Gett Images How glorious are alliums? In just about every world cuisine, onions and their allium brethren—which includes garlic, chives, scallions, leeks, and shallots—form the…

Serious Eats / Amanda Suarez Many, many years ago, I was the kind of person who roasted and puréed my own pumpkin for pie filling.…

Serious Eats / Amanda Suarez As a highly opinionated group, our team doesn’t always agree on some key culinary questions. We’ve had many arguments about…

Serious Eats / Amanda Suarez One of the wonderful things about cooking is how even a small change in technique can produce remarkably different results.…

Serious Eats / Vicky Wasik Many cooks call chicken stock and chicken broth “liquid gold,” and it’s easy to understand why. These versatile products form…

Serious Eats / Grace Kelly At any dinner party I host, there comes a point when my guests ask me what kitchen equipment I’m testing…

Serious Eats / Robby Lozano Every fall I seem to go on an all-out apple bender, putting them in everything and anything I can think…

Serious Eats / Deli Studios Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich sauce and well-balanced sweetness, which comes…

Serious Eats / Nick Simpson It’s a sad day indeed when your favorite kitchen tool bites the dust, be it a spatula handle that snaps,…

Serious Eats / Tyler Roeland We understand more than anyone how important it is to strategize Thanksgiving cooking plans. Heck, some of us even have…