Serious Eats

Serious Eats is a platform and blog designed for people who love food, founded by food writer and critic Ed Levine. In 2011, Levine also released a book related to the site.

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My Go-To Wooden Cutting Board of Over 5 Years Is Non-Toxic, Durable, and Only $33

4 days ago | seriouseats.com | An Uong

If you click on links we provide, we may receive compensation. One day about five years ago, I took a hard look at my scratched-up plastic cutting boards and decided to retire them all. I replaced them with wooden cutting boards of various sizes, designs, and thicknesses, but my favorite one, and the one I use most often, is a larger version of this JK Adams Williston cutting board.
Think Grilled Chicken Is Boring? These 18 Recipes Will Prove You Wrong

6 days ago | seriouseats.com | Yasmine Maggio

Spatchcocking works just as well for grilling as it does for roasting. For tender chicken with crisp skin, we start by placing the chicken skin-side up on the cooler side of the grill, then finish it over the hot coals. Bigger birds aren't well-suited to conventional grilling because it's hard to cook them through evenly. Barbecue is the ideal method for roasting large chickens; the low-and-slow technique cooks them gently and imparts a smoky flavor.
The Non-Toxic, Nonstick Pan That Aced Our Egg Tests Is 53% Off, Plus 8 Other Skillet Deals

1 week ago | seriouseats.com | An Uong

The best skillet, be it cast iron, stainless steel, or ceramic nonstick, should be able to sear a golden-brown crust, fry an over-easy egg, and evenly cook a crepe. We spend our days testing cookware to identify the pans that excel at these tasks, taking the guesswork out of which skillets you should grab for your collection.
15 Refreshing Main Course-Worthy Summer Salads That Are Perfect for Hot Days

1 week ago | seriouseats.com | Rabi Abonour

This chicken Caesar salad is a cut above the rest. Grilling every element of the salad (except for the dressing!) infuses the salad with a smoky char, and marinating the chicken for at least 30 minutes seasons it deeply while also helping it retain moisture once it's grilled. This spicy–sour noodle salad features shrimp, ground pork, fresh herbs, roasted peanuts, and a punchy dressing. It’s a dish that works equally well as a solo act for a light lunch or as part of a whole feast ensemble.
The Non-Toxic Cookware and Tools Our Editors Swear By

1 week ago | seriouseats.com | Rochelle Bilow

You don’t have to search far for non-toxic cookware recommendations. But with so many non-toxic pots, pans, utensils, and cooking tools to choose from, you’d be forgiven for wondering if they're actually any good. Happily: Yes. There are a handful of standout non-toxic cooking tools our editors like so much, we use them at home daily. They’re all really good pieces of cookware, period.
We Taste-Tested 19 Tortilla Chips-Here Are Our Favorites

1 week ago | seriouseats.com | Genevieve Yam

We tasted 19 tortilla chips you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which was which. Our winner is Siete Maíz Corn Tortilla Chips With Sea Salt. This week, I gave my colleagues the very difficult task of tasting bags and bags of tortilla chips. And in return, they left me with the equally challenging job of deciphering their responses.
This Is the Only Brand of Chicken I'll Ever Buy—It's That Good

1 week ago | seriouseats.com | Genevieve Yam

I don't remember exactly when I saw the chicken brand LaBelle Patrimoine pop up in my local Whole Foods Market. But I do remember tasting the company's chickens for the first time. After dry-brining a whole chicken overnight and roasting it, I cut into the bird for a taste. The meat was tender and succulent, and the schmaltzy yellow fat was so deeply flavorful that I would have happily eaten the fat on its own—no meat, sauce, or sides required.
Mark Your Calendar: Amazon Prime Day Is Official—and So Are the First Big Discounts

1 week ago | seriouseats.com | Riddley Gemperlein-Schirm

If you click on links we provide, we may receive compensation. At Serious Eats, we’re skeptical. We’re generally anti-trend. We’re dubious of a new product until we’ve thoroughly vetted it. We don’t think something’s worth buying just because it’s a few bucks off. But even our most dubious of editors (it’s me!) gets ridiculously excited every year for Amazon Prime Day.
Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta Recipe

1 week ago | seriouseats.com | Daniel Gritzer

Honey, red wine vinegar, and black pepper give the macerated cherries a balanced sweet-savory flavor profile. Using high-quality ricotta is essential for this simple four-ingredient dish. I have such mixed feelings about summer. On the one hand, it's glorious. This is the season of days at the beach, picnics in the park, cookouts, long stretches of daylight, and some of the best produce of the year.
This Delightfully Crisp French Pastry Is the Lazy Person's Doughnut

1 week ago | seriouseats.com | Zola Gregory

Cooking the batter on the stove hydrates and gelatinizes the starch in the flour, giving the batter its thick, pipable consistency. Using an instant-read thermometer to track the choux's temperature as you cook the batter on the stove ensures the batter thickens properly. Crisp, sugar-coated, and pillowy soft within, a hot doughnut fresh from the fryer is a glorious thing. Making doughnuts from scratch, however, is a bit of a marathon.