Serious Eats: The Destination for Delicious

Stovetop

Steamy, Spicy, Speedy: Mussels With 'Nduja Are a Perfect Weeknight Meal

Sasha Marx

Ingredient Guides

A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume

Elazar Sontag

Beef

Stew Science: The Best Cuts of Meat for Beef Stew

Daniel Gritzer

Recipes

Clams, Mussels, and Oysters

Steamy, Spicy, Speedy: Mussels With 'Nduja Are a Perfect Weeknight Meal

For the best brothy weeknight mussels, just add 'nduja.

Sasha Marx

Beef

Save Hours on Brisket With a Pressure Cooker

Cooking brisket in a pressure cooker cuts down the cook time significantly.

Daniel Gritzer

Chinese

Fried Rice With Chinese Sausage, Cabbage, and Torch Hei

Make good fried rice great with a simple wok hei hack.

Tim Chin

Boost Your Mornings With a Milk-Powered Maple Matcha Latte

Move over coffee.

Serious Eats Partners

Chinese

Stir-Fried Cucumbers With Trumpet Mushrooms and Torch Hei

A blowtorch adds smoky wok hei to this vegetarian stir fry.

Tim Chin

Beans and Pulses

’Nduja Gives This Easy Weeknight White Bean Stew a Funky, Spicy Twist

Beans and greens get a spicy, funky, porky boost.

Sasha Marx

Cucumber

Mustard Oil-Dressed Cucumber Salad

Chemesthesis on a plate.

Nik Sharma

Korean

These Salty-Sweet Soy-Glazed Potatoes Are Korean Banchan Perfection

Sticky, sweet, and salty spuds

Sunny Lee

How-Tos

Chinese

This Stir-Fry Hack Changes Everything

Chasing the elusive wok hei with a blowtorch.

Tim Chin

Indian

The Truth About Mustard Oil: Behind the "For External Use Only" Label

Mustard oil is a flavorful oil that belongs in every well-stocked pantry.

Nik Sharma

Christmas

The Best Roast Duck Breast Is Dry-Aged

Perfectly rosy roast duck.

Sasha Marx

Cooking Techniques

The 3 Best Ways to Cook Steak: A Pros and Cons List

Does any one method win on all counts? Let's see.

Daniel Gritzer

Cooking Techniques

How to Build a Sheet-Pan Dinner

Sheet-pan dinner possibilities are endless. Let these rules guide your way.

Daniel Gritzer

Chicken

7 Rules for a Better Rice Bowl

Build a better rice bowl.

Sho Spaeth

Baking

Icing on the Cake: A Guide to Basic Frosting Types

All the basic cake frostings and when to use them.

Stella Parks

Ingredient Guides

Everything You Need to Know About Oat Milk

How oat milk is made, how to cook with it, and everything else you need to know.

Elazar Sontag

What's Popular

Features

The Real History of Hushpuppies

Forget those lazy origin stories. Here's how hushpuppies really got their name

Robert Moss

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

SE HQ

What it's Really Like to Live With a Food Nerd: Our Loved Ones Tell All

Is living with a Serious Eater all it's cracked up to be? Our partners and loved ones weigh in.

The Serious Eats Team

Apple

The Best Way to Prevent Cut Apples From Browning

Think lemon water's the best way to stop apple slices from browning? Think again.

Daniel Gritzer

Breakfast and Brunch

The Case for Bad Coffee

Bad coffee is there for you.

Keith Pandolfi

Chicken

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

J. Kenji López-Alt

Ingredient Guides

Why You Should Keep Instant Dashi in Your Pantry

Need more dashi in your diet? Let us help.

Sho Spaeth

Culture

Features

Ed Levine

SE HQ

What's Your Heartbreak Food?

All your V-Day heartbreak stories, in the comments below.

Elazar Sontag

Chicken

Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop

They should have called it "freaking delicious flavor"—there's nothing strange about it.

Daniel Gritzer

Features

Friday Links & Hijinks

Another one on the books. Let's burn the books?

The Serious Eats Team

Podcast

Special Sauce: Supernatural Star Misha Collins

Part 1 of Ed Levine's conversation with actor and cookbook author Misha Collins.

Ed Levine

Features

Friday Links & Hijinks

Thank the food gods it's over, this week.

The Serious Eats Team

VIDEOS

Read the Full Article Replay

Beyond Málà: Strange Flavor With Fuchsia Dunlop

This insanely delicious Sichuan sauce is most famous on bang bang chicken, but it has a life beyond that. [Video: Serious Eats Team] Read the Full Article

Beyond Málà: Strange Flavor With Fuchsia Dunlop

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Product Recs

Cheese

Taste Test: The Best Supermarket Queso Dips

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

Elazar Sontag

Breakfast and Brunch

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

Pillsbury Cinnamon Roll Fillows, reviewed.

Jamelle Bouie

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.

Sho Spaeth

Product Recs

D'Artagnan Is Having a 40% Off Flash Sale

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

The Serious Eats Commerce Team

Buying Guides

Our Favorite Culinary Gifts Under $50

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

Ariel Kanter

Editors' Picks

The Most Popular Kitchen Equipment We Recommend

Reader-beloved, Serious Eats team–approved.

Ariel Kanter

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.

Stella Parks

Editors' Picks

My Electric Water Pot Beats Your Kettle Any Day

Welcome to heaven, where the hot water always flows.

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.