These seven springy sheet-pan dinners include a zesty chimichurri chicken, a shrimp broil that will have you looking ahead to summer, and a crispy, refreshing tofu-and-cauliflower dinner.
After three months of side-by-side testing, one storage method kept garlic plump, firm, and nearly sprout-free—while the fridge accelerated spoilage.
These weeknight dinner recipes are full of flavor and come together in 20 minutes or less.
Damaged spatulas can harbor bacteria. Replace your cracked spatulas with these new, editor-approved tools.
We spoke to experts to find out what to look for when buying extra virgin olive oil—and tasted 28 bottles. We have top picks for cooking, finishing, and dipping.
These dinner recipes celebrate spring produce with dishes featuring asparagus, ramps, peas, and other seasonal ingredients.
We rounded up 15 winter salad recipes that showcase fresh, colorful vegetables and greens at their best during the cooler months.
This shakshuka’s green sauce loaded with fresh herbs, spinach, and spices is the perfect foil for rich, runny eggs.
We’ve taken some of our favorite baked chicken recipes and made them even more weeknight-friendly, with smart, streamlined methods that deliver all the deep, complex flavors and textures with minimal effort.
What makes Irish whiskey truly "Irish"? From legal production rules to aging requirements and distinct styles, here's how Irish whiskey differs from Scotch and bourbon—and why it's more diverse than you might think.
Banana peels are technically edible—and surprisingly tasty when cooked. We tested popular recipes to see which ones are actually worth making.
These nine Irish-inspired desserts—including Guinness chocolate cake and Baileys pancakes—pack rich, boozy flavor perfect for St. Patrick’s Day.
Learn to make Viennese boiled beef with a rich broth and classic accompaniments. We share two cooking methods (pressure cooker and stovetop) plus step-by-step guidance for slicing, reheating, and serving with traditional sauces.
Why is rotisserie chicken so cheap? We break down the loss-leader strategy, the industrial poultry system, and the psychology behind the $4.99 bird.
We tested 18 waffle makers, including round and square irons, and found eight that heated up quickly and made the best American- and Belgian-style waffles.
In this satisfying 30-minute lentil soup, red lentils are simmered with onion, potatoes, carrots, and cumin, then blended until creamy and served with lemon wedges and pita chips.
These spring side dishes taste fresh and come together in a flash. Recipes include an umami-rich sauté of snap peas, tender braised asparagus, and a creamy carrot salad.
This deliberately imperfect method of cutting potatoes creates thicker broths with perfect little potato nubbins.
Celebrate St. Patrick’s Day with hearty stews, including Irish classics and rich beef, chicken, and lamb braises from around the world.
No slipping, no wrestling, no drama—this wine opener offers affordability and quiet competence from a brand that usually costs way more.
These recipes span a number of cultures and are ideal for a filling and satisfying iftar.
We take a look at the history of the British pub classic built on bread and cheese, plus how to make a ploughman's lunch at home.
This deeply tested pastéis de nata recipe delivers flaky laminated pastry and a luscious, blistered custard—plus pro tips for baking them at home.
To find the best jarred Alfredo sauce, Serious Eats editors taste-tested 14 supermarket brands, including Carbone, Rao’s, and Whole Foods 365.
Celebrate St. Patrick’s Day with these classic Irish recipes, including corned beef, soda bread, Guinness beef stew, and more festive favorites.
We’ve curated a list of easy Thai chicken recipes for weeknight dinners, packed with the hot, spicy, savory, sour, sweet, smoky, aromatic, and herbaceous flavors you love in Thai cuisine—most of them ready in under an hour.
A marinade of harissa, honey, orange, and warm spices gives this easy sheet-pan chicken dinner a bold flavor.
When cooking raw meat on the stovetop, is it safe to keep using the same spoon? Learn why a simmering pot doesn't always sanitize utensils—and when to switch to a clean one to prevent cross-contamination.
