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Perfectly even edge-to-edge cooking and foolproof results.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
A tonkotsu just like the one at your favorite ramen shop.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
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.
The best egg salad is a study in simplicity.
Never overcook your salmon again.
The off-the-cob version of Mexican grilled corn.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Learn the magic of turning flour, butter, eggs, and water into pastry balloons.
The green sauce slays it.
The best cooking method for the most tender cut of meat around.
Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
Two minutes and an immersion blender is all it takes to make mayo at home.
Basque cheesecake boasts a creamy center and a deeply caramelized top and bottom.
Fast, easy, and perfect every time.
Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.
Part pasta, part stew, and wholly comforting.
Grab a beer or soda and transport yourself abroad.
Dairy- and meat-free snacks that both vegans and omnivores can enjoy.
Our favorite dips to help you keep your New Year's resolutions.
All the breakfast muffins you'll ever need.
Get your daily dose of caffeine while also beating the summer heat.
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.
These Passover desserts won't just do the job; they'll impress the heck out of anyone who tastes them.
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.
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.
A step-by-step roadmap to making hot sauce however you like it.
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 tuna-salad and melted-cheese rules to live by.
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.
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.
For easy entertaining, bring the raw bar home.
Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.
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'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!
Step-by-step video instructions on making smooth, rich, creamy mayo in just two minutes.
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.
.@thefoodlab 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
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
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.
How to make perfectly boiled eggs with clean-peeling shells.
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.
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.
For Easter baskets, Easter tables, and general Easter enjoyment.
The best tool for mixing bread doughs and other thick batters by hand.
Kenji's favorite fiery condiments on the market.
Even the smell.
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.
What really makes a sourdough starter so special? Let's look under the microscope.
A snapshot of the current taco moment in this country.
Takis are the best new snacks in our lives these days.
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.
Spoiler alert: It didn't start with a rolled-up waffle.
A whole new sort of caramel...
It's all about the corn.
Longer isn't always better. Learn how to avoid overcooking beef stew.
The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.