These are the crispiest, most flavorful roast potatoes you'll ever make.
Nothing wrong with a classic.
So good right away; even better the next day.
Perfect hard-boiled eggs require the right technique.
Simple, low stress, and eminently satisfying.
Light seasoning allows your rice to shine.
At last, a thick and creamy chocolate frosting without eggs or powdered sugar!
Perfectly even edge-to-edge cooking and foolproof results.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
This is how to make the most of your ingredients.
Excellent chocolate chip cookies that just happen to be vegan.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
The secret is a little zest.
When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The crispiest, crunchiest, juiciest fried chicken around.
Oven-cooked pulled pork that will please even the purists.
No food processor? No problem!
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Easy roasted mushrooms with olive oil and herbs.
An easy, pull-apart-tender, extra-porky roast.
Unleash the power of fresh spices.
Methods for the best grilled shrimp.
Never overcook your salmon again.
The best cooking method for the most tender cut of meat around.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Fried to perfection.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
A polenta recipe that delivers smooth, creamy results.
A brightly spiced tomato and onion curry that's perfect for fried fish steaks, or just about anything else.
A mozzarella, tomato, and basil salad that's anything but bland.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Sous vide your way to the juiciest pork tenderloin ever.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Crepes sound much fancier than they are. Let's just call 'em skinny pancakes and eat them all.
Sous vide is the key to consistently moist brisket with a smoky bark.
The flavor of the Sicilian sun, all in one pan.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Warm your belly and your soul.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
It's all about the crab.