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A master sushi chef teaches us the basic home-style method.
It might be AMAZING. DO IT.
Korea is a wonderland of icy summer soups, and this one is almost too easy.
We tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes.
The key to consistently soft brown sugar may already be in your kitchen.
This spicy grilled pork is a Korean barbecue star.
A 100%-from-scratch icebox cake made with mocha whipped cream and crispy cookies.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
From fruit syrups to caramel and homemade Nutella, here's how to customize your favorite ice cream with a swirl.
A waffle cone machine can make crisp and flavorful cones for your ice cream.
Korean barbecue is the best barbecue.
Grilling tuna is all about high heat and a quick sear.
A pistachio twist on a classic frangipane tart.
This bright and fruity syrup makes the most of the cherry pits we normally throw away.
The grill makes a meaty swordfish steak seem even meatier.
The best cheesecake is all about ingredients, equipment, and technique.
Large paella pans don't fit a stovetop burner, so you'll need a grill instead.
Lamb. On a stick. Grilled over charcoal.
A fast and simple approach to rich, complex chocolate frosting.
Give takeout satay a rest this summer, and grill these Thai pork skewers instead.
Skewered Turkish wings are the grilled-chicken hit of the summer.
The story of a fried chicken sandwich with a thousand faces.
A long, slow infusion of hazelnuts and milk give this ice cream the deepest, nuttiest flavor.
If you like grilled halloumi, you'll love Brazilian queijo coalho.