Serious Eats / Debbie WeeWell over a decade ago, when I was getting to know my then-boyfriend, now-husband in 2010—a tall, serious man from Gascony—I wanted to cook traditional French recipes to connect with him better. I first consulted Julia Child’s cookbook to make her famous boeuf bourguignon, but found it to be quite complicated. Then, I consulted...

Serious Eats / Tim ChinIn the recipe development world, it often seems like there’s no problem that brining can’t solve. Dry, chalky chicken? Bland, overcooked salmon? Unevenly cooked, wrinkly beans? Brining makes all your problems go away.Beyond beans, brining is known to work for some specific types of vegetables. Salting eggplant before cooking,...

Serious Eats / Kevin LiangJust as there are countless types of cocktail glasses and serving techniques, there are also many ways to make ice…and I’ve tried many of them. I’m partial to a small cube or two with a pour of whiskey and a huge cube in my Boulevardier; I’m a big fan of crushed ice for margaritas, and I love seeing a Collins spear in a tall...

Serious Eats / Jordan ProvostI’ve been writing on the internet professionally for many, many years now. Over that period of time, I’ve come to realize it’s smartest to provide readers (all of whom are likely to bounce quickly–yes, even you) with the necessary context for understanding eeeverything they’re about to read as quickly as possible in the...

Serious Eats / Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Claire SpollenA crispy-skinned chicken thigh paired with a few sides—like a cucumber and tomato salad, steamed or air-fried broccoli, or mashed potatoes—is one of my favorite easy dinners. It’s simple and reliable, and something I can do without much effort....

Serious Eats / Russell KilgoreWhen it comes time to cook a large roast for, say, a big holiday gathering, many opt to use a cheap, disposable aluminum tray. Hey, I can’t knock it! The clean-up is zilch and it does the job adequately. However, these flimsy pans are prone to collapsing under the weight of hefty proteins, and you can forget about deglazing...