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Looking for crackling chicken skin; tender, candy-sweet beets; and the crispiest-outside, creamiest-inside potatoes you could ever want? Easy—blast 'em with high heat from all sides. Our roasting recipes will show you how it's done.
The secret? Hit it with high heat from all sides.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Buttery-tender beef tenderloin with a red wine marinade and two sauces.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
A medley of roasted flavors.
There's a reason citrus and roasted beets are a time-honored combination.
Roasting is the key to this intensely rich and nutty purée.
Because we can't always afford prime rib.
Roasting whole is the best way to keep the meat incredibly tender and juicy.
These tender potatoes deliver a deep herb flavor and crisp, buttery crusts.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
It's all about the caramelization and browning.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Spiced roasted carrots get a cooling dollop of crème fraîche.
Unbelievably crispy, and in less time.
Didn't ripen in the field? Make up the difference in your kitchen.
The out-of-season-tomato solution.
A worthy centerpiece for any feast.
Imitation is the sincerest form of flattery for this New Orleans classic.
A foolproof pork roast that's bound to impress.
The perfect technique for a crisp and juicy bird.
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.