A fast and simple approach to rich, complex chocolate frosting.
Give takeout satay a rest this summer, and grill these Thai pork skewers instead.
Skewered Turkish wings are the grilled-chicken hit of the summer.
The story of a fried chicken sandwich with a thousand faces.
A long, slow infusion of hazelnuts and milk give this ice cream the deepest, nuttiest flavor.
If you like grilled halloumi, you'll love Brazilian queijo coalho.
Miniaturize the Mexican rotisserie with grilled al pastor skewers.
Jury-rig your grill for better grilled foods on a stick.
To become a spread, feta just needs a little help from a friend.
Transform a sheet of pie dough into a rustic fruit tart using your favorite spreads and creams.
One of the more forgiving (and satisfying) recipes in the world of barbecue, perfect for sandwiches or just eating with your fingers.
An introduction to some of the most essential ingredients you'll need to make Mexican food, from cooking fats to corn to fresh and dried chilies. [Video: Serious Eats Team] Read the Full Article
Curried stir-fried Singapore noodles may not be from Singapore, but that shouldn't stop you
Ever stir-fry cucumbers? Turns out, they're amazing that way. Here's a quick & easy recipe
Put away the delivery menus, you can make delicious Cashew Chicken at home
Tired of the same old vegetarian stir-fry? Time to learn how to make Buddha's Delight.
A different kind of porky ramen topping.
A modern cooking method subtly improves on an already perfect food.
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.
Ever wonder which desserts are best with sous vide? Here's my definitive list.
J. Kenji López-Alt