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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Light and fluffy crème légère.
Light seasoning helps fried rice shine.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
Take the Halal cart home with you.
This is not the time to hold back on the butter or the garlic.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Crispy, crunchy, buttery choux au craquelin.
Silken tofu and ground beef, awash in málà flavor.
Shower spaghetti aglio e olio with briny grated bottarga.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Thick, rich, and creamy vanilla pastry cream.
Tall and light with a crisp shell and a lightly chewy center.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
A tonkotsu just like the one at your favorite ramen shop.
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.
Thick, hearty, loaded with flavor, and entirely customizable.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Creamy, cheesy, and fragrant with black pepper.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
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.
Savory Passover recipes to make this year's seder a smashing success.
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.
The only thing better than Sichuan peppercorns? 20 great ways to use them all up
Tandoor-style chicken, masala omelets, chutney sandwiches & beyond! 37 Indian recipes to try
Upgrade your instant ramen with these quick and easy hacks.
Everything you need to dive into Indonesian cooking.
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.
Everything you’ll need to dive into Korean cooking.
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 core items you'll need to get started making great Mexican food at home.
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'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
10 dishes you can't afford to miss when eating in Peru
A guide to different burrito styles.
A guide to Japanese style ramen noodles of every kind.
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.
Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
How chefs, culinary historians, and cookbook writers are keeping their centuries-old culture alive.
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
An introduction to Lao cuisine.