Explore by Dish Type

Icing on the Cake: A Guide to Basic Frosting Types

All the basic cake frostings and when to use them.

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)

Keep your gravy nice and hot with immersion circulators, slow cookers, and more

How Silicone Baking Mats Are Ruining Your Cookies

How baking on parchment versus silicone can affect the color, texture, and size of a cookie.

17 Recipes to Make the Most of Your Immersion Blender

Soups, sauces, sweets, and more to help you put your immersion blender through its paces.

All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce

A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.

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.

How to Batch Cocktails for a Crowd

Everything you need to know to easily prepare a batch cocktail for a batch of guests.

How to Put a Bundt in the Oven

Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.

How to Clean Candy (and Other Sticky Stuff) From a Pot

Never scrub a dirty pot of caramel or fudge again!

How to Make a Paper Piping Bag

How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.

How to Make a Japanese Breakfast

With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.

The Spirit of Mexico: A Guide to Mezcal

An introduction to mezcal.

A Brief Guide to Roux

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

Sherry 101: An Introduction to the Hippest Old-Person Drink Around

Learn to tell your Amontillado from your Palo Cortado.

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything

Make the fiery, textured chili condiment your own.

All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

How to make sure you've got the best yeast for the job.

Why You Should Buy an Entire Case of Sparkling Wine for the Holidays

Why and how to stock perfect back-up gift that everyone loves.

The Fastest, Easiest Way to Get Dough Off Your Hands

Got a sticky situation on your hands? Here's how to clean it up, fast.

How to Rescue Swiss Buttercream, No Matter the Problem

How to save a Swiss meringue buttercream when things go wrong.

How to Store and Use Leftover Melted Chocolate

How to store and reuse leftover melted or tempered chocolate.

Meet the Umami Bomb of Dessert: Malted Milk Powder

What is malted milk powder, and why does a canister belong in your pantry?

The Difference Between Blackstrap and True Molasses

It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.

How to Bake a Million Cookies and Live to Tell the Tale

Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.

Don't Blame the Humidity: How "Room Temperature" Can Ruin a Pie Dough

When things heat up in the kitchen, don't give up on pie!

How Muffin Pans (and Liners) Can Affect Your Favorite Recipe

Do you know the muffin pan, the muffin pan, the muffin pan?

6 Unexpected Factors That Can Ruin Your Gelatin Desserts

Because knowing is half the battle.

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.

Cookie Science: The Real Differences Between Brown and White Sugars

Different sugars do very different things in cookie doughs.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

Why Tea Addicts Go Crazy for Pu-Erh

Ever drank a tea as old as you are?

The Food Lab's Complete Guide to Sous-Vide Burgers

Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.

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.

Use Our Booze-o-Matic Drink Calculator to Plan Your Cocktail Party

Throw a heck of a bash without blowing all your cash.

Breadmaking 101: How to Troubleshoot Bad Bread

Can't seem to bake the perfect loaf of bread? Simple troubleshooting tips to help you out

Pizza Hack: Is Copper Better Than the Baking Steel?

In which @thefoodlab bakes pizza on a sheet of copper in his quest for the perfect crust.

The Science of Baking Bread

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

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

The Serious Eats Guide to Essential Cocktail Techniques

Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.

Breadmaking 101: All About Proofing and Fermentation

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

The Best Way to Store Vermouth

Coffee Science: How to Make the Best Pourover Coffee at Home

Coffee Science: How to Make the Best Pourover Coffee at Home

The Science of the Best Sorbet

How to Build a DIY Home Carbonation Rig

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

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

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

How to Cook Crispy Tofu Worth Eating

This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.

The Serious Eats Cheese and Wine Pairing Cheat Sheet

The Serious Eats Guide to Holiday Beer Pairing

Tips for Planning a Holiday Cocktail Party

The Best Way to Store Ice Cream in Your Freezer

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.

Corked, Cooked, Bretty, Bad: How to Spot 7 Common Wine Flaws

Cork taint is just one wine flaw you can learn to identify; here's our guide to seven of the most common.

Cocktails From a Low-Stocked Bar: A Guide to Substitutions

How to Host A Beer and Cheese Tasting Party

How to Host a Mother's Day Beer Brunch

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ulti...

The Pizza Lab: Foolproof Pan Pizza

This thick-crusted, fried-on-the-bottom, puffy, cheesy pan pizza is the easiest pizza you'll ever make.

The Pizza Lab: Three Doughs to Know

What Is the Difference Between Single Malt and Blended Whisky?

What's the difference between single-malt and blended whisky, anyway?

How to Make Awesome Coffee For A Crowd

Coffee Tragedies: The Shattered French Press

Serious Chocolate: How to Store Chocolate

The Pizza Lab: On Flour Types, Foams, and Dough

Thinking Big for Summer Party Drinks

Cocktail 101: Glassware Basics

How to tell your rocks glass from your highball.

How to Plan and Host a Cocktail Party

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

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

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

What to Do with Cocoa Nibs

Get to Know Sichuan's Ginger Juice Flavor With Fuchsia Dunlop

Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.

The Burger Lab: Revisiting the Myth of the 12-Year-Old McDonald's Burger...

How to Make a Japanese Breakfast

With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.

Why Tea Addicts Go Crazy for Pu-Erh

Ever drank a tea as old as you are?

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop

They should have called it "freaking delicious flavor"—there's nothing strange about it.

The Food Lab: Here's Why McDonald's Burgers Don't Rot

We Try Takis for the First Time

Takis are the best new snacks in our lives these days.

The Food Lab: The Science of No-Knead Dough

A Brief Guide to Roux

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

Does Refrigeration Really Ruin Bread?

Cocktail Science: Do Alcohol Calories Count?

The Science of Fat-Washing Cocktails

Ask a Sommelier: The Best Wine for Thai Food

The Burger Lab: Salting Ground Beef

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: Why Does Pepperoni Curl?

A Beginner's Guide to Spanish Wine

The Case for Bad Coffee

Bad coffee is there for you.

The Best Stand Mixer for Bakers

Why our resident pastry wizard is so obsessed with one stand mixer in particular.

Taste Test: The Best Supermarket Queso Dips

We tasted nine store-bought queso dips to find the very best ones.

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)

The best meat-replacement burgers, tested.

The Best Universal Wine Glasses

We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.

The Best Supermarket Black Bean Burgers

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

The Best Supermarket Veggie Burgers

Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?

We Tested Breville's Countertop Pizza Oven (and It's Pretty Great)

We took the latest countertop pizza oven for a spin.

These Cake Stands Won't Let You Down

Sturdy and well balanced, these stands are so much more than just a pretty base.

Essential Equipment for Making Great Bread at Home

Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.

Batch Cocktails: A Serious Eater's Guide to Drinks for a Crowd

A new cocktail book exploring creative big-batch drink recipes.

Our Favorite Chocolate Easter Bunnies, Eggs, and More

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

The Best Electric Griddles for Crowd-Size Cooking

We tested electric griddles of all styles and price points to find our favorites.

The Best Pan for Sheet Cakes, Brownies, and Bars

Our absolute favorite pan for sheet cakes.

The Best Extra-Dark Supermarket Chocolate Bars for Baking

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

The Best Coffee Grinders

We dive deep on the grinder that's best for your morning cup.

This Flowchart Will Find Your Signature Holiday Cocktail

Make finding the perfect holiday drink fun and interactive—with flowcharts!

Great Gifts for Cocktail, Wine, and Beer Lovers

Everything you need for spirited festivities.

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.