Page 14 - Serious Eats News Today

Our eco-friendly food and drink winners provide for feasting that does the planet well.

It is said you should never wash a mushroom, add salt to pulses in the pan or cook with olive oil. But accepted wisdom isn’t always right ...

Fried chicken is a beloved and tasty classic. For ridiculously crispy homemade fried chicken, a splash of liquid in your flour is key.

Enjoy all that summer has to offer without spending a ton of time in the kitchen. These easy summer dinner recipes will satisfy a crowd.

Of all the kitchen equipment that punches above its weight, the instant-read thermometer is among the best in class. Here are some of the many ways it will improve your baking.

Gravy may sound like a simple thing to make, but sometimes, mistakes still happen. Here's what to do when your gravy turns out horribly lumpy.

Chef Dan Chittenden highlights local blue oyster mushrooms at the peak of freshness in risotto and wood-fired pizza.

While everyone who cooks American food has helped to shape it, there have been a few chefs with a larger impact. Here is a closer look at fifteen of them.

The ooey-gooey goodness that is American cheese is delicious ... but what is it?

How a digital thermometer will improve your baking