Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Sweet, spreadable, jammy garlic.
The perfect reward after all that painstaking Halloween pumpkin-carving.
A tonkotsu just like the one at your favorite ramen shop.
Bring these beans to your next potluck and wait for the compliments to roll in.
A fresh mixture of onions, cubanelle peppers, garlic, and herbs.
You have to try to mess up this easy method of cooking a steak.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Never overcook your salmon again.
Red beans and rice are good right away, but they're even better the next day.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Sous vide is the key to consistently moist brisket with a smoky bark.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Get the fast food–style French fries of your dreams at home.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Oven-cooked pulled pork that will please even the purists.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Crispy roasted potatoes get a flavor-assist from curry leaf mustard oil mayo.
Two minutes and an immersion blender is all it takes to make mayo at home.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.