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.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
The secret? Hit it with high heat from all sides.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Roasting whole is the best way to keep the meat incredibly tender and juicy.
Because we can't always afford prime rib.
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.
Roasting is the key to this intensely rich and nutty purée.
Unbelievably crispy, and in less time.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Imitation is the sincerest form of flattery for this New Orleans classic.
These tender potatoes deliver a deep herb flavor and crisp, buttery crusts.
It's all about the caramelization and browning.
Sweet and earthy beets are at their best in this salad.
Didn't ripen in the field? Make up the difference in your kitchen.
Spiced roasted carrots get a cooling dollop of crème fraîche.
There's a reason citrus and roasted beets are a time-honored combination.
A foolproof pork roast that's bound to impress.
A worthy centerpiece for any feast.
The perfect technique for a crisp and juicy bird.
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.