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 few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The best way to roast chicken for evenly cooked, juicy meat.
A pressure cooker makes butter chicken a snap.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Hearty, fragrant, with a subtle dairy sweetness.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Great for when you're sick, and when you're not.
Simple chicken with complex flavors.
The undisputed king of the taco cart.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
One pot and 20 minutes for this Japanese fast-food classic.
Ready. Set. Stock.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
The magical salume that will change how you cook.
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.
Perfect pork tenderloin, every time.
What's the best cut of beef for stew? Here's what you need to know.
Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.
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.
All your questions about grilling steak, answered.
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.
No more dry, chewy chicken.
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.
Butter chicken is for everyone!
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.
Get ready to nerd out on duck all month long.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
Is there any point to brining your next turkey?
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Breaking down the best way to roast chicken.
Pork ribs haven't always been a barbecue staple.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
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
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.