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.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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.
Tall and light with a crisp shell and a lightly chewy center.
Take the Halal cart home with you.
The best cooking method for the most tender cut of meat around.
Prep, assemble, and serve—all at once. Easy peasy.
Perfectly even edge-to-edge cooking and foolproof results.
Brisket that's tender and moist.
These slow-cooker meatballs in a sticky Thai sauce are guaranteed to be tender and juicy.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Win over lamb naysayers.
A tonkotsu just like the one at your favorite ramen shop.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Sous vide is the key to consistently moist brisket with a smoky bark.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
The crispiest, crunchiest, juiciest fried chicken around.
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.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
A tender and moist city ham, glazed with maple syrup and mustard.
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.
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.
No more dry, chewy chicken.
Everything you need to know to make sous vide rack of lamb.
The perfect technique for a crisp and juicy bird.
What's the best cut of beef for stew? Here's what you need to know.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
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.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Shatteringly crisp poultry skin is just a sprinkle away.
Winner winner, four- or eight-piece chicken dinner.
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.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
It isn't doomed to be dry and flavorless.
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.
Prize or punishment? The story behind Nashville hot chicken + how it's made
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
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.
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
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.