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A savory, vinegary chicken stew from the Philippines.
Use sous vide for perfect poached eggs and creamy mashed potatoes all in one.
The humble, much-loved potato skin reaches new heights with new techniques.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
How to cut up those tiny cabbages.
Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
Like cilantro, but turned up to 11.
When (and when not) to use guanciale, bacon, pancetta, and salt pork.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
You'll never mix up yams and sweet potatoes again.
A couple nonstick skillets are all you really need.
Maximize your range's cooking capacity with a stovetop griddle.
You can do just about anything with this versatile cooking vessel.
Because your Airbnb kitchen probably doesn't come with a good chef's knife or quality olive oil.
Never scrub a dirty pot of caramel or fudge again!