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Here's what you need to know, along with results from our tests of the most common choices for beef stew, to get the best beef stew every time.| Serious Eats
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If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product, gelatin is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamy panna cotta to tender, juicy meatloaf and just about everything in between.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats