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These are the crispiest, most flavorful roast potatoes you'll ever make.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
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.
Take the Halal cart home with you.
Keep it traditional with this sage and sausage dressing.
A tonkotsu just like the one at your favorite ramen shop.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Perfectly even edge-to-edge cooking and foolproof results.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
A rich, tart pork and vegetable stew with layers of sour and savory flavor.
The best cooking method for the most tender cut of meat around.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
You have to try to mess up this easy method of cooking a steak.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Bottarga is a versatile pantry staple.
How to make ramen (the noodles!).
Everything you need to know to cook dried beans perfectly every time.
Our favorite winter squash and how to clean, cut, and cook them.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Everything you need to know about the best way to cook a steak, indoors or out.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
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 guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Longer isn't always better. Learn how to avoid overcooking beef stew.
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
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
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.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
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
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Yes, you can poach eggs in advance.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
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.
Is there any point to brining your next turkey?
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.
A guide to Japanese style ramen noodles of every kind.
Breaking down the best way to roast chicken.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
The moral of the story involves more than just the cooking water...
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
How a beloved, centuries-old rice nearly died out, and was resurrected.
The production of the often-reviled delicacy isn't as cruel as it may seem.
A chat with Mike Satinover, lord of ramen.
You think you know boiled peanuts? Think again
Pork ribs haven't always been a barbecue staple.
Pile your bagel high.
An Italian artisanal pasta-maker on the importance of flour.
We talk to some of NYC's most notable ramen chefs about the importance of slurping.
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.
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
We hunt down the best supermarket brands of bacon.
According to @thefoodlab, one brand of bottled coconut water destroys all others
What's the best vegetable peeler? Y, funny you should ask.