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We evaluated the Thermopop 2 by using it to take the temperature of meats, ice water, boiling water, and more.| Serious Eats
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After testing dozens of thermometers, we found the two best inexpensive digital thermometers. They're accurate, fast, and don't cost a lot.| 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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Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.| 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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With careful attention and patience, it's possible to dry age beef at home for steaks with unparalleled flavor and tenderness.| Serious Eats
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We tested 33 chef’s knives, evaluating their sharpness and using them to dice onions, slice tomatoes, and more. We found seven favorites.| Serious Eats