Serious Eats / Amanda SuarezBaked, roasted, braised, and fried chicken are inarguably delicious. Poaching, by comparison, can seem bland. And yet, when done well, poached chicken is unsurpassed in its tender texture, juiciness, and pristine flavor. While you can—and should—poach any part of the bird, we find that the gentle, wet cooking method works...

Serious Eats / Amanda SuarezYou don’t need me to sit here and tell you why butter is good and important, do you? I don’t have the energy, you don’t have the time, and we all already have 17 sticks of the stuff waiting for us when we get home. I don’t mean to imply I—or you—get home from a very exhausting day and nibble through a butter bar or 17 butter...

Serious Eats / Mai KakishPicture narrow, cobbled streets. Locals are chatting, with some rushing to get a headstart on the day’s errands, and colorful fabrics float around shop doors. The air is filled with the scent of spices and freshly baked bread. If you listen carefully past all the bustle in and around Jerusalem’s Old City—where I grew up and...

Serious Eats / Jen CauseyWhen the weather permits, barbecued chicken on the grill is a staple in my weekly outdoor cooking routine. But on those occasions when I simply can’t run outside to grill, this air-fryer BBQ chicken recipe is a great indoor stand-in. With the help of the air fryer's powerful convection fan—because an air fryer, as you might...

Serious Eats / Grace KellyMy husband has a love-hate relationship with making pizza (and outdoor pizza ovens). There’s the appeal of cooking outside and chatting with friends as you throw a pie—but there’s also the reality: torn dough, the propane tank running out, the pie coming out a little too charred. The night usually ends with semolina flour scattered...

Serious Eats / Amanda SuarezWhile garlic bread is seemingly simple to make, many versions are a disappointment to eat, with either too much or too little garlic flavor and bread that’s unpleasantly burnt at the edges while still soggy in the center. Great garlic bread should be buttery, crusty, and perfectly toasty from edge to edge. It should have...