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.
A flavorful crust for lamb.
Crisp chips smothered in salsa, chicken, eggs, and cheese.
Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
Does any one method win on all counts? Let's see.
Build a better rice bowl.
Ducks dry together.
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.
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.
What's the best cut of beef for stew? Here's what you need to know.
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.
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.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Myth-bust your way to better steak.
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.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Get ready to nerd out on duck all month long.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
Pork ribs haven't always been a barbecue staple.
Breaking down the best way to roast chicken.
Is there any point to brining your next turkey?
[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
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Part 2 of Ed Levine's conversation with writer Osayi Endolyn.
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.