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We Ate Super-Expensive Wagyu Steaks So You Don’t Have To
The world of wagyu beef is confusing. Want to cook some at home? Here's what you need to know.Read More
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Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the...
Amy Scherber, the founder of Amy's Bread, and Melissa Weller, a baker and partner at High Street on Hudson, speak with Ed Levine about starting and running their own baking businesses.Read More
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Your Friday Moment of Zen
What even is the deal with the week after Thanksgiving?Read More
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Transform Your Small, Crappy Apartment With a Countertop Dishwasher
The perfect gift for the messy, dishwasher-bereft small-apartment dweller.Read More
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The Best Kitchen Gifts to Splurge on for Your Favorite Cook
Splurge gift ideas to reward that extra special someone in your life.Read More
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Shio Koji: A Fermented Moldy-Rice Marinade That Makes Food Taste Great
The same ingredient that gives us miso, soy sauce, and sake is also the key to this versatile marinade.Read More
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Fuchsia Dunlop Is a Master of Sichuan Cooking. This Cookbook Is Proof.
Nearly 20 years after first being published, Fuchsia Dunlop's masterwork on Sichuan cooking, Land of Plenty, gets an important update, including 70 new recipes.Read More
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Honesuki: The Best Knife to Butcher Chickens Without Butchering Them
Japanese poultry knives are designed to be the best possible tool for taking apart edible birds and deserve a place in any bird-eater's kitchenRead More
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Top Your Yule Log With These Super-Realistic Meringue Mushrooms
With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the "glue" for the caps and stems, these...
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The ThermoPop Is 20% Off and a Perfect Stocking Stuffer for All
Pick up one—or a few—of these super-accurate digital thermometers during our exclusive sale. Read More
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Koji Prime Rib Breaks the Mold of Holiday Roasts
Make prime rib exciting again with the addition of funky, savory shio koji—the same mold used to make soy sauce, miso, and sake.Read More
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The Best Champagne Glass Is a Wine Glass
The experts agree: If you want to get the most out of your sparkling wine, ditch the Champagne flute.Read More
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Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers
Catch part two of Ed Levine's conversation with bakers extraordinaire Amy Scherber (Amy's Bread) and Melissa Weller (High Street on Hudson).Read More
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My Electric Water Pot Beats Your Kettle Any Day
Meet the device that unlocks your hot-beverage dreams all day long.Read More
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Your Friday Moment of Zen
There is a link to a video of a man playing "Toto" by Africa using sweet potatos at the bottom of this post. Honest!Read More
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20 Sweet, Sweet Homemade Food Gifts for the Holidays
Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season.Read More
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Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers. Read More
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The Most Popular Kitchen Equipment We Recommend
Reader-beloved, Serious Eats team–approved. Read More
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What You're Cooking: The Most Popular Posts of 2019
Your favorite techniques, recipes, and guides of 2019.Read More
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The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce
These are the kind of red wine–braised beef short ribs you'd find at a good restaurant: meltingly tender meat glazed in a perfectly balanced, glossy sauce that tastes deeply of wine and beef.Read More
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