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The best bowl of ramen you've ever made.
A sweeter, stronger, and downright tastier version of cooked carrots.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
Hearty vegetable soup, any way you like it.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
After tasting these, you'll never look at veggie burgers the same way again.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
You'll never want to eat store-bought again.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Cauliflower goes to Buffalo.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
The best meat-replacement burgers, tested.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?