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A gentle touch is key to this aromatic chicken and chickpea dish.
Take the Halal cart home with you.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
The crispiest, crunchiest, juiciest fried chicken around.
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 creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Creamy, spicy, rich, and sweet.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
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.
A tonkotsu just like the one at your favorite ramen shop.
The off-the-cob version of Mexican grilled corn.
A fresh and summery Italian classic.
Homemade alkaline noodles for ramen.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Your homemade Egg McMuffin improves upon the classic.
An easy, pull-apart-tender, extra-porky roast.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Form 'em, dredge 'em, fry 'em up. Not as fast as fast food, but still pretty quick.
Fire up the grill with recipes for grilled shrimp, fish, and more.
These recipes give tofu the credit it deserves.
Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken.
Easy to make and lasts for days.
These are the sauces you'll come back to again and again.
If you're a fennel skeptic, these recipes will bring you over to the delicious side.
You know why? (Because chicken thighs are tastier, that's why.)
The breast is the best, when treated right.
10 recipes for breakfast-worthy potatoes.
Use the grill to coax the most flavor out of your pork this Memorial Day weekend.
Twenty seven different ways to put an egg on it—for dinner.
Become a master of eggs all ways, then put your skills to work.
Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes.
You can eat ramen in more ways than you could ever imagine.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
A week of menus for vegetable lovers who also eat fish.
Tangy, sweet mangoes are good for more than eating over the sink—these 18 recipes are proof.
What *can't* you eat with salmon? (Hint: almost nothing)
A quick guide to producing the tastiest, coziest, warming-est apple cider of the season.
Upgrade your instant ramen with these quick and easy hacks.
Are you guilty as charged?
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.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
How to make ramen (the noodles!).
Learn your way around quahogs, steamers, razor clams, and more.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to store and reuse leftover melted or tempered chocolate.
Everything you need to know about the best way to cook a steak, indoors or out.
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.
Don't let starchy, underripe bananas get in the way of your favorite recipe.
Everything you need to know to make salmon with an immersion circulator.
Sous vide is the key to consistently moist brisket with a smoky bark.
What's the best cut of beef for stew? Here's what you need to know.
What are those eggs doing in your cookie dough?
Think lemon water's the best way to stop apple slices from browning? Think again.
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 foolproof way to stunning steaks.
How to make the best scrambled eggs, however you like them.
10 cheeses that'll turn you into a serious cheese nerd
6 great condiments to make your cheese plate shine
9 simple rules to get great grilled tofu.
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.
Three ways to blistered and sweet grilled corn.
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.
In the land of Cup Noodles, the Cup Noodle is king.
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.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Explore an even darker chocolate style with these seven bars in the 80% range.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
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.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
A guide to Japanese style ramen noodles of every kind.
For consumers who want good flavor and value, it pays to think outside the Prime box.
The moral of the story involves more than just the cooking water...
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Butter chicken is for everyone!
How a beloved, centuries-old rice nearly died out, and was resurrected.
Longer isn't always better. Learn how to avoid overcooking beef stew.
An ode to one of the best ramen shops in the United States.
Why Chicago's Harold's is the best bad fried chicken on Earth
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
[email protected] shows how banana pudding became Banana Pudding
Is there any point to brining your next turkey?
Pork ribs haven't always been a barbecue staple.
Pile your bagel high.