Features
We don't just cook food at Serious Eats—we use it to tell stories about society and our everyday lives. Our features dig into science, history, the food industry, and more.
This Major Rule About Cooking Meat Turns out to Be Wrong
The Comforting Chinese Dish My Mom Made When Life Got Busy
The Easy Corn Salad I Make Every Summer
Meet MyRecipes: The New Way to Save All Your Favorite Serious Eats Recipes in One Place
Want Perfect Ribs Every Time? Stop Doing This.
This Is the Only Brand of Chicken I'll Ever Buy—It's That Good
Explore Features
The Unspoken Rule of Dining Etiquette: Are You Breaking It?
The Killer Pasta I Make When I Have No Time and No Plan
How Honeycrisp Apples Went From Marvel to Mediocre
Mexico’s Wild Reinvention of Sushi Is Spicy, Cheesy, and Totally Delicious
A Comprehensive Guide to the Most Popular American Taco Styles
The Only Blueberry Pie My Husband Will Eat
Is It Better to Eat Hot Food in the Summer? Here's What the Science Says
Grilling Summer School
The Caesar Salad Is 100! We Caesar-ed Everything to Celebrate
In Praise of Ugly Food
This Is Not Your Grandmother’s Lunar New Year Party
Meet the Molecule That Smells Like Pancakes and Set Off Emergency Investigations in NYC
My Journey Into Gran Chaco's El Impenetrable
An Ode to Dahi
Why Raw Clams Are Making a Comeback in New England and Beyond
Dear Restaurants: Please Stop Playing Live Music
How Thanksgiving Killed My Restaurant Career
How Spam Won Over America's Restaurants
Our Favorite Features of 2022
Lao Food 101: Essential Dishes From Laos and Isan
Our Favorite Recipes of 2022
30 Rock Secrets: Liz Lemon’s Favorite Sandwich Is From Fiore’s in Hoboken, NJ
Our Favorite Images of 2022
Calculating the Ghostbusters Twinkie Size In Real Life
Our Favorite Recipes of 2021
Cryo-Poached Asian Pears With Goji Syrup
The 10-Minute Window for the Perfect McDonald’s Mash-Up
How Cooking Websites Are Failing People With Disabilities
Back of the House: Meet Our 2022 Contributors
The Science of Sourdough Starters
Starch Madness: Announcing the Wheat 16!
The Pasta-Themed Soundtrack We've All Been Waiting For
How Are You Using Food to Stay Connected?
Boston Baked Beans, and Other Foods Named After Different Foods
Where to Buy Spirits in Manhattan: The Best Liquor Stores
A Song of Spice and Fire: The Real Deal With Hunan Cuisine
Is Barrel Aged Gin a Good Idea?
Double Down Throwdown: Our Homemade Version Takes on KFC's
Beyond Casseroles: What to Cook for New Parents
Our Secret List of Banned Words
Can You Tell Your Buckle From Your Boy Bait? A Guide to Baked Fruit Desserts
The Ultimate Guide to Buying Italian Ingredients on Arthur Avenue
Trending: Hot Soppressata Is the New Pepperoni
Know Your Sweets: Cinnamon Rolls
Why Is My Vegan Entree as Expensive as the Meat?
Peanut Butter and Jelly: A Serious Eats Special Report
How Do You Eat Your Bagel?
The Blumenburger -- The Most Labor-Intensive Hamburger Ever
How to Develop Your Tea-Tasting Palate
Falafel Waffles = Wafalafels
Stella's Favorite Recipes of 2017
Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco
Exploring the USDA's Food Desert Locator
Wok Science: How a Wok's Material and Design Make It a Cooking Powerhouse
The Wok Shop’s Tane Chan on Her Life and Business
From China: The Future of the Wok
Grace Young And Her Ever-Growing Wok Collection
The Importance of the Wok