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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.
Perfect hard-boiled eggs require the right technique.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
Fried to perfection.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
Ready. Set. Stock.
A polenta recipe that delivers smooth, creamy results.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Unleash the power of fresh spices.
Tomatoes that'll last all year long.
A full meal in a bowl.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Breaded, fried, crisp, tender, and juicy.
The flavor of the Sicilian sun, all in one pan.
Maximum crust and maximum flavor.
Hearty vegetable soup, any way you like it.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
An old fashioned frosting as light and fluffy as a cloud.
Intensely flavorful XO sauce creates a delicious soup-less ramen that can be whipped up in about five minutes.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Beating the egg whites leads to lofty results.
This old-school pan-cooking method is still worth taking for a spin.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
To really master cooking eggs, you need the right tools in addition to the right techniques.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.