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.
Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
Take the Halal cart home with you.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Red beans and rice are good right away, but they're even better the next day.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
So easy, it's practically done before you start.
Maximum crust and maximum flavor.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
Perfectly even edge-to-edge cooking and foolproof results.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Don't bother preheating your oven. These English muffins are griddled on the stovetop and finished off in the toaster, turning their nooks and crannies golden brown.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
You have to try to mess up this easy method of cooking a steak.
How to make dulce de leche from a can of sweetened condensed milk.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Beating the egg whites leads to lofty results.
Like Sunday gravy, but make it on a weeknight.
Hearty, fragrant, with a subtle dairy sweetness.
Rich, creamy, and super-savory miso chicken paitan ramen.
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.
Cut it up, then choose your recipe.
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!