15 Eggless Cookie Recipes, Because Everyone Deserves a Cookie

Buttery shortbread, chocolate-covered digestive biscuits, and even homemade Chipwiches can all be yours if you keep egg-free.

What to Make With Campari: 21 Cocktails Everyone Should Know

Recipes using the herbal aperitif that adds a punch of (bitter)sweetness to your happy hour.

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.

Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes

10 recipes for breakfast-worthy potatoes.

19 Grilled-Burger Recipes for Labor Day

Find the best burger recipe to suit any taste.

14 Scotch Cocktail Recipes Perfect for Both Beginners and Obsessives

14 Scotch cocktail recipes to show how well the spirit works in mixed drinks.

25 Classic Cocktail Recipes Everyone Should Know

The old standbys that every self-respecting cocktail aficionado should be able to make.

19 Breakfast Baking Recipes to Make Your Mornings Toasty

19 baked goods for breakfast.

15 Frozen-Cocktail Recipes Worth the Brain Freeze

Nothing like ice-cold booze in the summer.

21 Dipping Sauces for Grilled Meats and Veggies

21 sauces for all your grilling needs.

18 Vegan Snack Recipes to Satisfy Every Craving

You don't have to settle for fruit when a snack attack hits.

27 Quick and Easy Pasta Recipes

Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes.

8 Essential Tex-Mex Dishes

8 Great Hot Dog Topping Ideas

Ketchup, mustard, relish...boring. There are so many more ways to top hot dogs than with just those condiments.

16 Aperol Cocktails to Keep You Cool

16 Aperol recipes for any time of the year.

Serious Entertaining: Taco Night

9 Oscar Dogs Inspired by the 2012 Best Picture Nominees

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: Early Spring Dinner

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.

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.

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.

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 Scale (Most) Cake Recipes to Fit Any Pan

How to resize your favorite cakes to bake in other pans.

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.

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.

Why Buttermilk Substitutes Are a Bum Deal

What's the best substitute for buttermilk? We put a handful of common recommendations to the test.

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: 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.

The Right Way to Toast a Bagel

[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.

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

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 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

How to Make the Best Tomato Sauce From Fresh Tomatoes

A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.

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 Ultimate Hom...

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

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

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.

"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.

Cocktail Science: Do Alcohol Calories Count?

We Try Takis for the First Time

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

How to Make Rich, Flavorful Caramel Without Melting Sugar

A whole new sort of caramel...

Does Refrigeration Really Ruin Bread?

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.

Why Tea Addicts Go Crazy for Pu-Erh

Ever drank a tea as old as you are?

Ask a Sommelier: The Best Wine for Thai Food

What Are Dippin' Dots, Really? The History of Cryogenic Ice Cream

The origins and legacy of the mini frozen ice cream balls.

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

The Food Lab: Why Does Pepperoni Curl?

The Science of Fat-Washing Cocktails

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

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

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.

Nutritional Yeast: Savory, “Cheesy,” and Not Just for Vegans

Nutritional yeast isn't just for vegans.