Serious Eats: The Destination for Delicious | Serious Eats

Duck

How to Make Classic Duck Confit (and Give It a Koji Twist)

Old-school duck confit done right.

Cooking Techniques

Yes, Dry-Aging Duck at Home Is Worth the Wait

Ducks dry together.

How-Tos

This Rich Duck Stock Makes the Case for Buying Whole Ducks

When life gives you duck bones, make stock.

How-Tos

Griddle Your Angel Food Cake to Give It New Wings

Meet griddled angel food cake, your new best friend.

Duck

How to Render Duck Fat and Make Crispy Quacklings in One Shot

The simple way is the best way when it comes to rendering fat

Cooking Techniques

How to Break Down Whole Ducks Like a Pro

A step-by-step guide for breaking down the most delicious bird.

How-Tos

This Mochi Soup Is How Japan Welcomes the New Year

The star ingredient in this Japanese New Year's soup: chewy mochi (plus lots more).

Frosting

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

Why Anything Slow Cookers Can Do, Others Can Do Better

Do slow cookers really live up to the hype?

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants...

Why is your pan sauce never as good as a restaurant's? @thefoodlab breaks down the secrets

Breakfast and Brunch

Taste Test: The Best Supermarket Bacon

We hunt down the best supermarket brands of bacon.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Breakfast and Brunch

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

Recipe Collections

36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday

Our favorite game-day dips, salsas, guacamoles, and more.

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.

SE HQ

What's Your Kitchen Kryptonite?

Have a cooking-related fear? You're not alone.

Chinese

Beyond Málà: Fuchsia Dunlop on Sichuan's Fish-Fragrant Flavor

Watch the Chinese cooking expert demo her most favorite dish, ever.

SE HQ

Friday Links & Hijinks

Nothing a good list of links can't fix, right?

Podcast

Special Sauce: Maangchi on Becoming a YouTube Sensation

The first part of Ed Levine's conversation with YouTube sensation Maangchi.

SE HQ

What's Your Kitchen Kryptonite?

Have a cooking-related fear? You're not alone.

SE HQ

Your Friday Moment of Zen

The weekly roundup, links, and a glimpse into Serious Eats HQ.

Podcast

Sean Brock on the Distinction Between Happiness and Success

Part 2 of Ed Levine's conversation with Chef Sean Brock.

Personal Essays

I Grew Up Abroad. Do I Have a Cuisine?

It gives you a different perspective, but it doesn't mean you're worldly.

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

Serious Eats

VIDEOS

Read the Full Article Replay

Cereal Eats: Pillsbury Cinnamon Roll Fillows

Cereal Eats columnist Jamelle Bouie reviews General Mills' Pillsbury Cinnamon Roll Fillows [Video: Jamelle Bouie and Serious Eats Video.] Read the Full Article

Cereal Eats: Pillsbury Cinnamon Roll Fillows

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Cheese

Taste Test: The Best Supermarket Queso Dips

We tasted nine store-bought queso dips to find the very best ones.

"Like a Sticky Dough": Pillsbury Cinnamon Roll Fillows, Reviewed

Pillsbury Cinnamon Roll Fillows, reviewed.

Korean

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

D'Artagnan Is Having a 40% Off Flash Sale

It's time to stock up! You have until midnight tonight.

Our Favorite Culinary Gifts Under $50

Affordable gifts for the cooks, bakers, and eaters in your life.

The Most Popular Kitchen Equipment We Recommend

Reader-beloved, Serious Eats team–approved.

Baking

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

My Electric Water Pot Beats Your Kettle Any Day

Welcome to heaven, where the hot water always flows.

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.

Special Sauce with Ed Levine on Soundcloud

Special Sauce with Ed Levine on iTunes

Recipe Collections

36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday

Our favorite game-day dips, salsas, guacamoles, and more.

Desserts

Toasted Sugar Gives These 10 Desserts Even More Flavor

Toasted sugar takes these ten sweets to the next level.

Recipe Collections

Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More

Five ways to make the very most of your fruit, from pit to peel.

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants...

Why is your pan sauce never as good as a restaurant's? @thefoodlab breaks down the secrets

Sous Vide

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

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.

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

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.

Sous Vide

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

How-Tos

The Food Lab: 3-Ingredient Macaroni and Cheese

Three ingredients, eight minutes. Top that.

How-Tos

The Food Lab: A Better Way to Caramelize Onions (Plus, French Onion Dip!)