Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Marinated steak, mushrooms, and onions: a steakhouse experience on a stick.
Pork chops with a sweet-and-savory caramelized crust.
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
The king of ham and cheese sandwiches.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
The perfect snack or meal, hot or cold, any time of day.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Steam your way to sticky rice perfection.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
The ultimate guide to perfect sous vide chicken breast.
Upgrade your instant ramen with these quick and easy hacks.
The ins and outs of cooking eggs in the shell in a water bath.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
No more dry, chewy chicken.
How to make perfectly boiled eggs with clean-peeling shells.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Think lemon water's the best way to stop apple slices from browning? Think again.
Here's how to clean your own live soft-shell crabs to ensure you get the freshest crab possible.
Sous vide is the key to consistently moist brisket with a smoky bark.
A properly roasted mushroom is meaty, intense, and deeply flavored.
What's the best cut of beef for stew? Here's what you need to know.
The perfect technique for a crisp and juicy bird.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
9 simple rules to get great grilled tofu.
A guide to Japanese style ramen noodles of every kind.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
What *can't* you eat with salmon? (Hint: almost nothing)
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
Love cheese? Then you should know these essential cheeses.
Shopping for shrimp doesn't have to be hard
This Italian fish sauce packs a serious savory punch.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Not just for curry: everything you can (and should) do with coconut milk
Everything you need to know about all those mushrooms at your grocery store
How a beloved, centuries-old rice nearly died out, and was resurrected.
It isn't doomed to be dry and flavorless.
Bottarga is a versatile pantry staple.
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.
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.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.