Serious Eats: The Destination for Delicious

SE HQ

Ditch the Kit for a Gingerbread House Good Enough to Eat

Stella Parks

Podcast

Special Sauce: What it Takes to Be a Professional Female Baker

Ed Levine

Stovetop

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Cooking Techniques

Dry-Brining Is the Best Way to Brine Meat, Poultry, and More

Answering all your dry-brining questions.

Dairy

Lemon and Ricotta Join Forces in This Tart and Tangy Cheesecake

An aromatic cheesecake packed with layers of lemony flavor.

Sponsored

14 Chocolate Recipes for a Sweeter Holiday Season

How-Tos

Turn Thanksgiving Leftovers Into a Reubenesque Sandwich Masterpiece

Give your leftover holiday turkey the Reuben treatment

Quick and Easy

Put the Bang Bang in Your Leftover Thanksgiving Turkey

Give your leftover turkey a Sichuan glow-up.

Cooking Techniques

10 Basic Knife Skills for Thanksgiving Day Prep

Brush up on the basics for the big day.

Kitchen Tips

How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)

Keep your gravy nice and hot with immersion circulators, slow cookers, and more

Editors' Picks

We Designed the Ideal Cutting Board Just for You

Customized to our culinary team's exact specs.

Editors' Picks

The Chinese Cleaver Is a Serious Contender for Best Kitchen Knife

It may look like it's meant to smash bones, but looks deceive.

Profiles

Authenticity? These Filipino Chefs Aren’t Concerned

Meet the cooks reshaping Filipino cuisine around the world.

Sponsored

Kelly Fields's New Orleans–Style BBQ Shrimp and Burrata Toast

Buying Guides

Cyber Monday 2019: The Best Deals for Your Kitchen and Home

Our deal detectives are back at it.

SE HQ

Mission Impossible? We Attempt BraveTart’s Top-Secret Pecan Pie

Just how impossible is Stella's "Impossible" Pecan Pie?

How-Tos

The Food Lab: The Science of the Best Yorkshire Puddings

Similar to savory popovers, Yorkshire puddings are tall and light.

Sous Vide

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

SE HQ

Your Friday Moment of Zen

Just a few more weeks and it'll be 2020.

Sponsored

Ana Sortun's Gaziantep Chicken With Tahini Sauce

Podcast

Special Sauce: What it Takes to Be a Professional Female Baker

Ed Levine in conversation with Amy Scherber and Melissa Weller.

Profiles

Authenticity? These Filipino Chefs Aren’t Concerned

Meet the cooks reshaping Filipino cuisine around the world.

SE HQ

Your Thanksgiving Friday Moment of Zen

Thanks be!

Buying Guides

The Ultimate Italian-Themed Gift Box, From Serious Eats to You

A custom gift box of our favorite Italian goods at Gustiamo.

SE HQ

Mission Impossible? We Attempt BraveTart’s Top-Secret Pecan Pie

Just how impossible is Stella's "Impossible" Pecan Pie?

SE HQ

VIDEOS

Get the Recipe Replay

How to Make Hoisin-Glazed Meatballs

These sticky, sweet-and-savory hoisin-glazed meatballs are bite-sized and toothpick-ready—the perfect hors d'oeuvre. [Video: The Serious Eats Team] Get the Recipe

How to Make Hoisin-Glazed Meatballs

1:26

Now Playing
How to Make Stuffed Thanksgiving Pumpkins

11:39

Now Playing
Resetting the Table: Shaquanda's Hot Sauce

9:13

Now Playing
Sheet-Pan Cuban Sandwiches for a Crowd

1:36

Now Playing
How to Make French Brown Butter Potatoes

8:20

Now Playing
Homemade XO Sauce, the Cook's Condiment

15:59

Now Playing
Our Most Essential Countertop Equipment

8:15

Now Playing
How to Store Tomatoes (and Whether to Refrigerate Them)

9:34

Now Playing
Resetting the Table: Oko Farm

11:21

Now Playing
How to Make Tamagoyaki (Japanese Rolled Omelette)

10:60

Now Playing
The Food Lab: Boiling Water

7:16

Now Playing
The Food Lab: Cheeseburgers

8:23

Now Playing
The Food Lab: Cookie Secrets

10:24

Now Playing
The Food Lab: Emulsions

8:40

Now Playing
The Food Lab: Roast Chicken

8:30

Now Playing
The Food Lab: Steak Lies

12:46

Now Playing
Meet the Trapizzino, the Pizza–Sandwich Hybrid of Your Dreams

8:47

Now Playing
The Best Kitchen Gear for College Students

7:42

Now Playing
How to Reverse Sear a Steak

5:32

Now Playing
Mexican Pantry 101: Essential Ingredients for Mexican Cooking

17:50

Now Playing

Ingredient Guides

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Editors' Picks

We Designed the Ideal Cutting Board Just for You

Customized to our culinary team's exact specs.

Editors' Picks

The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple

A mandoline slicer should get near daily use.

Sponsored

Chef Kelly Fields's Louisiana: Where This James Beard Award–Winnin...

Editors' Picks

The Chinese Cleaver Is a Serious Contender for Best Kitchen Knife

It may look like it's meant to smash bones, but looks deceive.

Buying Guides

Cyber Monday 2019: The Best Deals for Your Kitchen and Home

Our deal detectives are back at it.

Buying Guides

The Ultimate Italian-Themed Gift Box, From Serious Eats to You

A custom gift box of our favorite Italian goods at Gustiamo.

Editors' Picks

Our Favorite Serving Platters for a Festive Holiday Feast

Functional and affordable serving platters for your holiday table.

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.