New Orleans–Style Red Beans and Rice

Red beans and rice are good right away, but they're even better the next day.

3-Ingredient Stovetop Macaroni and Cheese

So easy, it's practically done before you start.

New York-Style Pizza Sauce

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.

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

The Best Chili Ever

This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.

Sous Vide Buffalo Chicken Wings

Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.

Flour Frosting (a.k.a. Ermine Frosting)

A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.

Pure and Simple Slow-Cooked Boston Baked Beans

Take a trip to Beantown's greatest bean dish.

The Food Lab's Ultra-Gooey Stovetop Mac and Cheese

Just as fast as the blue box, but way, way better.

Epic New York Cheesecake From BraveTart

A modern approach to one of America's most iconic desserts.

Cook's Illustrated's Foolproof Pie Dough

The secret to this pie dough? Vodka.

The Food Lab Junior: Get Kids in the Kitchen for Red Beans and Rice

A slow-cooked pot of beans is a perfect dish to tackle with your kids.

Simple Unsweetened Applesauce

A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.

BraveTart: Quick and Easy Chocolate Chip Cookies

A fast and easy recipe for old-school chocolate chip cookies.

The Food Lab's All-American Meatloaf

The Happiest Meal of All: Homemade Chicken Nuggets

Form 'em, dredge 'em, fry 'em up. Not as fast as fast food, but still pretty quick.

Pressure Cooker American Beef Stew

The pressure cooker makes beef stew that's short on time, but long on flavor.

Kimchi-Brined Fried Chicken Sandwich

Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

Tate's-Style Thin and Crispy Chocolate Chip Cookies

Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.

Pressure Cooker Ground Beef and Bean Chili

The secret is in how you brown the beef.

Salisbury Steak With Mushroom Brown Gravy

It's time to kick your TV dinner up a notch.

Modern Baked Mac and Cheese With Cheddar and Gruyère

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

Pizza, Fries, and Chicken Nuggets: A Menu for Eighth Grade

French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.

Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu

A Thanksgiving menu that takes inspiration from the South.

21 Italian-American Recipes, From Baked Ziti to Bolognese

Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.

29 Classic American Recipes We Love

Let Kenji Show You How to Make the Wursthall Smashed Burger

Make smash burgers the Wursthall way.

How to Build a Better Breakfast Burrito, Your Way

Want to create your own breakfast burrito? Here's how to do it.

The Tuna Melt Manifesto: 7 Ways to Improve Your Melt

The tuna-salad and melted-cheese rules to live by.

For Your Next Baking Adventure, Mix and Match Your Layers

The benefits of mixing and matching recipes when you want to make something totally new.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

The Right Way to Toast a Bagel

[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

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.

Why You Should Really Own a Smoker

Make your best barbecue ever using a smoker.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.

State of the Slice, Part 1: A Slice of New York Pizza History

How the New York slice evolved over the years.

Pizza, Fries, and Chicken Nuggets: A Menu for Eighth Grade

French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

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.

Benihana and the Question of Cultural Appropriation

The un-Japanese restaurant gives diners what they want: a good time.

Finding a Cultural Touchstone in New Mexico's Carne Adovada

On the importance of terroir in New Mexico's signature pork and chile stew.