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From Texas-style to Cincinnati, red, green, with beans and without, here's our complete guide to everything you ever wanted to know about the divisive dish called chili.| Serious Eats
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A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.| Serious Eats
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Why the bend-and-snap trick isn't the most effective way to trim asparagus.| Serious Eats
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The best olive oils are as nuanced as a great bottle of wine. We tell you what makes for good oil, bad oil, and everything in between.| Serious Eats
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Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese, and are best mixed with a mortar and pestle. Trapanese pesto uses almonds instead of pine nuts, and adds juicy tomatoes to the mix.| Serious Eats
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We tested 13 granite and marble mortar and pestle sets, molcajetes, and suribachi to find the four best sets that were sturdy, effective, and easy to use.| Serious Eats
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Though today celebrated as an icon of Southern home cooking, pimento cheese originates in the north, as a product of industrial food manufacturing and mass marketing. Here's how it arrived in your picnic basket.| Serious Eats
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Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.| Serious Eats
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A close look at the science of lactic acid fermentation, the process responsible for some of the sour foods we all know and love: sauerkraut, pickles, kimchi, yogurt, and more.| Serious Eats
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A Q&A interview with Rich Shih, who has established himself as something of a koji authority, in part because of a seemingly relentless drive to experiment with the mold.| Serious Eats
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Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.| Serious Eats
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Lucas Sin is the chef of Nice Day and Junzi Kitchen in New York, NY and New Haven, CT.| Serious Eats
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Everything you'll need to stock a full Korean pantry.| Serious Eats
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A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.| Serious Eats
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Spice up your cookout with one of these 20 dipping sauces.| Serious Eats
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Soy sauce chicken gets a weeknight Coca-Cola twist.| Serious Eats
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Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.| Serious Eats
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There is so much more to know about olives than that some are green, some are black, some are pitted, and the best ones are pimento-stuffed. Today, we dig deeper into the diverse world of olives.| Serious Eats
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A brief history of Southern cornbread that traces the roots of the modern debate over whether or not sugar belongs in a proper Southern cornbread recipe.| Serious Eats
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The best beef chili combines puréed chiles, short ribs, tender kidney beans, and an array of umami-boosting ingredients.| Serious Eats
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Northern-style cornbread is defined by a sweetness and moistness that more closely resembles cake than bread. This recipes gives you all that, plus a deeply browned, crisp Southern-style crust.| Serious Eats
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Nila Jones is a gutsy home baker-turned-blogger. She ran her blog, The Tough Cookie, from 2013-2017.| Serious Eats
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Joshua Bousel wrote about grilling and barbecue for Serious Eats from 2008–2018. He now develops recipes for his own site, The Meatwave.| Serious Eats
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Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spoon. Here's how.| Serious Eats
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This tamale pie uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.| Serious Eats
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Water makes up so much of what we eat and drink—why not obsess a little bit over getting the best-tasting water possible?| Serious Eats
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What does good vinegar look like? How can you recognize quality? And what's the best way to use a particular type of vinegar? A guide to the most common varieties of vinegar on the market, with cues to help you identify the best ones.| Serious Eats
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Here's the short of it: You can use gelatin to filter cruddy used deep-frying oil until it is crystal clear. The technique is easier than any other method I know, requiring no wire strainers or coffee filters or extensive clean-up.| Serious Eats
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These days, I need to get really honest with myself about how much I can take on, especially when it comes to meals. I want to be excited about the food I'm cooking, but I usually can't swing a recipe with 25 ingredients and a dozen steps. That's where this week's meal plan comes in, with a full week of breakfasts, lunches, and dinners that can all be ready in 30 minutes or less.| Serious Eats
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We tested a range of nondairy milks in espresso drinks.| Serious Eats
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At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark.| Serious Eats
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Everyone in the know knows that sugar-sweetened Mexican Coke is superior to corn-syrup-sweetened American Coke, right? But is it possible, however unlikely, that somehow us cult of Mexican Coke lovers are all being hoodwinked? Does Mexican Coke really taste better? This week, we find out.| Serious Eats
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A guide to making classic tacos al pastor at home on the grill or in the oven that's the best you'll find outside of a real taqueria.| Serious Eats
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Most national brands of store-bought chips are too thin for nachos, turning soggy soon after topping. To solve this problem, we start by frying our own chips from fresh corn tortillas.| Serious Eats
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Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted Poblano pepper, and melted cheese. Don't forget the hot sauce.| Serious Eats
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This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.| 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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After much testing and use, here’s why the Pit Boss 6-Quart Cast Iron Roaster is an excellent combo cooker for baking longer loaves of sourdough bread.| Serious Eats
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This two-handled skillet is easy to lift, whether we’re taking cornbread out of the oven or pouring out oil after frying.| Serious Eats
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Here's everything you need to know to properly clean and maintain your cast iron skillets and cookware: Trust us, because we've tested this to death.| Serious Eats
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What is pepperoni curl? What makes it happen, and how do you maximize it? The answer is far more fascinating than you may think.| Serious Eats
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Love it or hate it, deep-dish pizza is a Chicago fixture. Here's where to find the best.| Serious Eats
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A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.| Serious Eats
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No need to go in search of a slice joint. You can make a New York-style pizza at home any time you want, starting with this faithful and perfectly calibrated recipe for the sauce.| Serious Eats
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How many different kinds of regional variations of pizza exist? From New York and Chicago styles to others you may have never heard about, you're sure to find a style you dig here.| Serious Eats
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Castacán is the Yucatecan version of crispy pork belly. These tacos are crisped up on a griddle, then topped with shredded cheese. As the cheese melts, it oozes into the spaces between the meat, binding the bits of pork belly together. The whole thing sizzles until the cheese is browned and crisped.| Serious Eats
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Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.| Serious Eats
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Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.| Serious Eats
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When it comes to mashed potatoes, not all spuds are created equal. Our guide tells you the best potatoes to use depending on the type of mashed potatoes you're planning to make.| Serious Eats
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A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.| Serious Eats
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Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in distilled vinegar. Here's how to make it at home.| Serious Eats
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A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp.| Serious Eats
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We tested 13 popular brands of lump charcoal with low-and-slow and high-heat grilling tests. Ultimately, we landed on nine top picks.| Serious Eats
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I had a baby today! Okay, not a living, breathing type of baby, but at six pounds nine ounces, it's just about the size of one. And, unlike a real human baby, this one had a gestation period of over five years and came preloaded with useful information. I named it The Food Lab: Better Home Cooking Through Science.| Serious Eats
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We tested electric griddles by flipping hundreds of pancakes and frying over 50 bacon slices to find the best, most spacious, and user-friendly ones.| Serious Eats
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Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience.| Serious Eats
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Breads and cakes wouldn't exist without the bubbles that aerate them. Here's the scientific story of how they form, develop, and set in an oven's heat.| Serious Eats
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If all you have at home are tomatoes, onion, and mint, you can enjoy a very delicious salad.| Serious Eats
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Upgrade your drinks with stunning, slow-melting clear ice. Here's how to make it at home, no industrial freezer required.| 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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No matter what type of grill you own, with some tender care in the way of basic maintenance, you'll be rewarded with years of grilling bliss. Here are some tips on cleaning the grill grate, whether or not to oil the grate, and what to do with all those charcoal remains.| Serious Eats
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We evaluated the Thermopop 2 by using it to take the temperature of meats, ice water, boiling water, and more.| Serious Eats
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Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.| Serious Eats
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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
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The Lavatools Javelin is an inexpensive digital thermometer with a foldable probe and a magnetic back for easy storage.| Serious Eats
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A video with everything you need to know about how to take the temperature of roast turkey—and the best thermometer to get.| Serious Eats
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We all know that a thermometer is the best way to tell when your meat is done. But how do we know where to stick it? Here's our trick for making sure you take the temperature of your meat the right way every time.| 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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Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered. Here's our complete guide to the types of ham out there, what to look for when shopping, and how to cook and serve your best Thanksgiving or Christmas ham ever.| Serious Eats
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The big question about vinaigrettes has never really been "how?" but "why?" Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint with oil and vinegar jugs in the world be wrong?| Serious Eats
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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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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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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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If you love the chocolate chip cookies from Tate's Bake Shop, this copycat recipe delivers loads of buttery flavor and a delicate crunch.| Serious Eats
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To pack your favorite cookie recipe with optimal flavor and texture, try a mix-and-match approach to chocolate chips.| Serious Eats
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We’ve spent years testing cooking equipment and have gathered the essentials for every beginning cook, including knives, cookware, and small appliances.| Serious Eats
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Some convenient supermarket products mean you end up sacrificing on quality. Here's a list of 22 common supermarket ingredients that you should never put in your cart, along with suggestions on what to look for instead.| Serious Eats
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Say goodbye to mushy, rubbery shrimp with these simple hacks.| Serious Eats
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These step-by-step instructions show how to clean and fillet fresh whole sardines using nothing more than a pair of scissors and your fingers.| Serious Eats
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After testing a wide range of popular methods for boiling corn on the cob, we reveal our favorites, including a cold-start method, steaming, and the good old microwave.| Serious Eats
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We spent more than a month testing 20 gas grills, evaluating their performance, usability, and cleanup. We landed on seven favorites.| Serious Eats
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Learn if soaking shucked corn in salt and sugar water before grilling will make it plumper and juicier.| Serious Eats
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Tips for what to do when your sauce or salad dressing breaks.| Serious Eats
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This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
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The soft lemon flavor and subtle sweetness complement everything from crispy waffles and tangy lemon bars to fresh fruit and angel food cake.| Serious Eats
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Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.| Serious Eats
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Meet griddled angel food cake, your new best friend.| Serious Eats
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Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.| Serious Eats
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Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
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A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips.| Serious Eats
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You might have heard that frozen fruit is juicier than fresh, but that simply isn't so. Here's everything you need to keep in mind when baking pies with frozen fruit at home.| Serious Eats
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With gooey homemade caramel, creamy milk chocolate, and crunchy rice, these no-bake cookies are as satisfying as a candy bar, but way easier to make. Just boil up sugar water until it turns thick and golden, then add some chilled cream and simmer a few minutes more. Once it's cool, stir in chopped milk chocolate and some Rice Krispies, and you're done! The hardest part is simply waiting for the molten "batter" to set.| Serious Eats
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Cool Whip is silky smooth and rich, but quite a bit lighter than traditional whipped cream. The real kicker is that it's freezer-safe and stable at warmer temperatures as well, making it the perfect make-ahead accompaniment for cookouts and holiday trips. Here are all the tips and tricks to make it yourself.| Serious Eats
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Make the most of your cherry-pitting efforts by saving those pits! Instead of tossing them in the trash, toss them in the fridge with some cream. Cold-steeped for a few hours or even overnight, they'll give your next batch of whipped cream a delicate cherry flavor.| Serious Eats
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Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are.| Serious Eats
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Read just about any cookie recipe, and you'll see baking soda in the list of ingredients. But why is it there, and how does it work? We look at the science of baking soda as it relates to cookies, and how to adjust amounts to get exactly the results you want.| Serious Eats
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If you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide (French for "under vacuum"). It was only a matter of time before a home version of the $1,000-plus thermal water circulators required for controlling the water baths would hit the market. And who better to shill for the new toy but molecular-gastro-uber-chef Heston Blumenthal?| Serious Eats
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