American 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. J. Kenji López-Alt
American Shrimp Scampi With Pasta This is not the time to hold back on the butter or the garlic. Daniel Gritzer
American 3-Ingredient Stovetop Macaroni and Cheese So easy, it's practically done before you start. J. Kenji López-Alt
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
American Pure and Simple Slow-Cooked Boston Baked Beans Take a trip to Beantown's greatest bean dish. Daniel Gritzer
American Western Omelette With Bell Pepper, Onion, Ham, and Cheese Finally, a Western omelette a cattle-driver would approve of. Daniel Gritzer
American Hasselback Potato Gratin The ultimate creamy-in-the-middle, crispy-on-top casserole. J. Kenji López-Alt
American The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Just as fast as the blue box, but way, way better. J. Kenji López-Alt
American BraveTart: Quick and Easy Chocolate Chip Cookies A fast and easy recipe for old-school chocolate chip cookies. Stella Parks
American Mission-Style Carne Asada Burrito The monster truck of burritos, filled with rice, beans, grilled beef, and more. Kiano Moju
American Sous Vide Buffalo Chicken Wings Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within. Daniel Gritzer
American The Best Chili Ever This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact. J. Kenji López-Alt
American Epic New York Cheesecake From BraveTart A modern approach to one of America's most iconic desserts. Stella Parks
American Kimchi-Brined Fried Chicken Sandwich Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. J. Kenji López-Alt
American Smooth and Creamy Grits Smooth, creamy, and buttery grits are just a few steps away. Amethyst Ganaway
American 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. Stella Parks
American Florentine Omelette With Spinach and Cheese The classic American diner spinach-and-cheese omelette. Daniel Gritzer
American Flour Frosting (a.k.a. Ermine Frosting) A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar. Stella Parks
American Modern Baked Mac and Cheese With Cheddar and Gruyère A special salt is the key to this amazingly easy mac and cheese. Daniel Gritzer
American 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. Linda Civitello
American Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu A Thanksgiving menu that takes inspiration from the South. Yasmine Maggio
American 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. Miranda Kaplan
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
American How to Make a Wursthall-Style Smashed Burger Make smash burgers the Wursthall way. J. Kenji López-Alt
American How to Build a Better Breakfast Burrito, Your Way Want to create your own breakfast burrito? Here's how to do it. Daniel Gritzer
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
American 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. Stella Parks
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
American The Right Way to Toast a Bagel .@thefoodlab explores the best way to reheat bagels and restore fresh-from-the-oven glory. J. Kenji López-Alt
American The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up) There's grilled cheese, and then there's grilled cheese. Let us show you the difference. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American 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. Kayla Stewart
American Why You Should Really Own a Smoker Make your best barbecue ever using a smoker. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
American State of the Slice, Part 1: A Slice of New York Pizza History How the New York slice evolved over the years. Ed Levine
African Hibiscus's Bold Flavor Connects the Dots of the African Diaspora The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival. Janel Martinez
American 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. Kayla Stewart
American Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation The un-Japanese restaurant gives diners what they want: a good time. Sho Spaeth
American 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. Linda Civitello
American Finding a Cultural Touchstone in New Mexico's Carne Adovada On the importance of terroir in New Mexico's signature pork and chile stew. Megan Kamerick
American 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. J. Kenji López-Alt
American Shrimp Scampi With Pasta This is not the time to hold back on the butter or the garlic. Daniel Gritzer
American 3-Ingredient Stovetop Macaroni and Cheese So easy, it's practically done before you start. J. Kenji López-Alt
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
American Pure and Simple Slow-Cooked Boston Baked Beans Take a trip to Beantown's greatest bean dish. Daniel Gritzer
American Western Omelette With Bell Pepper, Onion, Ham, and Cheese Finally, a Western omelette a cattle-driver would approve of. Daniel Gritzer
American Hasselback Potato Gratin The ultimate creamy-in-the-middle, crispy-on-top casserole. J. Kenji López-Alt
American The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Just as fast as the blue box, but way, way better. J. Kenji López-Alt
American BraveTart: Quick and Easy Chocolate Chip Cookies A fast and easy recipe for old-school chocolate chip cookies. Stella Parks
American Mission-Style Carne Asada Burrito The monster truck of burritos, filled with rice, beans, grilled beef, and more. Kiano Moju
American Sous Vide Buffalo Chicken Wings Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within. Daniel Gritzer
American The Best Chili Ever This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact. J. Kenji López-Alt
American Epic New York Cheesecake From BraveTart A modern approach to one of America's most iconic desserts. Stella Parks
American Kimchi-Brined Fried Chicken Sandwich Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. J. Kenji López-Alt
American Smooth and Creamy Grits Smooth, creamy, and buttery grits are just a few steps away. Amethyst Ganaway
American 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. Stella Parks
American Florentine Omelette With Spinach and Cheese The classic American diner spinach-and-cheese omelette. Daniel Gritzer
American Flour Frosting (a.k.a. Ermine Frosting) A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar. Stella Parks
American Modern Baked Mac and Cheese With Cheddar and Gruyère A special salt is the key to this amazingly easy mac and cheese. Daniel Gritzer
American 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. Linda Civitello
American Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu A Thanksgiving menu that takes inspiration from the South. Yasmine Maggio
American 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. Miranda Kaplan
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
American How to Make a Wursthall-Style Smashed Burger Make smash burgers the Wursthall way. J. Kenji López-Alt
American How to Build a Better Breakfast Burrito, Your Way Want to create your own breakfast burrito? Here's how to do it. Daniel Gritzer
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
American 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. Stella Parks
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
American The Right Way to Toast a Bagel .@thefoodlab explores the best way to reheat bagels and restore fresh-from-the-oven glory. J. Kenji López-Alt
American The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up) There's grilled cheese, and then there's grilled cheese. Let us show you the difference. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American 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. Kayla Stewart
American Why You Should Really Own a Smoker Make your best barbecue ever using a smoker. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American How to Sustainably Harvest Ramps Over-harvesting threatens to endanger a beloved springtime ingredient. Luz Cruz
American State of the Slice, Part 1: A Slice of New York Pizza History How the New York slice evolved over the years. Ed Levine
African Hibiscus's Bold Flavor Connects the Dots of the African Diaspora The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival. Janel Martinez
American 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. Kayla Stewart
American Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation The un-Japanese restaurant gives diners what they want: a good time. Sho Spaeth
American 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. Linda Civitello
American Finding a Cultural Touchstone in New Mexico's Carne Adovada On the importance of terroir in New Mexico's signature pork and chile stew. Megan Kamerick