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| 2 points by danielsiders on Dec 28, 2013 | past |
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| 193 points by shawndumas on Dec 28, 2013 | past | 73 comments |
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| 10 points by crcarlson on June 18, 2012 | past |
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| 2 points by jsavimbi on Aug 17, 2011 | past |
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| | Ramen Hacks (seriouseats.com) |
| 6 points by kaeluka on March 22, 2011 | past | 1 comment |
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| 115 points by jasonwilk on March 9, 2011 | past | 45 comments |
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| | The Food Lab: A Better Way to Caramelize Onions (seriouseats.com) |
| 2 points by shawndumas on Jan 26, 2011 | past |
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| | The Physiology of Foie: Why Foie Gras is Not Unethical (seriouseats.com) |
| 16 points by etherael on Dec 29, 2010 | past | 2 comments |
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| | The Myth of the Immortal Hamburger (seriouseats.com) |
| 371 points by jacoblyles on Nov 7, 2010 | past | 34 comments |
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| 2 points by jashmenn on Sept 22, 2010 | past | 2 comments |
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| 1 point by cwan on Sept 22, 2010 | past |
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| | Recursive Pizza (seriouseats.com) |
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| | Reverse Engineering an In-N-Out Animal-Style Double-Double (seriouseats.com) |
| 3 points by icey on July 23, 2010 | past |
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| | How to make McDonalds french fries (seriouseats.com) |
| 396 points by dpatru on June 6, 2010 | past | 93 comments |
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| | Cook Your Meat in a Beer Cooler: The World's Best Sous-Vide Hack (seriouseats.com) |
| 115 points by JoelSutherland on April 28, 2010 | past | 48 comments |
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| | The Food Lab: Fresh Ricotta in Five Minutes or Less (seriouseats.com) |
| 1 point by bensummers on Feb 21, 2010 | past |
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| | The Science of Making Perfect Boiled Eggs (seriouseats.com) |
| 1 point by mhb on Oct 13, 2009 | past |
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