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Unraveling the mysteries of home cooking through science.
A properly roasted mushroom is meaty, intense, and deeply flavored.
Nothing like a roasted root.
Learn to pick and choose breadings and batters like a pro.
Learn to make tempura (almost) like a master.
A trip to China leads to an even more "authentic" recipe.
How to set up the contents of your fridge for maximum efficiency.
There are few kitchen tools more misunderstood than the microwave.
A steak sandwich that's as delicious as it is unlikely.
How a bit of freezer time can improve the flavor of your favorite aromatic pastes.
Beans and rice, a full meal? Absolutely.
Harness the power of sous vide for perfect lobster rolls.
A celebration of spring, in creamy rice form.
Katsu. Schnitzel. Asian milanese. Call it what you want; we just call it delicious.
Want quick and delicious for breakfast? Look no further than crepes.
As creamy as can be—minus the cream.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
This technique will deliver perfectly rested steaks with a fresh-from-the-fire crackling crust.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Everything you need to know about the best way to cook a steak, indoors or out.
We broke it down, then built it up.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
A just-okay quesadilla is easy to make. But if you want one that's really frickin' tasty (and still easy), follow these tips.