Tender vegetables in a rich, creamy, spiced sauce. | Continue reading
We tested 13 models to find the most accurate, quickest, and easiest to use digital instant-read thermometers. | Continue reading
Cambro food storage containers are easy, reliable, and durable. They stack well, have a variety of uses, and will last for years. | Continue reading
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
A straightforward way to make sense of the countless stir-fried dishes in Thai cuisine. | Continue reading
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
A cold Mexican tuna cake that’s delightful on hot summer days. | Continue reading
Everything you need to know about the staple ingredients of Filipino cuisine. | Continue reading
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
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
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
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
A savory-sweet Thai stir-fry made with shrimp, oyster mushrooms, long beans, and nam prik pao. | Continue reading
Baking with my mother taught me how to love what we create—and when to let go. | Continue reading
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
An introductory resource for cooking Filipino food at home. | Continue reading
Video review of Kamara King's Crunch cereal by Jamelle Bouie | Continue reading
A patent raises the question of whether General Mills has cracked the code to produce almond-flavoring without any allergens. | Continue reading
A popular swallow made with cassava meal and served with soups and stews. | Continue reading
A classic Thai-Chinese dish flavored with fermented soybean paste, garlic, fresh chiles, and Thai basil. | Continue reading
We tested five methods of softening butter to nail down the best way. | Continue reading
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
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
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
A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage. | Continue reading
Labaneh, also known as labneh, labne, and lebnah, is a savory dairy product and a Middle Eastern staple. | Continue reading
A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter. | Continue reading
Kenji López-Alt discusses how the wok became such a crucial cooking tool and introduces Serious Eats' first digital issue. | Continue reading
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
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
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
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
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
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
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
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
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
Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce. | Continue reading
A fiery, aromatic stir-fry that's quick and easy to make. | Continue reading
Homemade squid balls that you can literally bounce off the wall. | Continue reading
A staple of the Chinese home kitchen that everyone should know. | Continue reading
If you love egg drop soup, you’ll love its comforting, meal-worthy cousin. | Continue reading
A mineral bath and deep tissue massage can lead to the most tender, flavorful ribs. | Continue reading
A fiery Filipino stew made with pork simmered in coconut milk, coconut cream, and fresh chiles. | Continue reading
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
Jamelle Bouie Reviews General Mills' Cinnagraham Toast Crunch Cereal | Continue reading
A creamy and refreshing fruit salad made with pandan jelly and coconut cream. | Continue reading
Sweet corn and creamy coconut unite in this luscious pudding. | Continue reading