Serious Eats: The Destination for Delicious

Baking

The Kneading, Folding, and Shaping Methods for Great Sourdough Bread

Tim Chin

Seafood

Bring the Ocean to You With These Spicy, Citrusy Ceviche Recipes

Yasmine Maggio

Chicken

This Fresh Mint-Yogurt Marinade Makes Dinner a Breeze

Nik Sharma

The Latest

Other Vegetables

Creamy, Dreamy Shishitos: The Side of the Summer

Give charred shishitos a break.

Sasha Marx

Fried Eggs

Crunchy, Creamy, Punchy, and Bright: Thai-Style Fried Egg Salad

Crispy, lacy, runny Thai-style fried eggs are the star of this salad.

Derek Lucci

Chinese

Perfect Egg Fried Rice (On Whatever Gear You Have)

The equipment you use determines the best way to cook egg fried rice.

J. Kenji López-Alt

Make Yourself a Sunday Sundae With Daiya Frozen Desserts

It's the perfect plant-based way to beat the heat.

Serious Eats Partners

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

Podcast

Kenji on Salting Vegetables; Maggie Cheney on CSAs and Social Justice

Ed Levine in conversation with farmer Maggie Cheney.

Ed Levine

Beer and Wine

Make the Most of Mango Season With This Zippy, Sippy Shandy

A light, fruity drink that's as fragrant as it is refreshing.

Ozoz Sokoh

Fruit Desserts

12 Desserts Packed With Fresh Summer Fruit

Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers.

Yasmine Maggio

Recipes

Baking

This Fresh Mint-Yogurt Marinade Makes Dinner a Breeze

A make-ahead marinade makes for an easy and delicious weeknight meal.

Nik Sharma

Braising and Stewing

A Celebration-Worthy Lamb Biryani Is Easy to Make at Home

A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb.

Nik Sharma

Beans and Pulses

A Breakfast Burrito Worth Waking Up For

The basic bean and cheese burrito joins the breakfast club.

Daniel Gritzer

Baking

Turn Sourdough Discard Into Fancy Cheeseboard Crackers

Your sourdough discard just got upscale.

Tim Chin

Breakfast and Brunch

The Critical Steps to Bacon, Egg, and Cheese Breakfast Burrito Success

A Southwestern breakfast classic.

Daniel Gritzer

Appetizers and Hors d'Oeuvres

Save Your Sourdough Discard for These Tangy Scallion Pancakes

A savory pancake recipe with a touch of sourdough starter tang.

Tim Chin

Baking

How to Make (Good) Sourdough Bread at Home

This basic sourdough loaf is a great way to hone the craft.

Tim Chin

Coffee

Sick of Iced Coffee? Shake It Up!

Shake, shake, shake. Wake, wake, wake.

Daniel Gritzer

How-Tos

Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon

Baking

How to Ferment Sourdough Properly

Sourdough success is all about maximizing microbial power.

Tim Chin

American

How to Build a Better Breakfast Burrito, Your Way

Want to create your own breakfast burrito? Here's how to do it.

Daniel Gritzer

Cooking Techniques

How to Slice Chives Without Squishing Them

A video guide for producing restaurant-worthy sliced chives.

Sasha Marx

How-Tos

Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is

Follow along from start to finish as Kenji makes his famous pan pizza.

J. Kenji López-Alt

Editors' Picks

An Organized Kitchen is Just a Plastic Shoe Box Away

What's in the box?? Produce, dried beans and grains, spices, you name it.

Sasha Marx

Kitchen Tips

The Best Way to Clean and Store Fresh Produce

Give your veggies the care they deserve.

Sasha Marx

Kitchen Tips

Roast a Pork Shoulder and Feast For Days

Roast pork shoulder leftovers are perfect for recipe riffing.

Sasha Marx

What's Popular

Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon

Equipment

The Best Way to Clean Your Filthy Microplane, Zester, or Grater

Purge your tiny-holed tools of those stubborn dried-on bits.

Jolie Kerr

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt

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

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

Baking

How to Ferment Sourdough Properly

Sourdough success is all about maximizing microbial power.

Tim Chin

Fruit Desserts

12 Desserts Packed With Fresh Summer Fruit

Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers.

Yasmine Maggio

Techniques

Keep Brown Sugar Soft in One Easy Step

The key to consistently soft brown sugar may already be in your kitchen.

Daniel Gritzer

Culture

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

Podcast

Kenji on Salting Vegetables; Maggie Cheney on CSAs and Social Justice

Ed Levine in conversation with farmer Maggie Cheney.

Ed Levine

Food Science

How Losing Your Sense of Smell Changes Your Relationship With Food

A comprehensive look at how smell loss changes the way you eat.

Mark Hay

Culture

How Bouillon Cubes Became an International Pantry Staple

How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.

Mari Uyehara

Podcast

Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura

Ed Levine in conversation with cookbook author Susan Spungen.

Ed Levine

Cuisine Guides

An Introduction to Korean Cooking in Recipes

Korean home cooking starter pack...go!

Sonja Swanson

Culture

What Are Dippin' Dots, Really? The History of Cryogenic Ice Cream

The origins and legacy of the mini frozen ice cream balls.

Juliet Izon

Podcast

Kenji on Dried Herbs; Dan Barber on the Outlook for Small Farmers

Ed Levine and Dan Barber talk about the impact of the pandemic on small farms.

Ed Levine

VIDEOS

Read the Full Article Replay

How to Make Tortilla Española (Spanish Egg and Potato Omelette)

Tortilla española is one of Spain's most famous and beloved national dishes, and it consists of nothing more than egg, potato, and onion cooked in olive oil. [Technique: Daniel Grizter. Video: Serious Eats Video.] Read the Full Article

How to Make Tortilla Española (Spanish Egg and Potato Omelette)

10:55

Now Playing
Kenji Makes His Foolproof Pan Pizza From Start to Finish

24:35

Now Playing
The Kenji Show: No-Knead Bread

15:14

Now Playing
Serious Eats at Home: Mapo-Style White Beans

12:60

Now Playing
How to Make Instant Ramen Fried Rice

8:54

Now Playing
How Silicone Baking Mats Are Ruining Your Cookies

3:59

Now Playing
Essential Sichuan Pantry Ingredients

7:16

Now Playing
Dinner in 25 Minutes Challenge

8:19

Now Playing
How to Make Hand-Pulled Noodles (Lamian)

12:30

Now Playing
Cereal Eats: General Mills' Jolly Rancher Cereal

4:30

Now Playing
Common Crimes Against Pasta You Don’t Have to Commit

12:40

Now Playing
Food Safety and Coronavirus: A Comprehensive Guide

15:31

Now Playing
Yell Dente: Pasta Rants With Sasha Marx

4:43

Now Playing
Pasta With 'Nduja-Tomato Sauce

7:20

Now Playing
How Pressure Cookers Work

1:23

Now Playing
What Are the Differences Between Pressure Cookers, Slow Cookers, and a Dutch Oven

14:60

Now Playing
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

1:90

Now Playing
Cereal Eats: Kellogg's Peeps Cereal, Reviewed

5:20

Now Playing
Beyond Málà: Sichuan's Ginger Juice Flavor With Fuchsia Dunlop

4:29

Now Playing
Beyond Málà: Strange Flavor With Fuchsia Dunlop

7:48

Now Playing

Product Recs

Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon

Editors' Picks

An Organized Kitchen is Just a Plastic Shoe Box Away

What's in the box?? Produce, dried beans and grains, spices, you name it.

Sasha Marx

Editors' Picks

The Perfect Pan for Pasta

Italy's secret pasta weapon can now be yours.

Daniel Gritzer

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

Ramen

American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown

Korean instant noodle products taste better, according to our taste tester.

Sho Spaeth

Buying Guides

The Best Father's Day Gifts for Dads at Home

For dads who love cooking, eating, tinkering, and futzing.

Ariel Kanter

Breakfast and Brunch

Jamelle Bouie Tastes Banana Nut Cheerios

General Mills' Banana Nut Cheerios, reviewed.

Jamelle Bouie

Baking

All the Tools You Need to Make Great Bread at Home

The basic tools any home baker should arm themselves with before getting started.

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.