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.

13 Passover Dessert Recipes for a Sweet Finish

These Passover desserts won't just do the job; they'll impress the heck out of anyone who tastes them.

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.

The Rugelach Roadmap: 4 Variations to Make Bubbe Kvell

Never bite into a dull, dry deli-case rugelach again.

30 Egg Breakfast Recipes to Start Your Day

Become a master of eggs all ways, then put your skills to work.

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 for Simple Weeknight Meals

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

It's Not Delivery, It's 24 Homemade Pizza Recipes

Pizza at home, any which way you like it.

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.

5 Essential Fernet Branca Cocktails

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

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 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.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

What's the Difference Between Espresso and Coffee?

Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.

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.

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!

The Food Lab's Foolproof Homemade Mayonnaise

Step-by-step video instructions on making smooth, rich, creamy mayo in just two minutes.

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

.@thefoodlab 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

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.

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

How to Plan the Ultimate Cocktail Party With Our Booze-o-Matic Drink Calculator

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 (and How to Do It Right)

How to Make Cocktails at Home: 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

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 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 Home Pizza Setup

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

How to Brew Coffee in an AeroPress

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

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

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

"What a Country!": Post Dunkin' Caramel Macchiato Cereal, Reviewed

If your caramel macchiato were a bowl of cereal, here's how it would taste.

Leggo My Eggo...Cereal? Kellogg's Eggo Cereal, Reviewed

Kellogg's Eggo cereal, reviewed.

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.

The Moka Pot Is an Inexpensive Espresso Alternative

This little coffee maker packs big flavor at a low price.

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, According to BraveTart

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 Case for Conservas: A Guide to Iberian Canned Fish and Seafood

The best way to get started with Iberian tinned fish is to open a can.

Does Refrigeration Really Ruin Bread?

Cocktail Science: Do Alcohol Calories Count?

The Burger Lab: Salting Ground Beef

We Try Takis for the First Time

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

The Science of Tadka: An Essential Technique for Blooming Spices

Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.

How Ice Cream Got Its Cone

Spoiler alert: It didn't start with a rolled-up waffle.

The Food Lab: Why Does Pepperoni Curl?

How to Make Rich, Flavorful Caramel Without Melting Sugar

A whole new sort of caramel...

The Science of Fat-Washing Cocktails

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

The Burger Lab: Revisiting the Myth of the 12-Year-Old McDonald's Burger That Just Won't Rot (Testing Results!)

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

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

US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a Trail

The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.