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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.
A not-too-sweet glaze and a side of basil-flecked English peas combine for a roast-ham dish that's good all year round.
Everything you need to know about the best way to cook a steak, indoors or out.
The foolproof way to stunning steaks.
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.
No more dry, chewy chicken.
Sous vide is the key to consistently moist brisket with a smoky bark.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
This old-school pan-cooking method is still worth taking for a spin.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Everything you need to know to make sous vide rack of lamb.
All your questions about grilling steak, answered.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Shatteringly crisp poultry skin is just a sprinkle away.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Longer isn't always better. Learn how to avoid overcooking beef stew.
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.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Never panic at the butcher's counter again.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Prize or punishment? The story behind Nashville hot chicken + how it's made
Prime or choice? Natural or organic? USDA beef labeling, demystified.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Pork ribs haven't always been a barbecue staple.
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.