These are the crispiest, most flavorful roast potatoes you'll ever make.
The undisputed king of the taco cart.
Perfectly even edge-to-edge cooking and foolproof results.
Creamy, spicy, rich, and sweet.
Take the Halal cart home with you.
You have to try to mess up this easy method of cooking a steak.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Stir-fried rice noodles with shrimp, pork, and vegetables.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
How to make vibrant, flavorful, and totally customizable no-churn ice cream.
An easy, pull-apart-tender, extra-porky roast.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
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.
A tonkotsu just like the one at your favorite ramen shop.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.
Light seasoning helps fried rice shine.
This pasta packs an aromatic punch.
The crispiest, crunchiest, juiciest fried chicken around.
The off-the-cob version of Mexican grilled corn.
Silky-smooth ice cream with a complex dairy flavor—no ice cream machine required.
Sous vide is the key to consistently moist brisket with a smoky bark.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
For the sweetest caramelized onions, slow and steady wins the race
The ins and outs of cooking eggs in the shell in a water bath.
How to make perfectly boiled eggs with clean-peeling shells.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Think lemon water's the best way to stop apple slices from browning? Think again.
What's the best cut of beef for stew? Here's what you need to know.
9 simple rules to get great grilled tofu.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
How to make ramen (the noodles!).
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
A guide to Japanese style ramen noodles of every kind.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
What *can't* you eat with salmon? (Hint: almost nothing)
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Shopping for shrimp doesn't have to be hard
Love cheese? Then you should know these essential cheeses.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Bottarga is a versatile pantry staple.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
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.
Not just for curry: everything you can (and should) do with coconut milk
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Everything you need to know about all those mushrooms at your grocery store
This Italian fish sauce packs a serious savory punch.
How a beloved, centuries-old rice nearly died out, and was resurrected.
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.
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.