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The equipment you use determines the best way to cook egg fried rice.
Take the Halal cart home with you.
A fresh and summery Italian classic.
The off-the-cob version of Mexican grilled corn.
Creamy, tropical mango popsicles.
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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Give charred shishitos a break.
Light seasoning helps fried rice shine.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
The crispiest, crunchiest, juiciest fried chicken around.
A make-ahead marinade makes for an easy and delicious weeknight meal.
A tonkotsu just like the one at your favorite ramen shop.
Creamy, spicy, rich, and sweet.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Maximum crust and maximum flavor.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
You have to try to mess up this easy method of cooking a steak.
Crispy, lacy, runny Thai-style fried eggs are the star of this salad.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Enjoy the freshest seafood at home with these variations on ceviche and aguachile.
There are more ways to enjoy corn than straight off the cob (though that certainly isn't a bad choice!).
Make the most of summer strawberries with these dessert recipes.
These bean salads are anything but boring.
The breast is the best, when treated right.
Say goodbye to greasy, unappetizing pasta salad with these recipes.
These are the sauces you'll come back to again and again.
If you're a fennel skeptic, these recipes will bring you over to the delicious side.
You know why? (Because chicken thighs are tastier, that's why.)
Ten easy ways to scrape up the last few tablespoons in your fridge.
What to make with the best of your farmers market tomato-haul this season.
Too many cukes in the kitchen? These cucumber recipes are just for you.
23 recipes for inspiration when you're all zuked out.
Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes.
You can eat ramen in more ways than you could ever imagine.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight.
A week of menus for vegetable lovers who also eat fish.
What *can't* you eat with salmon? (Hint: almost nothing)
A quick guide to producing the tastiest, coziest, warming-est apple cider of the season.
Upgrade your instant ramen with these quick and easy hacks.
Tender-crisp vegetables with just the right amount of char.
Make smash burgers the Wursthall way.
Give your veggies the care they deserve.
Roast pork shoulder leftovers are perfect for recipe riffing.
Why you should buy whole chickens instead of chicken parts.
Are you guilty as charged?
The magical salume that will change how you cook.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
How to make ramen (the noodles!).
Learn your way around quahogs, steamers, razor clams, and more.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to store and reuse leftover melted or tempered chocolate.
Everything you need to know about the best way to cook a steak, indoors or out.
The perfect technique for a crisp and juicy bird.
For the best turkey, use a thermometer. This video will show you exactly how to do it.
Here's how to use your thermometer right when testing your meat for doneness.
The very best tomatoes can be vastly improved with just one simple ingredient.
Don't let starchy, underripe bananas get in the way of your favorite recipe.
Sous vide is the key to consistently moist brisket with a smoky bark.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
What's the best cut of beef for stew? Here's what you need to know.
Think lemon water's the best way to stop apple slices from browning? Think again.
Shopping for shrimp doesn't have to be hard
Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
10 cheeses that'll turn you into a serious cheese nerd
6 great condiments to make your cheese plate shine
9 simple rules to get great grilled tofu.
Everything you need to know to host a Chinese hot-pot feast at home.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.
Everything you need to make the perfect Thanksgiving cheese plate
Yes, you can poach eggs in advance.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
How the simple act of gathering for dinner with friends transformed one family's life.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
How to make perfectly boiled eggs with clean-peeling shells.
The ins and outs of cooking eggs in the shell in a water bath.
Myth-bust your way to better steak.
Love cheese? Then you should know these essential cheeses.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
How to make a perfectly juicy, crusty steak.
Grind your own meat for juicier sausages and more flavorful burgers.
Korean instant noodle products taste better, according to our taste tester.
In the land of Cup Noodles, the Cup Noodle is king.
We tasted nine store-bought queso dips to find the very best ones.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
A special gift curated by our cheese-obsessed team.
We tested the top rice cookers on the market to determine which is the best for you.
We tested nine popular brands of Greek yogurt and found three winners that stood out from the rest.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Explore an even darker chocolate style with these seven bars in the 80% range.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
Everything you need to make the best fresh pasta at home.
When you want to spatchcock a big turkey, you need the right tool.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The Whirley Pop is positively magical.
Dive into the magical world of fresh pasta with @eatandcry's favorite cookbooks on the market
These cheeses never get our goat
A guide to Japanese style ramen noodles of every kind.
The best way to get started with Iberian tinned fish is to open a can.
For consumers who want good flavor and value, it pays to think outside the Prime box.
The moral of the story involves more than just the cooking water...
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
How a beloved, centuries-old rice nearly died out, and was resurrected.
A better berry isn't possible.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
Pork ribs haven't always been a barbecue staple.
An ode to one of the best ramen shops in the United States.
Pile your bagel high.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet