A look at why US-produced specialty tea is so rare—and what a tiny tea operation in rural Mississippi can teach us about how that might change. | Continue reading
The olive oil industry is famously rife with fraud. We sent a reporter to California to learn what makes for good oil, bad oil, and everything in between. | Continue reading
Plant-based burgers that mimic meat, right down to their "bloody" nature, are all the rage these days. But which one tastes best? Here are the results of our taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and more. | Continue reading
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by re … | Continue reading
For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperat … | Continue reading
What is MSG? Will it really give you a headache? Should you be cooking with it? We look to science for the answers. | Continue reading
Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Over the years, I've written many articles on brining (or not brining) turkeys; here are the basics, in one simple guide. | Continue reading
On a cold Monday morning I was sitting at the counter of a diner. It was buzzing; omelets, French toast, and eggs Benedict flew by. And as I sipped on my coffee, my eyes were darting all over, putting price tags on every fixture, every chair, every packet of ketchup. I knew a sec … | Continue reading
"I first noticed them at the JollyMart, a block away from my office. There they were, stacked neatly to the right of the register, next to the Japanese gum, the chocolate wafer cookies, the Mozart candies—a pile of what looked like large, plastic-wrapped Fig Newtons." And so bega … | Continue reading
Many people confuse honing with sharpening, but there is a distinct difference. We've already discussed using a water stone to sharpen a dull knife. When you sharpen a knife, you're actively removing material from the blade, creating a brand new razor-sharp beveled edge. | Continue reading
Shaped by the rise of home economics, the industrialization of the food system, World War II, and changing expectations about women's labor, the Jell-O salad—the wobbling jewel of domestic achievement—can teach us about US life in the 20th century as few foods can. | Continue reading
The Japanese figured it all out: what makes a kid want that box of cereal? It's the toy, right? I could see a box of Blistered Snarglepuffs, but as long as it came with a Star Wars action figure, I couldn't care less about how good the cereal tasted. It had to be mine. | Continue reading
As we thought about who else to add to our own little collection of culinary obsessives, it seemed only fitting to find a collector of some kind, and that's how we stumbled upon Sue Jimenez, a retired forensic anthropologist who, according to Guinness World Records, owns the larg … | Continue reading
Gravy is a crucial part of Thanksgiving dinner—do it right and it can breathe new life into your turkey or mashed potatoes. And while good gravy can make or break the meal, it's easy to drop the ball after a long day of cooking. The good news is that even the best gravy only take … | Continue reading
Thanksgiving isn't really over until all the food is gone. These 26 recipes will help you work through the pounds of turkey, potatoes, stuffing, and cranberry sauce you'll inevitably have the day after. | Continue reading
Thanksgiving is no time for moderation—one turkey leg, one piece of pie, or, for that matter, one drink just won't do. Here are 23 cocktails to pair with your turkey this Thanksgiving. | Continue reading
Glazed, roasted, puréed, and more: our favorite preparations for versatile carrots. | Continue reading
Cauliflower, mushrooms, and other tasty vegetable sides to complete your meal. | Continue reading
Thanksgiving-friendly salads featuring fall's best fresh flavors, with just the right amount of crunch. | Continue reading
Roasted, creamed, and casseroled: sweet and tender onions for every palate. | Continue reading
No disrespect to the from-a-can casserole many of us grew up on, but we like to prepare our green beans in a way that highlights their flavor rather than covering it up. Try cryo-blanching them to preserve their crunch, braising them until tender, sautéing them with mushrooms and … | Continue reading
Though some people harbor a soft spot for the canned stuff, we think the best cranberry sauce is a different beast altogether—fruity and tart, sweet but not too sweet, and thick but not artificially gloopy. Not only does ditching the can allow you to make a truly great basic cran … | Continue reading
Let's be honest, Thanksgiving is all about pie. No matter how much you stuff yourself during dinner, it's tough to turn down a slice. Forget about waxy store-bought pies, though—this is the time to go homemade, which is easier than it might sound. We'll walk you through making th … | Continue reading
Sweet potatoes are already sweet—it's right there in the name!—so the best recipes will complement and contrast that sweetness, rather than pushing it up to cloying levels. Instead of packing your sweet potatoes with gobs of sugar, try roasting them with savory miso butter or smo … | Continue reading
Tried-and-true recipes to convert any Brussels sprout skeptic into a full-fledged believer. | Continue reading
Thanksgiving doesn't have to be stressful! Our one-stop guide has all our favorite Thanksgiving recipes, along with FAQs, and our go-to hacks for having the best Turkey Day, ever. From how to roast the turkey to baking some seriously decadent pie, our tips, tricks, and techniques … | Continue reading
All the sides you need to round out your Thanksgiving spread, from casseroles to dinner rolls. | Continue reading
Hearty, creamy soups to spread the warmth. | Continue reading
Though it's hard to find a Thanksgiving table that doesn't have potatoes on it, all too often that means a bowl of dry mashed potatoes or bland roasted ones. As easy as it is to mess up potatoes, it's almost as easy to make them one of the most delicious parts of the meal with a … | Continue reading
Light and fluffy biscuits, cornbread, and rolls to sop it all up. | Continue reading
Let's get one thing out of the way: Whether the dish we're discussing is called "stuffing" or "dressing," and whether those terms actually refer to the same dish or two different ones, is a topic of hot debate, but frankly, we don't care all that much. Here's what we do care abou … | Continue reading
Turkey isn't just the most iconic element of the Thanksgiving table—it's also big, expensive, and time-consuming to prepare. So why leave anything to chance? Whether you're spatchcocking your turkey, roasting it whole, or deep-frying it in your backyard, we'll walk you through th … | Continue reading
Sticking to immediate family or a small group of friends this year? Here's an appropriately modest Thanksgiving menu that's way less effort than a traditional spread, and will still leave everyone satisfied. | Continue reading
Traditional Thanksgiving dishes have you feeling lukewarm? Here's a modern menu to upgrade your holiday meal and give those classic dishes a little flair. | Continue reading
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked. | Continue reading
This hearty vegan Thanksgiving menu has all the classics covered, with a stunning centerpiece to boot. | Continue reading
Everything you need to know to smoke the most perfect, juicy, and flavorful turkey at home, from buying, to brining, preparation, wood type, and a step-by-step process guide. | Continue reading
Hello! Pleased to meet you. We're the Serious Eats Commerce Team, delivering you the latest and best deals on some of our favorite cookware and gadgets from around the internet. Don't confuse us with Serious Eats Editors, who put together our incredible, in-depth equipment review … | Continue reading
A completely vegetarian Thanksgiving feast, replete with a centerpiece stunner, a bevy of sides, and, of course, pie. | Continue reading
Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Over the years, I've written many articles on brining (or not brining) turkeys; here are the basics, in one simple guide. | Continue reading
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet brining, and many folks are making the switch to dry brining (a … | Continue reading
From a crisp-skinned roast turkey to a "pumpkin" pie made with roasted butternut squash, here are the recipes you need for a fully traditional Thanksgiving dinner. | Continue reading
Our favorite cookware and gadgets will make cooking Thanksgiving dinner a simple(r) affair. | Continue reading
Thanksgiving doesn't have to be stressful! Our one-stop guide has all our favorite Thanksgiving recipes, along with FAQs, and our go-to hacks for having the best Turkey Day, ever. From how to roast the turkey to baking some seriously decadent pie, our tips, tricks, and techniques … | Continue reading
Everything you need to know to master eggs, from shopping tips to classic cooking techniques. | Continue reading
Our favorite recipes for grilled veggies. | Continue reading
Recipes for the perfect steak every time, no matter what cut you're working with. | Continue reading
Fish, shrimp, and other great seafood recipes for your grill. | Continue reading