Serious eats

Here's how to cook tofu so good even tofu-haters might come around.

How to Cook Crispy Tofu Worth Eating

Here's how to cook tofu so good even tofu-haters might come around.

It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!

The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)

The Serious Eats Guide to Shopping for Asian Noodles

The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)

Better No-Knead Bread Recipe | Serious Eats

Better No-Knead Bread

Better No-Knead Bread Recipe | Serious Eats

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

Atún a baja temperatura

The Food Lab's Complete Guide to Sous Vide Tuna

Atún a baja temperatura

The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats

The Food Lab: How to Roast the Best Potatoes of Your Life

The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats

Baileys Irish Cream Pancakes #recipe

Baileys Irish Cream Pancakes

Baileys Irish Cream Pancakes #recipe

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

Japanese Oyakodon: Chicken + Egg + 15 Minutes = Dinner | Serious Eats

Japanese Oyakodon: Chicken + Egg + 15 Minutes = Dinner

Japanese Oyakodon: Chicken + Egg + 15 Minutes = Dinner | Serious Eats

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

Butter-Basted Sous Vide Halibut

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

The crispest, lightest onion rings you'll ever taste.

The Food Lab's Foolproof Onion Rings

The crispest, lightest onion rings you'll ever taste.

Foolproof Pan Pizza | Serious Eats : Recipes (Note: For two 9-inch pies in cake pans, use 350 grams of flour.)

Foolproof Pan Pizza

Foolproof Pan Pizza | Serious Eats : Recipes (Note: For two 9-inch pies in cake pans, use 350 grams of flour.)

New Orleans-Style Red Beans and Rice Recipe

New Orleans-Style Red Beans and Rice

New Orleans-Style Red Beans and Rice Recipe

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.

Foolproof Cheese Fondue

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.

The Best Vegan Nacho Cheese Sauce - from Serious Eats. I'M SO EXCITED TO TRY THIS ONE DRUNKEN NIGHT

The Best Vegan Nacho Cheese Sauce

The Best Vegan Nacho Cheese Sauce - from Serious Eats. I'M SO EXCITED TO TRY THIS ONE DRUNKEN NIGHT

Pinterest
Buscar