With layers of buttery phyllo dough and nuts drenched in simple syrup or honey, homemade baklava—or bak-la-wa in Arabic—is the ultimate sweet treat. | Continue reading
It can heat water to ideal brew temperatures, has a programmable timer, and its insulated carafe keeps coffee hot for hours. | Continue reading
Prime Day is in full swing, but there are some great discounts at other retailers, like Williams Sonoma. | Continue reading
It’s easy to set up, heats to 900ºF with wood, coal, or gas fire, and its insulated dome keeps temperatures consistent. | Continue reading
Air fry, bake, roast, and toast—after testing eight air fryer toaster ovens, we found one that can truly do it all. | Continue reading
The Ember mug is an editor-favorite—and it’s deeply discounted for Prime Day. | Continue reading
We tested 10 loaf pans with three different bread recipes to see which ones browned evenly, baked tall and neat loaves, and were easy to clean. | Continue reading
Sweet, savory, and everything in between. | Continue reading
Using storebought and homemade nixtamalized masa, we put eight tortilla presses to the test to find ones that made perfect fresh tortillas easily and quickly. | Continue reading
If you want to go the extra mile and make unagi sauce at home, the process can be quite simple. In the spirit of a more “traditional” method, this recipe utilizes a base of dashi, which adds umami and depth to an otherwise heavy-handed sauce. | Continue reading
It heats up quickly, runs quietly, and has a sleek, compact design that’s easy to use. | Continue reading
For the most refreshing and flavorful strawberry lemonade, macerate your fruit and lemon zest. | Continue reading
We compiled all the gear you need for home espresso, including an espresso machine, grinder, knockbox, tamper, and more. | Continue reading
We used the extra-large smoker to cook a variety of meats, evaluating its performance, usability, and app design. | Continue reading
Perfectly roasted spaghetti squash is crisp-tender with a neutral flavor that is great simply as is or tossed with your favorite sauce. The secret to success is in our unusual cutting method. | Continue reading
We asked Serious Eats staffers what they’re most looking forward to buying on Prime Day. Some of the items are already on sale. | Continue reading
This shredded pork sauce is rich and herbaceous, and pairs perfectly with thick, fresh pappardelle noodles. | Continue reading
We broke down the differences between centrifugal and masticating juicers and gave tested recommendations for each. | Continue reading
We scoured our equipment reviews to find some tested-and-recommended products that’d make excellent, thoughtful housewarming gifts. | Continue reading
It cranks fast and easy, and has adjustable precision grinding. | Continue reading
For the longest-lasting, freshest strawberries, one cleaning and storage method worked better than all the rest. | Continue reading
What it is, where it comes from, and how to use it. | Continue reading
Here’s why we seriously advise against bamboo cutting boards—and what to buy instead (with tested recommendations). | Continue reading
Aftering testing eight bench scrapers, we named the model from OXO our top pick. | Continue reading
After packing 12 different lunch boxes, we found which ones could hold up to daily meals on the go and wear-and-tear. | Continue reading
Made by whisking instant coffee, sugar, and hot water together until the mixture resembles a fluffy meringue, watching dalgona coffee come together feels like magic. Here’s the science behind the foam. | Continue reading
Pack up the car! We rounded up the best camping cooking gear from our reviews. | Continue reading
Weber's gas and charcoal grills consistently rank high in our reviews, thanks to their efficiency, ease of use, approachable price point, and generous warranties. | Continue reading
A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible. | Continue reading
Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich. | Continue reading
Father's Day isn't all about grilled meats, but it mostly is! We threw in some dessert, too. | Continue reading
We tested tea kettles across several categories (including stovetop, electric, and gooseneck models) and found favorites at a variety of price points. | Continue reading
A top pick from our kitchen timer review, the OXO is our favorite countertop model. | Continue reading
We tested 21 microwave ovens to find the best ones for all your cooking, popcorn, and reheated leftover needs. | Continue reading
A Middle Eastern staple, this strained and lightly salted yogurt is often served at breakfast or as a snack drizzled with olive oil, sprinkled with za’atar, and scooped up with pita bread. | Continue reading
Sauce spoons are kitchen multitaskers that are great for swirling, spreading, basting, and, yes, saucing. | Continue reading
We tested six popcorn makers to see which ones popped the best-tasting popcorn, had the fewest unpopped kernels, and were easy to set up and clean. | Continue reading
The secret to this bracingly spicy, sweet, tart, salty, icy, and refreshing Mexican drink is to use the most flavorful mango and chamoy possible. That means buying frozen or canned mango pulp and making the chamoy from scratch. | Continue reading
We compiled a list of our favorite OXO gear from our equipment reviews, including coffee makers, bench scrapers, and plastic cutting boards. | Continue reading
Our favorites include thermometers (duh), a timer, and even a small spatula. | Continue reading
We went through our equipment reviews to find the best Breville products, including our favorite espresso machine and air fryer toaster oven. | Continue reading
We’ve tested a variety of knife storage options and can safely say the Jonathan Alden magnetic knife strip is one of our favorite ways to store blades. | Continue reading
This bold salty-sweet-sour-spicy Mexican sauce has roots in Asia, and is delicious on fresh raw fruit or paired with Tajín in an icy chamoyada or mangonada. Making it at home is easy: just simmer, blend, and then adjust to taste and for consistency. | Continue reading
Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor. | Continue reading
We compiled a list of our favorite espresso blends from well-known roasters like Intelligentsia and Counter Culture, along with smaller companies. | Continue reading
We tested nine soft coolers, evaluating their durability, cold retention, and capacity, as well as how easy they were to carry. | Continue reading
When done properly, velveting can render a relatively lean cut of meat moist and tender—even after extended steaming. | Continue reading
Pleasantly springy and fragrant with soy sauce, oyster sauce, and Shaoxing wine, Chinese meatloaf is delicious served on its own or atop Cantonese claypot rice. | Continue reading