Serious Eats

1 day ago | seriouseats.com | Megan O. Steintrager

I used to be one of those people who was afraid to even turn on a gas grill, let alone mess with charcoal. That changed quickly about 20 years ago, when I landed a freelance assignment writing grilling guides for a now-defunct women’s lifestyle site. Luckily, the premise was "grilling for beginners"—a very of-its-time, blatantly heteronormative "Yes, women can grill too!" kind of thing—so I could funnel all my trial-by-fire learning directly into the job.

1 day ago | seriouseats.com | Ashia Aubourg

Misen makes the best whisk—it helped us make hand-whipped cream in just over a minute. Plus, Serious Eats' longtime favorite from OXO rose to the top again, thanks to its counterweighted design. Whisks can transform even the humblest ingredients into luxurious dishes, such as turning eggs into a soufflé or heavy cream into mousse. But if you’ve used a whisk that wasn’t up to the task, you know how much design matters—ever struggled to whip up fluffy whipped cream by hand?

4 days ago | seriouseats.com | Rochelle Bilow

Our team isn’t afraid to spend money in the name of good kitchen gear. We all have tools we wouldn’t cook without—and even a few we’d repurchase immediately if they broke. But like most cooks (indeed, most people), we love a nice gift. I recently polled my colleagues about the best gear they’ve ever received. It takes a lot to impress this crew when it comes to cooking tools.

5 days ago | seriouseats.com | Daniel Gritzer

Properly preparing the grill and grate by preheating, cleaning, and oiling helps ensure the fish won't stick to it. Allowing the fish to come to room temperature, drying it well, and oiling it are key to ensuring it doesn't stick to the grill. Using a carving fork to lift the fish from the grill grate is the safest way to turn it, with the least risk of the fish sticking and tearing. Today marks the final phase in my quest to get more people to cook whole fish at home—at least for now...

6 days ago | seriouseats.com | Daniel Gritzer

The sweet-sour cherry sauce is jammy and fruity, with enough of a deep vinegar tang to stand up to all that sweetness. Radicchio grows even more bitter on the grill as it chars and lightly wilts, resulting in an intense flavor that requires an equally intense sauce. I've had a recipe turning around in my brain for several weeks. It all started when I was trying to think of a simple yet interesting recipe that used cherries.