This espresso machine has a built-in grinder with automatic coffee measuring and assisted tamping, along with precise water temperature and near-instant steam pressure. | Continue reading
We tested 10 boning knives to see which ones could debone, trim, and slice the best. We also evaluated how comfortable they were to use. | Continue reading
Written by an experienced sushi chef, this recipe produces seasoned sushi rice that's balanced and flavorful, perfect for maki, nigiri, hand rolls, and rice bowls for topping with both cooked and raw fish. | Continue reading
A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion. | Continue reading
A rich and complex chile paste that's a mainstay of the Malay kitchen. | Continue reading
Frequently served with toppings and condiments like sambal tumis and dried anchovies, this coconut rice is what many Malaysians crave when they wake up in the morning. | Continue reading
Broken rice is an iconic Southern Vietnamese dish piled high with delicious grilled and shredded pork, pork-and-egg meatloaf, fresh and pickled veggies, and a tangy-sweet drizzling sauce. | Continue reading
We assembled a list of knives we think are worth buying for a build-your-own knife set, with the best-of-the-best blades from our equipment reviews. | Continue reading
Also known as isobeyaki or yakimochi, these tender grilled Japanese rice cakes come together from scratch with the help of a stand mixer. | Continue reading
The famed the base of many other traditional Persian rice delicacies such as tahdig, this is perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next. | Continue reading
How to achieve the delicious, buttery, golden, crunchy layer formed at the very bottom of a traditional Persian-style steamed rice pot. | Continue reading
A clever way to use up leftovers, tacu tacu combines beans and rice by frying them up into a savory and versatile cake. | Continue reading
Our favorite tips for elevating boxed brownies to a level you didn’t even think was possible. | Continue reading
We investigate what goes into our favorite high-end coffee makers to find out why they perform better than the competition, and why they cost more. | Continue reading
We thoroughly reviewed Le Creuset and Staub’s Dutch ovens—and have recommended both for years. Here’s how to decide which one is right for you. | Continue reading
A sibling of paella, this one-pot oven-baked Spanish rice is loaded with beans, meat, tomato, garlic, and potatoes, and flavored with saffron and smoked paprika. It's also significantly easier than paella, making it a much better everyday choice for the home cook. | Continue reading
We break down the differences between nonstick and ceramic nonstick skillets and include our tested equipment recommendations. | Continue reading
We blitzed and blended smoothies and milkshakes to find the best personal blenders—ones that performed well and were easy to use. | Continue reading
Inspired by a South Asian rice-and-lentils dish, this British recipe combines lightly curry-spiced rice with flaked smoked fish, boiled eggs, and buttery onions. | Continue reading
We have classic French dessert recipes for everyone—regardless of whether you’re just starting out or are already a pastry pro. | Continue reading
Cooking sous vide requires a container. Here are our tried-and-true favorites for the task (include Cambros, Dutch ovens, and stockpots). | Continue reading
Grinding my own cornmeal was something I hadn't even begun to consider when I first stumbled upon discussions of how great the freshly milled variety made your cornbread, but it's as simple as using a high speed blender. You can even use the popcorn already in your pantry … | Continue reading
Banana leaf gives suman—a steamed sticky rice cake—a distinct tinge of green and imparts a floral fragrance. Serve it with a generous sprinkle of muscovado sugar or a side of sweet ripe mango. | Continue reading
We tested and compared two popular water bottles, evaluating their cold retention and durability and how easy they were to drink from. | Continue reading
Considered the national dish of Puero Rico, arroz con gandules is commonly served during holiday season or on special occasions. | Continue reading
Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines. | Continue reading
A reflection of the massive waves of immigrants that arrived in Argentina at the turn of the 19th century, these Italo-Hispano restaurants are brimming with character. | Continue reading
Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions. | Continue reading
To find the best electric citrus juicers, we tested 11 popular models. We used them to juice different types and sizes of citrus, evaluating their performance, usability, and cleanup. | Continue reading
Keeping a kitchen clean isn’t easy. Here are some of the best kitchen cleaning products, according to Serious Eats staffers who are in their home and test kitchens constantly. | Continue reading
We tested 10 knock boxes to see which ones were the easiest to use, kept counters tidy, and were the simplest to clean. | Continue reading
These salads are bursting with so much flavor that you'll crave more with each bite. | Continue reading
This instant-read thermometer is lightning fast—and it’s currently 30% off. | Continue reading
We tested 10 tofu presses to find out which ones extracted the most water, and that were easy to set up and clean. | Continue reading
We got some great ideas, tips, and tricks on how to use a food dehydrator to reduce food waste at home. | Continue reading
We tested the Challenger Fermentation Mat to see how well it could maintain temperatures for sourdough starters and how it fared proofing sourdough bread. | Continue reading
From spicy steamed mussels with 'nduja to a simple stovetop mac and cheese, these recipes are full of flavor and come together in a flash. | Continue reading
Making a batch of soup and freezing it for later is the best gift you can give your future self. | Continue reading
How to know which is right for whatever recipe you’re making—plus, tried-and-true baking dish recommendations. | Continue reading
We sealed a variety of foods to find out if this chamber sealer was worth the price and counter space. | Continue reading
This delightfully rich and creamy, coconut milk–based soup is full of plump, fragrant bananas, and tender tapioca pearls. | Continue reading
We tested popular bread machines to see which ones mixed, kneaded, proofed, and baked the best loaves of bread. We also evaluated how easy they were to use. | Continue reading
We tested this stand mixer over the course of two months to find out if it deserves a spot on your countertop (and is worth the investment). | Continue reading
Put that bag of cake flour you have laying around to good use with these deliciously sweet recipes. | Continue reading
We tested eight mandolines to find ones that were easy (and safe) to use and that sliced cleanly without resistance. | Continue reading
A roundup of everything kitchen-related that’s on sale this President’s Day that we actually recommend buying (in fact, most have won our equipment reviews). | Continue reading
We tested the immersion blender by pureeing soups, blending legumes, and examining how easy it was to use and clean. | Continue reading
An introductory resource for cooking Palestinian food at home. | Continue reading