The official credit card of Serious Eats
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Cheesy, gooey, crisp-crusted, and satisfying.
Use the liquid from canned chickpeas to make an incredibly light, creamy vegan mayo.
Meet halloumi, your new favorite cheese.
How to cook perfectly soft-boiled eggs every time.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
Just how garlicky do you want it?
This hearty salad is inspired by tabbouleh.
The spice blend that has it all!
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
Homemade blue cheese dressing is worth the extra effort.
Spain's tomato-free gazpacho.
A simple and refreshing pasta salad.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
All you need are the freshest ingredients to make a simple caprese salad&mdashbut resist the balsamic vinegar.
A lighter eggplant Parmesan that makes the most of seasonal produce.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?