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Eager to play with your pressure cooker? No time for a long braise? Choose your dish based on the cooking method that appeals to you—or check out our no-cook recipes when it's too hot for anything else.
These are the crispiest, most flavorful roast potatoes you'll ever make.
The off-the-cob version of Mexican grilled corn.
A gochujang-spiked marinade turns up the heat for this Korean barbecue pork.
Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?
Take the Halal cart home with you.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Creamy, spicy, rich, and sweet.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
The crispiest, crunchiest, juiciest fried chicken around.
You have to try to mess up this easy method of cooking a steak.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Light seasoning helps fried rice shine.
A mozzarella, tomato, and basil salad that's anything but bland.
Perfectly even edge-to-edge cooking and foolproof results.
The cooling flavor of cucumber infuses every savory spoonful of this icy summer soup.
Red beans and rice are good right away, but they're even better the next day.
This all-belly porchetta is as rich and crisp as it comes.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The foolproof way to stunning steaks.
The ultimate guide to perfect sous vide chicken breast.
The ins and outs of cooking eggs in the shell in a water bath.
No more dry, chewy chicken.
Sous vide is the key to consistently moist brisket with a smoky bark.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
What's the best cut of beef for stew? Here's what you need to know.
Everything you need to know to cook shrimp sous vide.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
The perfect technique for a crisp and juicy bird.
Everything you need to know to make salmon with an immersion circulator.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
All your questions about grilling steak, answered.
Perfect pork tenderloin, every time.
Everything you need to know to make sous vide rack of lamb.
This old-school pan-cooking method is still worth taking for a spin.
Never overcook a pork chop again.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
One of the biggest tools in the food-preservation toolbox.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
The essential staple pantry ingredients no baker can do without.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
In the market for a new charcoal grill? Here are the best you can get for under $500.
Do you know your Texas Red from your coney sauce?
Pork ribs haven't always been a barbecue staple.
The secret history of the Southern stew you've never heard of: chicken mull
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
On the importance of terroir in New Mexico's signature pork and chile stew.
Though pricey, pellet smokers are the easiest-to-use smokers out there. Learn which are our favorites.
The grilling and barbecue gear you can rely on.
Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
Which immersion circulator should you choose to live la sous-vide-a-loca?
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.
An analysis of what multi-cookers are good for.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
We tested 15 leave-in probe thermometers to find out which models are the most accurate and easiest to use.
A Dutch oven is an incredibly versatile vessel, and also a big investment. Which ones give you the most bang for your buck?
All the equipment you need for a well-stocked pastry kitchen.
To really master cooking eggs, you need the right tools in addition to the right techniques.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
The trick to preserving water levels (and saving energy) during your next sous vide cooking project.
Do you have trouble keeping your sous vide bags fully under water? Here's an easy solution.
It's the smallest home sous vide device, but is it the best?
Do slow cookers really live up to the hype?
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
We put the top pressure cookers to some high-pressure tests.