The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
Super leckeres Wasser
The Food Lab: How to Make New York's Finest Sicilian Pizza at Home
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
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!
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab's 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.
Using my psychic powers, I foresee that these will be a hit—such a hit that they'll all be eaten before halftime.
The Food Lab's Complete Guide to Sous Vide Tuna
Sous vide is also a great way to prepare tuna to be served nearly raw, sashimi-style, or to be used in recipes where you'd typically use canned tuna, giving you better texture and flavor than any canned option.