Avoid these common chicken breast mistakes and pretty soon you'll be the breast around. Err… well, you know. You don't have to lie to us: We know that chicken breasts are in your regular cooking rotation.
Won’t sit up straight? Fail to floss daily? You’re forgiven. Our experts say these six quick fixes are the next best thing No successful guy strives to be second best. That’s because coming in second suck:
Rice is good. Crispy rice is better. If you've been wondering how to add a thin, golden crust to your fluffy white rice without burning the house down, we've got a secret to tell you: It's way easier you
[Photographs: Vicky Wasik, unless otherwise noted] I recently emptied my entire kitchen of all its contents in preparation for a complete renovation. In the process, I managed to fill not one but two with
Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti. Welcome to Cooking Without Recipes, in which we teach you how to make
Serious Eats VIDEOS Watch More Videos [Video: The Serious Eats Team. Photographs: Vicky Wasik] If there were a pasta bible, the first line would read, "In the beginning, God created aglio e olio." Historically,
We don't have to tell you about the frustration of getting the leftover dregs out of a nearly-empty jar—the peanut butter that hangs to the walls, the Nutella that clings to the bottom ridges. It's even
Crispy skin on a fish fillet is a beautiful, beautiful thing. Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below,
Fried rice is easy to make at home if you follow a few simple rules. Great fried rice should have individual grains that just barely clump together when picked up with chopsticks or a spoon. [Photographs:
These recipes all have one thing in common: Awesome, versatile mariandes. These recipes are perfect as-is—but we'll be honest: Most of the time, we just use them for the versatile, crazy-flavorful marinades.
We talked to a culinary school professor about how to freeze any food like a pro. Preserving is getting a lot of attention right now: throw a stick and you’re bound to hit a 10 dollar jar of artisan pickles
[Photographs: Vicky Wasik] It's a shame people don't think to prepare eggs en cocotte way more often—it's such an easy, elegant way of serving eggs. If you're not familiar with it, "en cocotte" is a method