The Best Kitchen Gadgets, According to Our Many Ye...
Serious Eats / Russell KilgoreFew spaces illustrate the whole “work smarter, not harder” principle quite like the kitche ...
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How to Keep Mosquitoes Away From Your Backyard Bar...
You’ve perfected the bark on your pork shoulder, made sure there are vegetarian alternatives people will actually want t ...
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The Easiest Upgrades for the Best Bloody Caesar Ev...
Serious Eats / Amanda SuarezNo, the Bloody Caesar is not related to the Caesar salad. And if you initially thought it wa ...
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How to Make Oleo-Saccharum...
Serious Eats / Amanda SuarezWhat is oleo-saccharum? First, let's dissect the word itself. Oleo: oil or fat. Saccharum: s ...
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13 Appetizing Crab Recipes That'll Help You Feel L...
Serious Eats / Qi AiIn my neck of the woods (the coniferous wonderland that is the Pacific Northwest), when you find fre ...
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Hold the Foam: This Is the Chilled Ingredient I'm ...
Serious Eats / Amanda SuarezI once spent a summer in Norway as a teenager, so I know firsthand the experience of unendin ...
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Our Foolproof Method for the Juiciest Air-Fryer Ch...
Serious Eats / Morgan Hunt GlazeIf you have an air fryer, chicken is likely one of the first things you cooked in the de ...
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For the Juiciest Pork Chops, Reverse Sear Them...i...
Serious Eats / Jen CauseyMade well, pork chops are a juicy, tender cut of meat—but they can just as easily be disappoint ...
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This Iconic Egyptian Dish Is My Ultimate Comfort F...
Serious Eats / Kevin WhiteWhen I lived in Cairo, I often found myself navigating the bustling streets and heavy traffic ...
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I’ve Tested Kitchen Equipment for Years, and These...
Serious Eats / Reese HerringtonAs someone who spends my days testing kitchen equipment, I’ve gotten to find out what the ...
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The 11 Best Memorial Day Deals You Can Still Grab ...
Serious Eats / Tyler RoelandMemorial Day Weekend may be coming to a close, but some of our best-testing kitchen gear is ...
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We Taste-Tested 13 Supermarket Salted Butters—Here...
Serious Eats / Jordan ProvostI look back now and I laugh: How naive I was! To think we could publish an unsalted butter ...
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My Easy One-Skillet Eggs in Purgatory Recipe Comes...
Serious Eats / Amanda SuarezThe Southern Italian dish of eggs in purgatory—"uova in purgatorio" in Italian—has been a go ...
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How to Make Tamales (A Comprehensive Guide)...
Serious Eats / Lorena MassoEvery year in the darkest days leading up to Christmas, my family gathers together to assembl ...
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5 Genius Ways to Use Your Freezer Beyond Preservat...
Serious Eats / Vicky WasikThe wonders of the freezer as a tool for preserving food are obvious, but the freezer can do a ...
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How to Make Mie Goreng, Indonesia's Beloved Noodle...
Serious Eats / Melati CitrawirejaComprised of skinny wheat or egg noodles stir-fried with garlic, shallots, vegetables, ...
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Steep, Pour, Sip: The 18 Best Teas You Can Buy Acc...
Serious Eats / Brian KopinskiBefore my mom was my mom, she biked around Saigon making deliveries for her parents’ tea ro ...
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6 Easy Chicken Recipes for Your Big Fat Greek Dinn...
Serious Eats / Julia EstradaThe typical Greek flavorings for chicken are so well matched to the ingredient that they fee ...
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I Pitched “Hangry” for Dictionary Inclusion in 200...
Serious Eats / UnsplashOne day in the spring of 2003—before Facebook, Instagram, TikTok, and the iPhone, and around the ...
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Foolproof Juicy Poached Chicken...
Serious Eats / Amanda SuarezBaked, roasted, braised, and fried chicken are inarguably delicious. Poaching, by comparison ...
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I Tested Breville’s New Soda Maker By Carbonating ...
Serious Eats / Riddley Gemperelin-SchirmWhen I started dating my now-husband, he hated seltzer. I could buy a case of it ...
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