10 Saucy Italian Pasta Dishes You Should Know and Love

These are the sauces you'll come back to again and again.

15 Broccoli Recipes to Get You Beyond Steamed

Our very favorite ways to eat through a bounty of broccoli.

33 Nutty, Tasty, and Filling Recipes With Whole Grains

Our favorite ways to cook with barley, quinoa, rye, and other whole grains.

23 Fresh Fennel Recipes That Everyone Will Love

If you're a fennel skeptic, these recipes will bring you over to the delicious side.

21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat

You know why? (Because chicken thighs are tastier, that's why.)

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.

21 Ramen Recipes to Build a Perfect Bowl at Home

You can eat ramen in more ways than you could ever imagine.

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.

24 Delicious Eggplant Recipes That Everyone Will Love

Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight.

Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes

A week of menus for vegetable lovers who also eat fish.

Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes

A week of menus for vegetable lovers who also eat fish.

18 Winning Recipes for Shrimp Lovers

What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish

What *can't* you eat with salmon? (Hint: almost nothing)

11 Ginger Drinks to Make at Home

Serious Entertaining: Pick Some Apples Already!

Serious Entertaining: An All-Avocado Meal

Serious Entertaining: India's 100-Day Mango Season

Serious Entertaining: An Easy (and Inexpensive) Grilled Steak Dinner

Serious Entertaining: Mad Men Season Premiere Party

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.

Serious Entertaining: Comfort Me With Ginger

Serious Entertaining: A Special Summer Birthday Cake

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Upgrade your instant ramen with these quick and easy hacks.

Serious Entertaining: Bellini Bar

A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume

The magical salume that will change how you cook.

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.

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.

A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.

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.

The Ultimate Guide to Making Ramen Noodles at Home

How to make ramen (the noodles!).

A Guide to Clam Types and What to Do With Them

Learn your way around quahogs, steamers, razor clams, and more.

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.

How to Store and Use Leftover Melted Chocolate

How to store and reuse leftover melted or tempered chocolate.

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.

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.

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.

How to Slice and Dice an Onion

Two of the most basic (and essential!) chopping skills you can master, explained.

The Right Way to Use a Meat Thermometer

Here's how to use your thermometer right when testing your meat for doneness.

Quick-Ripen Bananas for Baking Using the Power of Enzymes

Don't let starchy, underripe bananas get in the way of your favorite recipe.

The Food Lab's Complete Guide to Sous Vide Salmon

Everything you need to know to make salmon with an immersion circulator.

The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Sous vide is the key to consistently moist brisket with a smoky bark.

Why Preserved Lemons Belong on Your Shelf

How to incorporate the intense citrus and umami power of preserved lemon into your cooking.

The Right Way to Sauce Pasta

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.

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.

The Best Way to Prevent Cut Apples From Browning

Think lemon water's the best way to stop apple slices from browning? Think again.

Everything You Need to Know to Buy Better Shrimp

Shopping for shrimp doesn't have to be hard

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.

The Food Lab's Complete Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

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.

Children of the Corn: Baby Corn, Demystified

What is baby corn and where does it come from? @eatandcry's got the answers

Cheese Expert's Picks: 10 Essential Cheeses to Know and Love

10 cheeses that'll turn you into a serious cheese nerd

6 Great Condiments to Complete Your Cheese Plate

6 great condiments to make your cheese plate shine

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.

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.

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?

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.

How to Make the Ultimate Thanksgiving Cheese Plate

Everything you need to make the perfect Thanksgiving cheese plate

The Food Lab: How to Poach Eggs for a Party

Yes, you can poach eggs in advance.

Cheese 101: The Unified Theory of Pairing Cured Meat and Cheese

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.

A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out

How to Store Tomatoes (and Whether to Refrigerate Them)

Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.

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.

What's the Difference Between Dutch Process and Natural Cocoa Powder?

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.

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

The Serious Eats Cheese and Wine Pairing Cheat Sheet

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.

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

How to Host A Beer and Cheese Tasting Party

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.

9 Awesome Italian Cheeses Everyone Should Know

How to Assemble an Awesome Vegetable Platter

13 Cheeses Everyone Should Know

Love cheese? Then you should know these essential cheeses.

The Four High-End Steaks You Should Know

Learn how to treat your ribeye, T-bone, strip, or tenderloin right.

The Food Lab: More Tips for Perfect Steaks

How to make a perfectly juicy, crusty steak.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.

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.

We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever

A special gift curated by our cheese-obsessed team.

The Best Rice Cookers

We tested the top rice cookers on the market to determine which is the best for you.

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.

The Best Supermarket Black Bean Burgers

We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.

Our Favorite Chocolate Easter Bunnies, Eggs, and More

The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.

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.

The Best Extra-Dark Supermarket Chocolate Bars for Baking

Explore an even darker chocolate style with these seven bars in the 80% range.

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.

Baking Sheets and Cooling Racks Belong in Every Kitchen

Not just for cooling cookies: wire racks have countless uses in the savory kitchen.

The Best Milk Chocolate for Baking (That Won’t Break the Bank)

Our resident baking whiz's top picks for the milk chocolate that'll make your desserts stand out.

6 Supermarket Dark Chocolate Bars for Better Baking

Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks.

The Best Tools for Homemade Fresh Pasta

Everything you need to make the best fresh pasta at home.

The Best Poultry Shears

When you want to spatchcock a big turkey, you need the right tool.

The Science of Yogurt Marinades

If you're using yogurt, you should marinate your meat overnight.

Stew Science: Why You Shouldn't Cook Your Beef All Day

Longer isn't always better. Learn how to avoid overcooking beef stew.

The Food Lab: Slicing Meat Against the Grain

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.

Diacetyl: When "Buttery Goodness" Breaks Bad

Why I Only Buy Whole Chickens (and You Can, Too!)

Why you should buy whole chickens instead of chicken parts.

We Pit Cup Noodles Against Cup Noodle and the Difference Is Real

In the land of Cup Noodles, the Cup Noodle is king.

The Burger Lab: Salting Ground Beef

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

The Story of Carolina Gold, the Best Rice You've Never Tasted

How a beloved, centuries-old rice nearly died out, and was resurrected.

How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project

Get ready to nerd out on duck all month long.

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.

Kimjang, the Communal Act of Kimchi Making, Gains New Meaning This Year

A Korean fall tradition for ensuring an ample supply of kimchi for long, cold winters.

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.