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Keep your gravy nice and hot with immersion circulators, slow cookers, and more
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Everything you need to know to easily prepare a batch cocktail for a batch of guests.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
Never scrub a dirty pot of caramel or fudge again!
How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.
An introduction to mezcal.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Learn to tell your Amontillado from your Palo Cortado.
Make the fiery, textured chili condiment your own.
How to make sure you've got the best yeast for the job.
Got a sticky situation on your hands? Here's how to clean it up, fast.
How to save a Swiss meringue buttercream when things go wrong.
How to store and reuse leftover melted or tempered chocolate.
What is malted milk powder, and why does a canister belong in your pantry?
It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
Why waste time staling your bread when the oven will get you better, faster results every time?
Six tips for a perfectly pre-baked pie crust.
When things heat up in the kitchen, don't give up on pie!
Do you know the muffin pan, the muffin pan, the muffin pan?
Low-tech, flaky, and delicious.
Because knowing is half the battle.
What's the best cut of beef for stew? Here's what you need to know.
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
Ever drank a tea as old as you are?
What's the tea that drives tea lovers wild? Follow oolong to find out
The essential guide to getting better green tea, which will in fact give you superpowers
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.
Throw a heck of a bash without blowing all your cash.
Can't seem to bake the perfect loaf of bread? Simple troubleshooting tips to help you out
In which @thefoodlab bakes pizza on a sheet of copper in his quest for the perfect crust.
Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
How to make perfectly boiled eggs with clean-peeling shells.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
The ins and outs of cooking eggs in the shell in a water bath.
Cork taint is just one wine flaw you can learn to identify; here's our guide to seven of the most common.
This thick-crusted, fried-on-the-bottom, puffy, cheesy pan pizza is the easiest pizza you'll ever make.
What's the difference between single-malt and blended whisky, anyway?
Grind your own meat for juicier sausages and more flavorful burgers.
It's all about the corn.
Takis are the best new snacks in our lives these days.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
Longer isn't always better. Learn how to avoid overcooking beef stew.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Jianbing is quite possibly China's best-kept secret.
The best meat-replacement burgers, tested.
We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.
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?
We took the latest countertop pizza oven for a spin.
Sturdy and well balanced, these stands are so much more than just a pretty base.
Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.
A new cocktail book exploring creative big-batch drink recipes.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
We tested electric griddles of all styles and price points to find our favorites.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
We dive deep on the grinder that's best for your morning cup.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
Everything you need for spirited festivities.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.
The best homemade ice cream needs a good ice cream maker.
We tested the top 12 models of waffle irons to find which ones were the best.
Just how much performance bang do you get for your buck?