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The only thing this recipe doesn't have is the red checkered tablecloth.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Keep it traditional with this sage and sausage dressing.
Take the Halal cart home with you.
So easy, it's practically done before you start.
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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
Cook your stuffing in a waffle iron to maximize its crispness.
A tonkotsu just like the one at your favorite ramen shop.
An apple a day? How about a whole cake's worth.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
The crispiest, crunchiest, juiciest fried chicken around.
You have to try to mess up this easy method of cooking a steak.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Homemade alkaline noodles for ramen.
Never overcook your salmon again.
The best way to roast chicken for evenly cooked, juicy meat.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Take your pumpkin beyond the sweet pies and lattes.
Whether turkey isn't your thing or you're just looking for a smaller bird.
No orchard hunting required.
Recipes for soups, salads, and even latkes to showcase the vegetable's versatility.
Seven takes on the sandwich staple.
The breast is the best, when treated right.
Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken.
These are the sauces you'll come back to again and again.
Our favorite ways to cook with barley, quinoa, rye, and other whole grains.
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.)
13 Brussels sprouts recipes to convince even the most die-hard sprout-haters.
Onions are the essence of flavor, and flavor is the essence of onion.
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.
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.
More than just Fuyus or Hachiyas.
Give your veggies the care they deserve.
Roast pork shoulder leftovers are perfect for recipe riffing.
Why you should buy whole chickens instead of chicken parts.
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.
Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Bottarga is a versatile pantry staple.
Taste-testing garlic with and without the germ to see if it makes a difference.
Learn your way around quahogs, steamers, razor clams, and more.
Our favorite winter squash and how to clean, cut, and cook them.
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.
Longer isn't always better. Learn how to avoid overcooking beef stew.
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.
Shopping for shrimp doesn't have to be hard
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
10 cheeses that'll turn you into a serious cheese nerd
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
Does the method of mincing garlic matter? You bet it does.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
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
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Yes, you can poach eggs in advance.
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.
How to dry-age your steak at home for vastly superior flavor and texture.
Is there any point to brining your next turkey?
A pie-baking extravaganza puts 10 different varieties of apples to the test.
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.
Italy's secret pasta weapon can now be yours.
Korean instant noodle products taste better, according to our taste tester.
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 poultry knife that's a pleasure to use.
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.
Our resident baking whiz's top picks for the milk chocolate that'll make your desserts stand out.
Forget the baking aisle: The best chocolate for baking is hiding out with the fancy snacks.
Everything you need to make the best fresh pasta at home.
When you want to spatchcock a big turkey, you need the right tool.
A guide to Japanese style ramen noodles of every kind.
A Korean fall tradition for ensuring an ample supply of kimchi for long, cold winters.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
The moral of the story involves more than just the cooking water...
Get ready to nerd out on duck all month long.
For consumers who want good flavor and value, it pays to think outside the Prime box.
The best way to get started with Iberian tinned fish is to open a can.
How a beloved, centuries-old rice nearly died out, and was resurrected.
If you're using yogurt, you should marinate your meat overnight.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.