Browsing: Cook

Cast-iron pans are great for high-heat cooking like searing, roasting, and baking—but not for every type of dish.Acidic foods, delicate…

Serious Eats editors love a good cooking project (in fact, we’ve published quite a few recipes for them over the…

Why It Works Salting the cucumbers for just 20 minutes draws out excess moisture, enhancing their flavor and ensuring they…

Make the most out of one bag of beans.

Good bacon is such a treat and is one of the most versatile of all meats. Quality bacon with the…

Dates vary from soft and fudgy to firm and chewy, and each type has its best use. Here’s how to…

Sautéed Mushrooms often end up soggy and slick instead of golden and crisp, but the solution is simple. For deeply…

Cooking is, at its core, the transfer of energy from heat to food. However, anyone who cooks knows that it’s…

I grew up in San Francisco, where the weather hovers around 70°F (21°C) year-round. Moving to New York introduced me…

At the moment, my kitchen resembles a tomato museum overflowing with fruit of every shape and size. Tri-colored heirloom tomatoes—Cherokee…