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No orchard hunting required.
These zucchini dishes will see you through the end of the growing season, and then some.
Recipes for soups, salads, and even latkes to showcase the vegetable's versatility.
Seven takes on the sandwich staple.
Make fresh, homemade jam your jam.
Want better barbecued brisket, steak, pulled pork, and more? Turn to smoking.
The breast is the best, when treated right.
These are the sauces you'll come back to again and again.
You know why? (Because chicken thighs are tastier, that's why.)
10 recipes for breakfast-worthy potatoes.
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.
What *can't* you eat with salmon? (Hint: almost nothing)
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.
More than just Fuyus or Hachiyas.
Passata is the best of peak summer tomatoes in a bottle.
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.
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.
Learn your way around quahogs, steamers, razor clams, and more.
Our favorite winter squash and how to clean, cut, and cook them.
A properly roasted mushroom is meaty, intense, and deeply flavored.
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.
Think lemon water's the best way to stop apple slices from browning? Think again.
The ultimate guide to perfect sous vide chicken breast.
Everything you need to know about all those mushrooms at your grocery store
The foolproof way to stunning steaks.
Sometimes you want your pasta to be bright pink, dammit! Here's how @eatandcry does it
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.
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
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.
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.
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 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.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The Whirley Pop is positively magical.
Want to learn how to transfer your family's images onto a Halloween pumpkin? Here's how to do it.
A guide to Japanese style ramen noodles of every kind.
If you're using yogurt, you should marinate your meat overnight.
The moral of the story involves more than just the cooking water...
Longer isn't always better. Learn how to avoid overcooking beef stew.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
The best way to get started with Iberian tinned fish is to open a can.
For consumers who want good flavor and value, it pays to think outside the Prime box.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
Is there any point to brining your next turkey?
How a beloved, centuries-old rice nearly died out, and was resurrected.
The phenomenon behind your stinky asparagus pee.