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.

3-Ingredient Stovetop Macaroni and Cheese

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

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

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.

Cajun Gumbo With Chicken and Andouille Sausage

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

Kimchi-Brined Fried Chicken Sandwich

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

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.

Cook's Illustrated's Foolproof Pie Dough

The secret to this pie dough? Vodka.

BraveTart: Quick and Easy Chocolate Chip Cookies

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

Creamy Banana Pudding

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

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.

Epic New York Cheesecake From BraveTart

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

Hasselback Potato Gratin

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

The Food Lab's All-American Meatloaf

Can I Cook It? Yes, You Clam! Pasta With Canned-Clam Sauce

Can it about canned clams and their cwality!

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

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

Waffle Cone Recipe

Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.

Low-and-Slow Pulled Pork (Smoked Pork Shoulder)

Silky and tender threads of smoked pork, studded with crunchy bits of bark.

Diner-Style Ham and Cheese Omelette for Two

Fluffy, tender, and hearty.

A Western Omelette With Real Campfire Flavor (No Logs Required)

Finally, a Western omelette a cattle-driver would approve of.

Shrimp Po' Boys

These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.

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

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.

The Art of the Perfect Grilled Cheese

There's grilled cheese, and then there's grilled cheese. Let us show you the difference.

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.

Benihana and the Question of Cultural Appropriation

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

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.

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.

Finding a Cultural Touchstone in New Mexico's Carne Adovada

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