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.
Perfectly even edge-to-edge cooking and foolproof results.
Creamy, spicy, rich, and sweet.
You have to try to mess up this easy method of cooking a steak.
Take the Halal cart home with you.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
An easy, pull-apart-tender, extra-porky roast.
Stir-fried rice noodles with shrimp, pork, and vegetables.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
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.
How to make vibrant, flavorful, and totally customizable no-churn ice cream.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
It will be hard not to put this sauce in and on everything.
Pan pizza, Motor City–style.
Light seasoning helps fried rice shine.
The possibilities of this Egyptian seed and spice blend are endless.
The crispiest, crunchiest, juiciest fried chicken around.
Sous vide is the key to consistently moist brisket with a smoky bark.
Silky-smooth ice cream with a complex dairy flavor—no ice cream machine required.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Intensely flavorful XO sauce creates a delicious soup-less ramen that can be whipped up in about five minutes.
The secret is a little zest.
Never overcook your salmon again.
The foolproof way to stunning steaks.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
The ins and outs of cooking eggs in the shell in a water bath.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
What's the best cut of beef for stew? Here's what you need to know.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
Never overcook a pork chop again.
The perfect technique for a crisp and juicy bird.
Everything you need to know to cook shrimp sous vide.
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.
All your questions about grilling steak, answered.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Perfect pork tenderloin, every time.
Everything you need to know to make pulled pork with an immersion circulator.
Everything you need to know to make sous vide rack of lamb.
Everything you need to know to prepare tuna sous vide.
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.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
The essential staple pantry ingredients no baker can do without.
Do you know your Texas Red from your coney sauce?
On the importance of terroir in New Mexico's signature pork and chile stew.
The secret history of the Southern stew you've never heard of: chicken mull
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.
The grilling and barbecue gear you can rely on.
Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.
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.