FOOD
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It’s Basically a Chicken Pot Pie on a Bun and It’s Amazing
Why It Works Starting with fresh chicken thighs instead of traditionally used canned chicken breast results in a richer flavor…
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The Incredible Science-Backed Trick That Guarantees Perfect Cacio e Pepe Pasta Every Time
Why It Works Toasting the black pepper develops and deepens its flavor. A cooked cornstarch slurry stabilizes the cheese sauce,…
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This One-Pan Lemon-Pepper Chicken Is a Weeknight Hero
Why It Works Cooking the lemon halves softens the fruit’s acidic punch and results in a complex, mellow sauce that’s…
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1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)
Chocolate, banana, and pecans…this flavor combination is meant to be. And in a muffin? Truly magical! These FLUFFY banana nut…
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10 Hearty Beef Stew Recipes Because It’s Soooo Cold Right Now
Over the years, the culinary team here at Serious Eats has covered a lot of ground in the stewing department.…
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This Spin on Mississippi Pot Roast Is Seriously Delicious—and Doesn’t Require a Slow Cooker
Why It Works Cutting the chuck in half to create two thinner steaks speeds up the process of searing. Gelatin…
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Formaticum Cheese Storage Bags Review
I love cheese and have been known to eat it at every meal—even dessert, if you count New York cheesecake.…
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Creamy Vegan White Bean Chili
We love a classic (tomato-based) chili, but a CREAMY chili? It’s hard to say no to! Mix up your chili…
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The #1 Tip for Making Juicy, Crispy Southern Fried Shrimp, According to a Former NOLA Chef
Why It Works A blend of corn flour, cornmeal, and flour creates a coating that becomes shatteringly crisp when fried…
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Roasted, Stuffed, Stewed, or Stir-Fried—Our 10 Favorite Bell Pepper Recipes Right Now
Despite dutifully making out a list every week, I’m the type of grocery shopper who can easily get distracted by…
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