This quick and easy sabzi features tender cauliflower florets tossed and simmered with a Punjabi-style spice blend of ground cumin, coriander, turmeric, and garam masala. | Continue reading
How to buy, store, and cook with the spice, plus a little bit of history. | Continue reading
Made with coffee ice cubes, coffee yogurt, sweetened condensed milk, and almond butter, this smoothie is nutty and creamy, with bold flavor to help you kickstart the day. | Continue reading
This introduction to Persia’s extensive culinary history includes recipes for every occasion, along with serving suggestions for memorable meals at home. | Continue reading
I cooked batches upon batches of paella over a gas burner and charcoal grill to see which paella pan made flavorful, tender rice and crispy socarrat. | Continue reading
A collection of our 9 favorite bean soup recipes, from quick lentil soup and a pressure-cooker black bean option to a deluxe, all-day chili. | Continue reading
We tested 10 insulated tumblers (including Stanley) to find the seven best ones for smooth sipping. We also evaluated if they leaked and their cold retention. | Continue reading
A collection of chicken soup recipes, including superlative takes on classic standards like avglomeno, matzo ball, and chicken and rice soups, as well as spicy tom kha gai, khao soi gai, and sopa de lima. | Continue reading
We break down how to deep clean and backflush your espresso machine to get rid of stubborn coffee oils, according to expert advice. | Continue reading
Nordstrom is offering huge discounts on cookware brands Le Creuset and Staub—including seven of our tested picks. Shop our favorite enameled cast iron Dutch ovens, skillets, and more, with prices starting at just $50. | Continue reading
This pillowy Filipino meringue roll filled with rich lemon-scented custard is a true celebration of eggs. | Continue reading
The brand teased four types of salt as options for the new color, which they'll announce on February 8. We take a salty stab at predicting the new drop. | Continue reading
Deeply flavored and comforting, bak kut teh is what many Malaysians yearn for when they're homesick or in need of a nourishing meal. | Continue reading
From stir-fries to salads, these 15 cabbage recipes can be enjoyed any night of the week. | Continue reading
South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra. | Continue reading
What’s the difference between a Dutch oven and a braiser? Both are enameled cast iron pans, but there are specific instances when you’d want to use each one. | Continue reading
A strong spicy, sour, and savory fish soup served with thick rice noodles and a medley of aromatic herbs. | Continue reading
We tested 19 toaster ovens to find the best ones for toasting, baking, and more. The four best models performed exceptionally well and were easy to use. | Continue reading
A collection of recipes that feature a variety of pork cuts and a wide selection of cuisines. | Continue reading
After professor and chemist Michelle Francl published a book about tea that claimed adding salt would make it better, utter chaos ensued globally. We tested the theory ourselves. | Continue reading
We reached out to bartenders and bar owners (and also asked Serious Eats staffers) what they look for in a bar cart and what their top picks are. | Continue reading
Imbued with the fragrance of ginger, lemongrass, and pandan, this Bornean rice dish is hearty and satisfying. | Continue reading
We’ve tested both coffee and spice grinders. Both have their pros and cons and a place in your kitchen. | Continue reading
The air fryer is an efficient and mess free-way to cook crisp, juicy, and spicy buffalo wings. | Continue reading
Staying hydrated is easy when you have the right water bottle. If your New Year’s resolution is to drink more water, snag our review-winning stainless-steel water bottle from Owala now that it’s 20% off at Amazon, | Continue reading
Noticeably absent from this year's Oscar nominations? A Best Actress nod for Margot Robbie and a Best Director nod for Greta Gerwig for their respective roles in the film. We decided to celebrate their achievements with some recipes that exude Barbiecore. | Continue reading
These palm-sugar-filled Malaysian dumplings are satisfyingly chewy—and worth keeping in your freezer for an easy anytime snack. | Continue reading
Bake your fish the Malaysian Portuguese way—with a spice paste and plenty of banana leaves. | Continue reading
Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight. | Continue reading
Vitamix and Blendtec are both high-end blenders. We looked at price, power, construction, and more to determine which high-speed blender was best. | Continue reading
The buttermilk seasoning is the spice blend our editor can’t leave home without and is equally delicious on popcorn, potato chips, and chicken cutlets. | Continue reading
Toss toasted coconut, slivers of shallot, and greens of your choice with chile sauce and lime juice for a sweet, smoky salad that pairs well with any simple protein or rice. | Continue reading
Whether you have a taste for meaty classics like a lasagna alla Bolognese or an indulgent creamy vegetarian spinach lasagna, we've rounded up our favorite baked pastas to satisfy everyone's craving. | Continue reading
Draped in a fragrant sauce of Sichuan peppercorns, doubanjiang, garlic, and soy sauce, these tender leeks are spicy, savory, and oh-so-satisfying. | Continue reading
A perfect club sandwich requires careful consideration of every possible detail: the bread, the thinness of the bacon and poultry, and squeezing in just the right amount of filling so each mouthful is delicious yet manageable. | Continue reading
A perfect club sandwich requires careful consideration of every possible detail: the bread, the thinness of the bacon and poultry, and squeezing in just the right amount of filling so each mouthful is delicious yet manageable. | Continue reading
Made with chiles, fermented shrimp paste, and a squeeze of lime, and sambal belacan is the most famous and ubiquitous of Malaysian chile pastes. | Continue reading
(Almost) everything you need to whip up a great cocktail, including the best cocktail shakers, muddler, and coupe glasses, according to a former bartender. | Continue reading
To make this Malaysian griddled sandwich, slap your bread onto eggs as they're cooking, then fold it all together with a choose-your-own-adventure set of toppings options: a tangy slaw, or a combination of crisp lettuce, ripe tomatoes, and chile sauce. | Continue reading
In Fāloodeh, delicate threads of frozen noodles are front-and-center in every scoop of this sumptuous rose water–flavored icy dessert. | Continue reading
Fesenjān—an iconic Persian braise—gets its signature sweet-and-sour flavor from a heavy hit of pomegranate molasses and its velvety texture from ground walnuts. | Continue reading
The most essential tools for making bread (including a scale, instant-read thermometer, and lame), according to an expert. | Continue reading
We asked our in-house coffee expert (who’s spent 15 years in the specialty coffee industry) to select their favorite coffee subscriptions. | Continue reading
This silky mixture of twice-cooked eggplant with tangy kashk, fried onions, garlic, and dried mint is a mainstay on most Persian restaurant menus. | Continue reading
Our senior commerce editor recounts the gadgets and gear she’s purchased after working for the site for a couple of years. | Continue reading
Ground beef is perhaps one of the most versatile and ubiquitous meats you will find at the butcher counter. Still, we can all use some help when it comes to finding new ways to cook with it. Showcasing different cooking techniques and complex flavor profiles, these ground beef re … | Continue reading
This quick-draining slotted spoon has a large capacity and a handy hook for easy storage. | Continue reading
We spent over a month searing, sauteeing, and stir-frying to find out if this pricey nonstick-stainless hybrid pan is worth the cost. | Continue reading