Vegetable Qorma Recipe

Tender vegetables in a rich, creamy, spiced sauce. | Continue reading


@seriouseats.com | 2 years ago

We Tested 13 Instant-Read Thermometers–Here Are the Best Ones

We tested 13 models to find the most accurate, quickest, and easiest to use digital instant-read thermometers. | Continue reading


@seriouseats.com | 2 years ago

Why You Need Cambros in Your Kitchen

Cambro food storage containers are easy, reliable, and durable. They stack well, have a variety of uses, and will last for years. | Continue reading


@seriouseats.com | 2 years ago

Nigerian Pepper Soup

A one-pot dish that's defined by the nutty, bitter, woodsy, and floral notes imparted by a mix of spices and herbs. | Continue reading


@seriouseats.com | 2 years ago

A Guide to Thai Stir-Fries

A straightforward way to make sense of the countless stir-fried dishes in Thai cuisine. | Continue reading


@seriouseats.com | 2 years ago

Do You Need the Le Creuset Bread Oven?

We tested the new Le Creuset Bread Oven, comparing its performance to a standard Dutch oven, to find out if the bread oven is worth the investment. | Continue reading


@seriouseats.com | 2 years ago

Pastel de Atún (Mexican Tuna Cake)

A cold Mexican tuna cake that’s delightful on hot summer days. | Continue reading


@seriouseats.com | 2 years ago

How to Stock a Filipino Pantry

Everything you need to know about the staple ingredients of Filipino cuisine. | Continue reading


@seriouseats.com | 2 years ago

Why Does Pepperoni Curl?

What is pepperoni curl? What makes it happen, and how do you maximize it? The answer is far more fascinating than you may think. | Continue reading


@seriouseats.com | 2 years ago

We Tested 12 Gooseneck Kettles To Find the Best Ones for Pourover Coffee

We rigorously tested a dozen gooseneck kettles, including stovetop and electric models, to find the best ones that were accurate and easy to use. | Continue reading


@seriouseats.com | 2 years ago

Nigerian Egusi Soup

This ‘soup’ is made from creamy-white Egusi melon seeds which are ground and poached in seasoned stock, often with a mix of protein (beef and dried fish being most common) and greens. | Continue reading


@seriouseats.com | 2 years ago

The Food Lab: The Science of No-Knead Dough (2011)

By understanding the science behind No-Knead Bread, we can modify the recipe to fit many different baking situations, even improving its flavor. | Continue reading


@seriouseats.com | 2 years ago

Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam)

A savory-sweet Thai stir-fry made with shrimp, oyster mushrooms, long beans, and nam prik pao. | Continue reading


@seriouseats.com | 2 years ago

Wisdom You Knead: What I Learned Baking With My Mother

Baking with my mother taught me how to love what we create—and when to let go. | Continue reading


@seriouseats.com | 2 years ago

Which Vitamix Blender Should You Buy? We Compared (Almost) All of Them

We tested the most popular Vitamix blender models to find the best ones, depending on what you want to use them for—from smoothies to nut butters. | Continue reading


@seriouseats.com | 2 years ago

Filipino Food 101: Recipes to Get You Started

An introductory resource for cooking Filipino food at home. | Continue reading


@seriouseats.com | 2 years ago

Kamara's King Crunch Cereal, Reviewed

Video review of Kamara King's Crunch cereal by Jamelle Bouie | Continue reading


@seriouseats.com | 2 years ago

The Quest for "Forbidden Nut Flavor"

A patent raises the question of whether General Mills has cracked the code to produce almond-flavoring without any allergens. | Continue reading


@seriouseats.com | 2 years ago

Nigerian Eba

A popular swallow made with cassava meal and served with soups and stews. | Continue reading


@seriouseats.com | 2 years ago

Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant With Minced Pork)

A classic Thai-Chinese dish flavored with fermented soybean paste, garlic, fresh chiles, and Thai basil. | Continue reading


@seriouseats.com | 2 years ago

The Best Way to Soften Butter

We tested five methods of softening butter to nail down the best way. | Continue reading


@seriouseats.com | 2 years ago

A Tale of Two Cream Teas: Why the British Are Still Arguing Over Their Scones

An ongoing Devon and Cornwall conflict resonates across England: When it comes to assembling a cream tea, does the jam go on first or does the cream? | Continue reading


@seriouseats.com | 2 years ago

Dodo (Nigerian Plantains)

Dodo (no, not the bird) is the Nigerian name for sweet, fried ripe plantains eaten in with or alongside savory dishes, not dessert. | Continue reading


@seriouseats.com | 2 years ago

We Tested Coffee Makers That Cost $150 (or Less)—Here Are Our Favorites

We researched and tested coffee makers—including ones from Bonavita, Mr. Coffee, and Braun—to find the best ones that are more budget-friendly. | Continue reading


@seriouseats.com | 2 years ago

Embutido (Filipino-Style Meatloaf)

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage. | Continue reading


@seriouseats.com | 2 years ago

All About Labaneh, the Middle Eastern Staple That Belongs in Your Fridge

Labaneh, also known as labneh, labne, and lebnah, is a savory dairy product and a Middle Eastern staple. | Continue reading


@seriouseats.com | 2 years ago

Harissa (Armenian Wheat and Chicken Porridge)

A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter. | Continue reading


@seriouseats.com | 2 years ago

The Importance of the Wok

Kenji López-Alt discusses how the wok became such a crucial cooking tool and introduces Serious Eats' first digital issue. | Continue reading


@seriouseats.com | 2 years ago

What's the Best Way to Slice Onions for Burgers? (2012)

A world of burgers with no onions is like a world of movies with no popcorn: You'd still indulge and perhaps even enjoy yourself, but deep down you'd know that there's something missing, some vital element that prevents the experience from living up to its full potential. This po … | Continue reading


@seriouseats.com | 2 years ago

The Full Wok Accessory Guide

We asked chefs and experts what their must-have wok tools are—like a steamer, chuan, and spider—and came up with this comprehensive list. | Continue reading


@seriouseats.com | 2 years ago

We Tested 6 Flat-Bottomed, Northern-Style Carbon Steel Woks—Here Are Our Favorites

To find the best flat-bottomed carbon steel wok, we tested six woks—frying eggs, making fried rice, stir-frying greens, and boiling water. | Continue reading


@seriouseats.com | 2 years ago

The Science of Woks

Kenji López-Alt answers the question 'is it possible to cook restaurant style dishes with a home burner' in this excerpt from his new cookbook 'The Wok.' | Continue reading


@seriouseats.com | 2 years ago

The Wok Shop’s Tane Chan on Her Life and Business

A look at the industry icon's life in her own words, from her early days growing up in New Mexico to her first entrepreneurial ventures, her store’s turn-of-the-century online debut, and her ever-growing business that brings in everyone from tourists to politicians. | Continue reading


@seriouseats.com | 2 years ago

From China: The Future of the Wok

Writer Christopher St. Cavish travels to Guangzhou to report on the state of the wok industry, including current craft artisanship, hand-hammering vs. mass-production, and how e-commerce and technology are changing everything. | Continue reading


@seriouseats.com | 2 years ago

Grace Young And Her Ever-Growing Wok Collection

Award-winning cookbook author and wok advocate Grace Young chats about some of her favorite woks and why she’ll never disclose how many she owns. | Continue reading


@seriouseats.com | 2 years ago

Essential Chinese Knife Skills and Techniques

A comprehensive guide to common knife cuts drawn from the Chinese culinary techniques used when cooking the vast majority of the dishes that fall under the very large umbrella of the cuisine. | Continue reading


@seriouseats.com | 2 years ago

How to Set Up a Wok Cooking Station

Lucas Sin explains how home cooks should prepare themselves for fast-paced wok cooking, from pre-prepping your ingredients to keeping landing pads at the ready. | Continue reading


@seriouseats.com | 2 years ago

Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce. | Continue reading


@seriouseats.com | 2 years ago

Khua Kling Gai

A fiery, aromatic stir-fry that's quick and easy to make. | Continue reading


@seriouseats.com | 2 years ago

Taiwanese Deep-Fried Squid Balls

Homemade squid balls that you can literally bounce off the wall. | Continue reading


@seriouseats.com | 2 years ago

Chinese Scrambled Eggs With Tomato

A staple of the Chinese home kitchen that everyone should know. | Continue reading


@seriouseats.com | 2 years ago

Cantonese Slippery Eggs with Tofu and Peas

If you love egg drop soup, you’ll love its comforting, meal-worthy cousin. | Continue reading


@seriouseats.com | 2 years ago

Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

A mineral bath and deep tissue massage can lead to the most tender, flavorful ribs. | Continue reading


@seriouseats.com | 2 years ago

Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)

A fiery Filipino stew made with pork simmered in coconut milk, coconut cream, and fresh chiles. | Continue reading


@seriouseats.com | 2 years ago

Why Can't You Dry Brine a Dried Bean, Huh?

Burying dried beans in salt and baking soda promotes the rapid exchange of sodium ions and encourages osmosis, tenderizing the beans while imbuing them with sodium flavor. | Continue reading


@seriouseats.com | 2 years ago

General Mills' Cinnagraham Toast Crunch Cereal, Reviewed

Jamelle Bouie Reviews General Mills' Cinnagraham Toast Crunch Cereal | Continue reading


@seriouseats.com | 2 years ago

Buko Pandan (Filipino Dessert Salad With Coconut and Pandan)

A creamy and refreshing fruit salad made with pandan jelly and coconut cream. | Continue reading


@seriouseats.com | 2 years ago

Maja Blanca (Filipino Coconut Pudding with Corn)

Sweet corn and creamy coconut unite in this luscious pudding. | Continue reading


@seriouseats.com | 2 years ago