Serious Eats
Recipes
Go Back
Chicken
Pizza
Cocktails
Pasta
Burgers
Sandwiches
Desserts
Salad
View All Recipes
Blue Cheese and Toasted-Pecan Dip
Almond Biscotti With Anise
Techniques
Go Back
Essentials
Pressure Cooker
Braising
Wok Skills
Baking
Sous Vide
Knife Skills
The Food Lab
View All Techniques
Almond Biscotti: The Perfect Care-Package Cookie
Love Tonkotsu? Meet Tori Paitan Ramen, Its Creamy, Chicken-y Cousin
Features
Go Back
Eating Out
Ingredient Guides
Special Sauce Podcast
International Cuisines
Food Histories
Guide to Eggs
Guide to Steak
Nacho Generator
View All Features
Special Sauce: René Redzepi on Opening Noma at 25
Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique
Our Editors
Go Back
Ed Levine
J. Kenji López-Alt
Daniel Gritzer
Niki Achitoff-Gray
Stella Parks
Sho Spaeth
Miranda Kaplan
Sasha Marx
View All Editors
Equipment
Go Back
Equipment Reviews
Editors' Picks
Buying Guides
Shop
View All Equipment
Great Gifts for Cocktail, Wine, and Beer Lovers
The Travel Knife: Don't Cleave Home Without It
Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More
Holidays
Go Back
Roasts and Entrees
Desserts
Christmas Turkey Menu
View All Holiday Content
Christmas Cookies
Drinks
Perfect Prime Rib Menu
Side Dishes
Cocktail Party Menu
Festive Vegetarian Menu
Party Food
Hanukkah Menu
Elegant New Year's Eve Menu
View All Holidays
Gifts
Follow Us
Menu
Close
Go
nav
Posts tagged "faq"
Techniques
Should I Salt My Bean-Cooking Water?
J. Kenji López-Alt
The Food Lab
Stew Science: Is It Really Better the Next Day?
J. Kenji López-Alt
Beef
Stew Science: Why You Shouldn't Cook Your Beef All Day
J. Kenji López-Alt
Techniques
Stew Science: Should You Marinate the Beef First?
Daniel Gritzer
Braising and Stewing
Stew Science: How to Choose the Best Cuts for Beef Stew
Daniel Gritzer
Techniques
Cookie Science: How Do Eggs Affect My Cookies?
Stella Parks
Techniques
Cookie Science: The Real Differences Between Brown and White Sugars
Stella Parks
Techniques
Cookie Science: How Does Baking Powder Affect My Cookies?
Stella Parks
Techniques
Cookie Science: How Baking Soda Works
Stella Parks
Techniques
Cookie Science: Why Cream Butter and Sugar?
Stella Parks
The Food Lab
What Type of Canned Tomatoes Should I Use?
J. Kenji López-Alt
Techniques
Freeze Fresh Herbs for Long-Term Storage
J. Kenji López-Alt
Techniques
Cooking With Olive Oil: Should You Fry and Sear in It or Not?
Daniel Gritzer
Features
Should You Really Only Cook With Wine You'd Drink?
Daniel Gritzer
Techniques
The Best Way to Mince Garlic
Daniel Gritzer
How to Trim a Whole Beef Tenderloin for Roasting
J. Kenji López-Alt
How to Tie a Butcher's Knot
J. Kenji López-Alt
Sous Vide 101
The Food Lab: The Best Way to Temper Chocolate
J. Kenji López-Alt
The Food Lab
You Asked, We Answered: Thanksgiving Edition, Part 2
J. Kenji López-Alt
The Food Lab
You Asked, We Answered: Thanksgiving Edition, Part 1
J. Kenji López-Alt
Welcome! Please sign in.
Username/Email:
Password:
Forgot password?
Submit
