These are the crispiest, most flavorful roast potatoes you'll ever make.
The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Improve royal icing with a few simple tweaks.
Perfectly even edge-to-edge cooking and foolproof results.
Red beans and rice are good right away, but they're even better the next day.
Fast, easy, and delicious.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Never overcook your salmon again.
Oven-cooked pulled pork that will please even the purists.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
How to make dulce de leche from a can of sweetened condensed milk.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Sous vide is the key to consistently moist brisket with a smoky bark.
Creamy, spicy, rich, and sweet.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
A fast, easy method for fluffy, diner-style scrambled eggs.