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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.
This basic sourdough loaf is a great way to hone the craft.
A fresh mixture of onions, cubanelle peppers, garlic, and herbs.
You have to try to mess up this easy method of cooking a steak.
Brew once, enjoy for days.
Tangy Greek yogurt stars in this cross between no-bake cheesecake and the best vanilla mousse.
An easy, pull-apart-tender, extra-porky roast.
A Southwestern breakfast classic.
Your homemade Egg McMuffin improves upon the classic.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Never overcook your salmon again.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Always-juicy grilled chicken skewers.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Sous vide is the key to consistently moist brisket with a smoky bark.
This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
A classic one-pot Japanese chicken dish.
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.
Give stale bread new life by incorporating it into soups, croutons, and more.
No ice cream maker? No problem.
Scrambled eggs, bacon, hash browns, cinnamon rolls, and more!
Nine ooey, gooey, chocolate chip cookie recipes.
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.
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.
Become a master of eggs all ways, then put your skills to work.
Yeasted breads may seem complicated, but these 17 recipes prove just how easy they can be.
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.
Sourdough success is all about maximizing microbial power.
Want to create your own breakfast burrito? Here's how to do it.
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.
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
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.
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
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
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
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.
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.
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.
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.
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.
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.
The origins and legacy of the mini frozen ice cream balls.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
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.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.