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.
An easy, pull-apart-tender, extra-porky roast.
You have to try to mess up this easy method of cooking a steak.
The best way to roast chicken for evenly cooked, juicy meat.
Simple chicken with complex flavors.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
The best cooking method for the most tender cut of meat around.
Easy roasted mushrooms with olive oil and herbs.
Marinated chicken thighs + broiler = dinner.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Fully loaded, flavored fully.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
The key to fajitas in the oven is knowing how to maximize browning.
This all-belly porchetta is as rich and crisp as it comes.
The secret? Hit it with high heat from all sides.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
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!