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This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Take the Halal cart home with you.
Give charred shishitos a break.
A fresh and summery Italian classic.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
A make-ahead marinade makes for an easy and delicious weeknight meal.
The off-the-cob version of Mexican grilled corn.
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, tropical mango popsicles.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
The crispiest, crunchiest, juiciest fried chicken around.
The key to great Neapolitan pizza crust is a good long fermentation.
Creamy, tart, and spicy.
Creamy, spicy, rich, and sweet.
Crispy, lacy, runny Thai-style fried eggs are the star of this salad.
A tonkotsu just like the one at your favorite ramen shop.
Bring a taste of New York City anywhere with this simple recipe for the all-American slice.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Without a doubt, the best granola you'll ever make.
Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers.
Get your daily dose of caffeine while also beating the summer heat.
Reach for these condiments to add depth and flavor to your summer dishes.
No ice cream maker? No problem.
Scrambled eggs, bacon, hash browns, cinnamon rolls, and more!
If you automatically picture maple syrup when you think of pancakes, it's time to explore.
Buttery shortbread, chocolate-covered digestive biscuits, and even homemade Chipwiches can all be yours if you keep egg-free.
Recipes using the herbal aperitif that adds a punch of (bitter)sweetness to your happy hour.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
10 recipes for breakfast-worthy potatoes.
Find the best burger recipe to suit any taste.
14 Scotch cocktail recipes to show how well the spirit works in mixed drinks.
The old standbys that every self-respecting cocktail aficionado should be able to make.
19 baked goods for breakfast.
Nothing like ice-cold booze in the summer.
21 sauces for all your grilling needs.
You don't have to settle for fruit when a snack attack hits.
Pasta is one of our favorites for getting dinner on the table fast. Here are 27 no-hassle recipes.
Ketchup, mustard, relish...boring. There are so many more ways to top hot dogs than with just those condiments.
16 Aperol recipes for any time of the year.
A quick guide to producing the tastiest, coziest, warming-est apple cider of the season.
Make smash burgers the Wursthall way.
Don't mess up all the hard work your yeast has done with sloppy handling.
Sourdough success is all about maximizing microbial power.
The best way to get started with Iberian tinned fish is to open a can.
Nutritional yeast isn't just for vegans.
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.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
How to resize your favorite cakes to bake in other pans.
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.
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.
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.
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
[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
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.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
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.
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.
General Mills' Banana Nut Cheerios, reviewed.
The basic tools any home baker should arm themselves with before getting started.
This little coffee maker packs big flavor at a low price.
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.
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?
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.
Jianbing is quite possibly China's best-kept secret.
How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.
What really makes a sourdough starter so special? Let's look under the microscope.
Takis are the best new snacks in our lives these days.
A whole new sort of caramel...
The origins and legacy of the mini frozen ice cream balls.
It's all about the corn.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.