These are the crispiest, most flavorful roast potatoes you'll ever make.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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.
Tall and light with a crisp shell and a lightly chewy center.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Take the Halal cart home with you.
The best cooking method for the most tender cut of meat around.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Prep, assemble, and serve—all at once. Easy peasy.
Perfectly even edge-to-edge cooking and foolproof results.
Brisket that's tender and moist.
These slow-cooker meatballs in a sticky Thai sauce are guaranteed to be tender and juicy.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Perfect hard-boiled eggs require the right technique.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
It will be hard not to put this sauce in and on everything.
Win over lamb naysayers.
Creamy, spicy, rich, and sweet.
A tonkotsu just like the one at your favorite ramen shop.
For buttery morel mushrooms, a simple treatment is best.
Light seasoning helps fried rice shine.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
How to make perfectly boiled eggs with clean-peeling shells.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
The ins and outs of cooking eggs in the shell in a water bath.
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
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.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
No more dry, chewy chicken.
Everything you need to know to make sous vide rack of lamb.
Sous vide is the key to consistently moist brisket with a smoky bark.
Think lemon water's the best way to stop apple slices from browning? Think again.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
The perfect technique for a crisp and juicy bird.
What's the best cut of beef for stew? Here's what you need to know.
How to make ramen (the noodles!).
9 simple rules to get great grilled tofu.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
A guide to Japanese style ramen noodles of every kind.
What *can't* you eat with salmon? (Hint: almost nothing)
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Love cheese? Then you should know these essential cheeses.
Shopping for shrimp doesn't have to be hard
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
An ode to one of the best ramen shops in the United States.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
How a beloved, centuries-old rice nearly died out, and was resurrected.
Not just for curry: everything you can (and should) do with coconut milk
Bottarga is a versatile pantry staple.
Everything you need to know about all those mushrooms at your grocery store
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.
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.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.