Salted and unsalted butter are common ingredients in many home cooks’ fridges. But does it matter which one you use and when? I spoke with Serious Eats’ culinary team to find out which butter is best for baking, cooking, and slathering. | Continue reading
Roasted with high heat, then simmered, pureed until silky-smooth, and topped with a curry cream, this soup is perfect for the cold months and your holiday table. | Continue reading
Stock and broth are terms that are often used interchangeably in recipes and on product labels. While both have many applications in cooking, they have key differences. We spoke to a professional chef to learn more. | Continue reading
I use the Misono UX10 knife to prep food daily, and it’s still super sharp. It's my go-to when it comes to dicing vegetables and fruit and even breaking down chickens or slicing meats. | Continue reading
Studded with sweet-tart apples and topped with a cinnamon-spiked crumble, these tender muffins deliver big apple flavor. | Continue reading
Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich, nutty sauce and well-balanced sweetness from coconut cream and panang curry paste. While it's traditionally made with beef, this plant-based version swaps in winter squash, such as kabocha, trans … | Continue reading
We asked Serious Eats staffers what products they’d immediately repurchase if they broke. Their answers included a citrus juicer and cutting board. | Continue reading
Black Friday is still a week away, but Amazon and Williams Sonoma’s sales have already started, and they have early deals on some of our favorite kitchen gear. Save up to 54% on the Breville Barista Express Impress, Le Creuset Dutch oven, All-Clad immersion blender, and more. | Continue reading
An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a cr … | Continue reading
Crispy and delicious roasted brussels sprouts are satisfying on their own, but finished with sweet chili sauce and pancetta, they’re a sure crowd pleaser. | Continue reading
We tested seven Keurigs by brewing hot coffee, iced coffee, lattes, and cappuccinos. Our two favorite brewers were intuitive, budget-friendly, and easy to clean. | Continue reading
Mash roasted garlic with tender Yukon Golds for the creamiest garlic mashed potatoes. | Continue reading
The diversity of Middle Eastern food is as vast as the region, but there is plenty of common ground—from earthy spices and vibrant herbs to cooking techniques. We've gathered recipes that showcase dishes that are both uniquely regional and ubiquitous across multiple national cuis … | Continue reading
Half-and-half has many applications in cooking, but it’s an ingredient that not everyone keeps around. We spoke with a chef and our editorial director to learn more about half-and-half’s role in recipes, as well as which commonly touted substitutes work and which don’t. | Continue reading
This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall. | Continue reading
With a lightly sweetened and subtly spiced filling of tender apples and a crisp, flaky crust, this large-format apple pie is sure to be the star of the show. | Continue reading
Cheesy, meaty, and tender sausage balls are staple passed hors d'oeuvres at holiday parties throughout the South. This easy sausage ball recipe takes mere minutes to prepare, and the result is a guaranteed crowd pleaser. | Continue reading
The best dishwashing sponges can wash glassware, dinnerware, pots, and pans. We tested 16 sponges and wands to find the seven best for any job. | Continue reading
This salad featuring pan-roasted pears, hearty winter greens, Gouda cheese, and crunchy candied hazelnuts is complemented by a tart balsamic vinaigrette. It’s perfect to serve as a starter or even a light meal. | Continue reading
We at Serious Eats take a food-centric holiday like Thanksgiving very seriously. Here’s what we plan to make for our own celebrations this year. | Continue reading
The Thai dessert sangkaya faktong features a creamy pandan-scented coconut milk custard cooked inside a kabocha squash—aka a kobocha pumpkin—until tender. This recipe swaps the traditional steaming for baking, for sangkaya faktong with a more intense flavor. Once sliced into wedg … | Continue reading
This smoked turkey breast recipe requires just a handful of ingredients and a mere 20 minutes of hands-on time—a simple brine and your grill do the rest of the work, infusing your bird with incredible smoky flavor. | Continue reading
Phyllo dough has many applications, both sweet and savory. Use this collection of recipes to turn a box of the pastry into something delicious. | Continue reading
This buttery, flaky French dough is a versatile base for pies, tarts, and other pastries. | Continue reading
Spiced with turmeric and flavored with a fragrant onion and tomato masala, moong dal is an aromatic dish that’s a staple in many South Asian households, including mine. | Continue reading
We sipped and compared 14 different Nespresso coffee pods for the Vertuo and Original machines. We found the best-tasting light roast, dark roast, and flavored pods. | Continue reading
Liven your holiday table up with this perfectly set, deeply flavorful jellied cranberry sauce. It's just as smooth and sliceable as canned cranberry sauce, but the flavor is so much better. | Continue reading
We tested the pizza oven by making Neapolitan, Detroit, and Roman-style pizzas to see if it could bake up perfect pies quickly. | Continue reading
Each of this Mississippi mud pie's three mouthwatering layers—crunchy cookie crust, fudgy brownie, and creamy pudding— features a jaw-dropping amount of chocolate, and we wouldn't have it any other way. | Continue reading
Black Friday 2024 is just a couple of weeks away, but you can already grab some of our favorite kitchen gear on sale at Amazon. Find out when Black Friday starts at Amazon, plus shop the best early Black Friday deals from Breville, Le Creuset, All-Clad, and more, including cookwa … | Continue reading
In the cold months of winter there’s nothing better than digging into a warm, custardy bread pudding. The good news is it’s incredibly easy to make: Just soak chunks of toasted bread in a spiced vanilla custard and bake the casserole until the top is crisp for a comforting and cr … | Continue reading
A butane torch can liven up your cooking experience, charring and caramelizing dishes and letting you smoke drinks. | Continue reading
We spent a week making spritz cookies and cheese straws using seven top-rated cookie presses to find the three best ones for home bakers. | Continue reading
From a Lodge cast iron skillet to our favorite Le Creuset Dutch oven on sale, these are the kitchen gifts we think your loved ones will hold onto for years. Our editors are sure you’ll never catch them regifting our top picks. | Continue reading
This on-sale kit includes two of our favorite thermometers, which will absolutely help you make a perfectly cooked bird on Thanksgiving. | Continue reading
These five menus will set you up for any sports-viewing scenario, whether you expect your guests to be crying into the spinach and artichoke dip or doing a victory dance around the living room while brandishing a Buffalo wing. | Continue reading
The Lavatools Javelin is an inexpensive digital thermometer with a foldable probe and a magnetic back for easy storage. | Continue reading
Pair wedges of roasted acorn squash with thick slices of jammy, caramelized red onions, then top it with an orange juice- and honey-tinged vinaigrette for a delicious side. The key to its success is our unique roasting technique. | Continue reading
Your field is the kitchen, and you're happy to be in there all day prepping homemade jalapeño poppers and making pizza bagel bites from scratch while everyone else is watching the game. That's right—this one's for you, nerds! And we're right there with you. | Continue reading
Shrimp cocktail, bacon-wrapped figs, and more fancy-pants snacks for when you're certain you'll be celebrating your team's success | Continue reading
Dig into these recipes for pickle dip, snack mix, kettle corn, deviled eggs and more easy-to-transport dishes to take to your next tailgate or sports-viewing potluck. | Continue reading
When the odds are even, tame your guests’ game-day stress with these filling, large-format dishes like party-size chicken parm subs and fully-loaded poutine. | Continue reading
Take your mind off your team being a fully lost cause with fully loaded nachos and more comfort foods that are perfect for watching sports with your hands over your eyes. | Continue reading
In this collection of seven culinary travel guides, Serious Eats' food experts and recipe creators take you on highly personal tours of gastronomic destinations around the world. Grab your passport and let's go to Bangkok, Buenos Aires, Cairo, London, Mumbai, Taipei, and Paris! | Continue reading
Welcome to Global Eats, Serious Eats’ tour of some of the world’s most exciting food cities. Our next stop is London, where we're exploring classic pub fare, dim sum, high tea, and more. Your guides are British pastry chef, recipe developer, and cookbook author Nicola Lamb and Am … | Continue reading
Welcome to Global Eats, Serious Eats’ tour of some of the world’s most exciting food cities. Our next stop is Paris, where we're exploring bistros, brasseries, patisseries, and more. Your guides are frequent Paris visitors Daniel Gritzer and Genevieve Yam, who are also sharing re … | Continue reading
Welcome to Global Eats, Serious Eats’ tour of some of the world’s most exciting food cities. Our next stop is Bangkok, where we're exploring the best curries, satays, noodles, and more. Your guides are Thai native and cookbook author Pailin Chongchitnant, as well as Brooklyn-base … | Continue reading
Welcome to Global Eats, Serious Eats’ tour of some of the world’s most exciting food cities. Our next stop is Taipei, where we're exploring the best night markets, tea houses, and breakfast shops in the city. Your guide is Clarissa Wei, an award-winning food writer and current re … | Continue reading