Ready to put to bed the debate over resting steak? This technique will deliver perfectly rested steaks with a fresh-from-the-fire crackling crust. | Continue reading
To determine the best way to defrost chicken, I tested the USDA’s three recommended methods, along with two other common, even if objectionable, ones. | Continue reading
Serious Eats staffers shared the affordable alternatives to top brands that they trust in their own homes, including a Mercer chef’s knife, Lodge Dutch oven, Owala tumbler, and more. Shop seven pieces of their go-to budget kitchen gear, all under $80. | Continue reading
After slicing and tasting our way through the contenders, we found a winning pizza we’d be happy to pop into the oven once or twice a week. | Continue reading
There is a sense of shame when eating the last bite of food that transcends cultures. We dove into the historical and sociological roots of this international taboo. | Continue reading
Most people are familiar with the sweet, moist kind of pumpkin bread, but the yeasted variety is an unsung hero that works in sandwiches, French toast, and more. | Continue reading
Soto ayam Madura is an Indonesian chicken noodle soup fragrant with turmeric, coriander, lemongrass, and makrut lime leaves. | Continue reading
Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory. | Continue reading
Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta. | Continue reading
We left no kernel unpopped in our quest to create a foolproof recipe for crunchy, fresh kettle corn. Making the salty-sweet popcorn at home requires just one pot, four ingredients, and under five minutes, and it's so much better than anything you could buy at the store. | Continue reading
This collection of iconic Southern recipes will take you on a mouth-watering sensory roadtrip through the American South. From classic red-eye gravy, biscuits and gravy, and grits to crispy fried green tomatoes and a Nashville hot chicken sandwich, we've got every meal covered. | Continue reading
We first tested the Cuisinart food processor seven years ago. It can slice, dice, and knead and has a straightforward interface that’s easy to use. | Continue reading
The simple French dish ouefs mayonnaise features perfectly boiled eggs topped with plenty of silky homemade mayo. | Continue reading
So often with meatballs, the guidance is to let them sit in their sauce for hours so that all the flavors meld, but this often leads to dry, crumbly meatballs. Our solution will give you juicy meatballs without sacrificing that meaty flavor in your sauce. | Continue reading
If you’re looking to spend more time in the kitchen this season, we’ve got eight easy, cozy, and comforting fall dinner recipes everyone can make, whether you’re a beginner or a seasoned pro. | Continue reading
While these five waters may seem similar, each has its own unique characteristics. We spoke with two experts to learn about the differences between these fizzy waters, as well as the best uses for each. | Continue reading
While seemingly simple, making crisp and chewy bacon bits (known as lardons in French) requires a fair amount of technique to ensure they’re perfectly crisp on the outside, meaty on the inside, and maintain their shape. They’re an easy upgrade to any salad, pasta, or roasted vege … | Continue reading
A simple, ultra-comforting chicken pot pie with a shatteringly crisp crust? Sign us up. | Continue reading
A tart pan with a removable bottom is ideal for making desserts with dough or press-in crusts. Our commerce editor swears by her favorite tart pan whenever she bakes. | Continue reading
Fall is here, which means it’s time to stock up on pumpkin puree, tea lights, fake blood, and a Staub pumpkin cocotte, according to Serious Eats staffers. These eight fall picks start at just $6. | Continue reading
Richly flavored with Gruyère cheese and smoky bacon, a well-made quiche Lorraine may seem like a daunting task, but perfecting its delicate custard set in a crisp, tender, flaky crust is easier than you’d think. | Continue reading
We've put together a list of 17 of our favorite ways to roast, fry, pickle, shred, and sauce our sprouts. | Continue reading
In our most recent taste test, we pulled together 19 brands of canned tuna you’re likely to find in your local supermarket and very thoughtfully tasted each to find the very best one. To be of the most service to our readers, we tasted both canned tuna in water and canned tuna in … | Continue reading
We asked our editors for their best, tried-and-true fridge organization ideas and tips. Here’s what they had to say (and what to get). | Continue reading
These vegetarian stuffed mushrooms tick all the boxes: They have cream cheese and Parmigiano-Reggiano for richness, chopped mushroom stems for a meaty bite, and sun-dried tomatoes that bring a touch of sweetness. | Continue reading
Many ovens come with convection settings, but it's not always clear when to use them. We broke down the different convection settings you'll find on a standard oven, how to use them, and what to do if your oven lacks these settings. | Continue reading
Drenched in a sumptuous sauce of butter and brown sugar, sticky toffee pudding is a classic British cake with rich notes of caramel. We got our hands on what is supposedly the original recipe—and it does not disappoint. | Continue reading
A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich, perfect for home, potlucks, or picnics. | Continue reading
There are more than 14,000 known species of mushrooms. Here, we give an overview of 19 common types you'll likely come across at the grocery store and farmers market, along with tips for choosing, storing, and prepping them—plus plenty of recipes for enjoying this fungi in ramens … | Continue reading
We tested pans for making Chicago-, Detroit,- and Sicilian-style pizza at home and found four favorites that made great pies and were easy to clean. | Continue reading
Caldo de queso features chunks of potato simmered in a broth with tomatoes, roasted green chiles, and evaporated milk until soft, with fresh Mexican cheese added to each bowl. | Continue reading
Amazon’s October Prime Day dates will be October 8th and 9th, but you can already grab early deals on our favorite Breville espresso machines, Vitamix blenders, KitchenAid mixers, and more. | Continue reading
This easy, tender challah breakfast casserole—which is packed full of dried fruit and topped with a simple streusel—takes all of 15 minutes to prep before you pop it into the fridge to sit overnight. Bake it in the morning for a sweet breakfast that will fill your home with the s … | Continue reading
Steak tartare is a bistro classic that we should all be making at home. Here's everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible. | Continue reading
With a bubbly, lightly sweetened apple filling beneath crunchy, buttery oat crumbles, this single-serve apple crisp is perfect for fall, and takes just 10 minutes to make. | Continue reading
When stored properly, potatoes can last for months after buying them. There are various factors that can affect potato freshness, however, so we tested more than a dozen potato storage methods to find the best ones. | Continue reading
A Vietnamese meal—whether it's a single bowl of phở, a plate of cơm tấm, a banh mi, or multiple dishes of a homestyle meal—all share a perfect balance of flavors, textures, protein, starch, fresh vegetables, and herbs. This collection of our favorite Vietnamese recipes showcase t … | Continue reading
Rich, tender, and filled with just the right amount of chocolate, this delicious babka will fill your home with the enticing scent of yeasted dough and cocoa. | Continue reading
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them. | Continue reading
After tasting a dozen brownies each, we emerged from a sugar haze to crown a winner we’d happily eat at home. | Continue reading
The Instant Pot is easy to use, versatile, and a weeknight wonder that lets me get dinner on the table in a flash. | Continue reading
We asked Serious Eats staffers for their favorite Yeti colors and they delivered, including new Yeti colors, a Rambler tumbler in Cosmic Lilac, and our favorite Tundra Cooler in classic Tan. | Continue reading
Many apple pie recipes call for pre-cooking your apples before baking. But our easy tip eliminates this step, saving you time and minimizing cleanup without compromising the integrity of your precious pie. | Continue reading
The hallmark of palomilla, a Cuban American favorite, is its pencil-thin steaks that are marinated with plenty of lime, garlic, and salt. The steaks, along with sliced onion rings, are seared until well browned and burnished. This simple savory dish takes less than 15 minutes to … | Continue reading
With layers of tender shortbread, rich caramel, and dark chocolate, millionaire’s shortbread is a luxurious confection worth making at home. | Continue reading
Buttermilk is an all-star ingredient that should be used to the last drop, not languish in your fridge well past the expiration date. Sure, you may have bought a carton for fried chicken or ranch dressing, but you could also use it to make these dessert recipes, which are guarant … | Continue reading
Sweet potatoes fries are notoriously floppy, mushy, and soggy. But our recipe incorporates a secret technique that yields crispy-on-the-outside, tender-on-the-inside results. | Continue reading
This bread machine from Zojirushi is one of our top picks. It makes excellent loaves of all sorts, is easy to use, and has held up during our long-term testing. | Continue reading