Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce 

Take the Halal cart home with you.

A Silkier Way to Soothe the Soul: Chinese Herbal Silkie Chicken Soup

This may well be the chickeniest chicken soup, and among the most comforting.

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

An autumnal banchan to fall in love with.

Pasta With Butternut Squash and Sage Brown Butter

A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.

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.

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

An Earthy and Warm Barley Salad, Perfect for the Holidays

This grain salad is an exercise in balancing seasoning for a meal.

The Best Chili Ever

This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.

The Best Slow-Cooked Bolognese Sauce

A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.

3-Ingredient Stovetop Macaroni and Cheese

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

New Orleans–Style Red Beans and Rice

Red beans and rice are good right away, but they're even better the next day.

Easy Dulce de Leche

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

Classic Butternut Squash Soup

It's all about the caramelization and browning.

Sous Vide Steaks

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

Crispy, Crunchy, Golden Shredded Hash Browns

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

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.

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.

Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.

Big, Beefy, and Beany: This Mission-Style Burrito Lets You Have It All

The monster truck of burritos, filled with rice, beans, grilled beef, and more.

Double Down on Tomato Flavor in This Rich and Creamy Vodka Sauce

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

Pasta alla Gricia

An underappreciated Roman pasta gem gets its due.

Indian Village Chicken Curry

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

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

26 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.

Let Kenji Show You How to Make the Wursthall Smashed Burger

Make smash burgers the Wursthall way.

This Stir-Fry Hack Changes Everything

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 is Here

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.