These are the crispiest, most flavorful roast potatoes you'll ever make.
A classic, crusty loaf of country-style white bread.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Light seasoning helps fried rice shine.
The key to great Neapolitan pizza crust is a good long fermentation.
Can it about canned clams and their cwality!
Take the Halal cart home with you.
Bring a taste of New York City anywhere with this simple recipe for the all-American slice.
Creamy, cheesy, and fragrant with black pepper.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
Soft, rich lemon bars that slice into neat squares.
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.
The crispiest, crunchiest, juiciest fried chicken around.
Our favorite easy macaroni and cheese gets a funky Calabrian twist.
Stir-fried rice noodles with shrimp, pork, and vegetables.
So easy, it's practically done before you start.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Pan pizza, Motor City–style.
A tonkotsu just like the one at your favorite ramen shop.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
The most important thing a stand mixer has to offer isn't convenience; it's power.
All the basic cake frostings and when to use them.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
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.
Why and how to stock perfect back-up gift that everyone loves.
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.
What's the best substitute for buttermilk? We put a handful of common recommendations to the test.
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.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
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.
Say good-bye to bland oatmeal! Satisfying smoothies, nutty-sweet pancakes, and porridge mix-ins to shake up your morning routine.
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?
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
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 get started baking bread at home.
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?
How to tell your rocks glass from your highball.
Grind your own meat for juicier sausages and more flavorful burgers.
It's all about the corn.
Takis are the best new snacks in our lives these days.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Why serious bakers have serious mothers. Delicious, delicious mothers.
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.
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.
A little history of the Philly soft pretzel.
Small wineries are hurting from restaurant shutdowns. You can help, and get some wine.
Kellogg's Peeps cereal, reviewed.
Why our resident pastry wizard is so obsessed with one stand mixer in particular.
We tasted nine store-bought queso dips to find the very best ones.
Pillsbury Cinnamon Roll Fillows, reviewed.
Exploring the complexities of commercial vanilla extract and the failings of homemade.
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!