These artichoke recipes cover all of the bases, from creamy dips (even a vegan one) to a hearty salad and melty sandwiches. | Continue reading
An ancient Persian porridge in which well mashed wheat and shredded meat form a thick, filling, and energizing meal. This version features wheat berries and shredded lamb that’s ideal for a filling sahari or eftār or meal for anytime. | Continue reading
For the crispiest potatoes ever, toss them in your air fryer. There’s no preheating the oven, no dealing with rimmed baking sheets, and, most importantly, no waiting an hour for your potatoes to cook. | Continue reading
The air fryer is a fast and foolproof way to cook tender-crisp asparagus with a deep woodsy flavor. | Continue reading
Amazon’s inaugural Big Spring Sale is here, and some of our favorite tested kitchen items are on rare sale right now. Score up to 50% off top brands like Cuisinart, Lodge and All-Clad today. | Continue reading
You've probably heard that too much moisture is a problem when it comes to roasting vegetables, but in the case of broccoli, adding a bit of moisture via steaming is the ticket to broccoli that's perfectly browned, tender, and flavorful. | Continue reading
These recipes span a number of cultures and are ideal for a filling and satisfying iftar. | Continue reading
We assembled and filled 11 spice racks, testing their durability and ease of use, to find the best ones for drawers, countertops, and cabinets. | Continue reading
Kasam sabi—pleasantly tangy and salty fermented mustard greens—is commonly eaten as a side dish with rice or combined with meats on the hot and humid island of Borneo. | Continue reading
We've tested OXO's plastic cutting boards over and over again—and they continue to impress us with their performance, durability, and budget-friendly price. | Continue reading
64 sandwiches, only one winner. | Continue reading
The Themoworks Thermapen ONE meat thermometer won our tests thanks to its accuracy, fast response time and easy-to-read display, and it’s 25% off in green right now in time for St.Patrick’s Day. | Continue reading
For a speedy snack that's ready in less than five minutes, blend cottage cheese to make a luxuriously smooth and creamy dip you'll want to eat with everything. Serve it with crackers, raw vegetables, or smear it on toast with your favorite jam or compote. | Continue reading
From caramelized French toast to herbed lamb roasts, there's something delicious to make no matter what route you're going. | Continue reading
After testing nine potato ricers and making 18 pounds of mashed potatoes, we landed on two top picks. Our favorites offered superior performance and were easy to use. | Continue reading
This classic Jewish deli sandwich is all about the quality of the pastrami: beef brisket that's rich with smoke and spice, streaked with the melting juices of ample fat. | Continue reading
This simple recipe for a homemade roast beef sandwich is the stuff of dreams: a squishy bun, soft cheese, and slices of tender, rosy beef. It's the beefiest beef sandwich there ever was. | Continue reading
Bursting at the seams with thin slices of succulent pork shoulder, garlicky broccoli rabe, sharp provolone cheese, and finished with a ladle of savory jus, this Philly roast pork sandwich is the real deal. | Continue reading
The perfect PB&J has an ideal ratio of peanut butter to jelly, a particular bread thickness, and a deliberate construction. Here's the explanation. | Continue reading
We tested 11 mini food processors to find the four best models that were leakproof, efficient and intuitive to use, and easy to clean. | Continue reading
An "if you know you know" kind of sandwich that's sold at New York City's bodegas, the chopped cheese consists of broken up burger patties, sliced onions, and melty American cheese that's loaded into a hero with lettuce and tomatoes. | Continue reading
The chip butty, a sandwich of fried potatoes on buttered, untoasted white bread, is a staple at fish and chip shops across the United Kingdom—and is the sandwich you never knew you needed. | Continue reading
Shatteringly crisp with a soft, fluffy interior, British chips are something of a marvel when done right, and are especially delicious when you season them liberally with a dash of salt and malt vinegar. | Continue reading
This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it's won over the hearts and stomachs of locals and tourists alike. | Continue reading
Japan’s iconic katsu sando features a fried pork or chicken cutlet, finely sliced green cabbage, tonkatsu sauce, all neatly packed between two pillowy slices of Japanese milk bread. | Continue reading
Dipped in a chickpea flour batter and fried, these turmeric and chile-spiced potato sandwiches are a favorite snack for many across India, where they’re a popular street food and also frequently made at home. | Continue reading
For this French dip, tender slices of roast beef are layered into a French roll and topped with melted Swiss cheese, then served with a bowl of intensely savory jus for dunking. | Continue reading
To make vada pav—one of Mumbai's most popular snacks—layer spiced, deep-fried potato balls with savory garlic and a bright cilantro and mint chutney. | Continue reading
There's no shortage of ideas when it comes to cooking with kale, the power greens on everyone's shopping list. With so many varieties, you can use kale in salads, soups, pastas, stir-fries, and even in cocktails. | Continue reading
We tested 10 butter dishes for two weeks, evaluating their performance, usability, and cleanup, to find the seven best, whether you need a pat or a smear. | Continue reading
We asked Serious Eats staffers for their favorite pantry storage solutions—ones that keep their spaces organized. | Continue reading
All New Jerseyans agree it is made up of the same four ingredients: a bready vessel, fried egg, American cheese, and slices of fried pork roll made by one of two companies—Taylor Provisions or Case Pork Roll. Our version ensures buttery layers throughout. | Continue reading
With a custardy interior that oozes peanut butter when you cut into it and a generous drizzle of condensed milk, Hong Kong-style French toast is the breakfast of champions—but don't let that stop you from eating it any time of day. | Continue reading
You've seen this viral Big Mac-inspired taco, but trust us, it's better in a different form. The extra tortilla makes this shareable, dippable, and lovable. | Continue reading
To make a stellar piadiana, fold a freshly griddled flatbread over a heap of peppery arugula and creamy stracchino or burrata. Customize it further with your favorite fillings—just be sure to not overload it. | Continue reading
When we tested 22 waffle makers, All-Clad’s stainless steel waffle iron won us over thanks to its nonstick plates, deep indents and deliciously crispy results. While it won “best splurge” in our reviews, it’s currently on sale for 30% off. | Continue reading
For the perfect ham and cheese sandwich, layer ribbons of satiny ham with tangy Swiss cheese, mustard, and pickles, then cook it until the bread is golden and the melted cheese blankets the pork. | Continue reading
A Hong Kong classic, this sandwich consists of a pile of velvety scrambled eggs and savory Spam between two slices of toasted white bread. | Continue reading
Choripán—a smoky, paprika and garlic-spiced beef and pork sausage snug within a crusty baguette—is an Argentinian staple. | Continue reading
After experimenting with various flours and methods, I've finally landed on a foolproof recipe. Here's the science behind how to produces a gorgeous, tender, and long-lasting loaf. | Continue reading
How Damascus steel knives are made, why they’re different, and—most importantly—if you need one. | Continue reading
The Shamrock Shake—McDonald’s beloved minty green milkshake topped with whipped cream—may only be on their menu for a few precious weeks every year, but you can enjoy this copycat homemade version year round. | Continue reading
This famed Provencal sandwich is packed with tuna, tomatoes, boiled eggs, plenty of olives and olive oil, and more. The result is both bright and fresh, and rich and satisfying. | Continue reading
I tried this unexpected use for pickle juice, plus the bine of capers, peppers, and olives, and was pleasantly surprised by the delicious results. Here's my case unlocking the potential of your favorite jarred condiments. | Continue reading
This Mexican sandwich features a delightful jumble of crisp chorizo and fluffy potatoes topped with a crunchy slaw and slabs of tangy cheese all served on a smoky, lightly charred salsa-griddled bun. | Continue reading
We put the Breville Puck Sucker to the test to see how well it removed caked-in espresso pucks from portafilters. Here's whether or not it's worth buying. | Continue reading
Nestle sweet-tart strawberries, mangoes, or kiwis into a thick cloud of whipped cream—then sandwich it all together between two slices of pillowy milk bread for a delightful treat. | Continue reading
With fruity, bittersweet flavor from dark chocolate, nuttiness from malted milk powder, and a pinch of salt to bring it all together, this hot chocolate is a little sweet, a little salty, and oh-so-satisfying. | Continue reading