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.
A morning indulgence that's creamy and lightly sweetened with brown sugar.
Take the Halal cart home with you.
Perfectly even edge-to-edge cooking and foolproof results.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
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.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Red beans and rice are good right away, but they're even better the next day.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
Never overcook your salmon again.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Tall and light with a crisp shell and a lightly chewy center.
You have to try to mess up this easy method of cooking a steak.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Beating the egg whites leads to lofty results.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The crispiest, crunchiest, juiciest fried chicken around.
Pan pizza, Motor City–style.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
The foolproof way to stunning steaks.
The ultimate guide to perfect sous vide chicken breast.
The ins and outs of cooking eggs in the shell in a water bath.
Never overcook a pork chop again.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
Sous vide is the key to consistently moist brisket with a smoky bark.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
Perfect pork tenderloin, every time.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
Everything you need to know to make salmon with an immersion circulator.
What's the best cut of beef for stew? Here's what you need to know.
The essential staple pantry ingredients no baker can do without.
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.
Though pricey, pellet smokers are the easiest-to-use smokers out there. Learn which are our favorites.
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.
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?