Serious Eats: The Destination for Delicious

Pickling

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

Tim Chin

Quick and Easy

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

Sunny Lee

Ingredient Guides

Beyond Fuyus: The World of Persimmon Varieties

Georgia Freedman

Thanksgiving

Baking

Old-Fashioned Flaky Pie Dough

This easy pie dough recipe doesn't require special equipment or training.

Stella Parks

Christmas

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.

J. Kenji López-Alt

American

Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

J. Kenji López-Alt

Baking

Classic Sage and Sausage Stuffing (Dressing)

Keep it traditional with this sage and sausage dressing.

J. Kenji López-Alt

Chicken

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

J. Kenji López-Alt

Baking

The Ultimate Homemade Green Bean Casserole

The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.

J. Kenji López-Alt

Christmas

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

J. Kenji López-Alt

Condiments and Sauces

The World's Easiest Cranberry Sauce

A simple Thanksgiving cranberry sauce with a perfect sweet-tart balance.

J. Kenji López-Alt

The Latest

Rice

How to Cook Thai Jasmine Rice on the Stovetop Perfectly

Perfectly cooked jasmine rice, no rice cooker required.

Pailin Chongchitnant

Appetizers and Hors d'Oeuvres

A Silkier Way to Soothe the Soul: Chinese Herbal Silkie Chicken Soup

This may well be the chickeniest chicken soup, and among the most comforting.

Jenny Dorsey

Baking

Sugar, Spice, and Everything Nice: Pumpkin Bread With a Brown Butter Glaze

Rich, spiced, and nutty pumpkin bread.

Kristina Razon

Start Your Mornings Right With This Egg and Avocado BLT Breakfast Sandwich

For the bread, always go with Dave's Killer Bread English muffins.

Serious Eats Partners

Christmas

Crispy Roasted Potatoes With Curry Leaf and Mustard Oil Mayonnaise

Crispy roasted potatoes get a flavor-assist from curry leaf mustard oil mayo.

Nik Sharma

Condiments and Sauces

Curry Leaf and Mustard Oil Mayonnaise

A full-flavored mayonnaise with no bitterness at all.

Nik Sharma

Condiments and Sauces

"I Can’t Believe It’s Not Bitter!" A Better Olive Oil for Mayo

Bitterness, be gone.

Nik Sharma

Fall

28 Quick Soup Recipes for Fast Fall Meals

Soup's up in under an hour.

The Serious Eats Team

Recipes

Brussels Sprouts

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

An autumnal banchan to fall in love with.

Sunny Lee

Dressings and Vinaigrettes

Debittered Olive Oil or Mustard Oil

Debitter your extra-virgin olive oil or mustard oil for full-flavored emulsions

Nik Sharma

African

Beef Suya: How to Grill Nigeria’s Famous Street-Food Skewers

Nigerian beef skewers at home.

Ozoz Sokoh

Your Guide to the Soft Cheeses of Europe

A tour that goes well beyond your classic Brie.

Serious Eats Partners

American

Big, Beefy, and Beany: This Mission-Style Burrito Lets You Have It All

The monster truck of burritos, filled with rice, beans, grilled beef, and more.

Kiano Moju

Condiments and Sauces

The Perfect Dip Exists: Nam Prik Ong (Thai Pork-and-Tomato Chile Dip)

The perfect dip does exist.

Derek Lucci

Appetizers and Hors d'Oeuvres

Ditch the Can and Make Mussels Escabeche at Home, Instead

Even better than the fancy canned ones.

Jenny Dorsey

Chicken

The Food Lab Junior: Kid-Friendly Pozole Verde

A weeknight take on the classic Mexican soup has simplified steps that are great for kids.

J. Kenji López-Alt

How-Tos

Caribbean

How to Stock a Jamaican Kitchen

Everything you’ll need to dive into Caribbean cooking.

George Stern

Ingredient Guides

Italian Passata Gives You Fresh Tomato Flavor All Year Long

Passata is the best of peak summer tomatoes in a bottle.

Yasmine Maggio

Cooking Techniques

Take Your Favorite Fruit and Turn It Into a Yogurt Pop

Guidelines for the most delicious fruit-yogurt popsicles.

Kristina Razon

Cooking Techniques

Mix and Match Chile Flakes and Powders for Layers of Flavor and Heat

Stop mindlessly reaching for the same old bag of dried chile flakes.

Daniel Gritzer

Editors' Picks

This Tiny Tool Makes Knife Sharpening Way Easier

These cheap little guides keep your knife-sharpening angles honest.

Daniel Gritzer

Asparagus

Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus

Tender-crisp vegetables with just the right amount of char.

Sasha Marx

American

Let Kenji Show You How to Make the Wursthall Smashed Burger

Make smash burgers the Wursthall way.

J. Kenji López-Alt

Baking

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

Don't mess up all the hard work your yeast has done with sloppy handling.

Tim Chin

What's Popular

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

Features

Beyond Fuyus: The World of Persimmon Varieties

More than just Fuyus or Hachiyas.

Georgia Freedman

Fall

28 Quick Soup Recipes for Fast Fall Meals

Soup's up in under an hour.

The Serious Eats Team

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

Food Science

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

Tim Chin

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

French Fries

Culture

Food Science

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

Tim Chin

Condiments and Sauces

"I Can’t Believe It’s Not Bitter!" A Better Olive Oil for Mayo

Bitterness, be gone.

Nik Sharma

Fall

Sotolon: The Molecule That Smells Like Pancakes, Fall, and a NYC Mystery

This aromatic molecule caused a four-year Manhattan smell mystery.

Jason Horn

Product Recs

Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It

We'll do anything to get our hands on these splurge-worthy goods.

The Serious Eats Team

Caribbean

How to Stock a Jamaican Kitchen

Everything you’ll need to dive into Caribbean cooking.

George Stern

Breakfast and Brunch

The 10-Minute Window for the Perfect McDonald’s Mash-Up

We call it the golden ~~arches~~ hour.

Sho Spaeth

SE HQ

Daniel Gritzer's Home Kitchen Is Tiny But Chock Full of Gear

Unopened boxes of knives, every pot and pan, pasta under the bed, and more!

Daniel Gritzer

Dairy

The Science of Yogurt Marinades

If you're using yogurt, you should marinate your meat overnight.

Nik Sharma

VIDEOS

Read the Full Article Replay

Cereal Eats: Kellogg's Minecraft Creeper Crunch Breakfast Cereal, Reviewed

Cereal Eats columnist Jamelle Bouie reviews Kellogg's Minecraft Creeper Crunch Breakfast Cereal. [Video: Jamelle Bouie and Serious Eats Video.] Read the Full Article

Cereal Eats: Kellogg's Minecraft Creeper Crunch Breakfast Cereal, Reviewed

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Product Recs

Buying Guides

The Best Prime Day Deals for Your Kitchen and Home

All the best Prime Day deals, all in one place.

Ariel Kanter

Product Recs

Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It

We'll do anything to get our hands on these splurge-worthy goods.

The Serious Eats Team

Breakfast and Brunch

"What a Country!": Post Dunkin' Caramel Macchiato Cereal, Reviewed

If your caramel macchiato were a bowl of cereal, here's how it would taste.

Jamelle Bouie

Books

Kenji Wrote a Children’s Book (About Pizza, Of Course)

Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt.

J. Kenji López-Alt

Chinese

Outdoor Wok Burners Are the Key to Restaurant-Style Stir Fries

The high-powered solution to Cantonese-style stir-frying at home.

J. Kenji López-Alt

Breakfast and Brunch

Leggo My Eggo...Cereal? Kellogg's Eggo Cereal, Reviewed

Kellogg's Eggo cereal, reviewed.

Jamelle Bouie

Editors' Picks

This Tiny Tool Makes Knife Sharpening Way Easier

These cheap little guides keep your knife-sharpening angles honest.

Daniel Gritzer

Editors' Picks

The GrillGrate: An Upgrade Almost Every Gas Grill Needs

Even heat, hotter sear: This is the upgrade your gas grill needs.

Daniel Gritzer

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.