Serious Eats / Qi Ai Savory and sweet all at once, chicken bastila—also spelled bastilla, pastilla, or pastila—is a centerpiece at most celebratory Moroccan meals,…
These triple chocolate cookies are irresistibly soft-baked and filled with three different kinds of ooey-gooey, melty chopped chocolate chunks. It’s my favorite way to level…
Serious Eats / Reese Herrington We’re steadfast in the belief that being able to take quick, accurate temperatures will result in better cooking. To achieve…
Serious Eats / Reese Herrington After opening 50 bottles of wine to test wine openers, we found that one emerged as the easiest and most…
Serious Eats / Morgan Hunt Glaze Fall is a mindset as much as it is a season. The minute the leaves start to change colors…
Bienvenue! Please make yourself comfortable—virtually of course. This may not be a brick-and-mortar bistro, but we hope you can feel the lamps’ warming glow, see…
Serious Eats / Amanda Suarez People in the United States love cheese, but here it’s typically in something or on something—mac and cheese, pizza, burritos,…
Serious Eats / Rochelle Bilow I started using reusable drinking straws in 2015 when a friend gave me a glass straw for my birthday. I…
Serious Eats / Reese Herrington We’re committed to finding our readers the very best deals on the very best kitchen gear, so we’d be remiss…
Serious Eats / Amanda Suarez To understand how I became the dessert enthusiast I am today, you’d have to meet my mother, who is always…