:max_bytes(150000):strip_icc()/20230905SEA-HowtoCarveaRoastChicken-AmandaSuarez-00-1-92850971ebe64be19959251553d91679.jpg)
The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.| Serious Eats
:max_bytes(150000):strip_icc()/StockPotLeadImage2-cb7233c9858945d29ba551a88c41dae4.jpg)
Making large batches of stock, soup, or tomato sauce? You’ll need a pot big enough for the job. After testing, we found three stockpots we recommend.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__Anova-Steak-Guide-Sous-Vide-Photos15-beauty-736633d3c3374147b8e1a78194e95dda.jpg)
Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.| Serious Eats
:max_bytes(150000):strip_icc()/SEA-french-onion-soup-recipe-hero-01-cbeea4db88344d00bc2254d4d2df602e.jpg)
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.| Serious Eats