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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.
A tender yolk and fully set whites, 100% guaranteed.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Ready. Set. Stock.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
The perfect saucy companion for koji prime rib.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
Unleash the power of fresh spices.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
An even crust and deeply flavorful pan-seared steak.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Hearty vegetable soup, any way you like it.
Maximum crust and maximum flavor.
Perfect hard-boiled eggs require the right technique.
Fried to perfection.
A polenta recipe that delivers smooth, creamy results.
Warm your belly and your soul.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Hearty, fragrant, with a subtle dairy sweetness.
Turn those pungent, firm cloves soft as butter and sweet as honey.
Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.
The flavor of the Sicilian sun, all in one pan.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
How to make meringue mushrooms that look just like the real thing.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
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!