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.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
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.
Perfect hard-boiled eggs require the right technique.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Bag the duck and skip the buckets of fat.
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.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
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.
A simple salted salmon that recalls the Japanese breakfast staple.
How to cook perfectly soft-boiled eggs every time.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.