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.
You have to try to mess up this easy method of cooking a steak.
Perfectly even edge-to-edge cooking and foolproof results.
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.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
An easy, pull-apart-tender, extra-porky roast.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
The crispiest, crunchiest, juiciest fried chicken around.
Hot and juicy grilled chicken that takes just five minutes to cook.
Red beans and rice are good right away, but they're even better the next day.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Sous vide is the key to consistently moist brisket with a smoky bark.
The flavor of the Sicilian sun, all in one pan.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Oven-cooked pulled pork that will please even the purists.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
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.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
It takes just a couple tricks and techniques to make sure no fond gets left behind.
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.
All your questions about grilling steak, answered.
The perfect technique for a crisp and juicy bird.
Winner winner, four- or eight-piece chicken dinner.
Everything you need to know to make sous vide rack of lamb.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Learn how to avoid uneven serving sizes with this simple approach.
Shatteringly crisp poultry skin is just a sprinkle away.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
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.
Prime or choice? Natural or organic? USDA beef labeling, demystified.
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
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
Why Chicago's Harold's is the best bad fried chicken on Earth
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.