Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

Cook's Illustrated's Foolproof Pie Dough

The secret to this pie dough? Vodka.

Thanksgiving Stuffed Roast Pumpkins

A better vegetarian answer to the turducken.

3-Ingredient Stovetop Macaroni and Cheese

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

Apple-Brined and Smoked Turkey

We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.

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.

New Orleans–Style Red Beans and Rice

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

Cajun Gumbo With Chicken and Andouille Sausage

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

Modern Baked Mac and Cheese With Cheddar and Gruyère

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

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

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

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

The Best Chili Ever

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

These Smothered Turkey Wings Make Their Own Delicious Gravy

Rich, tender, and covered in gravy. If only every turkey could say the same.

Epic New York Cheesecake From BraveTart

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

Pure and Simple Slow-Cooked Boston Baked Beans

Take a trip to Beantown's greatest bean dish.

The Food Lab's All-American Meatloaf

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

Creamy Banana Pudding

A different sort of banana pudding for those who love warm, cozy desserts.

Classic Rich and Silky Potato Gratin (Scalloped Potatoes)

Creamy and rich layers of potato and cheese.

BraveTart: Quick and Easy Chocolate Chip Cookies

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

Big, Beefy, and Beany: This Mission-Style Burrito Lets You Have It All

The monster truck of burritos, filled with rice, beans, grilled beef, and more.

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Deeply flavored, meaty chili and cornbread all rolled into one.

Sous Vide Buffalo Chicken Wings

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

Pressure Cooker American Beef Stew

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

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.

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

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.

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

How the New York slice evolved over the years.

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.