This sous vide beef recipe roundup proves long hot-water baths aren't just for tough cuts of meat. [Photographs: J. Kenji López-Alt] Sous vide is a predictably excellent way to cook tough cuts of beef.
This traditional Spanish tapa of crispy breadcrumbs, smoky pork, and blistered peppers makes for an easy weeknight dinner or a great weekend brunch. [Photographs: Vicky Wasik] I am not a shepherd. Unlike
Sour, tart, and funky beers are best enjoyed alongside rich and comforting dishes. [Photographs: Vicky Wasik] Editor’s Note: Welcome back to our series on beer pairings, in which Michael Harlan Turkell,
This bold vanilla cake made with brown butter and toasted sugar is ready to be paired with your favorite frosting. [Photographs: Vicky Wasik] I love cake. If you spend much time here on Serious Eats (or
Ed Levine and Osayi Endolyn, a James Beard Award-winning writer, discuss the legacy of Southern fried chicken . [Photographs: Andrew Thomas Lee and J. Kenji Lopez-Alt] The superb young food and culture
Not three, not 14, but 21 truly transcendent(al) recipes for sweet and savory pies. [Photographs: Vicky Wasik, Daniel Gritzer] Happy π Day! If you are a sweet and gentle and sensitive person, with an nature
Toys, tools, and equipment to get kids of all ages into the kitchen. In the past two years, four members of our small team at Serious Eats have become parents. As you can imagine, the conversation at office
We scoured the Internet for the day's best deals. Here's what we found. Hey everyone! It's the Serious Eats Commerce Team here, popping in to tell you about a few great deals we spotted today. Whether
Bottarga is a delicacy that has been enjoyed all across the world for hundreds of years. Here's how you can enjoy it, too. [Photographs: Vicky Wasik] It goes by many names. You might know it as karasumi,
There are as many ways to cook bacon as there are varieties of the smoked meat, but not all are created equal. Here's everything we know about cooking bacon on the stovetop, in the oven, sous vide, on
A large griddle can make big-batch cooking for meals like brunch a lot easier. We tested a range of prices and designs to find our favorites (and also to suggest a nonelectric option for some situations).
Whether you crave basic vegetable or Japanese omurice, these fried rice recipes are as easy to make as they are delicious to eat. [Photographs: Vicky Wasik, Leela Punyaratabandhu, J. Kenji López-Alt.]
Saisons, Tripels, and wheat beers are packed with spicy, fruity flavors that go beautifully with some of our favorite foods. [Photographs: Vicky Wasik] Editor’s Note: Welcome back to our series on beer
From piping hot to perfectly chilled, here's a noodle soup for every season. [Photographs: Kenji López-Alt, Vicky Wasick] Noodle soup is one of those foods I never get tired of. Perhaps that's because
Ed Levine talks to Osayi Endolyn, a James Beard Award-winning writer. On this week's episode of Special Sauce, Ed speaks to Osayi Endolyn, a Florida-based food writer whose work regularly appears in major
If a recipe makes far more cookies than you can reasonably expect to eat, the best way to save some for later is freezing small packets of portioned dough. Serious Eats VIDEOS Watch More Videos [Photographs:
Whether you're making crisp, flavorful carnitas, glazed ham, or juicy pork chops, sous vide is the perfect cooking method. [Photographs: J. Kenji López-Alt] Depending on the cut and cooking method, pork
In under a minute, a kitchen fire can grow to an inferno beyond your control. That's why you need to be prepared. We talk to an FDNY lieutenant to learn the ins and outs of fire safety in the kitchen.
In their latest cookbook, two sisters set out to uncover and pay homage to the culinary legacies of Caribbean women. Suzanne and Michelle Rousseau. [Photograph: Liz Clayman] Bright fruity cocktails on
Keeping a kitchen clean can feel like a Sisyphean task, but if you approach it methodically, you can keep your cooking space spotless and organized. The key is to know what to do and how often to do it.
Egg yolks may be too heavy for some recipes, but their velvety rich taste and texture are perfect for these. [Photograph: Vicky Wasik] After making a light, cheesy soufflé or tangy, airy buttermilk waffles,
Versatile and inexpensive, cabbage is one of the most underappreciated vegetables. [Photographs: Joshua Bousel, Emily and Matt Clifton, Lauren Rothman, Shao Z.] To my mind, cabbage is one of the most vegetables
America's first pizzeria isn't where the experts thought it was. Ed Levine talks to Peter Regas, the man who discovered the truth; our own Sasha Marx joins the conversation; and J. Kenji Lopez-Alt weighs
How to make a layered salad of radicchio, endive, fennel, cheese, and bread crumbs, dressed with a savory vinaigrette. [Photographs: Vicky Wasik] "Salad" means different things to different people. For
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. [Photographs: Max Falkowitz unless otherwise Have
Add one piece at a time, and you'll have the kitchen of a pro before you know it. Upgrading your kitchen can be expensive and overwhelming. There's so much out there that you could buy, but more importantly,
This anodized aluminum pan—which features an easily removable bottom and is made of non-reactive metal—has changed the way we bake. Serious Eats VIDEOS Watch More Videos [Video: The Serious Eats Team,
Fried shrimp, oysters, and fish are all great options for stuffing into a rémoulade-slathered roll with lettuce, tomato, and pickles for this classic Louisiana sandwich. [Photographs: Vicky Wasik] Po'
Why has Jaroslav Hašek's 1923 novel The Good Soldier Švejk, which has very little to do with food, served as the inspiration for many restaurants across Europe? [Photograph: Shutterstock] Jaroslav Hašek’s
Meet Relish, our new electronic assistant for your grocery-shopping needs. [Photograph: Vicky Wasik] We've been brewing up something special for our readers for quite some time, and we're finally ready