Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
These are the crispiest, most flavorful roast potatoes you'll ever make.
Light seasoning helps fried rice shine.
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.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
The crispiest, crunchiest, juiciest fried chicken around.
This focaccia is soft, tender, chewy, and full of garlic flavor, and it takes just a few minutes of real work.
A tonkotsu just like the one at your favorite ramen shop.
This fresh pasta sauce comes together in the time it takes to cook spaghetti
Easy to make, fresh pasta is worth the effort.
Stir-fried rice noodles with shrimp, pork, and vegetables.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
This crusty, moist focaccia requires no kneading or stretching.
Red beans and rice are good right away, but they're even better the next day.
Just as fast as the blue box, but way, way better.
Homemade alkaline noodles for ramen.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
This pasta packs an aromatic punch.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
So easy, it's practically done before you start.
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.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
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.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
How to make ramen (the noodles!).
Everything you need to know to cook dried beans perfectly every time.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
What's the best substitute for buttermilk? We put a handful of common recommendations to the test.
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.
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.
Not just for curry: everything you can (and should) do with coconut milk
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 King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The foolproof way to stunning steaks.
Forget all the polenta dogma you've heard—we have some new rules to share.
6 great condiments to make your cheese plate shine
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
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.
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.
Pasta hot takes
Butter chicken is for everyone!
Six pasta-centric songs to groove to for Starch Madness.
In the land of Cup Noodles, the Cup Noodle is king.
A guide to Japanese style ramen noodles of every kind.
The moral of the story involves more than just the cooking water...
An ode to one of the best ramen shops in the United States.
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.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Get ready to nerd out on duck all month long.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
Is there any point to brining your next turkey?
They should have called it "freaking delicious flavor"—there's nothing strange about it.
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.
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.