Chouqettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make for a delicious snack or after-dinner treat. | Continue reading
Spain's custardy, crunchy, and creamy answer to French toast. | Continue reading
Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere. | Continue reading
A staple of the Southern table, Hoppin' John is famously eaten on New Year's Day, but is just as good any other day as well. This version features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks. | Continue reading
Crunchy-crisp baked lamb dumplings in a rich, aromatic broth. | Continue reading
Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the proc … | Continue reading
This classic Charleston side dish features thick and creamy corn grits lightly flavored with Cheddar cheese and chives, and made airy like a soufflé when baked with beaten egg whites. | Continue reading
A proper pot of grits should be smooth, creamy, and deeply flavorful. When made right, you won't need more than a little salt and butter to finish them off. | Continue reading
Use the dehydrating power of the microwave to make crispy fried shallots and garlic. | Continue reading
Our favorite cookbooks and food-related reading published this year. | Continue reading
Surprise, delight, and inspire the pastry wizards in your life. | Continue reading
The diacetyl molecule makes butter, “buttered” popcorn, and buttery Chardonnay taste buttery, but it’s also implicated in a deadly lung disease and some multimillion-dollar lawsuits. | Continue reading
Give them a head start with great tools, equipment, and ingredients. | Continue reading
From coffee cake and apple cider doughnuts to snickerdoodles and a variation of horchata, these are our favorite sweet recipes starring the warm and earthy spice. | Continue reading
These metal wire shelving units are affordable, flexible, strong, and perfect for adding extra storage for kitchen equipment, ingredients, and plateware. | Continue reading
Golden and crispy on the outside, tender on the inside, this Italian-American classic is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge. | Continue reading
Our deal detectives are back at it. | Continue reading
Functional and affordable kitchen gifts for this holiday season. | Continue reading
Keeping our eyes peeled for actually-good prices on our favorite cookware, tools, and foods. | Continue reading
Jamelle Bouie reviews Kellogg’s Apple Jacks Caramel cereal. | Continue reading
Supremely useful holiday gifts for avid cooks. | Continue reading
Every year, Koreans all over the globe participate in kimjangs, working together to produce large batches of baechu kimchi to ensure an ample supply for long, cold winters. | Continue reading
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso c … | Continue reading
Big ticket items that are actually worth it. | Continue reading
This rich tart pairs a smooth and creamy toasted white sesame custard with a bittersweet chocolate ganache and packages it in a crisp, cookie-like crust for a welcome addition to any holiday table. | Continue reading
Sure, a whole roast turkey is a beautiful sight on the Thanksgiving table. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts. | Continue reading
Cooking Thanksgiving dinner doesn't go smoothly *every* year. | Continue reading
No need to skip out on your favorite dishes this year—you can still have all your favorite components of Thanksgiving in just the right amount for a smaller group. | Continue reading
Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more. | Continue reading
Turkey, duck, or lamb biryani? Thanksgiving will be different for many of us this year. Here's how the Serious Eats staff is celebrating. | Continue reading
Each of these lotus-leaf packages (or parchment packages, if that's what you have) is filled with a fragrant and delicious mix of winter squash, ground pork, shiitake mushrooms, soy sauce, garlic, and more. | Continue reading
It's functional and stylish—with a secret cheat sheet for home cooks. | Continue reading
This show-stopping pie marries savory sweet potatoes and tart apples underneath a punchy almond-thyme crumble—satisfying both apple pie lovers and sweet potato pie lovers everywhere. | Continue reading
A Korean-American Thanksgiving menu where the focus is on the plentiful and varied side dishes known as banchan, on that can be scaled to feed both large groups and small. | Continue reading
Roast turkey breast gets the ssam treatment with a sweet jujube date relish, and spicy-sweet roasted squash ssamjang. | Continue reading
Braise turkey legs and wings with soy sauce and root beer for the perfect cold weather Korean-inspired stew. | Continue reading
Brined until plump and juicy, braised until meltingly tender, and covered in a rich gravy, these turkey wings have all the flavor of the holidays, and none of the dry boringness. | Continue reading
A traditional Korean ginger-cinnamon digestif gets an apple spin. | Continue reading
Mexican burritos are a bit different from their counterparts north of the border. Most importantly, they're smaller and stuffed with a much simpler array of fillings (often just one, like the braised beef here). With such a pared-down presentation, the key to success is quality: … | Continue reading
Stuffed, sautéed, and roasted: Take your pumpkin beyond the sweet pies and lattes with these savory recipes. | Continue reading
Or for as long as you keep pressing play. | Continue reading
Forget hot, salty, sweet, and sour—wet, dry, fresh, and spicy is where it's at. Learn how to order a balanced spread of Thai dishes at a restaurant or compose a homemade menu that ticks all the boxes. | Continue reading
The fall flavors of Thanksgiving stuffing, in Korean pancake form. | Continue reading
Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey. | Continue reading
Flour tortillas are central to the cuisine of northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet. | Continue reading
A classic Korean marinated dried radish banchan with a cucumber twist. | Continue reading
Kellogg's Minecraft Creeper Crunch is cinnamon-flavored cereal with marshmallows...what could go wrong? | Continue reading