In the mood for a French bistro classic, or something like an Indian biryani? Browse our recipes by cuisine to help you nail down just the flavor profile you're craving.
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That red color tells you what you need to know: They're HOT!
Light seasoning helps fried rice shine.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Crisp yet tender flatbreads stuffed with spiced mashed potatoes.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
Take the Halal cart home with you.
Pan pizza, Motor City–style.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Crispy, grilled rice paper sheets topped with savory pork.
Tall and light with a crisp shell and a lightly chewy center.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
A tonkotsu just like the one at your favorite ramen shop.
A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb.
For more meatball flavor, break some meatballs down into the sauce.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
Homemade alkaline noodles for ramen.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Thick, hearty, loaded with flavor, and entirely customizable.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
A Korean-American Thanksgiving menu.
Gochujang adds a sweet heat to sauces, marinades, ramen, and more.
Pollo a la plancha, ropa vieja, and sweet potatoes: What to make to accompany Moonlight.
French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.
A Chinese dinner menu to accompany the 2019 film The Farewell.
These are the sauces you'll come back to again and again.
A Thanksgiving menu that takes inspiration from the South.
22 recipes for all your favorite Mexican dishes.
Enjoy better kung pao chicken, General Tso's, fried rice, and more Chinese-takeout classics, any time you want.
Our favorite salsas to scoop up with chips or spoon into tacos on Cinco de Mayo.
Carnitas, al pastor, fried fish, and more taco recipes to please every palate.
21 recipes that harness miso's powerful umami flavor.
12 lasagna recipes, from meaty and rich to vegan and...rich.
Fancy isn't always French, but French can be pretty fancy.
Our favorite Japanese recipes, from ramen to tempura to teriyaki and beyond.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
Delicious home-style Indian cooking doesn't have to be intimidating.
The only thing better than Sichuan peppercorns? 20 great ways to use them all up
16 delicious ways to ring in the Chinese New Year (or at least get the party started)
Upgrade your instant ramen with these quick and easy hacks.
Everything you’ll need to dive into Caribbean cooking.
Passata is the best of peak summer tomatoes in a bottle.
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
Homemade hand-pulled noodles? Thanks, science!
Are you guilty as charged?
Chasing the elusive wok hei with a blowtorch.
Mustard oil is a flavorful oil that belongs in every well-stocked pantry.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
For easy entertaining, bring the raw bar home.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
The possibilities are endless.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The unsung umami hero of Japanese cooking.
The basic building blocks of Japanese cooking, and where to find them in the US.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
.@thefoodlab explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Forget all the polenta dogma you've heard—we have some new rules to share.
What *can't* you do with chipotles in adobo sauce?
What is sumac good for? Practically everything.
What's the best way to cook a frozen dumpling? Kenji breaks it down
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
Everything you need to know to host a Chinese hot-pot feast at home.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Tacos for potluck? Yes, there's a way, and it's amazing.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
The high-powered solution to Cantonese-style stir-frying at home.
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.
In the land of Cup Noodles, the Cup Noodle is king.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
A custom gift box of our favorite Italian goods at Gustiamo.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
How a chef, and her cookbook, transformed a 20-year-old's world.
What's it really like to do a cookbook tour? "Eat Mexico" author @lesleytellez shares all
Love Italian food? That makes all of us. 5 essential cookbooks for your collection
Grocery store tortillas often suck, but we love these flour-corn hybrids.
We ask @Rick_Bayless about his favorite lesser-known cookbooks
We tried 9 brands of frozen pork dumplings so you wouldn't have to
. @Fuchsiadunlop on the best cookbooks + her Chinese cooking heroes
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
The Arabic origins of the bagel.
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
Takis are the best new snacks in our lives these days.
An introduction to Lao cuisine.
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.