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

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

Easy Diner-Style Tuna Melt

An American sandwich classic.

Pressure Cooker Chunky Beef and Bean Chili

Tender chunks of beef, plenty of beans, and no shortage of 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.

Light and Silky Banana Crémeux

This whipped pudding is creamy and light with a bold banana flavor.

Shrimp Étouffée

Light or dark, thick or thin: shrimp étouffée the way you want it.

Oyster Po' Boys

Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.

Easy No-Bake Cheesecake

Simple, low-stress, and eminently satisfying.

Easy Stovetop 'Nduja Mac and Cheese

Our favorite easy macaroni and cheese gets a funky Calabrian twist.

Salisbury Steak With Mushroom Brown Gravy

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

Fish Po' Boys

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

American-Style Chocolate Buttercream

American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.

American Buttercream

A fast and simple frosting with just five ingredients.

Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts

An earthy, savory treatment for an earthy grain.

Yeasted Pumpkin Bread

Celebrate that chill in the air with a loaf of freshly baked bread.

Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce

Tart and spicy—just what your pulled pork is asking for.

Thanksgiving Stuffed Roast Pumpkins

A better vegetarian answer to the turducken.

White Cake With Brown Butter and Toasted Sugar

Brown butter and toasted sugar take this classic vanilla cake to the next level.

The Best Meatball Pizza

Does size matter? When it comes to meatballs on pizza, the answer is yes.

The Food Lab Junior: Dakota’s Red Beans and Rice

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

Fully Loaded Tuna Melt With Bacon, Pickled Peppers, Avocado, and Tomato

A cheesy, dialed-up tuna melt. And not just because of the bacon.

Lean and Mean Dry Rub for Pulled Pork

A simple dry rub that packs a ton of flavor.

Mocha Mascarpone Icebox Cake

Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?

Light and Thin Pancakes From Homemade Pancake Mix

These classic American pancakes start with a homemade, shelf-stable mix.

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 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.

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

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.

Easy, Peasy, Japanese-y: 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.

Finding a Cultural Touchstone in New Mexico's Carne Adovada

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