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We Taste-Tested 17 Peanut Butter Cups—These Are the 2 to Put in Your Easter Basket (and Your Snack Drawer Year-Round)

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Which Vitamix Blender Should You Buy? I Compared (Almost) All of Them

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30-Minute Creamy Lemony Chickpea-Tahini Soup

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12 Easy Japanese Dinners You Can Make Tonight

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We Tested 13 Pressure Cookers—These 6 Made Creamy Beans and Fall-Apart Brisket

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I Tested 7 Bags of Lump Charcoal—These 4 Are the Best for Whatever You’re Grilling

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Is ThermoWorks’ New Budget Thermometer Better Than the ThermoPop?

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11 Italian Comfort Foods That Deserve as Much Love as Pasta

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13 Recipes Our Editors Are Cooking on Repeat This April (Sheet-Pan Chicken, 5-Minute Miso Salmon, Deviled Egg Potato Salad + More)

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Deviled Egg Potato Salad

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To Find the Best Woks for Stir-Frying and More, We Cooked 40 Pounds of Rice

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The 6 Best Chef’s Knives for Chopping, Slicing, and Dicing, According to Serious Eats’ Resident Knife Nerd

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We Tested 12 Indoor Pizza Ovens to See Which Ones Could Bring the Heat

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These One-Bowl French Cookies Are the Most Delicious Way to Repurpose Pie Dough

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The Best Classic Chicken Salad Sandwich

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We Stored and Ripened Bunches and Bunches of Bananas—Here Are the Best Methods

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Perfect Steamed Boiled Eggs

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The 13 March Buys That Got Us Through the Dreariest Month

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The Most Surprising Sources of Plastic in Your Kitchen Aren’t What You Think

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How to Make Creamy, Restaurant-Style Scrambled Eggs at Home

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