A light grain salad that balances earthy toasted barley and savory kombu with crunchy pumpkin seeds. | Continue reading
When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let's look at the science behind this type of fermentation. | Continue reading
Marinate charred Brussels sprouts and raw leeks with a coffee-Dijon dressing for the ultimate Korean banchan-inspired fall salad. | Continue reading
Persimmons are becoming popular in markets across the US, but they are much more complex and varied than many consumers realize. | Continue reading
How to make perfect Thai jasmine rice on the stovetop. | Continue reading
Silkie chicken has striking dark skin and a delicious concentrated chicken flavor. Simmered in this soup with traditional Chinese medicine (T.C.M.) ingredients and other aromatics, it produces one of the most deeply flavorful chicken soups we know. | Continue reading
Earthy, spiced pumpkin bread paired with a rich and nutty salted brown butter glaze makes the perfect fall dessert. | Continue reading
Crispy and fluffy roasted potatoes are the perfect partner for aromatic curry leaf mustard oil mayonnaise. | Continue reading
The peppery heat of mustard oil and aromatic curry leaves give this luxurious and rich mayo incredible depth of flavor. | Continue reading
Extra-virgin olive oil (and mustard oil) can lend emulsions like mayonnaise an unpleasantly bitter taste, but a simple trick can strip away all the bitter-tasting compounds. | Continue reading
Twenty-eight quick and delicious soups to make when time is tight. | Continue reading
The easiest way to turn garlic into a sweet, jammy spread. | Continue reading
Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with raw onions, tomatoes, cilantro, lettuce, and fresh squeezed lime juice. | Continue reading
All the best Prime Day deals, all in one place. | Continue reading
With the arrival of fall and pumpkin-spice...everything, here’s the story of an aromatic molecule that caused a four-year Manhattan smell mystery). | Continue reading
Stuffed to the brim with golden rice, creamy pinto beans, char-grilled marinated skirt steak, and the works, San Francisco's Mission burrito is a Cal-Mex classic. Can you eat a whole one? | Continue reading
Ground pork, tomatoes, and dried chiles are the stars of this spicy-savory northern Thai dip. | Continue reading
This classic Spanish escabeche recipe features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more. | Continue reading
This weeknight version of pozole verde is hearty, rich, and easy to customize with aromatic garnishes like radish, avocado, cilantro, and jalapeño. With simplified steps, it's also perfect for making with kids. | Continue reading
We'll do anything to get our hands on these splurge-worthy goods. | Continue reading
Still dealing with an overflow of zucchini? These dishes will help you use up every last bit. | Continue reading
Everything you'll need to stock a full Jamaican pantry. | Continue reading
This quick and easy green bean side dish comes together in just minutes with the help of your broiler and some Spanish romesco sauce. | Continue reading
This Thai-Chinese chicken stir-fry is suffused with the warm heat of fresh ginger, and the savory punch of soy sauce and fish sauce. | Continue reading
With lots of mix-and-match options and tasks of varying difficulty levels, this bibimbap recipe is perfect for making with kids of all ages. | Continue reading
We gave the classic recipe a makeover by adding whole wheat wheat flour, melted butter, and a touch of ground coriander to give classic zucchini bread more nuanced flavor. | Continue reading
All the carrot recipes you need to showcase the vegetable's versatility in soups, salads, and even latkes. | Continue reading
The words that just don't sit right with us—and now, for the first time, why. | Continue reading
Jazz up leftover chicken or just satisfy a craving for chicken salad with one of these seven takes on the lunchtime staple. | Continue reading
Two key ingredients are all that are needed to tame the bracingly sour flavor of unripened green mango: fresh lime juice, and alguashte, a ground condiment made form roasted pumpkin seeds. | Continue reading
A deeply satisfying but simple Sicilian pasta, rich with tomato, anchovies, and toasted breadcrumbs. | Continue reading
We call it the golden arches hour, when the hash brown meets the Filet-O-Fish. | Continue reading
This Vietnamese version of a popular Southeast Asian cured-pork snack is tangy, salty, and loaded with the funky, spicy, and fragrant flavors of raw garlic, bird's eye chiles, and both black and white peppercorns. | Continue reading
Instead of tossing your sourdough discard, use it to whip up a host of tangy treats. | Continue reading
Take a video tour of Serious Eats culinary director Daniel Gritzer's home kitchen. | Continue reading
Conventional cooking wisdom suggests that marinating meat for a long time can yield undesirable results. But all acids are not equal, and yogurt-based marinades can produce great results, even when applied to meats overnight. | Continue reading
Pop a chicken in the oven, sauté some fresh summer corn in butter, then plate it up with a generous dollop of Spain's famously nutty, fruity, flavorful romesco sauce to round it out. | Continue reading
Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce. | Continue reading
Butter-basted steak with creamy shishito peppers and juicy tomatoes is the perfect end-of-summer feast. | Continue reading
Ackee and saltfish is Jamaica's national dish, and makes the perfect breakfast or brunch. The nutty taste of the lobes of ackee is complemented perfectly by the sharp salinity and firm texture of salt cod. | Continue reading
Want bright tomato flavor in your dishes well beyond peak season? Turn to tomato passata. | Continue reading
A simplified version of New Orleans-style red beans and rice is a great way to get your kids involved in the kitchen (and it also happens to be delicious). | Continue reading
Chilly bears, a.k.a. flips, a.k.a. honeydrippers, a.k.a huckabucks, are a frozen treat that embodies the twinned culinary histories of frozen desserts in America and the traditional red drinks of the African-American diaspora. | Continue reading
If your caramel macchiato were a bowl of cereal, here's how Dunkin' and Post think it would taste. | Continue reading
This deeply refreshing Filipino beverage, made from shredded ripe cantaloupe flesh, water, and sugar, is ready to beat even the stickiest tropical heat. | Continue reading
For some, eating asparagus makes their pee smell funny. Others are immune—some to detecting the odor even when it’s there, and others to producing it in the first place. Here's the science behind the phenomenon. | Continue reading
Olive oil-packed tuna belly and peak season tomatoes are the keys to this no-fuss, no-cook salad. | Continue reading