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.
Oven-cooked pulled pork that will please even the purists.
Simple chicken with complex flavors.
An underappreciated Roman pasta gem gets its due.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
The undisputed king of the taco cart.
A classic one-pot Japanese chicken dish.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Sous vide is the key to consistently moist brisket with a smoky bark.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
Turn duck trimmings into rich, deeply flavored stock.
A full meal in a bowl.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Thick, hearty, loaded with flavor, and entirely customizable.
The real deal Texas bowl of red.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Ducks dry together.
The simple way is the best way when it comes to rendering fat
A step-by-step guide for breaking down the most delicious bird.
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.
Perfect pork tenderloin, every time.
Never overcook a pork chop again.
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.
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.
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.
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
Pork ribs haven't always been a barbecue staple.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Why Chicago's Harold's is the best bad fried chicken on Earth
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Part 2 of Ed Levine's conversation with writer Osayi Endolyn.
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.