myth-bust your way to better steak.
Perfect pan-seared steaks made easy.
No more dry, chewy chicken.
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.
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.
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.
Get ready to nerd out on duck all month long.
Is there any point to brining your next turkey?
Pork ribs haven't always been a barbecue staple.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Breaking down the best way to roast chicken.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
[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
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Part 2 of Ed Levine's conversation with writer Osayi Endolyn.
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.