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Cooking foods at precise low-temperatures in vacuum-sealed pouches has revolutionized fine-dining kitchens around the world. To help those who'd like to experiment with sous-vide cookery without having to put in the capital, a couple weeks ago I devised a novel solution to the problem: cook your food in a beer cooler.| Serious Eats
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In the last decade, we’ve tested more than 40 pairs of kitchen tongs. Our three favorites are nimble, sturdy, and reliable for everyday cooking.| Serious Eats
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Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good.| Serious Eats
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Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.| Serious Eats
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Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced.| Serious Eats
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Do you really have to wait before slicing into that perfectly charred ribeye? Unfortunately, yes. Asides from over or under-cooking and seasoning issues, not resting meat is probably the carnivore's biggest blunder of all.| Serious Eats
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Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.| Serious Eats