Some supermarkets sell vacuum-packed cooked beets in the produce section, which is such a convenient way to make a salad a bit more gourmet and interesting. I toss grated beets with olive oil, sweet balsamic vinegar, and a touch of lemon juice, then topped it off with crumbled goat cheese and chopped mint. More

Sure, maybe early man got away with a fire and a stick, but any budding kitchen sleuth, or even a good home cook knows that the right equipment can make life in the kitchen a whole lot easier. So here we go, in no particular order: The Food Lab's Top 10 Favorite Pieces of Kitchen Gear. More

Baked for the 2010 Serious Eats Cookie Exchange "I like my cookies like I like my burgers: straight up." —Matt Jacobs, FoSE... More

Note: Read about the science behind the wings here.... More

Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured. More

All you need to start these doughnuts is a roll of biscuit dough, which means no waiting for yeasted dough to rise and not much to clean up. Punch out the doughnut holes, heat up some oil, and within minutes you'll have warm, crisp, homemade (no one will know, unless the pop! of the biscuit tin sells you out) doughnuts. More

How should egg drop soup taste to someone who regularly makes trips down to Chinatown? This recipe from is far more refined than the gloppy renditions I'm used to, plus it's really simple. More

Here are the 7 pots and pans that I turn to the most. The ones that hang by my stove and get used almost every day. A good cook never blames his tools, but outfit your kitchen with these, and you'll have absolutely no excuse. More

It initially seemed so strange. Sure, pesto and pasta obviously pair well together, but what about those potatoes? How can this dish be anything other than a heavy, gluey, starch-filled mess? Turns out that all that starch from the potatoes helps to lovingly coat the pasta, making each bite oddly creamy and rich. More

Riddle me this: what doesn't taste better on a stick? While you ponder that epic question, let me introduce you to a pint-sized pop of flavor guaranteed to delight your dining companions this Thanksgiving: the Pumpkin Pie Pop. More

When I heard that all newcomers to Mary Mac's Tea Room are greeted with a piece of cornbread and a small bowl of pot likker (the liquid left behind after boiling greens) I was anxious to see just what type of cornbread it would be. While most recipes have fairly similar ingredients, the proportions vary as do the textures and flavors. In John Ferrell's Cornbread, he includes buttermilk for moisture and tang, self-rising flour for a wonderfully airy texture, and a quarter cup of bacon drippings. More

When Bobby Flay went up against The Pop Shop on a grilled cheese-themed episode of Throwdown! it seemed like the New Jersey soda fountain with a menu featuring 31 varieties of grilled cheese would have the advantage for sure. But... More