The official credit card of Serious Eats
Savory French toast for bacon lovers.
This summery tart has a graham cracker crust, a creamy lemon filling, and a topping of fresh berries.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
This nutty-sweet rhizome deserves to be associated with more than farts.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Bottarga is a versatile pantry staple.
How to make ramen (the noodles!).
Our favorite winter squash and how to clean, cut, and cook them.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Everything you need to know about the best way to cook a steak, indoors or out.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
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.
Sous vide is the key to consistently moist brisket with a smoky bark.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
Think lemon water's the best way to stop apple slices from browning? Think again.
Shopping for shrimp doesn't have to be hard
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
Forget all the polenta dogma you've heard—we have some new rules to share.
10 cheeses that'll turn you into a serious cheese nerd
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
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.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
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.
Everything you need to make the perfect Thanksgiving cheese plate
Yes, you can poach eggs in advance.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
How to make perfectly boiled eggs with clean-peeling shells.
The ins and outs of cooking eggs in the shell in a water bath.
Myth-bust your way to better steak.
Love cheese? Then you should know these essential cheeses.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
How to make a perfectly juicy, crusty steak.
Grind your own meat for juicier sausages and more flavorful burgers.
A guide to Japanese style ramen noodles of every kind.
An ode to one of the best ramen shops in the United States.
Is there any point to brining your next turkey?
Breaking down the best way to roast chicken.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
The moral of the story involves more than just the cooking water...
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
How a beloved, centuries-old rice nearly died out, and was resurrected.
The production of the often-reviled delicacy isn't as cruel as it may seem.
You think you know boiled peanuts? Think again
A chat with Mike Satinover, lord of ramen.
Pile your bagel high.
Pork ribs haven't always been a barbecue staple.
An Italian artisanal pasta-maker on the importance of flour.
A special gift curated by our cheese-obsessed team.
We tested the top rice cookers on the market to determine which is the best for you.
We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
Everything you need to make the best fresh pasta at home.
When you want to spatchcock a big turkey, you need the right tool.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The Whirley Pop is positively magical.
Dive into the magical world of fresh pasta with @eatandcry's favorite cookbooks on the market
These cheeses never get our goat
We hunt down the best supermarket brands of bacon.
According to @thefoodlab, one brand of bottled coconut water destroys all others
What's the best vegetable peeler? Y, funny you should ask.