Eager to play with your pressure cooker? No time for a long braise? Choose your dish based on the cooking method that appeals to you—or check out our no-cook recipes when it's too hot for anything else.
These are the crispiest, most flavorful roast potatoes you'll ever make.
These giant cookies aren't for the faint of heart.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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 focaccia is soft, tender, chewy, and full of garlic flavor, and it takes just a few minutes of real work.
Brisket that's tender and moist.
It will be hard not to put this sauce in and on everything.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Tall and light with a crisp shell and a lightly chewy center.
Take the Halal cart home with you.
The best cooking method for the most tender cut of meat around.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Perfectly even edge-to-edge cooking and foolproof results.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Perfect hard-boiled eggs require the right technique.
Creamy, spicy, rich, and sweet.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Light seasoning helps fried rice shine.
Stir-fried rice noodles with shrimp, pork, and vegetables.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
For buttery morel mushrooms, a simple treatment is best.
The foolproof way to stunning steaks.
The ins and outs of cooking eggs in the shell in a water bath.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
Sous vide is the key to consistently moist brisket with a smoky bark.
Everything you need to know to make sous vide rack of lamb.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
The perfect technique for a crisp and juicy bird.
What's the best cut of beef for stew? Here's what you need to know.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
Everything you need to know to cook shrimp sous vide.
Never overcook a pork chop again.
Everything you need to know to make salmon with an immersion circulator.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
Perfect pork tenderloin, every time.
Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Everything you need to know to make pulled pork with an immersion circulator.
Everything you need to know to prepare tuna sous vide.
Break out the pressure cooker for the fastest, easiest, and best mushroom risotto.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
In the market for a new charcoal grill? Here are the best you can get for under $500.
The essential staple pantry ingredients no baker can do without.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
Do you know your Texas Red from your coney sauce?
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
The secret history of the Southern stew you've never heard of: chicken mull
On the importance of terroir in New Mexico's signature pork and chile stew.
Though pricey, pellet smokers are the easiest-to-use smokers out there. Learn which are our favorites.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
Which immersion circulator should you choose to live la sous-vide-a-loca?
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.
An analysis of what multi-cookers are good for.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
We tested 15 leave-in probe thermometers to find out which models are the most accurate and easiest to use.
A Dutch oven is an incredibly versatile vessel, and also a big investment. Which ones give you the most bang for your buck?
All the equipment you need for a well-stocked pastry kitchen.
To really master cooking eggs, you need the right tools in addition to the right techniques.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
The trick to preserving water levels (and saving energy) during your next sous vide cooking project.
Do you have trouble keeping your sous vide bags fully under water? Here's an easy solution.
It's the smallest home sous vide device, but is it the best?
Do slow cookers really live up to the hype?
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
We put the top pressure cookers to some high-pressure tests.