Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
The Best Roast Potatoes Ever
The best roast potatoes
The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes
It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!
The Food Lab: How to Roast the Best Potatoes of Your Life
The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
Foolproof Pan Pizza
Foolproof Pan Pizza | Serious Eats : Recipes (Note: For two 9-inch pies in cake pans, use 350 grams of flour.)
The Creamiest Cacio e Pepe Ever, Approved by Mario Batali
We know what we'll be making for dinner tonight.
New Orleans-Style Red Beans and Rice
If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.
Asian Slaw with Ginger Peanut Dressing
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
The Food Lab: The Best Southern Fried Chicken
Southern Fried Chicken: deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating.
The Food Lab's Guide to Sous Vide Ribs
The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.