Sauté, simmer, and pan-fry your way through a whole range of stovetop dishes and desserts, from soups and quick-cooking proteins to velvety pudding and rich caramel.
Take the Halal cart home with you.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Perfectly even edge-to-edge cooking and foolproof results.
You have to try to mess up this easy method of cooking a steak.
Red beans and rice are good right away, but they're even better the next day.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The flavor of the Sicilian sun, all in one pan.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
A light and creamy chocolate ice cream made from cocoa powder, brown sugar, whole eggs, and cream.
For buttery morel mushrooms, a simple treatment is best.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
How to make dulce de leche from a can of sweetened condensed milk.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
So easy, it's practically done before you start.
An even crust and deeply flavorful pan-seared steak.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Breaded, fried, crisp, tender, and juicy.
Fried to perfection.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Hearty vegetable soup, any way you like it.
This old-school pan-cooking method is still worth taking for a spin.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
To really master cooking eggs, you need the right tools in addition to the right techniques.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.