A tonkotsu just like the one at your favorite ramen shop.
Creamy, tart, and spicy.
You don't need an earthen pit to make this.
A fresh mixture of onions, cubanelle peppers, garlic, and herbs.
You have to try to mess up this easy method of cooking a steak.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Never overcook your salmon again.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Cooking brisket in a pressure cooker cuts down the cook time significantly.
Bring Thai street food into your backyard with these simple skewers.
Pork chops with a sweet-and-savory caramelized crust.
Two minutes and an immersion blender is all it takes to make mayo at home.
A fast, easy method for fluffy, diner-style scrambled eggs.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Forget the cork, just give the octopus the time it needs.