Explore by Dish Type

The Best Flour for Sourdough Starters: An Investigation

Which flour should you choose for your sourdough starter?

Yes, You Really Do Need a Stand Mixer for That

The most important thing a stand mixer has to offer isn't convenience; it's power.

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

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.

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.

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

This Italian fish sauce packs a serious savory punch.

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.

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.

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.

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 Fill a Piping Bag

Filling a piping bag can be an awkward proposition, but not if you know a few simple tricks.

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: How Do Eggs Affect My Cookies?

What are those eggs doing in your cookie dough?

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.

Cookie Science: Why Cream Butter and Sugar?

The science behind creaming butter and sugar.

Why Tea Addicts Go Crazy for Pu-Erh

Ever drank a tea as old as you are?

A Beginner's Guide to Drinking Better Oolong Tea

What's the tea that drives tea lovers wild? Follow oolong to find out

Tips and Tricks for the Best Scrambled Eggs, Your Way

How to make the best scrambled eggs, however you like them.

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 Non-Judgmental Guide to Getting Seriously Into Tea

For real though, it's time to see what tea is really made of. Let @maxfalkowitz show you

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.

Tacos de Canasta: How to Make the Perfect Potluck Taco

Tacos for potluck? Yes, there's a way, and it's amazing.

The Science of Baking Bread

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

The Best Way to Store Vermouth

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

The Serious Eats Cheese and Wine Pairing Cheat Sheet

The Food Lab: The Science of the Best Chocolate Chip Cookies

The Food Lab's guide to the ultimate chocolate chip cookie.

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.

What's the Difference Between Gelato and Ice Cream?

The Pizza Lab: Three Doughs to Know

The Food Lab: The Best Way to Grill Sausages

Methods matter when it comes to sausages.

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

The Food Lab: The Science of No-Knead Dough

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.

The Science of Sourdough Starters

What really makes a sourdough starter so special? Let's look under the microscope.

The Food Lab: The Science of No-Knead Dough

What Is Gluten? The Science Behind Great Dough

What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.

The Burger Lab: Salting Ground Beef

How to Make Rich, Flavorful Caramel Without Melting Sugar

A whole new sort of caramel...

Does Refrigeration Really Ruin Bread?

Cocktail Science: Do Alcohol Calories Count?

Why Tea Addicts Go Crazy for Pu-Erh

Ever drank a tea as old as you are?

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.

We Try Takis for the First Time

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

The Food Lab: Why Does Pepperoni Curl?

The Science of Fat-Washing Cocktails

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

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

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

How to Make a Japanese Breakfast

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

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

Ask a Sommelier: The Best Wine for Thai Food

Why Jianbing is China's Most Popular Street Breakfast

Jianbing is quite possibly China's best-kept secret.

A Beginner's Guide to Spanish Wine

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

Jamelle Bouie Tastes Banana Nut Cheerios

General Mills' Banana Nut Cheerios, reviewed.

All the Tools You Need to Make Great Bread at Home

The basic tools any home baker should arm themselves with before getting started.

Every Kitchen Should Have a Bowl Scraper

This small, cheap kitchen tool accomplishes big things.

"Just Fine!": General Mills' Jolly Rancher Cereal, Reviewed

General Mills' Jolly Rancher cereal, reviewed.

Support Small Wineries With These Coronavirus-Prompted Discounts

Small wineries are hurting from restaurant shutdowns. You can help, and get some wine.

"It’s Not Bad!": Kellogg's Peeps Cereal, Reviewed

Kellogg's Peeps cereal, reviewed.

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?

For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan

A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.

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.