Techniques
From cooking fundamentals to primers on advanced culinary techniques, these how-to guides will help inform every dish you make no matter your skill level.
Should You Pasteurize Eggs at Home? A Serious Eats Investigation.
For Plump and Snappy Shrimp, Reach for Baking Soda and Salt
The Quick Trick for Softening Canned Chickpeas for Silky-Smooth Hummus, Stews, and More
5 Ways to Use Your Freezer Beyond Preservation
How to Make Tamales (A Comprehensive Guide)
How to Wrap Your Sandwiches for Better Eating on the Go
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Baking Guides
Braising & Stewing Guides
Canning & Preserving Guides
Food Prep Guides
Frying Guides
Grilling Guides
Ice Cream Guides
Knife Skills
No-Cook Guides
Poaching Guides
Pressure Cooker Guides
Roasting Guides
Slow Cooker Guides
Smoking Guides
Sous Vide Guides
Stir-Fry Guides
Stovetop Guides
Why You Should Salt Your Cucumbers
How to Turn Any Pomegranate Into a Plastic-Free "Bottle" of Pomegranate Juice
Should You Spiralize Your Hot Dogs and Sausages? We Tested to Find Out
The Science of Marinades
How to Make Cucumber Water and Other Fruit-Infused Waters
The Best Potatoes for Mashed Potatoes
Turn Your Pasta Into Ramen With Baking Soda
How to Crack Eggs Like a Badass
How to Cut an Airline Chicken Breast
Level Up Your Ice Cream by Leveling Your Cake
How To Brown Butter
For Smoother Ice Cream and Sorbet, Use Corn Syrup
How to Set Up Your Grill for Better Skewers, Kebabs, and Yakitori
How to Grill Whole Fish
Save Your Vegetable Scraps, Make Stock
The Right Way to Sauce Pasta
How to Butcher a Chicken
How to Build a Better Rice Bowl
How to Dry Age Beef
All Praise the St. Louis Bagel and Its Infinite Potential
How to Make the Best Seafood Po' Boys
How to Make a Vegetable Purée
The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You
How to Make Mozzarella Recipe
Toasting Nuts? The Microwave is Your Best Friend
Cocktail 101: Decorative Garnishes
How to Dye Easter Eggs Naturally, Without a Store-Bought Kit
How to Cryo-Blanch Vegetables | The Food Lab
How to Clean and Fillet Fresh Sardines
The Pizza Lab: How To Make Vegan Pizzas That Really Work
Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack
Barista Tips: The Espresso Tamper
Whisking Versus Blending Mayonnaise: The Best Tools for the Job
Homebrewing: Introduction to Mashing and All-Grain Brewing
How to Make Asparagus alla Milanese With Tips and Variations
Coffee Techniques: Finding the Right Grind
How to Make Granita
Wok Skills 101: Passing-Through
Essential Chinese Knife Skills and Techniques
8 Unexpected Ingredients All Savvy Bakers Should Have
How to Make Great Pizza in an Outdoor Pizza Oven
The Science Behind Vegan Meringues
How to Ferment Sourdough Properly
Types of Flour: A Guide
How Silicone Baking Mats Are Ruining Your Cookies
What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
The Science of Sourdough Starters
What Is Gluten? The Science Behind Great Dough
What to Do With Leftover Vanilla Bean Pods
The Quickest Way to Soften Brown Sugar
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
How to Make a Paper Piping Bag
How to Knead, Fold, and Shape Sourdough Bread
The Best Flour for Sourdough Starters: An Investigation
Can't Find Bread Flour? Vital Wheat Gluten Can Help
The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
Breadmaking 101: All About Proofing and Fermentation
The Difference Between Blackstrap Molasses and True Molasses