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...

Serious Eats / Vicky WasikChicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and juicy, chicken legs are perfect for braising, grilling, frying, and more. A bonus? Thighs and drumsticks are the least expensive...

Serious Eats / Qi AiLast year, I moved in with an Iowan. The way people outside the Midwest confuse Iowa and my home state of Ohio, you might assume that my fiancée, Liz, and I grew up in similar cultures—and, sure, in many ways, we did. But they weren’t the same. The Midwest is a massive region, and Des Moines is hundreds of miles from Cincinnati....

Serious Eats / Mai KakishFatteh is a versatile cooking technique across the Levant—Syria, Lebanon, Jordan and Palestine—and other parts of the Arab world like Egypt. Originating from the Arabic verb “fatt,” which means “to break bread and steep in liquid,” fatteh can be as simple as tossing day-old bread in lentil soup or into a salad like fattoush,...

Serious Eats / Qi AiI have a hard time making decisions at restaurants because I usually want to try everything. I dream of being able to combine two dishes into one, which may be why I love qudsiyeh, a meal of hummus b’tahini topped with tender fava beans. It’s the best of both worlds. Served with bread such as pita, taboon, or ka'ak, qudsiyeh is a...

Serious Eats / Grace KellyAs a professional gear tester, my kitchen (and basement…and floors, if I’m honest) fills up fast with gizmos and gadgets. All of this testing also ends up stocking my larder with the various foods required to evaluate said equipment. For example, when I tested petty knives I had to mince a ton of shallots (I’m still finding...