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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.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Simple chicken with complex flavors.
The best way to roast chicken for evenly cooked, juicy meat.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Oven-cooked pulled pork that will please even the purists.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Unleash the power of fresh spices.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Brisket ain't got nothing on this, baby.
Pork chops with a sweet-and-savory caramelized crust.
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.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
No more dry, chewy chicken.
Sous vide is the key to consistently moist brisket with a smoky bark.
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.
All your questions about grilling steak, answered.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Everything you need to know to make sous vide rack of lamb.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Shatteringly crisp poultry skin is just a sprinkle away.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
Longer isn't always better. Learn how to avoid overcooking beef stew.
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.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Know your chicken: the real difference between organic, free-range, and naturally raised
Prime or choice? Natural or organic? USDA beef labeling, demystified.
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
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.