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The ultimate creamy-in-the-middle, crispy-on-top casserole.
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.
Never overcook your salmon again.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Win over lamb naysayers.
The off-the-cob version of Mexican grilled corn.
Basque cheesecake boasts a creamy center and a deeply caramelized top and bottom.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
The best egg salad is a study in simplicity.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Crispy skin and tender pink meat in a bright, citrusy sauce.
The green sauce slays it.
A pressure cooker makes butter chicken a snap.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
So easy, it's practically done before you start.
Part pasta, part stew, and wholly comforting.
An easy, pull-apart-tender, extra-porky roast.
The best way to roast chicken for evenly cooked, juicy meat.
The national dish of Jamaica!
A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
The breast is the best, when treated right.
These recipes give tofu the credit it deserves.
Whether roasted, sauced, or simmered, canned tomatoes are a pantry hero.
These fresh pasta recipes are well worth the extra time.
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.)
10 recipes for breakfast-worthy potatoes.
Our favorite recipes for juicy, flavorful lamb.
All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more.
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)
All the same bright, fresh, acidic bite of the original, but amped up with other ingredients, ranging from subtle to in-your-face.
15 of our favorite sweet fig recipes, perfect for autumn menus.
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.
Over-harvesting threatens to endanger a beloved springtime ingredient.
Zap your way to perfect crispy fried shallots and garlic.
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.
Grilling tuna is all about high heat and a quick sear.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Bottarga is a versatile pantry staple.
For easy entertaining, bring the raw bar home.
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.
Here's how to use your thermometer right when testing your meat for doneness.
Everything you need to know to make sous vide rack of lamb.
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.
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.
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.
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.
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.
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.
The ones we reach for at home and in the Serious Eats kitchen.
Our go-to milk, dark, and extra-dark chocolate bars for better baked goods at home.
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.
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.
Butter chicken is for everyone!
We always have opinions, especially when it come to pasta.
The Big Al Dente is here.
A guide to Japanese style ramen noodles of every kind.
Pasta hot takes
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...
The best way to get started with Iberian tinned fish is to open a can.
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.
The production of the often-reviled delicacy isn't as cruel as it may seem.
Is there any point to brining your next turkey?
Longer isn't always better. Learn how to avoid overcooking beef stew.