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 pressure cooker makes this classic long-cooked recipe in record time.
Easy, peasy, sesame-marinated greens.
Soy sauce chicken gets a weeknight Coca-Cola twist.
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.
Take the Halal cart home with you.
The secret is one-minute spicy sausage mayo. Need we say more?
The crispiest, crunchiest, juiciest fried chicken around.
Stir-fried rice noodles with shrimp, pork, and vegetables.
It'll be hard not to put this sauce in and on everything.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
Cooking brisket in a pressure cooker cuts down the cook time significantly.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
This spicy, meaty, tangy mayo is just what your sandwiches need.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Perfectly even edge-to-edge cooking and foolproof results.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Never overcook your salmon again.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Chasing the elusive wok hei with a blowtorch.
Build a better rice bowl.
All the basic cake frostings and when to use them.
Exploring the complexities of commercial vanilla extract and the failings of homemade.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
A couple nonstick skillets are all you really need.
All the components of a KBBQ feast, from meats to banchan to drinks.
Don't feed the fatberg: Get rid of your bacon fat, cooking oil, and other grease the right way.
The essential staple pantry ingredients no baker can do without.
An analysis of what multi-cookers like the Instant Pot are good for.
A simple adjustment that all bakers should make from time to time.
The many and often unexpected ways a food processor can function in the pastry kitchen.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
How to make sure you've got the best yeast for the job.
What's the best substitute for buttermilk? We put a handful of common recommendations to the test.
What is malted milk powder, and why does a canister belong in your pantry?
It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.
Four hidden variables that can change the timing of a recipe.
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.
The perfect technique for a crisp and juicy bird.
Everything you need to know to cook shrimp sous vide.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
When things heat up in the kitchen, don't give up on pie!
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
Everything you need to know to make salmon with an immersion circulator.
No expensive gear required.
Sous vide is the key to consistently moist brisket with a smoky bark.
Do you know the muffin pan, the muffin pan, the muffin pan?
This mind-blowing technique using gelatin will drastically increase the lifespan of your fry oil.
Never overcook a pork chop again.
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.
Which type of roasting pan offers the best value, and, more importantly, which one do you really need?
Answers to all your baking powder questions.
The mysteries of baking soda explained.
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.
The ultimate guide to perfect sous vide chicken breast.
The foolproof way to stunning steaks.
Forget all the polenta dogma you've heard—we have some new rules to share.
Everything you need to know to host a Chinese hot-pot feast at home.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
Can't seem to bake the perfect loaf of bread? Simple troubleshooting tips to help you out
Yes, you can poach eggs in advance.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
The ins and outs of cooking eggs in the shell in a water bath.
Perfect pan-seared steaks made easy.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
Longer isn't always better. Learn how to avoid overcooking beef stew.
One of the biggest tools in the food-preservation toolbox.
Do you know your Texas Red from your coney sauce?
Breaking down the best way to roast chicken.
Pork ribs haven't always been a barbecue staple.
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.
How Southern deep fried turkey became America's birthright
Why our resident pastry wizard is so obsessed with one stand mixer in particular.
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.
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.
How different types of cake pans can make or break your favorite recipe.
It's the smallest home sous vide device, but is it the best?
Do slow cookers really live up to the hype?