What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home | Serious Eats

Recipes & Food
Meatloaf recipe (extra delicious!) | RecipeTin Eats
The Best Knife Sharpeners of 2021 | Serious Eats
How To Properly Maintain Authentic Detroit Style Pizza Pans – Detroit Style Pizza Co.
The Science of Yogurt Marinades | Serious Eats
28 Great Hot Sauces Everyone Should Try | Serious Eats
Kenji's favorite fiery condiments on the market.
Spaghetti and Meatballs Recipe | Serious Eats
To build layers of meatball flavor into this Italian-American classic, we don’t just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there’s guaranteed meatball in every bite.
The 20 Best Olive Oils, Reviewed by Chefs 2020 | The Strategist | New York Magazine
Piquant, peppery, mild, grassy, and fiery, from California, Italy, Spain, and Greece.
Torrijas Caramelizadas (Spanish-Style Caramelized French Toast) Recipe | Serious Eats
Spain's custardy, crunchy, and creamy answer to French toast.
30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe | Serious Eats
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.
How to Caramelize Onions | Serious Eats
There are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but we promise, the results are terrible. Caramelizing onions until deeply browned and sweet takes time and attention. We'll explain it all here.
Better Pressure Cooker Butter Chicken Recipe | Serious Eats
A rich, mildly spiced butter chicken recipe that relies on a pressure cooker and a broiler to cut the cooking time significantly.
Pressure Cooker Brown Chicken Stock Recipe | Serious Eats
Using a pressure cooker like the Instant Pot, you can make deeply rich and flavorful chicken stock in a fraction of the traditional cooking time.
The Top 11 Tools for Baking Bread That You Need in Your Kitchen | Foodal
Ready to start experimenting in the age-old art of breadmaking? Our list of the top nine tools will make sure your kitchen is as prepared as you. Read more.
Lacto-Fermented Dill Pickles Recipe
These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation. Simply make a saltwater brine, submerge the cucumbers in it with herbs and spices, then let the wonderful world of friendly microbes take over. As they eat the natural sugars in the cucumbers, they'll produce lactic acid, which will make the pickles nice and sour and perfectly preserved for longer-term storage.
Instant Pot Mashed Potatoes any which way! - FAQ
How to make skinless, skin on, whole, diced, or quartered mashed potatoes in your Instant Pot with tips. Best Potatoes for mashing
Braised Turkey Jjim with Bacon, Shiitakes, and Chestnuts Recipe
Braise turkey legs and wings with soy sauce and root beer for the perfect cold weather Korean-inspired stew.
Scaled Down Thanksgiving Recipe Menu for COVID-19 | Serious Eats
No need to skip out on your favorite dishes this year—you can still have all your favorite components of Thanksgiving in just the right amount for a smaller group.
Roast Turkey Breast Ssam With Squash Ssamjang and Jujube Date Relish Recipe | Serious Eats
Roast turkey breast gets the ssam treatment with a sweet jujube date relish, and spicy-sweet roasted squash ssamjang.
How to Turn Any Biscuit into an Ultra Tall and Flaky One | ChefSteps
Here’s how to make your favorite buttermilk biscuits the tallest and flakiest biscuits ever.
Instant Pot Beef Tips | Simply Happy Foodie
Instant Pot Beef Tips are tender delicious tips of beef, pressure cooked in rich gravy. Pressure cooker beef tips over mashed potatoes are a tasty meal!
Roasted Garlic Recipe | Serious Eats
The easiest way to turn garlic into a sweet, jammy spread.
The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More | Serious Eats
When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let's look at the science behind this type of fermentation.
Chinese Herbal Silkie Chicken Soup Recipe | Serious Eats
Silkie chicken has striking dark skin and a delicious concentrated chicken flavor. Simmered in this soup with traditional Chinese medicine (T.C.M.) ingredients and other aromatics, it produces one of the most deeply flavorful chicken soups we know.
Korean Sourdough Cream Cheese Garlic Bread - Chowhound
What is Korean cream cheese garlic bread and where can you get it in the US?
Does Blending Olive Oil Make It More Bitter? | Serious Eats
People say blending olive oil can cause it to grow bitter. We put this claim to the test.
Should I Salt My Bean-Cooking Water? | Serious Eats
People always say, Don't put salt in the bean water, or those beans will never soften! Is there any truth in this advice? We set up a simple side-by-side experiment to test the theory out.
The Best Sweet Potato Biscuits Recipe
Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.
Mission-Style Carne Asada Burrito Recipe | Serious Eats
21 Ramen Recipes to Build a Perfect Bowl at Home | Serious Eats
These ramen recipes offer plenty of inspiration for crafting your own custom bowl, whether steaming hot for winter or chilled for summer.