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.
Take the Halal cart home with you.
Perfectly even edge-to-edge cooking and foolproof results.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
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 tonkotsu just like the one at your favorite ramen shop.
Red beans and rice are good right away, but they're even better the next day.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Tall and light with a crisp shell and a lightly chewy center.
You have to try to mess up this easy method of cooking a steak.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The crispiest, crunchiest, juiciest fried chicken around.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The best cooking method for the most tender cut of meat around.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
An easy, pull-apart-tender, extra-porky roast.
The ultimate guide to perfect sous vide chicken breast.
What's the best cut of beef for stew? Here's what you need to know.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Know your chicken: the real difference between organic, free-range, and naturally raised
Prime or choice? Natural or organic? USDA beef labeling, demystified.
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.
When you want to spatchcock a big turkey, you need the right tool.