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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Take the Halal cart home with you.
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.
The crispiest, crunchiest, juiciest fried chicken around.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Perfectly even edge-to-edge cooking and foolproof results.
Thick, hearty, loaded with flavor, and entirely customizable.
A tonkotsu just like the one at your favorite ramen shop.
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.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
The best way to roast chicken for evenly cooked, juicy meat.
An easy, pull-apart-tender, extra-porky roast.
Unleash the power of fresh spices.
The undisputed king of the taco cart.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Crispy skin and tender pink meat in a bright, citrusy sauce.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
This one pot stew is about as simple as they come, combining just five ingredients.
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.
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.
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.
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.
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 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.
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
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
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.
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.
Mired in the stench, people danced, drank, shared stories, and fell in love, all in the name of a single iconic dish.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Get ready to nerd out on duck all month long.
.@thefoodlab's highly opinionated tour of the very best fried chicken on the planet
Is there any point to brining your next turkey?
Butter chicken is for everyone!
Pork ribs haven't always been a barbecue staple.
Breaking down the best way to roast chicken.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
Why Chicago's Harold's is the best bad fried chicken on Earth
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?