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The Best White Chocolate, Dessert's Delicious Underdog
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.| Serious Eats
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.| 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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A blend of chiles and spices provide this classic Texas chili con carne with maximum depth of flavor. Searing only half the beef gives lends browned beef flavor but preserves tenderness.| Serious Eats
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People say blending olive oil can cause it to grow bitter. We put this claim to the test.| 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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These are the essential grilling tools and the best grill accessories you need to get started, including tongs, a chimney starter, and more.| Serious Eats
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Nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill.| Serious Eats
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In the world of charcoal grilling, there's no more fundamental and fiercely debated topic than lump charcoal vs. briquettes. Being the building block for everything you grill, it's no wonder that grill masters around the world will defend their choice with extreme passion.| Serious Eats
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One of the great glories of the grill is its versatility to deliver different types of heat, with coal arrangement being a main player in this arena. A little know-how is all that's needed to create the right type of heat to successfully grill just about anything.| Serious Eats
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We explore the differences between charcoal and propane grills, including which is easier to use. We also provide our tested recommendations for both.| Serious Eats
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We tested nine grill brushes, using them to scrape grates clean and evaluating how comfortable they were to hold. We came away with five excellent picks.| Serious Eats
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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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"I was just watching an America's Test Kitchen episode in which they said to reduce a wine/port/red wine vinegar mixture till syrupy, then add chicken stock. I couldn't help wondering why that's any better than adding the chicken stock initially and reducing the whole thing. Water loss is water loss, right? To the same point, recipes are forever distinguishing between simmering sauces slowly versus rapidly reducing them. What's the difference?"| Serious Eats
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An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. I prefer airline breasts over regular boneless breasts both for the presentation factor, and for the juicier meat it delivers.| Serious Eats
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There's a razor-thin line between cooked shrimp and overcooked shrimp. Finding that sweet spot is the first priority in any shrimp-based recipe, but when you're serving the shrimp cold—like in this simple salad of shrimp, corn, and tomatillos—it's even more important. Here's how to treat your shrimp right.| Serious Eats
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This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp.| Serious Eats
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To get the most flavor in this shrimp scampi, we use vermouth instead of white wine and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley.| Serious Eats
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A quick and easy shrimp and corn salad flavored with cilantro, bell peppers, and crunchy raw tomatillos, this dish is light enough for an easy side and hearty enough for a bright, fresh supper.| Serious Eats
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Mexican shrimp cocktail is even more flavor-packed than American shrimp cocktail, featuring plump shrimp in a bold tomato-and-citrus sauce. This recipe for Mexican shrimp cocktail strikes just the right balance of sweet and tart.| Serious Eats
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Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.| Serious Eats
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Want tender and juicy grilled shrimp with almost no effort? Just keep the shells on. This recipe features delicious plump shrimp in an Asian marinade made with lemongrass, ginger, garlic, and a splash of fish sauce.| Serious Eats
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Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce.| Serious Eats
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Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.| Serious Eats
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Dashi is the foundation of Japanese cuisine, but its potential uses go well beyond that. Here's how to use the instant stuff.| Serious Eats
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Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.| Serious Eats
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From the types of sweet cobs you'll encounter at the supermarket to the origins of popcorn to all the delicious things you can do with corn starch, hominy, and grits, here's your complete guide to all things corn.| Serious Eats
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Tips for what to do when your sauce or salad dressing breaks.| Serious Eats
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No cooking or baking doesn't mean no desserts. Try our many no-cook dessert recipes, from icebox cakes to ice cream to no-bake cookies.| Serious Eats
From lemon bars and Sidecars to pastry cream and grilled chicken, both juice and zest provide tartness and depth in these sweet, savory, and drinkable lemon recipes.| Serious Eats
Heavy cream is a heavy hitter. From what to do with leftover heavy cream to making the richest gratins, these heavy cream recipes mean business.| Serious Eats
Eating gluten-free doesn't mean skipping dessert. Our gluten-free dessert recipes have got all of your cake, cookie, and cream-filled needs covered.| Serious Eats
Dessert recipes and baking knowledge for everyone, no matter if you're whipping up your first batch of brownies or perfecting your pâte à choux.| 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 technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.| Serious Eats
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This recipe takes advantage of our Fresh Lemon Syrup, which doesn't contain any added water or juice, helping the pistachios toast up extra crisp and crunchy. The syrup's subtle acidity brightens the darker notes of the roasted nuts and caramelized sugar, keeping the overall flavor fresh and light, perfect for sprinkling over spring salads and fruity desserts, or just snacking out of hand.| Serious Eats
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With a little know-how, you can make spectacular meringue cookies that won’t break or weep on you.| Serious Eats
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Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream!| 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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Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
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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How does one farm this strange beast the shape of a giant tumescent wang and what does it take to pull this freaky animal from the ground? What makes a geoduck taste its best? We went to the source to find out, touring Taylor Shellfish Farms in Shelton, Washington.| Serious Eats
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A tangy and funky accompaniment to an iceberg wedge salad, or any other.| Serious Eats
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We went through our equipment reviews and pulled together our picks for the very best skillets, including cast iron, carbon steel, and stainless steel.| Serious Eats
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This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.| Serious Eats
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Pasta with brothy chickpeas is Italian comfort food at its best.| Serious Eats
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If you want to make Korean-style barbecue at home, beef galbi is a good place to start.| Serious Eats
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The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.| Serious Eats
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This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.| Serious Eats
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In the realm of "things I'd like to do on a Saturday," cleaning out my spice rack ranks just higher than doing my taxes and washing my third-floor apartment windows. But keeping your spices organized and fresh matters. Doing so may not automatically make you a better cook, but it will make you a more effective one.| Serious Eats
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These Pakistani kebabs feature lamb seasoned with a homemade blend of spices, including ginger, chile, coriander, cumin, and amchur. Grill and enjoy with naan and vegetables.| Serious Eats
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These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.| Serious Eats
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A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.| Serious Eats
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In Istanbul, kebabs made with juicy lamb and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them.| Serious Eats
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Make a superb bowl of Vietnamese pho ga (chicken noodle soup) with rich, aromatic broth and fall-off-the-bone tender chicken in 30 minutes using a pressure cooker.| Serious Eats
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Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.| Serious Eats
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This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.| Serious Eats
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We asked the chefs at five of our favorite ramen shops in New York City to weigh in on the importance of slurping ramen, and give tips for those who are new to the practice. But their responses gave us more than just basic instructions: We also got a primer on the philosophy behind each of their favorite bowls.| Serious Eats
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Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.| Serious Eats
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Gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is a quick, easy meal that's equally at home at the food court or on your kitchen table.| Serious Eats
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As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.| Serious Eats
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Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.| Serious Eats
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How to make dashi, a fundamental Japanese soup stock.| Serious Eats
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The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.| Serious Eats
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Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.| Serious Eats
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Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion.| Serious Eats
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This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.| Serious Eats
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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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This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.| Serious Eats
Braised into a pot roast, simmered into Bolognese, or stewed into Bourguignon, tender, fall-apart beef is the star in these braised and stewed beef recipes.| Serious Eats
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Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.| Serious Eats
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This all-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.| Serious Eats
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Max Falkowitz is an award-winning food writer who specializes in tea and ice cream and previously worked at both Serious Eats and Saveur.| Serious Eats
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Our tests have already shown that with very ripe tomatoes you intend to eat a in a few days, the refrigerator is actually your best storage option (so long as you let them come to room temperature before serving). But did you know that the position in which you store those tomatoes can also have an impact?| Serious Eats
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You've got to try Spain's custardy, crunchy, and creamy way to turn toast into a decadent treat.| Serious Eats
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Chawan mushi is a delicate, ethereal egg custard from Japan. The trick is to use as much liquid as possible in proportion to the eggs, which produces the soft, silky texture that's the mark of an impeccable chawan mushi.| Serious Eats
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This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.| Serious Eats
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Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.| 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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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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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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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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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
