For easy entertaining, bring the raw bar home.
A simple holiday classic.
Classic almond biscotti, with a hint of anise.
A rich and creamy chicken broth–based ramen that rivals any bowl of tonkotsu.
A classic style of ramen broth, made easier with a pressure cooker.
How to make ramen (the noodles!).
A beef roast on a budget.
Everything you need to know when making a pie dough from scratch.
Lumps? Really not a problem.
Harness the power of brown butter for your next batch of shortbread.
The pressure cooker puts homemade beef stock within reach.
A guide to making the most of a classic American buttercream.
A host of holiday spices added to a simple dough of butter, light brown sugar, and molasses yields a thin and crispy gingerbread that's ideal for decorating. [Video: Serious Eats Team. Technique and onscreen demo: Stella Parks] Read the Full Article
Cut it up, then choose your recipe.
Rice meets lentils. Then the magic happens.
Turn down the heat; turn up the silky consistency and incredible flavor.
Harness the power of sous vide for perfect lobster rolls.
The trick to preserving water levels (and saving energy) during your next sous vide cooking project.
Do you have trouble keeping your sous vide bags fully under water? Here's an easy solution.
Ever wonder which desserts are best with sous vide? Here's my definitive list.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
J. Kenji López-Alt