Easter Balsamic-Glazed Ham With Basil English Peas A not-too-sweet glaze and a side of basil-flecked English peas combine for a roast-ham dish that's good all year round. Jennifer Olvera
French French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese Kerry Saretsky
Apple 18 Apple Cocktails That Are Like Autumn in a Glass No orchard hunting required. The Serious Eats Team
Carrot 19 Carrot Recipes to Root for This Season Recipes for soups, salads, and even latkes to showcase the vegetable's versatility. The Serious Eats Team
Chicken 7 Chicken Salad Recipes for Easy Weekday Meals Seven takes on the sandwich staple. Yasmine Maggio
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
Italian 10 Saucy Italian Pasta Dishes You Should Know and Love These are the sauces you'll come back to again and again. Elazar Sontag
Broccoli 15 Broccoli Recipes to Get You Beyond Steamed Our very favorite ways to eat through a bounty of broccoli. Rabi Abonour
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
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
Eggplant 24 Delicious Eggplant Recipes That Everyone Will Love Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight. Rabi Abonour
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
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
Features Beyond Fuyus: The World of Persimmon Varieties More than just Fuyus or Hachiyas. Georgia Freedman
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
Ingredient Guides 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. Elazar Sontag
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
Cooking Techniques The Ultimate Guide to Making Ramen Noodles at Home How to make ramen (the noodles!). Sho Spaeth
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
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 How to Slice and Dice an Onion Two of the most basic (and essential!) chopping skills you can master, explained. 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
Ingredient Guides Why Preserved Lemons Belong on Your Shelf How to incorporate the intense citrus and umami power of preserved lemon into your cooking. Clara Inés Schuhmacher
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
Corn Children of the Corn: Baby Corn, Demystified What is baby corn and where does it come from? @eatandcry's got the answers Niki Achitoff-Gray
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
Cooking Techniques 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. 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
Ingredient Guides The Four High-End Steaks You Should Know Learn how to treat your ribeye, T-bone, strip, or tenderloin right. J. Kenji López-Alt
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 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 The Best Extra-Dark Supermarket Chocolate Bars for Baking Explore an even darker chocolate style with these seven bars in the 80% range. Stella Parks
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
Baking 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. Stella Parks
Buying Guides 6 Supermarket Dark Chocolate Bars for Better Baking Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks. Stella Parks
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
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
Cuisine Guides The Serious Eats Guide to Ramen Styles A guide to Japanese style ramen noodles of every kind. J. Kenji López-Alt
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
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
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
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
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
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
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. 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
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
Duck How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project Get ready to nerd out on duck all month long. Niki Achitoff-Gray
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
Cabbage 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. Eric Kim
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
Easter Balsamic-Glazed Ham With Basil English Peas A not-too-sweet glaze and a side of basil-flecked English peas combine for a roast-ham dish that's good all year round. Jennifer Olvera
French French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese Kerry Saretsky
Apple 18 Apple Cocktails That Are Like Autumn in a Glass No orchard hunting required. The Serious Eats Team
Carrot 19 Carrot Recipes to Root for This Season Recipes for soups, salads, and even latkes to showcase the vegetable's versatility. The Serious Eats Team
Chicken 7 Chicken Salad Recipes for Easy Weekday Meals Seven takes on the sandwich staple. Yasmine Maggio
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
Italian 10 Saucy Italian Pasta Dishes You Should Know and Love These are the sauces you'll come back to again and again. Elazar Sontag
Broccoli 15 Broccoli Recipes to Get You Beyond Steamed Our very favorite ways to eat through a bounty of broccoli. Rabi Abonour
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
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
Eggplant 24 Delicious Eggplant Recipes That Everyone Will Love Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight. Rabi Abonour
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
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
Features Beyond Fuyus: The World of Persimmon Varieties More than just Fuyus or Hachiyas. Georgia Freedman
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
Ingredient Guides 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. Elazar Sontag
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
Cooking Techniques The Ultimate Guide to Making Ramen Noodles at Home How to make ramen (the noodles!). Sho Spaeth
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
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 How to Slice and Dice an Onion Two of the most basic (and essential!) chopping skills you can master, explained. 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
Ingredient Guides Why Preserved Lemons Belong on Your Shelf How to incorporate the intense citrus and umami power of preserved lemon into your cooking. Clara Inés Schuhmacher
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
Corn Children of the Corn: Baby Corn, Demystified What is baby corn and where does it come from? @eatandcry's got the answers Niki Achitoff-Gray
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
Cooking Techniques 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. 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
Ingredient Guides The Four High-End Steaks You Should Know Learn how to treat your ribeye, T-bone, strip, or tenderloin right. J. Kenji López-Alt
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 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 The Best Extra-Dark Supermarket Chocolate Bars for Baking Explore an even darker chocolate style with these seven bars in the 80% range. Stella Parks
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
Baking 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. Stella Parks
Buying Guides 6 Supermarket Dark Chocolate Bars for Better Baking Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks. Stella Parks
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
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
Cuisine Guides The Serious Eats Guide to Ramen Styles A guide to Japanese style ramen noodles of every kind. J. Kenji López-Alt
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
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
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
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
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
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
Chicken Why I Only Buy Whole Chickens (and You Can, Too!) Why you should buy whole chickens instead of chicken parts. 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
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
Duck How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project Get ready to nerd out on duck all month long. Niki Achitoff-Gray
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
Cabbage 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. Eric Kim
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