Serious Eats: The Destination for Delicious

Beef

The Food Lab's Guide to Corned Beef and the Science of Simmering

J. Kenji López-Alt

Mains

Pasta e Ceci Is Italian Comfort Food at its Best

Katie Leaird

Potato

Move Over, Mac and Cheese: It's Gnocchi Alla Bava's Time to Shine

Daniel Gritzer

Featured Stories From Black Voices

Appetizers and Hors d'Oeuvres

Jamaican Pepper Shrimp Packs a Fiery Punch

That red color tells you what you need to know: They're HOT!

Jillian Atkinson

Breakfast and Brunch

The 2020 of Cereal: Kellogg’s Apple Jacks Caramel Cereal, Reviewed

Even the smell.

Jamelle Bouie

Personal Essays

Doing the Chitlin Strut

Mired in the stench, people danced, drank, shared stories, and fell in love, all in the name of a single iconic dish.

Latria Graham

American

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.

Kayla Stewart

Cuisine Guides

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

The French have boudin noir, the Koreans soondae; Kenya has mutura.

Carey Baraka

American

Lift Up Your Grits With Awendaw Soufflé

Grits heavy? They don't have to be.

Amethyst Ganaway

Breakfast and Brunch

Breakfast of Champions: Ackee and Saltfish, Jamaica's National Dish

The national dish of Jamaica!

Michelle and Suzanne Rousseau

American

Make This Hoppin' John for New Year's, Then Keep it Coming

Rice and beans and a whole lot more.

Amethyst Ganaway

The Latest

Beef

Onions Are the Star of This Meaty Neapolitan Ragu

This Neapolitan beef ragù is all about the onions.

Sasha Marx

Appetizers and Hors d'Oeuvres

Roasted Root Vegetables With Sweet Lime Dressing

Sweet and tender roasted beets, carrots, and onions with a zippy lime dressing.

Nik Sharma

Broccoli

Orecchiette With Sausage and Broccoli Rabe

Sausage and rabe. Name a more iconic duo... we'll wait.

Sasha Marx

sponsored

Quick, Simple, and Downright Comforting Dishes for Busy Weeknights

Our favorite go-to recipes using Mutti® Tomatoes.

Serious Eats Partners

Italian

Classic Pugliese Orecchiette With Broccoli Rabe and Toasty Breadcrumbs

The quintessential pasta from Puglia.

Katie Leaird

Buying Guides

The Best Tools for Sharpening Your Knives

Everything you need to keep your knives sharp at home.

Ariel Kanter

Baking

Choux au Craquelin: Cream Puffs With Crispy Cookie Tops

Crispy, crunchy, buttery choux au craquelin.

Kristina Razon

French

Crème Légère: Pastry Cream's Lighter, Equally Versatile Cousin

Light and fluffy crème légère.

Kristina Razon

Recipes

Beans and Pulses

Pasta e Ceci Is Italian Comfort Food at its Best

Part pasta, part stew, and wholly comforting.

Katie Leaird

Cheese

Move Over, Mac and Cheese: It's Gnocchi Alla Bava's Time to Shine

Move over, macaroni: It's time for gnocchi and cheese to shine.

Daniel Gritzer

Italian

Spaghetti al Pomodoro Crudo (Spaghetti With No-Cook Raw Tomato Sauce)

One of the best tomato sauces may also be the freshest.

Daniel Gritzer

sponsored

Quinoa Niçoise Salad With Canned Wild Alaska Salmon

A satisfying salad for the cold months ahead.

Serious Eats Partners

Dairy

Pasta Burro e Alici Is an Anchovy Lover's Alfredo-y Paradise

Butter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce.

Sasha Marx

Cheese

Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta)

Just one rule: Make sure to choose the right cheeses.

Daniel Gritzer

Italian

Amatriciana Meets Carbonara in Over-the-Top Pasta Alla Zozzona

Amatriciana meets carbonara, with a sausage cameo.

Sasha Marx

Cheese

Pizza Margherita, But Make it Pasta: Gnocchi Alla Sorrentina

A Southern-Italian baked pasta starring plump potato gnocchi.

Daniel Gritzer

How-Tos

Cuisine

How to Stock an Indonesian Kitchen

Everything you need to dive into Indonesian cooking.

Kayla Stewart

Bread

A Danish Dough Whisk Is the Best Hand Tool for Doughs and Batters

The best tool for mixing bread doughs and other thick batters by hand.

Andrew Janjigian

Condiments and Sauces

The Complete Guide to Fermenting Hot Sauce at Home

A step-by-step roadmap to making hot sauce however you like it.

Tim Chin

sponsored

Weeknight-Ready Puttanesca With Canned Wild Alaska Salmon

Read on for a last-minute dinner that's full of flavor, light on clean-up, and low-fuss.

Serious Eats Partners

Equipment

11 Microwave Shortcuts Every Home Cook Should Know

The shame-free guide to putting your microwave to good use.

Niki Achitoff-Gray

Cooking Techniques

The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic

Zap your way to perfect crispy fried shallots and garlic.

Sasha Marx

Editors' Picks

Introducing the Serious Eats X Tilit Apron

It's functional and stylish—with a secret cheat sheet for home cooks.

Ariel Kanter

Entertaining

Celebrate the Sides With a Korean-American Banchan Thanksgiving

A Korean-American Thanksgiving menu.

Sunny Lee

What's Popular

Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

J. Kenji López-Alt

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

sponsored

Canned Wild Alaska Salmon Salad Baguettes With Tomato-Basil Mayo

A bountiful make-ahead meal for better at-home desk lunches.

Serious Eats Partners

Buying Guides

The Best Tools for Sharpening Your Knives

Everything you need to keep your knives sharp at home.

Ariel Kanter

Equipment

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.

J. Kenji López-Alt

Equipment

How to Season a Cast Iron Pan (It's Easier Than You Think!)

Here's what you do and don't need to do for perfectly seasoned cast iron pans.

Daniel Gritzer

Features

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

Sho Spaeth

Chicken

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

J. Kenji López-Alt

Culture

Cuisine

How to Stock an Indonesian Kitchen

Everything you need to dive into Indonesian cooking.

Kayla Stewart

African

Never Heard of Khoja Ismaili Cuisine? It's Time for a Change

Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.

Madhuri Sastry

American

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

Adriana Velez

Condiments and Sauces

The Food Lab's Favorite Hot Sauces

Kenji's favorite fiery condiments on the market.

J. Kenji López-Alt

Cuisine Guides

A Guide to American Taco Styles

A snapshot of the current taco moment in this country.

José R. Ralat

Food History

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

The Arabic origins of the bagel.

Reem Kassis

SE HQ

What You're Cooking: The Most Popular Posts of 2020

The recipes and articles you clicked on most in 2020.

The Serious Eats Team

SE HQ

Our Favorite Videos of 2020

The videos we watched on repeat in 2020.

The Serious Eats Team

VIDEOS

Read the Full Recipe Replay

How to Make Mussels Escabeche

A classic Spanish escabeche recipe that features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices. [Technique: Jenny Dorsey. Video: Serious Eats Video.] Read the Full Recipe

How to Make Mussels Escabeche

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Product Recs

Buying Guides

The Best Tools for Sharpening Your Knives

Everything you need to keep your knives sharp at home.

Ariel Kanter

Bread

A Danish Dough Whisk Is the Best Hand Tool for Doughs and Batters

The best tool for mixing bread doughs and other thick batters by hand.

Andrew Janjigian

Breakfast and Brunch

He Likes It! Pillsbury Funfetti Cereal, Reviewed

It's good!

Jamelle Bouie

Buying Guides

The Best Chocolate for Baking

Our go-to milk, dark, and extra-dark chocolate bars for better baked goods at home.

Stella Parks

Condiments and Sauces

The Food Lab's Favorite Hot Sauces

Kenji's favorite fiery condiments on the market.

J. Kenji López-Alt

Buying Guides

The Best Valentine's Day Gifts for Cooks and Food Lovers

If you can't offer alone time, this selection of cookware and specialty ingredients will help you survive quarantine with your loving partner.

Ariel Kanter

Buying Guides

The Most Popular Kitchen Tools and Equipment in 2020

The year's most shopped-for cookware and kitchen gadgets that Serious Eats recommends.

The Serious Eats Team

Books

Our Favorite Books for Food Lovers, 2020 Edition

Our favorite cookbooks and food-related reading published this year.

The Serious Eats Team

Welcome to Special Sauce, a James Beard–nominated podcast hosted by Serious Eats founder Ed Levine. Join us each week for intimate conversations about food and life between Ed and well-known food lovers like Calvin Trillin, Ruth Reichl, and Chris Kimball.