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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.
Tall and light with a crisp shell and a lightly chewy center.
The crispiest, crunchiest, juiciest fried chicken around.
French onion soup, tarted up.
Take the Halal cart home with you.
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.
It's all about the caramelization and browning.
Stir-fried rice noodles with shrimp, pork, and vegetables.
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.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Light seasoning helps fried rice shine.
A fast and easy recipe for old-school chocolate chip cookies.
Pan pizza, Motor City–style.
This easy pie dough recipe doesn't require special equipment or training.
You have to try to mess up this easy method of cooking a steak.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Thick, hearty, loaded with flavor, and entirely customizable.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Keep it traditional with this sage and sausage dressing.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Perfectly even edge-to-edge cooking and foolproof results.
Keep mornings peaceful with these make-ahead cinnamon rolls.
The foolproof way to stunning steaks.
The ultimate guide to perfect sous vide chicken breast.
What's the best cut of beef for stew? Here's what you need to know.
The ins and outs of cooking eggs in the shell in a water bath.
Break out the pressure cooker for the fastest, easiest, and best mushroom risotto.
The perfect technique for a crisp and juicy bird.
Sous vide is the key to consistently moist brisket with a smoky bark.
Everything you need to know to cook shrimp sous vide.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
No more dry, chewy chicken.
Everything you need to know to make salmon with an immersion circulator.
Never overcook a pork chop again.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
Perfect pork tenderloin, every time.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
Everything you need to know to make sous vide rack of lamb.
All your questions about grilling steak, answered.
This old-school pan-cooking method is still worth taking for a spin.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
Do you know your Texas Red from your coney sauce?
The secret history of the Southern stew you've never heard of: chicken mull
The essential staple pantry ingredients no baker can do without.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
In the market for a new charcoal grill? Here are the best you can get for under $500.
Pork ribs haven't always been a barbecue staple.
On the importance of terroir in New Mexico's signature pork and chile stew.
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 like the Instant Pot 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?
We put the top pressure cookers to some high-pressure tests.