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A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
This easy pie dough recipe doesn't require special equipment or training.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Creamy, tart, and spicy.
This grain salad is an exercise in balancing seasoning for a meal.
Never overcook your salmon again.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
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.
Fall is in the air.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
So easy, it's practically done before you start.
Red beans and rice are good right away, but they're even better the next day.
How to make dulce de leche from a can of sweetened condensed milk.
It's all about the caramelization and browning.
The best way to roast chicken for evenly cooked, juicy meat.
No orchard hunting required.
Grab your popsicle molds and get ready to rejoice in the flavors of your childhood.
Make fresh, homemade jam your jam.
Scrambled eggs, bacon, hash browns, cinnamon rolls, and more!
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.
22 hot cocktails to cozy up to this winter.
Recipes for stews, braises, and other one-pot dinners to help you get the most out of your Dutch oven.
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.
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.
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.
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.
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
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.
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.
Learn to tell your Amontillado from your Palo Cortado.
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.
Six tips for a perfectly pre-baked pie crust.
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.
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.
All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.
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.
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.
Like eating digital blocks, but less fun.
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.
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.
Bitterness, be gone.
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...
It's all about the corn.
Longer isn't always better. Learn how to avoid overcooking beef stew.
We call it the golden arches hour.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
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.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.