How to Set Up a Prep Station Like a Pro Cook
When cooking at home, you don't need to set yourself up as rigorously as someone…
Special Sauce: Edward Lee on Finding Home in a Bowl of Collard Greens
Chef and memoirist Edward Lee talks about his early interest in two ephemeral art forms—cooking…
For the Crispiest Roast Chicken Skin, Cook It Under a Brick
Chicken under a brick (pollo al mattone) is a method for making roast or grilled…
For the Crispiest Roast Chicken Skin, Cook It Under a Brick
Chicken under a brick (pollo al mattone) is a method for making roast or grilled…
The Philly Pretzel: One Twisted Jawn
What's more beloved by Philadelphians than a cheesesteak? A Philly soft pretzel. Read More
Sweet Snap Peas and Yogurt Tame Bitter Radicchio in This Vibrant Salad
This snap pea and charred radicchio salad is creamy and light, chilled and warm, bitter…
Gluten-Free Chocolate Cake Donuts
We have a great vegan donut shop here in Seattle called Mighty O, and when…
Gluten-Free Chocolate Cake Donuts
We have a great vegan donut shop here in Seattle called Mighty O, and when…
Can You Identify These Mysterious Macro Images of Food?
"Guess This Pic" is a game we play sometimes here at Serious Eats: A detail…
16 Crab Recipes We’re Shell-Bent On
From classics like Maryland crab cakes and fried soft-shell crab to crab-filled versions of fried…
