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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.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Take the Halal cart home with you.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Give chicken the spicy, chargrilled, cheesy life it deserves.
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.
A gochujang-spiked marinade turns up the heat for this Korean barbecue pork.
You have to try to mess up this easy method of cooking a steak.
A tonkotsu just like the one at your favorite ramen shop.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Perfectly even edge-to-edge cooking and foolproof results.
Simple chicken with complex flavors.
An easy, pull-apart-tender, extra-porky roast.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Red beans and rice are good right away, but they're even better the next day.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
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.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
The best cooking method for the most tender cut of meat around.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
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.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
All your questions about grilling steak, answered.
This old-school pan-cooking method is still worth taking for a spin.
Everything you need to know to make sous vide rack of lamb.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Shatteringly crisp poultry skin is just a sprinkle away.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
We've tested just about every way, and then some.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Never panic at the butcher's counter again.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Prize or punishment? The story behind Nashville hot chicken + how it's made
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
Prime or choice? Natural or organic? USDA beef labeling, demystified.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Pork ribs haven't always been a barbecue staple.
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
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.
Grind your own meat for juicier sausages and more flavorful burgers.