These are the crispiest, most flavorful roast potatoes you'll ever make.
It will be hard not to put this sauce in and on everything.
A tonkotsu just like the one at your favorite ramen shop.
Take the Halal cart home with you.
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.
This focaccia is soft, tender, chewy, and full of garlic flavor, and it takes just a few minutes of real work.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Perfectly even edge-to-edge cooking and foolproof results.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Brisket that's tender and moist.
Stir-fried rice noodles with shrimp, pork, and vegetables.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Light seasoning helps fried rice shine.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Creamy, spicy, rich, and sweet.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
The crispiest, crunchiest, juiciest fried chicken around.
Never overcook your salmon again.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Not just for lonely hearts, these black bean noodles are comfort food you'll crave all year long.
A fast, easy method for fluffy, diner-style scrambled eggs.
Sous vide is the key to consistently moist brisket with a smoky bark.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
How to make perfectly boiled eggs with clean-peeling shells.
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
The ins and outs of cooking eggs in the shell in a water bath.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
No more dry, chewy chicken.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
"Salty like the sea"? No, not that salty, please.
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.
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.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
The perfect technique for a crisp and juicy bird.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
What *can't* you eat with salmon? (Hint: almost nothing)
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.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
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.
Bottarga is a versatile pantry staple.
An ode to one of the best ramen shops in the United States.
How a beloved, centuries-old rice nearly died out, and was resurrected.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Not just for curry: everything you can (and should) do with coconut milk
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.
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
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.