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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.
Creamy, spiced, and deeply roasted.
This eggless ice cream tastes like pure cherries and nothing more.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Classic pork shoulder chashu, with a medium twist.
Imitation is the sincerest form of flattery for this New Orleans classic.
Didn't ripen in the field? Make up the difference in your kitchen.
Sweet and earthy beets are at their best in this salad.
Flavor-packed, dry-rubbed chicken wings with a tangy, Alabama-style white barbecue sauce.
Oysters Rockefeller get a Mexican-inflected makeover.
Sweet, savory, and buttery.
Luscious roasted lamb ribs with a robust whole grain mustard sauce.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
The hot, numbing, and spicy flavors of Sichuan stir-fried lamb make a phenomenal roast lamb leg, too.
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.