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10 Recipes That Highlight the Versatility of Ricotta
Creamy, delicate ricotta is a multitasker in the kitchen to help balance strong flavors. It can also make filling for just about anything.Read More
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Anything is Possible When You Mix and Match Ice Creams and Swirls
There's no need to re-invent the wheel when creating new ice cream flavors. Just lean on the recipes you already know and love, and combine them in new ways. From homemade fruit syrups to DIY Nutella...
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The Nerds With Knives Wrote a Cookbook!
Nine recipes to celebrate the release of Cork and Knife, Emily and Matt Clifton's flavor-packed new cookbook.Read More
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10 Sweet and Tangy Buttermilk Dessert Recipes
Our 10 favorite sweet recipes to prove your bottle of buttermilk is good for much more than fried chicken. Read More
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How to Grill Salmon Fillets
The key to grilled salmon fillets is to take advantage of the skin to achieve perfectly cooked fish. The skin is best well browned and crispy, and it also acts as an insulator, protecting the flesh...
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A Chefs' Guide to Eating Out in New York City
Three of New York's top female chefs—Alex Raij, Alex Guarnaschelli, and Esther Choi—weigh in on where to eat and drink in the city that never sleeps.Read More
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Get to Know Soursop (a.k.a. Guanábana or Graviola)
Everything you need to know about the ungainly but delicious soursop: where to find it, how to choose it, and how to use it.Read More
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Serious Eats Through the Years: Our Early Days, in Photos
A photographic trip down Serious Eats memory lane, from 2007 to 2015.Read More
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For This Mocha Icebox Cake, You’re Gonna Need a Bigger Cookie
This creamy refrigerator cake starts with homemade chocolate chip cookies rather than store-bought, and a whipped mascarpone filling spiked with high-fat Dutch cocoa and instant espresso. The...
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This Pork Is Fire (Meat): How to Make Daeji Bulgogi
Gochujang and charcoal bring the fire for this Korean barbecue pork.Read More
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Keep Brown Sugar Soft in One Easy Step
Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely...
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The Fastest Way to Chill a Bottle of Wine
If you think time moves slowly when you’re waiting for water to boil, try counting the minutes until your bottle of white wine chills to the proper serving temperature in your refrigerator, or even...
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A Simple Summer Picnic Menu
A celebratory menu for a perfect late-summer picnic.Read More
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Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food Media
Part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, focusing on food media's past and present.Read More
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Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking
Inventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old...
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This Icy Korean Cucumber Soup Is Just What Your Summer Needs
When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the...
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We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To
Can coating steaks in peanut butter and cooking them sous vide produce the most tender steak you've ever eaten in your life? We tested it out!Read More
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