Serious Eats: The Destination for Delicious

Burger

The Burger Lab's Top 10 Tips for Making Better Burgers

J. Kenji López-Alt

Personal Essays

NYT’s Pete Wells on the Future of Restaurant Criticism

Ed Levine

The Latest

Baking

What Is Gluten? The Science Behind Great Dough

What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.

The Serious Eats Team

Culture

The Great Farm Box Boom

Amidst the pandemic, CSAs and direct-from-farm food is more accessible—and attractive—than ever.

Cathy Erway

Cooking Techniques

Can't Find Bread Flour? Vital Wheat Gluten Can Help

No bread flour? Vital wheat gluten may help.

Sho Spaeth

Grilling

24 Grilled Seafood Recipes for Memorial Day Weekend

Fire up the grill with recipes for grilled shrimp, fish, and more.

The Serious Eats Team

Bread

The Science of Sourdough Starters

What really makes a sourdough starter so special? Let's look under the microscope.

Tim Chin

Breakfast and Brunch

Jamelle Bouie Tastes Banana Nut Cheerios

General Mills' Banana Nut Cheerios, reviewed.

Jamelle Bouie

Grilled Chicken

23 Grilled Chicken Recipes to Devour This Memorial Day Weekend

Say goodbye to sad, stringy, dried-out chicken this Memorial Day weekend.

Rabi Abonour

Podcast

NYT Restaurant Critic Pete Wells on the State of the Industry

NYT restaurant critic Pete Wells on how coronavirus has changed the restaurant industry.

Ed Levine

Recipes

Appetizers and Hors d'Oeuvres

Bean Dip Gets Summery With a Roasted Tomato Puttanesca Salad

Creamy white bean dip meets briny, punchy black olives, anchovies, parsley, and roasted tomatoes.

Sasha Marx

Beans and Pulses

Chickpea Stew With Bacon and Broccoli Rabe

Anchovies and Calabrian chilies add nuance and heat to this hearty, flavorful dinner.

Daniel Gritzer

Beans and Pulses

The Perfect Quarantine-Pantry, Warm-Weather Salad Is Here at Last

Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.

Sasha Marx

Appetizers and Hors d'Oeuvres

Throw All Your Leftovers Into These Savory Veggie Pancakes

A pancake to help eat your vegetables, kids!

Sho Spaeth

Beans and Pulses

Give Cooked Beans the Mapo Tofu Treatment

Give cannellini beans the Sichuan mapo tofu treatment.

Sasha Marx

Beans and Pulses

Spicy Chicken and Lentil Stew With Jammy Onions

Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Daniel Gritzer

American

Easy Diner-Style Tuna Melt

An American sandwich classic.

Daniel Gritzer

American

Jewish Deli–Style Tuna Melt With Relish, Dill, Celery, and Swiss

A celebration of Jewish deli flavors, in hot melted tuna salad-and-cheese form.

Daniel Gritzer

How-Tos

Cooking Techniques

Can't Find Bread Flour? Vital Wheat Gluten Can Help

No bread flour? Vital wheat gluten may help.

Sho Spaeth

Chinese

How to Stock a Sichuan Pantry, According to Fuchsia Dunlop

Just a few ingredients are all you need to unlock Sichuan flavors at home.

Daniel Gritzer

Kitchen Tips

Kitchen First Aid 101: How to Treat Common Injuries

How to treat minor cuts and burns at home—and when to head to urgent care or the emergency room

Daniela Galarza

Kitchen Tips

Kitchen Safety 101: How to Prevent Cuts, Burns, and Other Injuries

Best practices for using knives, stoves, ovens, and other appliances.

Daniela Galarza

American

The Tuna Melt Manifesto: 7 Ways to Improve Your Melt

The tuna-salad and melted-cheese rules to live by.

Daniel Gritzer

Condiments and Sauces

Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos

You probably have the ingredients for a sauce like this in your fridge right now.

Daniel Gritzer

Cooking Techniques

The Best Way to Grate Cheese for Pasta

Which fine grater teeth grate the best?

Daniel Gritzer

Chinese

How to Pull Off Thin Hand-Pulled Lamian Noodles

Homemade hand-pulled noodles? Thanks, science!

Tim Chin

What's Popular

Bread

The Science of Sourdough Starters

What really makes a sourdough starter so special? Let's look under the microscope.

Tim Chin

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

Culture

Ina Is Queen, Even in Quarantine

We may all be on our own right now, but Ina Garten remains the consummate host—Top Ramen, frozen waffles, and all.

Lindsay Eanet

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

Grilled Chicken

23 Grilled Chicken Recipes to Devour This Memorial Day Weekend

Say goodbye to sad, stringy, dried-out chicken this Memorial Day weekend.

Rabi Abonour

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

Grilling

24 Grilled Seafood Recipes for Memorial Day Weekend

Fire up the grill with recipes for grilled shrimp, fish, and more.

The Serious Eats Team

Cooking Techniques

Can't Find Bread Flour? Vital Wheat Gluten Can Help

No bread flour? Vital wheat gluten may help.

Sho Spaeth

Culture

Personal Essays

Why I Hate Strega Nona

The beloved children's book is subjected to unnecessarily harsh scrutiny.

Sho Spaeth

Podcast

NYT’s Pete Wells on the Future of Restaurant Criticism

Part two of Ed Levine's conversation with NYT restaurant critic Pete Wells.

Ed Levine

Baking

What Is Gluten? The Science Behind Great Dough

What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.

The Serious Eats Team

Culture

The Great Farm Box Boom

Amidst the pandemic, CSAs and direct-from-farm food is more accessible—and attractive—than ever.

Cathy Erway

Bread

The Science of Sourdough Starters

What really makes a sourdough starter so special? Let's look under the microscope.

Tim Chin

Podcast

NYT Restaurant Critic Pete Wells on the State of the Industry

NYT restaurant critic Pete Wells on how coronavirus has changed the restaurant industry.

Ed Levine

Culture

Ina Is Queen, Even in Quarantine

We may all be on our own right now, but Ina Garten remains the consummate host—Top Ramen, frozen waffles, and all.

Lindsay Eanet

Chinese

How to Stock a Sichuan Pantry, According to Fuchsia Dunlop

Just a few ingredients are all you need to unlock Sichuan flavors at home.

Daniel Gritzer

VIDEOS

Get the Recipe Replay

How to Make Instant Ramen Fried Rice

Sure, a cup of instant noodles is a quick and easy snack for one person. But if you turn it into almost-as-instant fried rice, you can feed more than one mouth. Plus, it's just stupid delicious. [Video: The Serious Eats Team] Get the Recipe

How to Make Instant Ramen Fried Rice

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Breakfast and Brunch

Jamelle Bouie Tastes Banana Nut Cheerios

General Mills' Banana Nut Cheerios, reviewed.

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Baking

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Editors' Picks

The Best Mother's Day Gifts to Keep Isolated Moms in Good Spirits

What to get for moms who relish their time in the kitchen.

Ariel Kanter

Baking

Every Kitchen Should Have a Bowl Scraper

This small, cheap kitchen tool accomplishes big things.

Tim Chin

Breakfast and Brunch

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General Mills' Jolly Rancher cereal, reviewed.

Jamelle Bouie

Beer and Wine

Support Small Wineries With These Coronavirus-Prompted Discounts

Small wineries are hurting from restaurant shutdowns. You can help, and get some wine.

Charles Antin

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.