This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick. More

Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch. More

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While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition. More

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and... More

This super-quick, Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in about 20 minutes. More

Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust. More

Heaps of Oreo cookie whipped cream form the filling and frosting of this major kid friendly cake. More

So where should I begin? I didn't have a wok. But this pork stir-fry recipe from Things Cook Love looked amazing, and I figured that I would be fine with a smoking-hot iron skillet. I trudged off to the market,... More

Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich. More

Spurred by the recent coverage of Los Angeles-based food truck Kogi BBQ, which sounds quite like heaven to me, I've been thinking a lot about this Korean-Mexican marriage. And I like it. I wanted to taste it firsthand, but couldn't... More

I'm not the biggest burrito fan. There, I said it. Oversized and out of balance, they're sort of the antithesis of what I usually love. But for some reason I still have a strange affection for the breakfast burrito, probably due to their hangover cure powers. So, what separates a burrito from a breakfast burrito? More

The Indian anda bhurji is a riotous mix of colours, spice and flavours that's laden with butter and character. It's served with a dollop of butter and local loaf bread that's lightly toasted in the heat of the pan that the eggs were cooked in. More

New York Indian chef Floyd Cardoz shares his recipe for butter chicken, also known as chicken tikka makhani. More

[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More

Seldom do I promote a recipe so chock-full of store-bought components, but when there are Oreos involved, I make an exception. This is just the ticket for lovers of the cookies n' cream combo, when an ordinary bowl of ice cream just won't do. More

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I believe my wife has only married me for one reason: I'm willing to put up with her obsession with cheese sauce. The ooey, gooey, velvety smooth, shiny, silky, hot, tangy, and salty goo that chain restaurants and movie theaters ooze over their fries, hot dogs, and nachos. More

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A little while back I asked the folks over on the Food Lab's Facebook page what their favorite dips were. Amongst the top answers: cheeseburger dip. Apparently, that's a thing. I'd never heard of it, so did a bit of research and discovered that apparently all it is is Velveeta, a can of Ro*Tel tomatoes, and cooked ground beef. More

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With enough flavorful mix-ins, even the blandest of cheese sauces can pick up enough flavor to stand as the center of your next party's snack platter. More

Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is with a drizzle... More

Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love? More

[Photographs: J. Kenji Lopez-Alt] Note: Look for dried chilis in a large supermarket or latin market. If you can't find these exact chilis, any combination of mild, fruity and bright-tasting chilis will do, such as guajillo or Colorado. Barbacoa can... More

I've always felt that the tortillas for a taco—just like the crust on a pizza or the bread for a sandwich—are at least as important as what goes inside it. This makes it particularly distressing to see the number of taquerias that simply don't heat their tortillas correctly. Here's how to do it. More

With grilling season just around the corner, now's a good time to bone up on your basics so that you'll be ready to fire up that kettle on the first lazy day of summer (or, if you're anything like me, even earlier). We present to you, the official 2012 Serious Eats Guide To Grilling. More