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The Best Crispy Roast Potatoes Ever

These are the crispiest, most flavorful roast potatoes you'll ever make.

Super-Thick Chocolate Chip Cookies

These giant cookies aren't for the faint of heart.

Mains

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Easy slow-roasted lamb leg that's crispy on the outside and tender within.

Condiments and Sauces

XO Sauce

It will be hard not to put this sauce in and on everything.

Gluten-Free

Perfect Prime Rib

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Mains

Ultra-Crispy Slow-Roasted Pork Shoulder

Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.

Condiments and Sauces

Sweet and Sour Sauce

Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.

Mains

Jewish-Style Braised Brisket With Onions and Carrots

Brisket that's tender and moist.

Yeast Bread

Easy Roasted-Garlic Focaccia

This focaccia is soft, tender, chewy, and full of garlic flavor, and it takes just a few minutes of real work.

Vegetarian

Perfect Steamed Boiled Eggs

For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.

Mains

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce

Take the Halal cart home with you.

Vegetarian

Traditional Toum (Lebanese Garlic Sauce)

A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.

Mains

Slow-Roasted Beef Tenderloin

The best cooking method for the most tender cut of meat around.

Sides

The Best Yorkshire Pudding

Tall and light with a crisp shell and a lightly chewy center.

Mains

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.

Gluten-Free

Sous Vide Steaks

Perfectly even edge-to-edge cooking and foolproof results.

Gluten-Free

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard

Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.

Vegetarian

Perfect Hard-Boiled Eggs

Perfect hard-boiled eggs require the right technique.

Appetizers and Hors d'Oeuvres

The Best Matzo Ball Soup

Soups and Stews

Rich and Creamy Tonkotsu Ramen Broth

A tonkotsu just like the one at your favorite ramen shop.

Pizza

Foolproof Pan Pizza

This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.

Gluten-Free

Elotes (Grilled Mexican Street Corn)

Creamy, spicy, rich, and sweet.

Condiments and Sauces

Sephardic-Style Charoset With Dried Fruit and Nuts

Condiments and Sauces

Spicy Mayo for Sushi

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Videos

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.

The Food Lab

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

Bread

Breadmaking 101: All About Proofing and Fermentation

Techniques

How to Rescue Swiss Buttercream, No Matter the Problem

How to save a Swiss meringue buttercream when things go wrong.

Breakfast and Brunch

How to Make the Crispiest Shredded Hash Browns

The keys to truly great shredded potato hash browns that get extra crispy and stay that way.

Mains

Stew Science: How to Choose the Best Cuts for Beef Stew

What's the best cut of beef for stew? Here's what you need to know.

Techniques

Coffee Science: How to Make the Best Pourover Coffee at Home

Techniques

The Pizza Lab: Three Doughs to Know

Pizza

The Pizza Lab: On Flour Types, Foams, and Dough

The Burger Lab

The Burger Lab's Top 10 Tips for Making Better Burgers

The 10 commandments of burger-making.

Sous Vide

The Food Lab's Complete Guide to Sous-Vide Burgers

Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.

Techniques

Master Blind-Baked Pie Crust With These 6 Simple Tips

Six tips for a perfectly pre-baked pie crust.

The Pizza Lab

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

Chocolate

The Food Lab: The Best Way to Temper Chocolate

Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)

Techniques

Everything You Need to Know to Start Baking Awesome Bread

How to get started baking bread at home.

Scooped

Do I Need to Use Eggs in Ice Cream (and How Many?)

Techniques

Serious Chocolate: How to Store Chocolate

Techniques

How to Mix and Knead Bread Dough Like a Pro

The Burger Lab

The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef

The Burger Lab

The Burger Lab: Salting Ground Beef

Features

The Ultimate In-N-Out Secret Menu Survival Guide

We ordered everything on the (secret) menu.

Baking

What's the Difference Between Dutch Process and Natural Cocoa Powder?

Whiskey

What Is the Difference Between Single Malt and Blended Whisky?

What's the difference between single-malt and blended whisky, anyway?

The Burger Lab

The Burger Lab: Revisiting the Myth of The 12-Year Old McDonald's Burger...

Burger

The Food Lab: Here's Why McDonald's Burgers Don't Rot

Cocktails

The Science of Fat-Washing Cocktails

Eating Out

The Best Deep Dish Pizza in Chicago

Love it or hate it, deep dish pizza is a Chicago fixture. Here's where to find the best.

Ingredient Guides

What's the Difference Between Gelato and Ice Cream?

Weekend Reading

State of the Slice, Part 2: The Best Pizza Slices in New York City

The best New York pizza slices as of 2018.

Cocktails & Spirits

Cocktail Science: Do Alcohol Calories Count?

Burger

In-N-Out vs. Five Guys vs. Shake Shack: The First Bi-Coastal Side-By-Sid...

Soups and Stews

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

Breakfast and Brunch

Why Jianbing is China's Most Popular Street Breakfast

Jianbing is quite possibly China's best-kept secret.

Cocktail Science

The Science of Jello Shots

Cocktails

Cocktail Science: All About Foams

Features

The Spirit of Mexico: A Guide to Mezcal

An introduction to mezcal.

Recipe Roundups

Bored With Maple? 26 Toppings for Your Pancakes

Breakfast needn't be boring. 26 fun toppings for your pancakes

Thai

Ask a Sommelier: The Best Wine for Thai Food

Ice Cream and Frozen Treats

5 Ice Cream Myths That Need to Disappear

Say goodbye to tempering eggs, and more ice cream myths debunked.

Features

Why Bottled-in-Bond Whiskey Is the Best Deal In Booze

Bourbon & rye drinkers, heads up: why bottled-in-bond whiskey is the best deal in booze

Buying Guides

Our Favorite Chocolate Easter Bunnies, Eggs, and More

The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.

Breakfast and Brunch

The Best Electric Griddles for Crowd-Size Cooking

We tested electric griddles of all styles and price points to find our favorites.

Editors' Picks

The Best Pan for Sheet Cakes, Brownies, and Bars

Our absolute favorite pan for sheet cakes.

Baking

The Best Extra-Dark Supermarket Chocolate Bars for Baking

Explore an even darker chocolate style with these seven bars in the 80% range.

Coffee

The Best Coffee Grinders

We dive deep on the grinder that's best for your morning cup.

Beer and Wine

Great Gifts for Cocktail, Wine, and Beer Lovers

Everything you need for spirited festivities.

Baking

Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More

Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.

Buying Guides

16 Essential Pie-Making Tools

From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.