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Serious Eats
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Last updated 3 months ago
If You Like Baklava, You’ll Love This Fragrant Persian Cake
3 months ago
Serious Eats / Nader MehravariBaklava is indispensable to the Persian culinary landscape...
Gozney Just Launched a Portable Pizza Oven—I Made Dozens of Pizzas to See If It's Any Good
3 months ago
Serious Eats / Grace KellyGozney recently launched a much-anticipated portable pizza oven...
This Asparagus Quiche Celebrates the Best of Spring
3 months ago
Serious Eats / Jen CauseyEvery weekend in April, when asparagus is plentiful...
My Abuelita's Secret for the Flakiest Chilean Beef Empanadas
3 months ago
Serious Eats / Estudio-MARWalk inside any Chilean bakery on a Saturday or...
12 Spring Salads to Brighten up Your Table
3 months ago
Serious Eats / Vicky WasikMy husband jokes that he doesn't bother asking...
The Best Cookie Sheets for Nicely Browned, Well-Baked Desserts
3 months ago
Irvin LinIf you’re into perfectly baked, fresh-from-the-oven, homemade cookies (and let’s be...
9 Kitchen Knives Serious Eats Editors Swear By, Including One That’s Lasted Since Culinary School
3 months ago
Serious EatsSerious Eats editors know a thing or two about knives. Whether...
A Classic Taiwanese Pork Braise, Reimagined for the Instant Pot
3 months ago
Serious Eats / Qi AiI did not understand the value and appeal...
For Vibrant Green Shakshuka, Use This Easy Trick
3 months ago
Serious Eats / Robby LozanoThough shakshuka originated in North Africa, today it’s...
I Tested 11 Brooms to Find the Best Ones for Cleaning Up Kitchen Messes
3 months ago
Serious Eats / Grace KellyAfter cooking all week, my kitchen floor accumulates...
20 Easter Appetizers for a Delicious Spring Celebration
3 months ago
Serious Eats / Jen CauseyWhen I was a pastry chef, Easter meant...
If You're Serious About Coffee or Tea, You Need This Buy-It-for-Life Electric Kettle
3 months ago
Serious EatsEvery morning starts with the press of a button on my...