A butter chicken in every pot.
Perfectly even edge-to-edge cooking and foolproof results.
Sous vide is the key to consistently moist brisket with a smoky bark.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Just as fast as the blue box, but way, way better.
Beating the egg whites leads to lofty results.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
A fast, easy method for fluffy, diner-style scrambled eggs.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The best way to roast chicken for evenly cooked, juicy meat.
A pressure cooker makes butter chicken a snap.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Like Sunday gravy, but make it on a weeknight.
Hearty, fragrant, with a subtle dairy sweetness.
Delicious homemade potato gnocchi aren't out of reach.
For great French onion soup, start by not burning the onions.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
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.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
How to make ramen (the noodles!).
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.
Everything you need to know to cook dried beans perfectly every time.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
What's the best substitute for buttermilk? We put a handful of common recommendations to the test.
Everything you need to know about the best way to cook a steak, indoors or out.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
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.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
What's the best cut of beef for stew? Here's what you need to know.
Not just for curry: everything you can (and should) do with coconut milk
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 King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The foolproof way to stunning steaks.
Forget all the polenta dogma you've heard—we have some new rules to share.
6 great condiments to make your cheese plate shine
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
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.
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.
Pasta hot takes
Butter chicken is for everyone!
Six pasta-centric songs to groove to for Starch Madness.
In the land of Cup Noodles, the Cup Noodle is king.
A guide to Japanese style ramen noodles of every kind.
The moral of the story involves more than just the cooking water...
An ode to one of the best ramen shops in the United States.
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.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Get ready to nerd out on duck all month long.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
An Italian artisanal pasta-maker on the importance of flour.
Is there any point to brining your next turkey?
They should have called it "freaking delicious flavor"—there's nothing strange about it.
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.
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.
According to @thefoodlab, one brand of bottled coconut water destroys all others
What's the best vegetable peeler? Y, funny you should ask.