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Pork tenderloin makes for an easy and elegant centerpiece to any meal.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
You have to try to mess up this easy method of cooking a steak.
Thick, hearty, loaded with flavor, and entirely customizable.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
An easy, pull-apart-tender, extra-porky roast.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The equipment you use determines the best way to cook egg fried rice.
The best way to roast chicken for evenly cooked, juicy meat.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Your homemade Egg McMuffin improves upon the classic.
Sticky, sweet, and salty spuds
Creamy, cheesy, and fragrant with black pepper.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Get the fast food–style French fries of your dreams at home.
A classic one-pot Japanese chicken dish.
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
Red beans and rice are good right away, but they're even better the next day.
Sous vide is the key to consistently moist brisket with a smoky bark.
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.
These recipes give tofu the credit it deserves.
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 very favorite ways to eat through a bounty of broccoli.
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.)
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.
Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight.
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.
Zap your way to perfect crispy fried shallots and garlic.
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.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
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.
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.
For the best turkey, use a thermometer. This video will show you exactly how to do it.
Two of the most basic (and essential!) chopping skills you can master, explained.
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.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
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
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.
Forget all the polenta dogma you've heard—we have some new rules to share.
What is baby corn and where does it come from? @eatandcry's got the answers
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.
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.
All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.
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.
How to dry-age your steak at home for vastly superior flavor and texture.
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.
The moral of the story involves more than just the cooking water...
For consumers who want good flavor and value, it pays to think outside the Prime box.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
If you're using yogurt, you should marinate your meat overnight.
Longer isn't always better. Learn how to avoid overcooking beef stew.
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.
Get ready to nerd out on duck all month long.
The production of the often-reviled delicacy isn't as cruel as it may seem.
A Korean fall tradition for ensuring an ample supply of kimchi for long, cold winters.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.