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Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.| Serious Eats
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Say goodbye to mushy, rubbery shrimp with these simple hacks.| Serious Eats
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A great Dutch oven is a kitchen all-star. We braised 65 pounds of pork shoulder to find the best ones. Winners include our longtime favorite from Le Creuset.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats
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Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.| Serious Eats