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.
A gentle touch is key to this aromatic chicken and chickpea dish.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
The off-the-cob version of Mexican grilled corn.
Got leftover bread? Make croutons!
This whipped pudding is creamy and light with a bold banana flavor.
You have to try to mess up this easy method of cooking a steak.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
How to make dulce de leche from a can of sweetened condensed milk.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
For buttery morel mushrooms, a simple treatment is best.
So easy, it's practically done before you start.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Maximum crust and maximum flavor.
Perfectly even edge-to-edge cooking and foolproof results.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
Red beans and rice are good right away, but they're even better the next day.
Perfect hard-boiled eggs require the right technique.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
Beating the egg whites leads to lofty results.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
26 recipes that'll put your cast iron skillet to good use.
Recipes for stews, braises, and other one-pot dinners to help you get the most out of your Dutch oven.
Chasing the elusive wok hei with a blowtorch.
Build a better rice bowl.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
A couple nonstick skillets are all you really need.
We've tested just about every way, and then some.
Cut it up, then choose your recipe.
We tested four methods of popping corn to determine which is the best.
This old-school pan-cooking method is still worth taking for a spin.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
Our tests reveal the best gentle-cooking method.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Forget all the polenta dogma you've heard—we have some new rules to share.
Everything you need to know to host a Chinese hot-pot feast at home.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Perfect pan-seared steaks made easy.
To really master cooking eggs, you need the right tools in addition to the right techniques.
The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!