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We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.| Serious Eats
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We rounded up our favorite meat thermometers, including ones for grilling. Our top picks deliver accurate readings quickly every time and are easy to use.| Serious Eats
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We tested 23 thermometers to find the five best options that were consistently accurate and fast and had helpful usability features, like rotating screens.| Serious Eats
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This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.| Serious Eats
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It's possible to cook a steak at home much better than it can be done at any steakhouse. Here's our guide to buying, storing, and cooking the best grilled steak.| Serious Eats
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Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.| Serious Eats
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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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Prime rib roast is a holiday classic—here's everything you need to know.| Serious Eats
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The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.| Serious Eats
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The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.| Serious Eats
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You can modify this recipe to fit many different baking situations and improve your bread's flavor. Here, we explain the science behind no-knead bread.| Serious Eats
