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A pantry pasta by way of Palermo.
A store-bought seasoning mixture makes this flavorful cured-pork product easy.
Take the Halal cart home with you.
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.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Savory, simple, stir-fried cabbage.
Stir-fried rice noodles with shrimp, pork, and vegetables.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
The off-the-cob version of Mexican grilled corn.
Light seasoning helps fried rice shine.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
The crispiest, crunchiest, juiciest fried chicken around.
A tonkotsu just like the one at your favorite ramen shop.
Brisket that's tender and moist.
Red beans and rice are good right away, but they're even better the next day.
The key to great Neapolitan pizza crust is a good long fermentation.
A fresh and summery Italian classic.
Creamy, tart, and spicy.
Let romesco sauce do the heavy lifting on this easy weeknight chicken dinner.
Pan pizza, Motor City–style.
These giant cookies aren't for the faint of heart.
Bring a taste of New York City anywhere with this simple recipe for the all-American slice.
A classic one-pot Japanese chicken dish.
Grab your popsicle molds and get ready to rejoice in the flavors of your childhood.
Make fresh, homemade jam your jam.
These sweet treats are refreshing to eat and mercifully cool to make.
Scrambled eggs, bacon, hash browns, cinnamon rolls, and more!
Five ways to make the very most of your fruit, from pit to peel.
Apple slices and honey may be the most traditional symbols of prosperity, but adding an extra dessert to the mix must mean extra good luck, right?
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.
The old standbys that every self-respecting cocktail aficionado should be able to make.
19 baked goods for breakfast.
Never bite into a dull, dry deli-case rugelach again.
Become a master of eggs all ways, then put your skills to work.
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.
Pizza at home, any which way you like it.
5 sweet and savory ways to jack up your cornbread!
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.
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.
All the basic cake frostings and when to use them.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
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.
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.
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?
How well do you *really* know your ice cream?
What's the tea that drives tea lovers wild? Follow oolong to find out
From floaters to sinkers, @dgritzer lays out everything you need to know about matzo balls
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.
If your caramel macchiato were a bowl of cereal, here's how it would taste.
Kellogg's Eggo cereal, reviewed.
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.
We call it the golden arches hour.
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.
What really makes a sourdough starter so special? Let's look under the microscope.
A whole new sort of caramel...
Takis are the best new snacks in our lives these days.
Bad coffee is there for you.
Astronaut ice cream's journey from fad to gift shop staple.
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.
It's all about the corn.