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To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.| Serious Eats
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Seasoning and maintaining a cast iron pan is much simpler than you might imagine.| 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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Are cast iron skillets nonstick? Can you wash cast iron with soap? Should you use metal utensils on cast iron? And more quandaries, explained.| Serious Eats
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The secret to peeling hard-boiled eggs? Well, secret might be a bit of an exaggeration. Here's the truth: There is no 100% foolproof method for peeling hard-boiled eggs, and anybody who tells you different is selling something. Still, our method will allow you to pretty routinely produce perfectly boiled eggs with clean-peeling shells!| Serious Eats
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One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.| Serious Eats