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The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. More

Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored. More

A basic Neapolitan-style pizza dough. More

The woodsy, complex flavors of root beer are right at home in a liqueur. Use it in cocktails like you would an amaro or in sweet concoctions for a bold and unusual flavor. More

These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. More

Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs. More

What's up with the vinegar? Read all about it here More tests, more results! Follow The Food Lab on Facebook or Twitter.... More

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

Joy Wilson, author of Joy the Baker Cookbook is a single gal, and being single means lots of time spent speculating about Mr. Right. She describes her Extra Crumb Coffee Cake as "The perfect husband. It has the perfect balance of substance and sweet tenderness. The filling brings in just a bit of spice. A little romance (or chocolate) never hurt anyone either, right? The topping is full of extra heart-melting goodness." Pretty sweet, Pretty sweet, don't you think? More

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I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Tempering chocolate is one of those things that seems really scary if you've never done it before. I have to admit, when we learned tempering in pastry school, it could get really frustrating (especially in the summer when the A/C wasn't working). But with a little practice, you'll start to recognize the signs of tempered chocolate more and more quickly until you're tempering like a pro. More

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ... 1. My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn The story of one man's pizza-oven construction project. "When we first started building the oven people thought we were building a bunker..." 2. Taste Test: Greek Yogurt "If you're really into that trademark sour Greek yogurt funk taste, go with Fage, whereas Chobani is best for intimidated beginners." 3. What Do You Eat for All-Nighters? "This year I find myself doing some late nights to get my medical school applications finished up. Since I work full-time and have a long commute, all my work kinda gets packed into... More

Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a... More

Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen... More

More than meets the fry: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with... More

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Check out the video below for tips on stretching, topping, and baking your dough: This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza. Note from Lahey: While I'm not picky about the... More

You could go out and buy yourself a tandoor oven (small ones run about $200 or so), but here's a better suggestion: Just grill it. It works so well for pizza, why shouldn't it do just as well for naan? More

I've recently discovered what is easily the best way to make pizza at home for a crowd. It's easy enough that you don't need any kind of stretching or rolling skills to shape the pies, and you don't even need a pizza stone or fancy oven hack to get it to work. Here's the recipe. More

With frequent My Pie Monday submissions, you've most likely already seen some of the pies from jamesws. Now meet the Slice regular behind the home pizza-making magic. More

[Photographs: James S.] James S. writes: Here are a couple shots of the pies I made recently. I used a dough recipe from Forno Bravo (65% hydration) letting the dough rest overnight in the refrigerator then proofing about 2 hours before shaping. I baked in a 550°F oven. I have 2 pizza stones and a set of fire bricks so I can bake 3 pies at a time.I made one Margherita, one white with homemade giardiniera, and the last was arugula, crimini (from River Valley Farm) with Piemonte Tomini with truffles. My 10-month-old is now a huge fan of... More