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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 proffesional turkey-carver.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
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.
Take the Halal cart home with you.
Keep it traditional with this sage and sausage dressing.
A tonkotsu just like the one at your favorite ramen shop.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Perfectly even edge-to-edge cooking and foolproof results.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Red beans and rice are good right away, but they're even better the next day.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
A rich, tart pork and vegetable stew with layers of sour and savory flavor.
The best cooking method for the most tender cut of meat around.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
You have to try to mess up this easy method of cooking a steak.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
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.
Shatteringly crisp poultry skin is just a sprinkle away.
Here's how to use your thermometer right when testing your meat for doneness.
Sous vide is the key to consistently moist brisket with a smoky bark.
Perfect pork tenderloin, every time.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
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
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
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.
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.
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.
Breaking down the best way to roast chicken.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
Pork ribs haven't always been a barbecue staple.
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.