In the mood for a French bistro classic, or something like an Indian biryani? Browse our recipes by cuisine to help you nail down just the flavor profile you're craving.
The perfect snack or meal, hot or cold, any time of day.
An easy, pull-apart-tender, extra-porky roast.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
This pasta packs an aromatic punch.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
The undisputed king of the taco cart.
A classic one-pot Japanese chicken dish.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
Bring these beans to your next potluck and wait for the compliments to roll in.
A soup-less ramen riff on pasta carbonara.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
You'll never want to eat store-bought again.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A butter chicken in every pot.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Just as fast as the blue box, but way, way better.
Beating the egg whites leads to lofty results.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
A pressure cooker makes butter chicken a snap.
Mustard oil is a flavorful oil that belongs in every well-stocked pantry.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
Make the fiery, textured chili condiment your own.
Everything you’ll need to dive into Korean cooking.
The possibilities are endless.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The unsung umami hero of Japanese cooking.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The core items you'll need to get started making great Mexican food at home.
Don't be daunted: Fresh corn tortillas are a piece of cake. Thin, savory cake.
[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Forget all the polenta dogma you've heard—we have some new rules to share.
Sometimes you want your pasta to be bright pink, dammit! Here's how @eatandcry does it
What is sumac good for? Practically everything.
From floaters to sinkers, @dgritzer lays out everything you need to know about matzo balls
What's the best way to cook a frozen dumpling? Kenji breaks it down
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
Everything you need to know to host a Chinese hot-pot feast at home.
Making tortellini from scratch? Totally hardcore. @eatandcry shows you how
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Tacos for potluck? Yes, there's a way, and it's amazing.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
Pasta hot takes
Butter chicken is for everyone!
In the land of Cup Noodles, the Cup Noodle is king.
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
Málà is more than just Sichuan peppercorns.
Takis are the best new snacks in our lives these days.
A guide to the steps, both large and small, that can help you start cooking like an Italian.
An introduction to Lao cuisine.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
Jianbing is quite possibly China's best-kept secret.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
A custom gift box of our favorite Italian goods at Gustiamo.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
Love Italian food? That makes all of us. 5 essential cookbooks for your collection
We tried 9 brands of frozen pork dumplings so you wouldn't have to
Make your best barbecue ever using a smoker.