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Sauté, simmer, and pan-fry your way through a whole range of stovetop dishes and desserts, from soups and quick-cooking proteins to velvety pudding and rich caramel.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Take the Halal cart home with you.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Red beans and rice are good right away, but they're even better the next day.
Perfectly even edge-to-edge cooking and foolproof results.
You have to try to mess up this easy method of cooking a steak.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
How to make dulce de leche from a can of sweetened condensed milk.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
So easy, it's practically done before you start.
Thick, hearty, loaded with flavor, and entirely customizable.
A better vegetarian answer to the turducken.
A full meal in a bowl.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Crispy skin and tender pink meat in a bright, citrusy sauce.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
The off-the-cob version of Mexican grilled corn.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
It's all about the caramelization and browning.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A couple nonstick skillets are all you really need.
Cut it up, then choose your recipe.
This old-school pan-cooking method is still worth taking for a spin.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
Our tests reveal the best gentle-cooking method.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Forget all the polenta dogma you've heard—we have some new rules to share.
Everything you need to know to host a Chinese hot-pot feast at home.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Perfect pan-seared steaks made easy.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!