A large Canadian study is challenging conventional wisdom that says a low-fat diet is optimal for cardiovascular health and reduces the risk of premature death. The McMaster University study of more than
Giving up control to a power greater than ourselves is the point. It doesn't matter what we call it -- God is of course the most popular name for it, although it has gone out of fashion with the horrible
[Photographs: Joshua Bousel, J. Kenji López-Alt] When I was a kid, "summertime" was just another way of saying "ribs." Whenever we had a party, my dad would buy racks and racks of ribs—a hilarious amount,
[Photographs: Lauren Rothman, Robyn Lee, Elana Lepkowski, Max Falkowitz] Melons don't get the respect they deserve. We tend to relegate them to fruit salads, and even there, they're usually the least item.
Grilling? Here's your guide to the best beers to serve alongside grilled steaks or sausages, chicken, burgers, or veggies. [Photograph: Mike Reis The first few minutes of a backyard barbecue are just right?
[Photographs: Vicky Wasik, Jennifer Olvera, J. Kenji López-Alt] It's not an exaggeration to say that for much of the year, fresh tomatoes aren't even worth buying. Out of season, almost all fresh tomatoes
[All photographs provided by manufacturers] Editor's Note: Considering an upgrade in your backyard cooking setup this summer? You're probably looking for a little advice. We're longtime admirers of the
Serious Eats VIDEOS Watch More Videos Grilling is one of the tastiest ways to cook a whole fish, and it's easy once you know a few tricks. [Photographs: Vicky Wasik. Video: Natalie Holt] Today marks the
[Photographs: J. Kenji López-Alt] As omnipresent as rice among so many cuisines, beans nevertheless tend to be unsung heroes. Maybe they're just too commonplace, too much a peasant staple, to ever fully
[Photographs: J. Kenji López-Alt] When I last worked on making vegan mayonnaise, I tried a whole slew of egg replacements before I finally settled on soft tofu. It works, but it requires a good amount
The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)
The secrets for extra-juicy chicken with crisp skin and a smooth, rich pan sauce. [Photographs: J. Kenji Lopez-Alt] Last week, as I drizzled a bit of rich golden brown, glossy, smoothly emulsified and
Unraveling the mysteries of home cooking through science with J. Kenji López-Alt. Videos Serious Eats Read the Full Article Replay How to Make Great Israeli-Style Hummus Cooking dried chickpeas with aromatics
Like oysters and princes, herbs are nearly always at their best when they're fresh. But we've all been there: you buy a bunch of parsley from the supermarket for those two tablespoons of garnish that need,
[Photographs: Vicky Wasik] * And by "moistest" and "tenderest," I mean driest and toughest... ...because, let's be honest, moist and tender chicken is for "foodies," and nobody here wants to be mistaken