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Podcast

Kenji on Salting Vegetables; Maggie Cheney on CSAs and Social Justice

Ed Levine in conversation with farmer Maggie Cheney.

Ed Levine
Beer and Wine

Make the Most of Mango Season With This Zippy, Sippy Shandy

A light, fruity drink that's as fragrant as it is refreshing.

Ozoz Sokoh
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12 Desserts Packed With Fresh Summer Fruit

Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers.

Yasmine Maggio
Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon
Food Science

How Losing Your Sense of Smell Changes Your Relationship With Food

A comprehensive look at how smell loss changes the way you eat.

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Corn

25 Fresh Corn Recipes to Make Before the Season Ends

There are more ways to enjoy corn than straight off the cob (though that certainly isn't a bad choice!).

The Serious Eats Team
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Baking

How to Ferment Sourdough Properly

Sourdough success is all about maximizing microbial power.

Tim Chin
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American

How to Build a Better Breakfast Burrito, Your Way

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Daniel Gritzer

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Chinese

Perfect Egg Fried Rice (On Whatever Gear You Have)

The equipment you use determines the best way to cook egg fried rice.

J. Kenji López-Alt
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Braising and Stewing

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A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb.

Nik Sharma
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A Breakfast Burrito Worth Waking Up For

The basic bean and cheese burrito joins the breakfast club.

Daniel Gritzer
Baking

Turn Sourdough Discard Into Fancy Cheeseboard Crackers

Your sourdough discard just got upscale.

Tim Chin
Breakfast and Brunch

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A Southwestern breakfast classic.

Daniel Gritzer
Appetizers and Hors d'Oeuvres

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A savory pancake recipe with a touch of sourdough starter tang.

Tim Chin
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This basic sourdough loaf is a great way to hone the craft.

Tim Chin
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Coffee

Sick of Iced Coffee? Shake It Up!

Shake, shake, shake. Wake, wake, wake.

Daniel Gritzer

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Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon
Baking

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Sourdough success is all about maximizing microbial power.

Tim Chin
American

How to Build a Better Breakfast Burrito, Your Way

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Daniel Gritzer
Cooking Techniques

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A video guide for producing restaurant-worthy sliced chives.

Sasha Marx
How-Tos

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Follow along from start to finish as Kenji makes his famous pan pizza.

J. Kenji López-Alt
Editors' Picks

An Organized Kitchen is Just a Plastic Shoe Box Away

What's in the box?? Produce, dried beans and grains, spices, you name it.

Sasha Marx
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Kitchen Tips

The Best Way to Clean and Store Fresh Produce

Give your veggies the care they deserve.

Sasha Marx
Kitchen Tips

Roast a Pork Shoulder and Feast For Days

Roast pork shoulder leftovers are perfect for recipe riffing.

Sasha Marx

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Baking

How to Ferment Sourdough Properly

Sourdough success is all about maximizing microbial power.

Tim Chin
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Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon
American

How to Build a Better Breakfast Burrito, Your Way

Want to create your own breakfast burrito? Here's how to do it.

Daniel Gritzer
蚂蚁加速app下载
Corn

25 Fresh Corn Recipes to Make Before the Season Ends

There are more ways to enjoy corn than straight off the cob (though that certainly isn't a bad choice!).

The Serious Eats Team
Equipment

The Best Way to Clean Your Filthy Microplane, Zester, or Grater

Purge your tiny-holed tools of those stubborn dried-on bits.

Jolie Kerr
Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt
Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

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Cuisine Guides

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

The French have boudin noir, the Koreans soondae; Kenya has mutura.

Carey Baraka

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Cuisine Guides

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

The French have boudin noir, the Koreans soondae; Kenya has mutura.

Carey Baraka
Podcast

Kenji on Salting Vegetables; Maggie Cheney on CSAs and Social Justice

Ed Levine in conversation with farmer Maggie Cheney.

Ed Levine
Food Science

How Losing Your Sense of Smell Changes Your Relationship With Food

A comprehensive look at how smell loss changes the way you eat.

Mark Hay
Culture

How Bouillon Cubes Became an International Pantry Staple

How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.

Mari Uyehara
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Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura

Ed Levine in conversation with cookbook author Susan Spungen.

Ed Levine
Cuisine Guides

An Introduction to Korean Cooking in Recipes

Korean home cooking starter pack...go!

Sonja Swanson
Culture

What Are Dippin' Dots, Really? The History of Cryogenic Ice Cream

The origins and legacy of the mini frozen ice cream balls.

Juliet Izon
Podcast

Kenji on Dried Herbs; Dan Barber on the Outlook for Small Farmers

Ed Levine and Dan Barber talk about the impact of the pandemic on small farms.

Ed Levine

Cocktail Recipes

Pick Your Poison

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Baking

From AP to 00: A Guide to Common Wheat Flours

Not all wheat flour is the same.

Kristina Razon
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Editors' Picks

An Organized Kitchen is Just a Plastic Shoe Box Away

What's in the box?? Produce, dried beans and grains, spices, you name it.

Sasha Marx
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Editors' Picks

The Perfect Pan for Pasta

Italy's secret pasta weapon can now be yours.

Daniel Gritzer
American

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.

Kayla Stewart
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Ramen

American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown

Korean instant noodle products taste better, according to our taste tester.

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Buying Guides

The Best Father's Day Gifts for Dads at Home

For dads who love cooking, eating, tinkering, and futzing.

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Jamelle Bouie Tastes Banana Nut Cheerios

General Mills' Banana Nut Cheerios, reviewed.

Jamelle Bouie
Baking

All the Tools You Need to Make Great Bread at Home

The basic tools any home baker should arm themselves with before getting started.

The Serious Eats Team

Special Sauce Podcast

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Recipe Collections

Fruit Desserts

12 Desserts Packed With Fresh Summer Fruit

Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers.

Yasmine Maggio
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Corn

25 Fresh Corn Recipes to Make Before the Season Ends

There are more ways to enjoy corn than straight off the cob (though that certainly isn't a bad choice!).

The Serious Eats Team
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Recipe Collections

16 Broiler Recipes for Quick Summertime Cooking

No need to overheat your kitchen to get dinner on the table. These recipes come together quickly with the help of the broiler.

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Recipe Collections

19 Sweet Recipes to Make the Most of Summer Strawberries

Make the most of summer strawberries with these dessert recipes.

The Serious Eats Team
Coffee

7 Ice-Cold Coffee Beverages for Hot Summer Days

Get your daily dose of caffeine while also beating the summer heat.

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Condiments and Sauces

19 Condiment Recipes Perfect for Summer Grilling

Reach for these condiments to add depth and flavor to your summer dishes.

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Beans and Pulses

17 Bean Salads for Summery Ways to Use Up Your Stash

These bean salads are anything but boring.

The Serious Eats Team
Asian

16 Recipes That Get a Spicy-Sweet Kick From Gochujang

Gochujang adds a sweet heat to sauces, marinades, ramen, and more.

Yasmine Maggio

The Food Lab

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Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

J. Kenji López-Alt
Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

J. Kenji López-Alt
Equipment

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.

J. Kenji López-Alt
Techniques

The Food Lab: Foolproof Onion Rings

蚂蚁加速破解版 reveals the secrets to perfect onion rings in this exclusive excerpt from his book.

J. Kenji López-Alt
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Chicken

The Food Lab's Guide to Sous Vide Chicken Breast

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J. Kenji López-Alt
Grilling

Meet Barbecue Beef Chuck, Brisket's Cheaper, Easier Cousin

A new cut lends itself to Texas-style barbecue.

J. Kenji López-Alt
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The Food Lab: More Tips for Perfect Steaks

How to make a perfectly juicy, crusty steak.

J. Kenji López-Alt
Cooking Techniques

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

J. Kenji López-Alt