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These are the crispiest, most flavorful roast potatoes you'll ever make.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
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.
With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free.
Take the Halal cart home with you.
How to make dulce de leche from a can of sweetened condensed milk.
These snickerdoodles have crispy edges and chewy middles, with a rich and tender crumb beneath their shimmery crusts.
Keep it traditional with this sage and sausage dressing.
A tonkotsu just like the one at your favorite ramen shop.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Perfectly even edge-to-edge cooking and foolproof results.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
This easy pie dough recipe doesn't require special equipment or training.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
A rich, tart pork and vegetable stew with layers of sour and savory flavor.
Build a house that's good enough to eat!
The best cooking method for the most tender cut of meat around.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Everything you need to know to easily prepare a batch cocktail for a batch of guests.
This Italian fish sauce packs a serious savory punch.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
Never scrub a dirty pot of caramel or fudge again!
How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.
An introduction to mezcal.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Make the fiery, textured chili condiment your own.
How to make sure you've got the best yeast for the job.
Got a sticky situation on your hands? Here's how to clean it up, fast.
How to save a Swiss meringue buttercream when things go wrong.
How to store and reuse leftover melted or tempered chocolate.
What is malted milk powder, and why does a canister belong in your pantry?
It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
Why waste time staling your bread when the oven will get you better, faster results every time?
Six tips for a perfectly pre-baked pie crust.
When things heat up in the kitchen, don't give up on pie!
Do you know the muffin pan, the muffin pan, the muffin pan?
Because knowing is half the battle.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
What are those eggs doing in your cookie dough?
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Ever drank a tea as old as you are?
What's the tea that drives tea lovers wild? Follow oolong to find out
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
The essential guide to getting better green tea, which will in fact give you superpowers
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.
Throw a heck of a bash without blowing all your cash.
Can't seem to bake the perfect loaf of bread? Simple troubleshooting tips to help you out
In which @thefoodlab bakes pizza on a sheet of copper in his quest for the perfect crust.
Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.
How to make perfectly boiled eggs with clean-peeling shells.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
The ins and outs of cooking eggs in the shell in a water bath.
Cork taint is just one wine flaw you can learn to identify; here's our guide to seven of the most common.
This thick-crusted, fried-on-the-bottom, puffy, cheesy pan pizza is the easiest pizza you'll ever make.
What's the difference between single-malt and blended whisky, anyway?
Grind your own meat for juicier sausages and more flavorful burgers.
Takis are the best new snacks in our lives these days.
It's all about the corn.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Jianbing is quite possibly China's best-kept secret.
The best meat-replacement burgers, tested.
We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?
We took the latest countertop pizza oven for a spin.
Sturdy and well balanced, these stands are so much more than just a pretty base.
Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.
A new cocktail book exploring creative big-batch drink recipes.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
We tested electric griddles of all styles and price points to find our favorites.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
We dive deep on the grinder that's best for your morning cup.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
Everything you need for spirited festivities.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
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.
The best homemade ice cream needs a good ice cream maker.
We tested the top 12 models of waffle irons to find which ones were the best.
Just how much performance bang do you get for your buck?