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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 grilled chicken preparation that's truly simple, but excellent and juicy.
Brisket ain't got nothing on this, baby.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Fried to perfection.
Unleash the power of fresh spices.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
The best cooking method for the most tender cut of meat around.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Ready. Set. Stock.
The king of ham and cheese sandwiches.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
One pot and 20 minutes for this Japanese fast-food classic.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
A full meal in a bowl.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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.
All your questions about grilling steak, answered.
Everything you need to know to make sous vide rack of lamb.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
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.
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.