A classic one-pot Japanese chicken dish.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Easy roasted mushrooms with olive oil and herbs.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
Cooked low and slow, this tomato sauce is rich and sweet.
Nothing wrong with a classic.
Festive, colorful, and perfect for entertaining.
Tall and light with a crisp shell and a lightly chewy center.
Delicate, fancy eggs for spooning on toast.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
The undisputed king of the taco cart.
The perfect snack or meal, hot or cold, any time of day.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
Upgrade your instant ramen with these quick and easy hacks.
The ultimate guide to perfect sous vide chicken breast.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
No more dry, chewy chicken.
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.
How to make perfectly boiled eggs with clean-peeling shells.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Sous vide is the key to consistently moist brisket with a smoky bark.
Think lemon water's the best way to stop apple slices from browning? Think again.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
9 simple rules to get great grilled tofu.
What's the best cut of beef for stew? Here's what you need to know.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
A guide to Japanese style ramen noodles of every kind.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
What *can't* you eat with salmon? (Hint: almost nothing)
Never panic at the butcher's counter again.
Pork ribs haven't always been a barbecue staple.
Shopping for shrimp doesn't have to be hard
Love cheese? Then you should know these essential cheeses.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
This Italian fish sauce packs a serious savory punch.
Bottarga is a versatile pantry staple.
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.
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.
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.
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.