Serious Eats / Jesse Raub We get it, nonstick pans are great for scrambled eggs, French omelettes, and many other stick-able foods that we love.…
Serious Eats / Amanda Suarez At Serious Eats, we publish a host of new recipes and articles every single day. Whether it’s a thoroughly tested…
Serious Eats / Robby Lozano When I entered the culinary profession, family gatherings gradually began looking more like “catered” parties rather than the holiday potluck…
Serious Eats With 18,000 islands spanning 3.8 million square miles, Indonesia is a vast, diverse country. Nestled between the Pacific Ocean and the Indian Ocean…
Serious Eats / Will Dickey I don’t have time for air fryer naysayers. In my house, we use one regularly to cook the best-ever broccoli,…
Serious Eats / Amanda Suarez When we publish a recipe on our site, you can guarantee that we pour everything we have into it. It…
Serious Eats / Amanda Suarez There are enough Italian bean stews out there to make you wonder when Italians find the time to eat so…
Serious Eats / Getty Images The wall of dried chiles at the Mexican grocery store is always mesmering to me—a mural with colors ranging from…
Serious Eats / Debbie Wee For as long as I can remember, my father has hosted Christmas brunch every year. The menu has remained relatively…
Serious Eats / Qi Ai I’ve joked that southeastern Indiana fried chicken, which can be so peppery it’s almost au poivre, is the Midwest’s answer…