Looking for crackling chicken skin; tender, candy-sweet beets; and the crispiest-outside, creamiest-inside potatoes you could ever want? Easy—blast 'em with high heat from all sides. Our roasting recipes will show you how it's done.
These are the crispiest, most flavorful roast potatoes you'll ever make.
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.
You have to try to mess up this easy method of cooking a steak.
An easy, pull-apart-tender, extra-porky roast.
The best way to roast chicken for evenly cooked, juicy meat.
Marinated chicken thighs + broiler = dinner.
Simple chicken with complex flavors.
The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Easy roasted mushrooms with olive oil and herbs.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
The secret to this sheet pan dinner's success is in its architecture.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
The key to fajitas in the oven is knowing how to maximize browning.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Fully loaded, flavored fully.
This all-belly porchetta is as rich and crisp as it comes.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
A medley of roasted flavors.
Duck doesn't get any better than this.
One skillet and a broiler lead to an entire Indian-inspired meal.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Breaking down the best way to roast chicken.
Cut it up, then choose your recipe.
The humble cabbage turns delicious when sliced into wedges and roasted at high heat.
A properly roasted mushroom is meaty, intense, and deeply flavored.
The best way to serve cipollini onions: cooked in butter on the stovetop, then roasted in the oven.
Nothing like a roasted root.
The perfect technique for a crisp and juicy bird.
Which type of roasting pan offers the best value, and, more importantly, which one do you really need?
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.
The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!