These are the crispiest, most flavorful roast potatoes you'll ever make.
A gentle touch is key to this aromatic chicken and chickpea dish.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Ready to Make a Sourdough Starter? Here's Everything You Need to Know
Take the Halal cart home with you.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
The key to great Neapolitan pizza crust is a good long fermentation.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
The crispiest, crunchiest, juiciest fried chicken around.
Bring a taste of New York City anywhere with this simple recipe for the all-American slice.
Got leftover bread? Make croutons!
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
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.
Creamy, spicy, rich, and sweet.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A quick and easy flatbread made on the grill gets topped with za'atar.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
A tonkotsu just like the one at your favorite ramen shop.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Which flour should you choose for your sourdough starter?
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.
Exploring the complexities of commercial vanilla extract and the failings of homemade.
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 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.
Filling a piping bag can be an awkward proposition, but not if you know a few simple tricks.
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.
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.
The science behind creaming butter and sugar.
Ever drank a tea as old as you are?
What's the tea that drives tea lovers wild? Follow oolong to find out
How to make the best scrambled eggs, however you like them.
6 great condiments to make your cheese plate shine
Everything you need to know to host a Chinese hot-pot feast at home.
For real though, it's time to see what tea is really made of. Let @maxfalkowitz show you
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.
Tacos for potluck? Yes, there's a way, and it's amazing.
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.
The Food Lab's guide to the ultimate chocolate chip cookie.
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.
Methods matter when it comes to sausages.
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.
What really makes a sourdough starter so special? Let's look under the microscope.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
A whole new sort of caramel...
Takis are the best new snacks in our lives these days.
It's all about the corn.
Longer isn't always better. Learn how to avoid overcooking beef stew.
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.
General Mills' Banana Nut Cheerios, reviewed.
The basic tools any home baker should arm themselves with before getting started.
This small, cheap kitchen tool accomplishes big things.
General Mills' Jolly Rancher cereal, reviewed.
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.
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?
A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.
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.