Explore by Dish Type

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.

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.

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

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

Breadmaking 101: All About Proofing and Fermentation

How to Rescue Swiss Buttercream, No Matter the Problem

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

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

The Science of Baking Bread

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.

The Pizza Lab: Three Doughs to Know

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

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

Does Refrigeration Really Ruin Bread?

Master Blind-Baked Pie Crust With These 6 Simple Tips

Six tips for a perfectly pre-baked pie crust.

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

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

Coffee Science: How to Make the Best French Press Coffee at Home

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

The 10 commandments of burger-making.

Everything You Need to Know to Start Baking Awesome Bread

How to get started baking bread at home.

The Food Lab: The Best Way to Temper Chocolate

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

How to Mix and Knead Bread Dough Like a Pro

Stew Science: Why You Shouldn't Cook Your Beef All Day

Longer isn't always better. Learn how to avoid overcooking beef stew.

The Ultimate In-N-Out Secret Menu Survival Guide

We ordered everything on the (secret) menu.

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

All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

How to make sure you've got the best yeast for the job.

What Is the Difference Between Single Malt and Blended Whisky?

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

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

The Science of Fat-Washing Cocktails

The Science of Jello Shots

Why Jianbing is China's Most Popular Street Breakfast

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

Cocktail Science: Do Alcohol Calories Count?

The Spirit of Mexico: A Guide to Mezcal

An introduction to mezcal.

Cocktail Science: All About Foams

Ask a Sommelier: The Best Wine for Thai Food

What Are They Drinking on Mad Men?

What's the Difference Between Gelato and Ice Cream?

The Condiments We Put on Everything

You can take our chili crisp when you pry it from our cold, dead hands.

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

This Italian fish sauce packs a serious savory punch.

5 Ice Cream Myths That Need to Disappear

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

State of the Slice, Part 1: A Slice of New York Pizza History

How the New York slice evolved over the years.

Sherry 101: An Introduction to the Hippest Old-Person Drink Around

Learn to tell your Amontillado from your Palo Cortado.

The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)

The best meat-replacement burgers, tested.

The Best Universal Wine Glasses

We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.

The Best Supermarket Black Bean Burgers

We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.

The Best Supermarket Veggie Burgers

Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?

We Tested Breville's Countertop Pizza Oven (and It's Pretty Great)

We took the latest countertop pizza oven for a spin.

These Cake Stands Won't Let You Down

Sturdy and well balanced, these stands are so much more than just a pretty base.

Essential Equipment for Making Great Bread at Home

Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.

How to Put a Bundt in the Oven

Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.

Our Favorite Chocolate Easter Bunnies, Eggs, and More

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

The Best Electric Griddles for Crowd-Size Cooking

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

The Best Pan for Sheet Cakes, Brownies, and Bars

Our absolute favorite pan for sheet cakes.

The Best Extra-Dark Supermarket Chocolate Bars for Baking

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

The Best Coffee Grinders

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

Great Gifts for Cocktail, Wine, and Beer Lovers

Everything you need for spirited festivities.

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.

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.

The Best Ice Cream Makers

The best homemade ice cream needs a good ice cream maker.

The Best Waffle Makers

We tested the top 12 models of waffle irons to find which ones were the best.

The Best Blender for You: Expensive Versus Budget Buys, Tested

Just how much performance bang do you get for your buck?

The Best Ice Cream Scoops

We tested 17 ice cream scoops to find the shape and design that work best.