Serious Eats / Ashlee RedgerIn my house, the question is not whether our countertop oven is used every day but rather how many times. It’s the first thing I fire up in the morning for toast and the last thing to cool down after a post-dinner batch of cookies or midnight fries. In between, I turn to it for reheating leftovers, roasting veggies, slow-cooking...

Serious Eats / Kevin WhiteThrough the spring and into the early fall, I look for any excuse to grill outside. In these cherished warm months, pretty much everything my family eats comes off of the grill, even salads. One of my favorite grilled salad recipes that is always a crowd-pleaser is my deeply flavorful twist on a classic grilled chicken Caesar...

Serious Eats / Amanda SuarezIn every season of the Great British Baking Show, there is almost always a moment when the contestants attempt and fail to make a meringue. Sometimes the egg whites deflate before they've even made it into the oven, and sometimes the baked confections crack and collapse after they've come out of the oven. Though meringues...

Serious Eats / Diana ChistrugaCooking a pork shoulder until it's silky and tender and then shredding it up for guests is one of the best feed-a-crowd dishes we know, and there are many ways to get it on the table. Low-and-slow pork barbecue, served with a vinegary Eastern North Carolina–style sauce and plenty of slaw on warm, soft buns is one of the...

Serious Eats / Kanika and Jatin SharmaAromatic and tangy, with juicy chunks of simmered ripe tomato and a distinctive earthy, minerally aroma from fresh curry leaves, this thick tomato chutney is a condiment I always keep on hand to serve with biriyani, rice, dal, grilled chicken, and more. In South Asia, chutneys are often made very spicy so that a...

Serious Eats / UnsplashOne day in the spring of 2003—before Facebook, Instagram, TikTok, and the iPhone, and around the same time that the first podcasts came to be—I was listening to one of my favorite radio shows, The Next Big Thing, which aired on WNYC and was syndicated by Public Radio International from 2000 to 2005. When they got to a segment...