Cook's Illustrated's Foolproof Pie Dough

The secret to this pie dough? Vodka.

Waffle Cone Recipe

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

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

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

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

Spaghetti With Canned-Clam Sauce

Can it about canned clams and their cwality!

Creamy Banana Pudding

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

Classic Italian-American Spaghetti With Meatballs

For more meatball flavor, break some meatballs down into the sauce.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day

All you need to know to make a Saint Patrick's Day feast.

Thick and Fluffy Pancakes From Homemade Pancake Mix

DIY pancake mix for the fastest, easiest breakfast in town.

Easy Diner-Style Tuna Melt

An American sandwich classic.

Thick and Creamy Tomato Soup

Pure, comforting, and classic.

Simple Unsweetened Applesauce

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

30-Minute Pressure Cooker Split Pea and Ham Soup

Creamy comfort in 30 minutes or less.

Lemon-Ricotta Cheesecake

A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.

American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)

A New England classic that ought to be eaten everywhere.

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.

Pressure Cooker American Beef Stew

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

Jewish Deli–Style Tuna Melt With Relish, Dill, Celery, and Swiss

A celebration of Jewish deli flavors, in hot melted tuna salad-and-cheese form.

Pressure Cooker Ground Beef and Bean Chili

The secret is in how you brown the beef.

Smothered Turkey Wings

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

Classic Rich and Silky Potato Gratin (Scalloped Potatoes)

Creamy and rich layers of potato and cheese.

Tri-Tip Beef Roast With Shallot Jus

Because we can't always afford prime rib.

Traditional Scottish-Style Oatmeal With Butter

Oatmeal at its simplest, and arguably most delicious.

Fish Po' Boys

Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.

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 Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

How to Make a Wursthall-Style 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.

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.

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

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

How the New York slice evolved over the years.

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.

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.

Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation

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