Torrijas Caramelizadas (Spanish-Style Caramelized French Toast)

Crisp on the outside, pudding-like within, served in a light crème anglaise.

Pastry Cream Recipe

Thick, rich, and creamy vanilla pastry cream.

Perfect Steamed Boiled Eggs

For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.

Shrimp Scampi With Pasta

This is not the time to hold back on the butter or the garlic.

Reverse-Seared Steak

You have to try to mess up this easy method of cooking a steak.

Sweet and Sour Sauce

Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.

Spaghetti With Carbonara Sauce

Pasta in a silky sauce of eggs, cheese, pork, and black pepper.

Sous Vide Steaks

Perfectly even edge-to-edge cooking and foolproof results.

Mexican Street Corn Salad (Esquites)

The off-the-cob version of Mexican grilled corn.

Pan-Seared Duck Breast

Crispy skin and tender pink meat in a bright, citrusy sauce.

Pasta With Vodka Sauce

A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.

3-Ingredient Stovetop Macaroni and Cheese

So easy, it's practically done before you start.

Pasta e Ceci (Pasta With Chickpeas)

Part pasta, part stew, and wholly comforting.

Butter-Basted, Pan-Seared Thick-Cut Steaks

Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.

Crispy, Crunchy, Golden Shredded Hash Browns

The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.

Classic Steak au Poivre

Divide the pepper, then conquer this recipe.

Perfect Risotto

Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.

Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs)

Savory, slightly sweet, and uniquely Sicilian

Spaghetti con la Bottarga (Spaghetti With Bottarga, Olive Oil, Garlic, and Lemon)

Shower spaghetti aglio e olio with briny grated bottarga.

Pasta alla Norcina (Creamy Pasta With Sausage)

A creamy sausage pasta that's pure cold-weather comfort.

Indian Village Chicken Curry

An intensely spicy, flavorful, and satisfying rustic chicken curry.

Perfect Hard-Boiled Eggs

Perfect hard-boiled eggs require the right technique.

Easy Dulce de Leche

How to make dulce de leche from a can of sweetened condensed milk.

Smooth and Silky Cauliflower Purée

Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.

29 Recipes to Make the Most Out of Your Cast Iron Skillet

29 recipes that'll put your cast iron skillet to good use.

20 Dutch Oven Recipes for Simple, Warming Meals

Recipes for stews, braises, and other one-pot dinners to help you get the most out of your Dutch oven.

Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus

Tender-crisp vegetables with just the right amount of char.

How to Make a Wursthall-Style Smashed Burger

Make smash burgers the Wursthall way.

Hei Now, You’re a Wok Star: A Fiery Hack for Stir-Frying at Home

Chasing the elusive wok hei with a blowtorch.

7 Rules for a Better Rice Bowl

Build a better rice bowl.

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

A couple nonstick skillets are all you really need.

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Essential Tools for Cooking Eggs

To really master cooking eggs, you need the right tools in addition to the right techniques.

The Baking Steel Griddle Has Arrived

The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!

Equipment: The All-Clad vs. Tramontina Skillet Showdown

How to Buy, Season, and Maintain Cast Iron Cookware

A Brief Guide to Roux

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

The Science of Tadka: An Essential Technique for Blooming Spices

Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.