Italian Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) This pasta packs an aromatic punch. J. Kenji López-Alt
Baking The Best Chocolate Chip Cookies Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. J. Kenji López-Alt
Korean Jjajangmyeon (Korean Black Bean Noodles) Not just for lonely hearts, these black bean noodles are comfort food you'll crave all year long. Seoyoung Jung
Dairy-Free Perfect Thin and Crispy French Fries Get the fast food–style French fries of your dreams at home. J. Kenji López-Alt
Braising and Stewing Lamb Biryani With Saffron, Yogurt, and Caramelized Onions A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb. Nik Sharma
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
Chicken Easy Pressure Cooker Green Chili With Chicken This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright. J. Kenji López-Alt
Christmas The Best Spinach Lasagna Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. J. Kenji López-Alt
Dairy-Free Korean Marinated Spinach Banchan (Sigeumchi Namul) Easy, peasy, sesame-marinated greens. Sunny Lee
Breakfast and Brunch Perfect Steamed Boiled Eggs For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. J. Kenji López-Alt
Condiments and Sauces The Best Slow-Cooked Tomato Sauce Cooked low and slow, this tomato sauce is rich and sweet. J. Kenji López-Alt
Chicken Indian Village Chicken Curry An intensely spicy, flavorful, and satisfying rustic chicken curry. Denise D'silva Sankhé
Appetizers and Hors d'Oeuvres The Best Basic Guacamole A simple and easy guacamole for any occasion. J. Kenji López-Alt
Beef Tender Grilled Short Ribs The best cut of meat for grilling, cooked to juicy, tender perfection. J. Kenji López-Alt
Beef The Best Slow-Cooked Bolognese Sauce A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese. J. Kenji López-Alt
Dairy-Free Sous Vide Barbecue Pulled Pork Shoulder Pull-apart-tender pork with great bark and smoky flavor, time after time. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Beef Gyudon (Japanese Simmered Beef and Rice Bowls) One pot and 20 minutes for this Japanese fast-food classic. J. Kenji López-Alt
Gluten-Free Peruvian-Style Grilled Chicken With Green Sauce A grilled chicken preparation that's truly simple, but excellent and juicy. J. Kenji López-Alt
Chicken 29 Chicken Breast Recipes to Make You Like White Meat The breast is the best, when treated right. Rabi Abonour
Ingredient 25 Tofu Recipes to Treat Your Curd the Way It Deserves These recipes give tofu the credit it deserves. The Serious Eats Team
Braising and Stewing 12 Braised Chicken Dishes to Simmer for Dinner Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken. Morgan Carter
Grain Salad 20 Easy, Flavorful Grain Salad Recipes Easy to make and lasts for days. The Serious Eats Team
Italian 46 Saucy Italian Pasta Dishes You Should Know and Love These are the sauces you'll come back to again and again. The Serious Eats Team
Grains 33 Nutty, Tasty, and Filling Recipes With Whole Grains Our favorite ways to cook with barley, quinoa, rye, and other whole grains. Rabi Abonour
Recipe Collections 23 Fresh Fennel Recipes That Everyone Will Love If you're a fennel skeptic, these recipes will bring you over to the delicious side. Rabi Abonour
Chicken 21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat You know why? (Because chicken thighs are tastier, that's why.) Edison Cummings
Dairy 10 Sweet and Tangy Buttermilk Dessert Recipes 10 tart, creamy, and perfectly balanced buttermilk desserts. The Serious Eats Team
Breakfast and Brunch Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes 10 recipes for breakfast-worthy potatoes. The Serious Eats Team
Eggs Breakfast All Day: 27 Egg Recipes That Make Great Dinners Twenty seven different ways to put an egg on it—for dinner. The Serious Eats Team
Asparagus 22 Asparagus Recipes to Put a Little Spring in Your Step 22 recipes to make the most of asparagus season. Rabi Abonour
Breakfast and Brunch 30 Egg Breakfast Recipes to Start Your Day Become a master of eggs all ways, then put your skills to work. Rabi Abonour
Pasta 27 Quick and Easy Pasta Recipes for Simple Weeknight Meals Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes. Rabi Abonour
Ramen 21 Ramen Recipes to Build a Perfect Bowl at Home You can eat ramen in more ways than you could ever imagine. The Serious Eats Team
Eggs What to Do With Leftover Egg Whites Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up. Niki Achitoff-Gray
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Recipe Collections What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish What *can't* you eat with salmon? (Hint: almost nothing) Niki Achitoff-Gray
Apple Spice Hunting: 5 Tips to Brewing a Better Mulled Cider A quick guide to producing the tastiest, coziest, warming-est apple cider of the season. Max Falkowitz
Japanese Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles Upgrade your instant ramen with these quick and easy hacks. J. Kenji López-Alt
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
Cooking Techniques The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic Zap your way to perfect crispy fried shallots and garlic. Sasha Marx
Kitchen Tips The Best Way to Clean and Store Fresh Produce Give your veggies the care they deserve. Sasha Marx
Kitchen Tips Roast a Pork Shoulder and Feast For Days Roast pork shoulder leftovers are perfect for recipe riffing. Sasha Marx
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. Sho Spaeth
Italian 10 Common Crimes Against Pasta You Don’t Have to Commit Are you guilty as charged? Daniel Gritzer
Ingredient Guides A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume The magical salume that will change how you cook. Elazar Sontag
Grilling We Ate Super-Expensive Wagyu Steaks So You Don’t Have To We ate way too much rich and fatty beef to deliver this wagyu guide to you. Daniel Gritzer
Ingredient Guides Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice What it is, where it came from, and a guide to rice varieties you might find in your supermarket. Sho Spaeth
Cooking Techniques How to Grill Tuna Steaks Grilling tuna is all about high heat and a quick sear. Daniel Gritzer
Cooking Techniques How to Grill Swordfish Steaks The grill makes a meaty swordfish steak seem even meatier. Daniel Gritzer
Entertaining Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast Be the dinner party host hero your friends deserve with this Thai-inspired pork feast. Sasha Marx
Ingredient Guides These Dried Worms Make Pho Taste Great Sa sung are dried seaworms used to flavor pho broth in Vietnam. Sho Spaeth
Ingredient Guides Meet Bottarga: It's Like Parmesan, but From the Sea! Bottarga is a versatile pantry staple. Sho Spaeth
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Cooking Techniques The Best Way to Make Popcorn We tested four methods of popping corn to determine which is the best. Sohla El-Waylly
Clams, Mussels, and Oysters A Guide to Clam Types and What to Do With Them Learn your way around quahogs, steamers, razor clams, and more. Naomi Tomky
Features What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need. Sho Spaeth
Chocolate How to Store and Use Leftover Melted Chocolate How to store and reuse leftover melted or tempered chocolate. Stella Parks
Cooking Techniques The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period Everything you need to know about the best way to cook a steak, indoors or out. J. Kenji López-Alt
Eggs What to Do With Leftover Egg Whites Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up. Niki Achitoff-Gray
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Lobster Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide. J. Kenji López-Alt
Equipment How to Take the Temperature of Your Turkey For the best turkey, use a thermometer. This video will show you exactly how to do it. J. Kenji López-Alt
Cooking Techniques The Right Way to Use a Meat Thermometer Here's how to use your thermometer right when testing your meat for doneness. J. Kenji López-Alt
Banana Quick-Ripen Bananas for Baking Using the Power of Enzymes Don't let starchy, underripe bananas get in the way of your favorite recipe. Stella Parks
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Salmon Everything you need to know to make salmon with an immersion circulator. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Smoked Brisket Sous vide is the key to consistently moist brisket with a smoky bark. J. Kenji López-Alt
Asian The Food Lab: Follow These Rules for the Best Fried Rice How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite. J. Kenji López-Alt
Beef Stew Science: How to Choose the Best Cuts for Beef Stew What's the best cut of beef for stew? Here's what you need to know. Daniel Gritzer
Apple The Best Way to Prevent Cut Apples From Browning Think lemon water's the best way to stop apple slices from browning? Think again. Daniel Gritzer
Ingredient Guides Everything You Need to Know to Buy Better Shrimp Shopping for shrimp doesn't have to be hard Dan Nosowitz
Chicken The Food Lab's Guide to Crispy Sous Vide Chicken Thighs Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs. J. Kenji López-Alt
Chicken The Food Lab's Complete Guide to Sous Vide Chicken Breast The ultimate guide to perfect sous vide chicken breast. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Steak The foolproof way to stunning steaks. J. Kenji López-Alt
Cooking Techniques The Real Rules of Making Polenta (Hint: They're Not What Everyone Says) Forget all the polenta dogma you've heard—we have some new rules to share. Daniel Gritzer
Cooking Techniques Cooking With Olive Oil: Should You Fry and Sear in It or Not? Is the advice to not sauté and fry with olive oil over high heat true? We look at the science. Daniel Gritzer
Cheese Cheese Expert's Picks: 10 Essential Cheeses to Know and Love 10 cheeses that'll turn you into a serious cheese nerd Liz Thorpe
Buying Guides 6 Great Condiments to Complete Your Cheese Plate 6 great condiments to make your cheese plate shine Nicole Cherie Jones
Chinese Everything You Need to Know to Make Chinese Hot Pot at Home Everything you need to know to host a Chinese hot-pot feast at home. Shao Z.
Cooking Techniques The Science of the Best Fresh Pasta Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine. Niki Achitoff-Gray
Cooking Techniques How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out Two methods for deep-fried turkey, indoors and out. Which do you think is safer? Daniel Gritzer
Cooking Techniques 3 Ways to Make Delicious Mashed Potatoes in Advance Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance. Daniel Gritzer
Cheese How to Make the Ultimate Thanksgiving Cheese Plate Everything you need to make the perfect Thanksgiving cheese plate Liz Thorpe
Cooking Techniques The Food Lab: How to Poach Eggs for a Party Yes, you can poach eggs in advance. J. Kenji López-Alt
Ingredient Guides How to Store Tomatoes (and Whether to Refrigerate Them) Should tomatoes be refrigerated? The answer isn't as straightforward as you might think. Daniel Gritzer
Entertaining Friday Night Meatballs: How to Change Your Life With Pasta How the simple act of gathering for dinner with friends transformed one family's life. Sarah Grey
Asian A Guide to Tofu Types and What to Do With Them How to identify, shop for, and prepare just about every kind of tofu you'll find in stores. Kelly Bone
Breakfast and Brunch The Food Lab: How to Make Perfect Hard-Boiled Eggs How to make perfectly boiled eggs with clean-peeling shells. J. Kenji López-Alt
Breakfast and Brunch The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs The ins and outs of cooking eggs in the shell in a water bath. J. Kenji López-Alt
Cooking Techniques 7 Myths About Cooking Steak That Need to Go Away Myth-bust your way to better steak. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Dry-Aging Beef at Home How to dry-age your steak at home for vastly superior flavor and texture. J. Kenji López-Alt
Cheese 13 Cheeses Everyone Should Know Love cheese? Then you should know these essential cheeses. The Serious Eats Team
Cooking Techniques The Food Lab: More Tips for Perfect Steaks How to make a perfectly juicy, crusty steak. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Editors' Picks The Best Pasta Bowls The ones we reach for at home and in the Serious Eats kitchen. Ariel Kanter
Buying Guides The Best Chocolate for Baking Our go-to milk, dark, and extra-dark chocolate bars for better baked goods at home. Stella Parks
Editors' Picks The Perfect Pan for Pasta Italy's secret pasta weapon can now be yours. Daniel Gritzer
Ramen American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown Korean instant noodle products taste better, according to our taste tester. Sho Spaeth
Japanese We Pit Cup Noodles Against Cup Noodle and the Difference Is Real In the land of Cup Noodles, the Cup Noodle is king. Sho Spaeth
Cheese Taste Test: The Best Supermarket Queso Dips We tasted nine store-bought queso dips to find the very best ones. Elazar Sontag
Korean Shin Ramyun Is Terrible! (Long Live Shin Ramyun!) One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time. Sho Spaeth
Chicken Honesuki: The Best Knife to Butcher Chickens Without Butchering Them A poultry knife that's a pleasure to use. Sho Spaeth
Grilling We Ate Super-Expensive Wagyu Steaks So You Don’t Have To We ate way too much rich and fatty beef to deliver this wagyu guide to you. Daniel Gritzer
Cheese We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever A special gift curated by our cheese-obsessed team. The Serious Eats Commerce Team
Equipment Reviews The Best Rice Cookers We tested the top rice cookers on the market to determine which is the best for you. Sho Spaeth
Dairy Taste Test: The Best Supermarket Greek Yogurt We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest. Elazar Sontag
Beans and Pulses The Best Supermarket Black Bean Burgers We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019. Sho Spaeth
Buying Guides Our Favorite Chocolate Easter Bunnies, Eggs, and More The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test. Elazar Sontag
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Baking Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please. Stella Parks
Baking Baking Sheets and Cooling Racks Belong in Every Kitchen Not just for cooling cookies: wire racks have countless uses in the savory kitchen. Sohla El-Waylly
Buying Guides The Best Tools for Homemade Fresh Pasta Everything you need to make the best fresh pasta at home. Ariel Kanter
Chicken The Best Poultry Shears When you want to spatchcock a big turkey, you need the right tool. Daniel Gritzer
Breakfast and Brunch Essential Tools for Cooking Eggs To really master cooking eggs, you need the right tools in addition to the right techniques. Ariel Kanter
Features What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need. Sho Spaeth
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Cuisine Guides The Serious Eats Guide to Ramen Styles A guide to Japanese style ramen noodles of every kind. J. Kenji López-Alt
Pasta Our Favorite Pasta Shapes We always have opinions, especially when it come to pasta. The Serious Eats Team
Features Rethinking Prime Beef: Why "Choice" May Be Your Best Bet For consumers who want good flavor and value, it pays to think outside the Prime box. Larry Olmsted
Japanese We Pit Cup Noodles Against Cup Noodle and the Difference Is Real In the land of Cup Noodles, the Cup Noodle is king. Sho Spaeth
Beans and Pulses Should I Salt My Bean-Cooking Water? The moral of the story involves more than just the cooking water... J. Kenji López-Alt
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Features The Physiology of Foie: Why Foie Gras is Not Unethical The production of the often-reviled delicacy isn't as cruel as it may seem. J. Kenji López-Alt
Chicken Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken. Kyle Frischkorn
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. Sho Spaeth
Cuisine Guides The Story of Carolina Gold, the Best Rice You've Never Tasted How a beloved, centuries-old rice nearly died out, and was resurrected. Keith Pandolfi
Baking How Gluten Works in Bread, Noodles, Pasta, Pie Dough, and More What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds. The Serious Eats Team
Dairy The Science of Yogurt Marinades If you're using yogurt, you should marinate your meat overnight. Nik Sharma
Beef Stew Science: Why You Shouldn't Cook Your Beef All Day Longer isn't always better. Learn how to avoid overcooking beef stew. J. Kenji López-Alt
Breakfast and Brunch Lox, Whitefish, and Beyond: An Introduction to Appetizing Pile your bagel high. Niki Achitoff-Gray
Italian Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) This pasta packs an aromatic punch. J. Kenji López-Alt
Baking The Best Chocolate Chip Cookies Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. J. Kenji López-Alt
Korean Jjajangmyeon (Korean Black Bean Noodles) Not just for lonely hearts, these black bean noodles are comfort food you'll crave all year long. Seoyoung Jung
Dairy-Free Perfect Thin and Crispy French Fries Get the fast food–style French fries of your dreams at home. J. Kenji López-Alt
Braising and Stewing Lamb Biryani With Saffron, Yogurt, and Caramelized Onions A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb. Nik Sharma
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
Chicken Easy Pressure Cooker Green Chili With Chicken This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright. J. Kenji López-Alt
Christmas The Best Spinach Lasagna Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. J. Kenji López-Alt
Dairy-Free Korean Marinated Spinach Banchan (Sigeumchi Namul) Easy, peasy, sesame-marinated greens. Sunny Lee
Breakfast and Brunch Perfect Steamed Boiled Eggs For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. J. Kenji López-Alt
Condiments and Sauces The Best Slow-Cooked Tomato Sauce Cooked low and slow, this tomato sauce is rich and sweet. J. Kenji López-Alt
Chicken Indian Village Chicken Curry An intensely spicy, flavorful, and satisfying rustic chicken curry. Denise D'silva Sankhé
Appetizers and Hors d'Oeuvres The Best Basic Guacamole A simple and easy guacamole for any occasion. J. Kenji López-Alt
Beef Tender Grilled Short Ribs The best cut of meat for grilling, cooked to juicy, tender perfection. J. Kenji López-Alt
Beef The Best Slow-Cooked Bolognese Sauce A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese. J. Kenji López-Alt
Dairy-Free Sous Vide Barbecue Pulled Pork Shoulder Pull-apart-tender pork with great bark and smoky flavor, time after time. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Beef Gyudon (Japanese Simmered Beef and Rice Bowls) One pot and 20 minutes for this Japanese fast-food classic. J. Kenji López-Alt
Gluten-Free Peruvian-Style Grilled Chicken With Green Sauce A grilled chicken preparation that's truly simple, but excellent and juicy. J. Kenji López-Alt
Chicken 29 Chicken Breast Recipes to Make You Like White Meat The breast is the best, when treated right. Rabi Abonour
Ingredient 25 Tofu Recipes to Treat Your Curd the Way It Deserves These recipes give tofu the credit it deserves. The Serious Eats Team
Braising and Stewing 12 Braised Chicken Dishes to Simmer for Dinner Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken. Morgan Carter
Grain Salad 20 Easy, Flavorful Grain Salad Recipes Easy to make and lasts for days. The Serious Eats Team
Italian 46 Saucy Italian Pasta Dishes You Should Know and Love These are the sauces you'll come back to again and again. The Serious Eats Team
Grains 33 Nutty, Tasty, and Filling Recipes With Whole Grains Our favorite ways to cook with barley, quinoa, rye, and other whole grains. Rabi Abonour
Recipe Collections 23 Fresh Fennel Recipes That Everyone Will Love If you're a fennel skeptic, these recipes will bring you over to the delicious side. Rabi Abonour
Chicken 21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat You know why? (Because chicken thighs are tastier, that's why.) Edison Cummings
Dairy 10 Sweet and Tangy Buttermilk Dessert Recipes 10 tart, creamy, and perfectly balanced buttermilk desserts. The Serious Eats Team
Breakfast and Brunch Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes 10 recipes for breakfast-worthy potatoes. The Serious Eats Team
Eggs Breakfast All Day: 27 Egg Recipes That Make Great Dinners Twenty seven different ways to put an egg on it—for dinner. The Serious Eats Team
Asparagus 22 Asparagus Recipes to Put a Little Spring in Your Step 22 recipes to make the most of asparagus season. Rabi Abonour
Breakfast and Brunch 30 Egg Breakfast Recipes to Start Your Day Become a master of eggs all ways, then put your skills to work. Rabi Abonour
Pasta 27 Quick and Easy Pasta Recipes for Simple Weeknight Meals Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes. Rabi Abonour
Ramen 21 Ramen Recipes to Build a Perfect Bowl at Home You can eat ramen in more ways than you could ever imagine. The Serious Eats Team
Eggs What to Do With Leftover Egg Whites Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up. Niki Achitoff-Gray
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Recipe Collections What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish What *can't* you eat with salmon? (Hint: almost nothing) Niki Achitoff-Gray
Apple Spice Hunting: 5 Tips to Brewing a Better Mulled Cider A quick guide to producing the tastiest, coziest, warming-est apple cider of the season. Max Falkowitz
Japanese Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles Upgrade your instant ramen with these quick and easy hacks. J. Kenji López-Alt
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
Cooking Techniques The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic Zap your way to perfect crispy fried shallots and garlic. Sasha Marx
Kitchen Tips The Best Way to Clean and Store Fresh Produce Give your veggies the care they deserve. Sasha Marx
Kitchen Tips Roast a Pork Shoulder and Feast For Days Roast pork shoulder leftovers are perfect for recipe riffing. Sasha Marx
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. Sho Spaeth
Italian 10 Common Crimes Against Pasta You Don’t Have to Commit Are you guilty as charged? Daniel Gritzer
Ingredient Guides A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume The magical salume that will change how you cook. Elazar Sontag
Grilling We Ate Super-Expensive Wagyu Steaks So You Don’t Have To We ate way too much rich and fatty beef to deliver this wagyu guide to you. Daniel Gritzer
Ingredient Guides Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice What it is, where it came from, and a guide to rice varieties you might find in your supermarket. Sho Spaeth
Cooking Techniques How to Grill Tuna Steaks Grilling tuna is all about high heat and a quick sear. Daniel Gritzer
Cooking Techniques How to Grill Swordfish Steaks The grill makes a meaty swordfish steak seem even meatier. Daniel Gritzer
Entertaining Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast Be the dinner party host hero your friends deserve with this Thai-inspired pork feast. Sasha Marx
Ingredient Guides These Dried Worms Make Pho Taste Great Sa sung are dried seaworms used to flavor pho broth in Vietnam. Sho Spaeth
Ingredient Guides Meet Bottarga: It's Like Parmesan, but From the Sea! Bottarga is a versatile pantry staple. Sho Spaeth
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Cooking Techniques The Best Way to Make Popcorn We tested four methods of popping corn to determine which is the best. Sohla El-Waylly
Clams, Mussels, and Oysters A Guide to Clam Types and What to Do With Them Learn your way around quahogs, steamers, razor clams, and more. Naomi Tomky
Features What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need. Sho Spaeth
Chocolate How to Store and Use Leftover Melted Chocolate How to store and reuse leftover melted or tempered chocolate. Stella Parks
Cooking Techniques The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period Everything you need to know about the best way to cook a steak, indoors or out. J. Kenji López-Alt
Eggs What to Do With Leftover Egg Whites Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up. Niki Achitoff-Gray
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Lobster Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide. J. Kenji López-Alt
Equipment How to Take the Temperature of Your Turkey For the best turkey, use a thermometer. This video will show you exactly how to do it. J. Kenji López-Alt
Cooking Techniques The Right Way to Use a Meat Thermometer Here's how to use your thermometer right when testing your meat for doneness. J. Kenji López-Alt
Banana Quick-Ripen Bananas for Baking Using the Power of Enzymes Don't let starchy, underripe bananas get in the way of your favorite recipe. Stella Parks
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Salmon Everything you need to know to make salmon with an immersion circulator. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Smoked Brisket Sous vide is the key to consistently moist brisket with a smoky bark. J. Kenji López-Alt
Asian The Food Lab: Follow These Rules for the Best Fried Rice How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite. J. Kenji López-Alt
Beef Stew Science: How to Choose the Best Cuts for Beef Stew What's the best cut of beef for stew? Here's what you need to know. Daniel Gritzer
Apple The Best Way to Prevent Cut Apples From Browning Think lemon water's the best way to stop apple slices from browning? Think again. Daniel Gritzer
Ingredient Guides Everything You Need to Know to Buy Better Shrimp Shopping for shrimp doesn't have to be hard Dan Nosowitz
Chicken The Food Lab's Guide to Crispy Sous Vide Chicken Thighs Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs. J. Kenji López-Alt
Chicken The Food Lab's Complete Guide to Sous Vide Chicken Breast The ultimate guide to perfect sous vide chicken breast. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Steak The foolproof way to stunning steaks. J. Kenji López-Alt
Cooking Techniques The Real Rules of Making Polenta (Hint: They're Not What Everyone Says) Forget all the polenta dogma you've heard—we have some new rules to share. Daniel Gritzer
Cooking Techniques Cooking With Olive Oil: Should You Fry and Sear in It or Not? Is the advice to not sauté and fry with olive oil over high heat true? We look at the science. Daniel Gritzer
Cheese Cheese Expert's Picks: 10 Essential Cheeses to Know and Love 10 cheeses that'll turn you into a serious cheese nerd Liz Thorpe
Buying Guides 6 Great Condiments to Complete Your Cheese Plate 6 great condiments to make your cheese plate shine Nicole Cherie Jones
Chinese Everything You Need to Know to Make Chinese Hot Pot at Home Everything you need to know to host a Chinese hot-pot feast at home. Shao Z.
Cooking Techniques The Science of the Best Fresh Pasta Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine. Niki Achitoff-Gray
Cooking Techniques How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out Two methods for deep-fried turkey, indoors and out. Which do you think is safer? Daniel Gritzer
Cooking Techniques 3 Ways to Make Delicious Mashed Potatoes in Advance Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance. Daniel Gritzer
Cheese How to Make the Ultimate Thanksgiving Cheese Plate Everything you need to make the perfect Thanksgiving cheese plate Liz Thorpe
Cooking Techniques The Food Lab: How to Poach Eggs for a Party Yes, you can poach eggs in advance. J. Kenji López-Alt
Ingredient Guides How to Store Tomatoes (and Whether to Refrigerate Them) Should tomatoes be refrigerated? The answer isn't as straightforward as you might think. Daniel Gritzer
Entertaining Friday Night Meatballs: How to Change Your Life With Pasta How the simple act of gathering for dinner with friends transformed one family's life. Sarah Grey
Asian A Guide to Tofu Types and What to Do With Them How to identify, shop for, and prepare just about every kind of tofu you'll find in stores. Kelly Bone
Breakfast and Brunch The Food Lab: How to Make Perfect Hard-Boiled Eggs How to make perfectly boiled eggs with clean-peeling shells. J. Kenji López-Alt
Breakfast and Brunch The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs The ins and outs of cooking eggs in the shell in a water bath. J. Kenji López-Alt
Cooking Techniques 7 Myths About Cooking Steak That Need to Go Away Myth-bust your way to better steak. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Dry-Aging Beef at Home How to dry-age your steak at home for vastly superior flavor and texture. J. Kenji López-Alt
Cheese 13 Cheeses Everyone Should Know Love cheese? Then you should know these essential cheeses. The Serious Eats Team
Cooking Techniques The Food Lab: More Tips for Perfect Steaks How to make a perfectly juicy, crusty steak. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Editors' Picks The Best Pasta Bowls The ones we reach for at home and in the Serious Eats kitchen. Ariel Kanter
Buying Guides The Best Chocolate for Baking Our go-to milk, dark, and extra-dark chocolate bars for better baked goods at home. Stella Parks
Editors' Picks The Perfect Pan for Pasta Italy's secret pasta weapon can now be yours. Daniel Gritzer
Ramen American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown Korean instant noodle products taste better, according to our taste tester. Sho Spaeth
Japanese We Pit Cup Noodles Against Cup Noodle and the Difference Is Real In the land of Cup Noodles, the Cup Noodle is king. Sho Spaeth
Cheese Taste Test: The Best Supermarket Queso Dips We tasted nine store-bought queso dips to find the very best ones. Elazar Sontag
Korean Shin Ramyun Is Terrible! (Long Live Shin Ramyun!) One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time. Sho Spaeth
Chicken Honesuki: The Best Knife to Butcher Chickens Without Butchering Them A poultry knife that's a pleasure to use. Sho Spaeth
Grilling We Ate Super-Expensive Wagyu Steaks So You Don’t Have To We ate way too much rich and fatty beef to deliver this wagyu guide to you. Daniel Gritzer
Cheese We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever A special gift curated by our cheese-obsessed team. The Serious Eats Commerce Team
Equipment Reviews The Best Rice Cookers We tested the top rice cookers on the market to determine which is the best for you. Sho Spaeth
Dairy Taste Test: The Best Supermarket Greek Yogurt We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest. Elazar Sontag
Beans and Pulses The Best Supermarket Black Bean Burgers We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019. Sho Spaeth
Buying Guides Our Favorite Chocolate Easter Bunnies, Eggs, and More The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test. Elazar Sontag
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Baking Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please. Stella Parks
Baking Baking Sheets and Cooling Racks Belong in Every Kitchen Not just for cooling cookies: wire racks have countless uses in the savory kitchen. Sohla El-Waylly
Buying Guides The Best Tools for Homemade Fresh Pasta Everything you need to make the best fresh pasta at home. Ariel Kanter
Chicken The Best Poultry Shears When you want to spatchcock a big turkey, you need the right tool. Daniel Gritzer
Breakfast and Brunch Essential Tools for Cooking Eggs To really master cooking eggs, you need the right tools in addition to the right techniques. Ariel Kanter
Features What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need. Sho Spaeth
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Cuisine Guides The Serious Eats Guide to Ramen Styles A guide to Japanese style ramen noodles of every kind. J. Kenji López-Alt
Pasta Our Favorite Pasta Shapes We always have opinions, especially when it come to pasta. The Serious Eats Team
Features Rethinking Prime Beef: Why "Choice" May Be Your Best Bet For consumers who want good flavor and value, it pays to think outside the Prime box. Larry Olmsted
Japanese We Pit Cup Noodles Against Cup Noodle and the Difference Is Real In the land of Cup Noodles, the Cup Noodle is king. Sho Spaeth
Beans and Pulses Should I Salt My Bean-Cooking Water? The moral of the story involves more than just the cooking water... J. Kenji López-Alt
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Features The Physiology of Foie: Why Foie Gras is Not Unethical The production of the often-reviled delicacy isn't as cruel as it may seem. J. Kenji López-Alt
Chicken Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken. Kyle Frischkorn
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. Sho Spaeth
Cuisine Guides The Story of Carolina Gold, the Best Rice You've Never Tasted How a beloved, centuries-old rice nearly died out, and was resurrected. Keith Pandolfi
Baking How Gluten Works in Bread, Noodles, Pasta, Pie Dough, and More What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds. The Serious Eats Team
Dairy The Science of Yogurt Marinades If you're using yogurt, you should marinate your meat overnight. Nik Sharma
Beef Stew Science: Why You Shouldn't Cook Your Beef All Day Longer isn't always better. Learn how to avoid overcooking beef stew. J. Kenji López-Alt
Breakfast and Brunch Lox, Whitefish, and Beyond: An Introduction to Appetizing Pile your bagel high. Niki Achitoff-Gray