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One-Pot Wonders

Dinner in 20: Easy One-Pot Thai Curry Mussels

Emily and Matt Clifton

Duck

This Rich Duck Stock Makes the Case for Buying Whole Ducks

Sasha Marx

9 Actually Great Uses for Your Microwave

Niki Achitoff-Gray

How-Tos

Griddle Your Angel Food Cake to Give It New Wings

Meet griddled angel food cake, your new best friend.

Cooking Techniques

How to Render Duck Fat and Make Crispy Quacklings in One Shot

The simple way is the best way when it comes to rendering fat

Cooking Techniques

How to Break Down Whole Ducks Like a Pro

A step-by-step guide for breaking down the most delicious bird.

How-Tos

This Mochi Soup Is How Japan Welcomes the New Year

The star ingredient in this Japanese New Year's soup: chewy mochi (plus lots more).

Chocolate

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

How-Tos

The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce

Good stock and a secret wine weapon make for the most tender red wine–braised short ribs.

Product Recs

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

Roasting

Koji Prime Rib Breaks the Mold of Holiday Roasts

Koji is the key to the next frontier of prime rib cooking.

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Entertaining

Why Cookbook Clubs Should Be the New Way We Entertain

How to start a cookbook club, and why you really should.

Cooking Techniques

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

Cooking Techniques

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

Chinese

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

Pasta

The Science of the Best Fresh Pasta

Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.

Product Recs

D'Artagnan Is Having a 40% Off Flash Sale

It's time to stock up! You have until midnight tonight.

Soups and Stews

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Cocktail Recipes

Pick Your Poison

Serious Eats

VIDEOS

Read the Full Article Replay

青青青手机频在线观看

Málà (numbing and spicy) is one of Sichuan's most famous flavor profiles. Chinese food expert Fuchsia Dunlop offers this video introduction to it as part of a series on the diverse flavors of Sichuan. [Video: The Serious Eats Team] Read the Full Article

Fuchsia Dunlop on Málà, Sichuan Food's Most Famous Flavor
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Buying Guides

Our Favorite Culinary Gifts Under $50

Affordable gifts for the cooks, bakers, and eaters in your life.

Editors' Picks

The Most Popular Kitchen Equipment We Recommend

Reader-beloved, Serious Eats team–approved.

Baking

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

Editors' Picks

My Electric Water Pot Beats Your Kettle Any Day

Welcome to heaven, where the hot water always flows.

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The Best Champagne Glass Is a Wine Glass

If you really want to appreciate your bubbly, it's time to ditch the flute.

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The ThermoPop Is 20% Off and a Perfect Stocking Stuffer for All

Pick up one—or a few—during our exclusive sale.

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Honesuki: The Best Knife to Butcher Chickens Without Butchering Them

A poultry knife that's a pleasure to use.

Welcome to Special Sauce, a James Beard–nominated podcast hosted by Serious Eats founder Ed Levine. Join us each week for intimate conversations about food and life between Ed and well-known food lovers like Calvin Trillin, Ruth Reichl, and Chris Kimball.