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 Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
A medley of roasted flavors.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Browned, flavorful, and perfectly cooked.
It's all about the caramelization and browning.
Because we can't always afford prime rib.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
The secret to this sheet pan dinner's success is in its architecture.
Spiced roasted carrots get a cooling dollop of crème fraîche.
An easy, vegetarian sheet-pan meal that’s as fast to make as it is flavorful.
Sweet potatoes star in these crisp-tender vegan quesadillas.
A foolproof pork roast that's bound to impress.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Buttery-tender beef tenderloin with a red wine marinade and two sauces.
Roasting is the key to this intensely rich and nutty purée.
Careful timing and use of space lead to a deeply flavorful sheet-pan dinner.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Classic pork shoulder chashu, with a medium twist.
Unbelievably crispy, and in less time.
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!