These are the crispiest, most flavorful roast potatoes you'll ever make.
The key to great Neapolitan pizza crust is a good long fermentation.
A classic, crusty loaf of country-style white bread.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Get the fast food–style French fries of your dreams at home.
Tender, chewy, blistery bagels you can make at home.
This crusty, moist focaccia requires no kneading or stretching.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
You'll never want to eat store-bought again.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
A fresh and summery Italian classic.
Sounds too simple to be good, but it's among the best.
Whip up chickpea liquid into a light meringue that delivers tall, fluffy, and moist vegan pancakes.
If you have time to open a can, you have time to make this excellent tomato soup from scratch.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Thanks to the power of a food processor, this whole wheat loaf is chewy and light.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
A step-by-step guide to making 100% whole wheat bread that's light and soft.
9 simple rules to get great grilled tofu.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks.
We taste two of the newest entrants into the vegan meat substitute market.
Most store-bought vegan cheeses are terrible. These aren't.