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Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.| Serious Eats
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Just like browning butter, browning cream, whether you're using a sous vide circulator or a pressure cooker, transforms the dairy's fresh, grassy flavors into nutty butterscotch and toffee.| Serious Eats
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The best cheap nonstick pans are meant to be used for a few years then be replaced. You shouldn't spend a lot on nonstick cookware—here are our two favorites.| Serious Eats
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The traditional wisdom says resting meat keeps it juicy. But when we put that idea to the test, we found a different reason to rest—one that has nothing to do with juice.| Serious Eats
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Here's how to make a classic French omelette that has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.| Serious Eats
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Say goodbye to mushy, rubbery shrimp with these simple hacks.| Serious Eats
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Dashi is a simple seaweed-based stock is central to many of Japan's most popular dishes. Here's what you need to know.| Serious Eats
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Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.| Serious Eats
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Love gooey melted cheese? Us too. Here's why some cheeses melt better than others—and how to force tough melters to do what you want.| Serious Eats
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The thick and gooey caramel sauce of your dreams is easier and faster than you think.| 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
This easy guacamole recipe has no onions and no tomatoes. It's gluten-free, plant-based, low-carb, and the best guacamole recipe for a party.| Non-Guilty Pleasures
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We cooked beans, risotto, and brisket in a wide range of pressure cookers (both electric and stovetop) to find the five that produced the best results.| Serious Eats
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The Baking Steel is one of the most impressive home pizza products we've ever tested.| Serious Eats
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For such a beloved ingredient, shrimp can be fantastically confusing, and what information we do get on labels doesn't offer much help when it comes to shopping for the best shrimp. Here's a deep dive into what all this shrimp talk really means, with tips on how to help you figure out exactly what shrimp to buy.| Serious Eats
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Cornstarch is a gluten-free starch that can be used in many application in the home kitchen.| Serious Eats
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Why does some ice cream melt fast and loose, while another stays cool and scoopable after resting on the counter for 15 minutes? The answer depends partially on how many eggs are used in a recipe.| Serious Eats