Sous Vide Smoked Brisket

Sous vide is the key to consistently moist brisket with a smoky bark.

Jewish-Style Braised Brisket With Onions and Carrots

Brisket that's tender and moist.

Lomo al Trapo (Colombian-Style Cloth-Wrapped Grilled Beef Tenderloin)

The most showstopping way to grill beef tenderloin.

Braised Brisket in Apricot and Cranberry Sauce

A tender and moist braised beef brisket in an apricot and cranberry sauce.

Slow-Roasted Beef Tenderloin

The best cooking method for the most tender cut of meat around.

Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Buttery-tender beef tenderloin with a red wine marinade and two sauces.

Grilled Spinach- and Mushroom-Stuffed Beef Tenderloin

Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing.

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Bison tenderloin with a sweet-and-spicy ancho chili rub, slow-roasted and served with a cilantro-based salsa verde.

Perfect Prime Rib With Red Wine Jus

Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.

The Ultimate Beef Wellington

Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

Perfect Prime Rib

Start low and slow and finish hot for the juiciest, most flavorful, evenly cooked prime rib.

Garlic and Herb Roasted Pork Loin with Crackling and Spiced Apple Chutney

Pork Loin Roast With Winter Vegetables

A foolproof pork roast that's bound to impress.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.

Grill-Roasted Coke- and Pineapple-Glazed Ham

This ham packs a ton of flavor into each bite.

Rotisserie Porchetta

Hello, pork wrapped in pork.

Ultra-Crispy Slow-Roasted Pork Shoulder

Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta

Crisp skin; tender, juicy, well-seasoned meat; and a stunning presentation.

Crown Roast of Pork

A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Whole Roasted Suckling Pig

A whole suckling pig gets juicy and crisp-skinned in your oven.

Maple-Glazed City Ham

A tender and moist city ham, glazed with maple syrup and mustard.

Cherry Coke-Glazed Country Ham

This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze.

Sous Vide Leg of Lamb With Black Olives

Low, slow, and (mostly) takes care of itself.

Classic, Savory Shepherd's Pie (With Beef and/or Lamb)

Beef, lamb, or both. You decide.

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard

Tender sous vide lamb with crunchy mustard seeds and cumin.

Sous Vide Rack of Lamb

Perfect rack of lamb, every time.

Tender Braised Lamb Shanks With Bitter Herb Salad

Perfectly tender, with the help of heat and time.

Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce

The best way to cook a crown roast of lamb.

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

This aromatic roast has a tender texture and a perfectly rosy, medium-rare hue from edge to center.

Grilled Garlic and Mint Pesto Stuffed Leg of Lamb

Break out the grill for this worthy holiday roast.

Porchetta-Flavored Spatchcocked Turkey

An Italian seasoning finds a home on the Thanksgiving table.

Chinese Red-Sauce-Glazed Spatchcocked Turkey

A Chinese cooking broth transforms into a flavorful turkey glaze.

Cajun-Spiced Spatchcocked Turkey

Turkey gets the Southern spice treatment.

Spice-Rubbed Butterflied Smoked Turkey

Smoky, juicy, fork-tender turkey with a deep smoke flavor.

Grilled Spatchcocked Turkey

The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.

Sous Vide Turkey Breast With Crispy Skin

All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.

The Best Simple Roast Turkey With Gravy

Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.

Deep-Fried Sous Vide Turkey Porchetta (Turchetta)

This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.

Red-Wine-Braised Turkey Legs

Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.

Turkey Porchetta

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.

Modern Baked Mac and Cheese With Cheddar and Gruyère

A special salt is the key to this amazingly easy mac and cheese.

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

Pressure Cooker Mushroom Risotto

Creamy, flavor-packed mushroom risotto, without the constant stirring.

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

A worthy centerpiece for any feast.

The Best Spinach Lasagna

Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.

The Best Squash Lasagna

Roasted squash and sage bring autumnal flavors to this Italian favorite.

Pressure Cooker Butternut Squash Risotto With Frizzled Sage

The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.

Baked Ziti With Two Mozzarellas and Parmesan Cream Sauce

Instead of grainy ricotta cheese, this ziti gets a drizzle of Parmesan cream.

Grilled Eggplant Rollatini

This eggplant dish takes two trips to the grill.

Vegetarian Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)

A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.

Vegan Black Bean and Squash Chili

A quick and easy one-pot vegan chili made with black beans and squash. Chipotles in adobo add smoky flavor and heat.

Fainting Imam (Turkish Baked Stuffed Eggplant)

The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.

Step-by-Step: How to Reverse-Sear a Perfect Prime Rib

A detailed guide to ensuring that the king of holiday roasts comes out perfect every time.

Reverse-Sear for the Juiciest Bone-In Pork Loin (Rack of Pork)

A bone-in pork loin roast is guaranteed to impress, and it's also dead easy to cook just right, as long as you use the reverse-sear method.

The Food Lab's Complete Guide to Sous Vide Rack of Lamb

Everything you need to know to make sous vide rack of lamb.

The Food Lab's Step-by-Step Guide to Smoking a Turkey

The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step.