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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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.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
The crispiest, crunchiest, juiciest fried chicken around.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Turn leftover roast pork shoulder into a bright and silky pasta sauce.
Maximum crust and maximum flavor.
A tonkotsu just like the one at your favorite ramen shop.
Sous vide is the key to consistently moist brisket with a smoky bark.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
You have to try to mess up this easy method of cooking a steak.
An easy, pull-apart-tender, extra-porky roast.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Oven-cooked pulled pork that will please even the purists.
The best cut of meat for grilling, cooked to juicy, tender perfection.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Bring these beans to your next potluck and wait for the compliments to roll in.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
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.
Perfectly even edge-to-edge cooking and foolproof results.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
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.
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.
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 King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The foolproof way to stunning steaks.
All your questions about grilling steak, answered.
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
Water velveting yields more tender, silky, and smooth stir-fried proteins.
The tricks for ribs without any chewy cartilage.
Myth-bust your way to better steak.
Perfect pan-seared steaks made easy.
No more dry, chewy chicken.
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.
Winner winner, four- or eight-piece chicken dinner.
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.
Pork ribs haven't always been a barbecue staple.
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.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Butter chicken is for everyone!
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
Is there any point to brining your next turkey?
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Breaking down the best way to roast chicken.
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?