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
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
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's the best substitute for buttermilk? We put a handful of common recommendations to the test.
How to store and reuse leftover melted or tempered chocolate.
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.
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!
A step-by-step guide to making the classic white sauce.
Do you know the muffin pan, the muffin pan, the muffin pan?
Because knowing is half the battle.
Turns out it's crazy easy and crazy handy.
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
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.
Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)
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.
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.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
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?
Grind your own meat for juicier sausages and more flavorful burgers.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Bad coffee is there for you.
Takis are the best new snacks in our lives these days.
It's all about the corn.
Longer isn't always better. Learn how to avoid overcooking beef stew.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Jianbing is quite possibly China's best-kept secret.
The mysteries of baking soda explained.
How the New York slice evolved over the years.
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?
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.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
We tested electric griddles of all styles and price points to find our favorites.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
We dive deep on the grinder that's best for your morning cup.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
Everything you need for spirited festivities.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.