You have to try to mess up this easy method of cooking a steak.
Perfectly even edge-to-edge cooking and foolproof results.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
A 15-minute French classic made with fresh, inexpensive ingredients.
A fast, easy method for fluffy, diner-style scrambled eggs.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Bag the duck and skip the buckets of fat.
Scotch and amaretto combine in this 1970s favorite.
Fluffy, tender, and hearty.
A dish of soft-scrambled eggs with tomatoes, chilies, and tons of olive oil.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
How do you make an Old Fashioned? With simple, classic ingredients and nothing more.
How to make perfectly poached eggs with tight, clean whites and golden, liquid yolks.
A classic recipe for artichoke hearts, from the heart of Italy.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
Soft, moist eggs, cooked with care.
Five minutes to summer's simplest dessert.
A classic French omelette with a center of melted cheese.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
The best way to batch-cook bake bacon, whether you like it crisp or chewy.
The secrets to the best lamb chops on the grill.