These are the crispiest, most flavorful roast potatoes you'll ever make.
Red beans and rice are good right away, but they're even better the next day.
A tonkotsu just like the one at your favorite ramen shop.
Light seasoning helps fried rice shine.
It's all about the caramelization and browning.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Take the Halal cart home with you.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
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.
Perfectly even edge-to-edge cooking and foolproof results.
Maximum crust and maximum flavor.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Creamy, spicy, rich, and sweet.
These crisp and tangy wings are perfectly succulent.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
The flavor of the Sicilian sun, all in one pan.
Tall and light with a crisp shell and a lightly chewy center.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Perfect hard-boiled eggs require the right technique.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.