Mexican Street Corn Salad (Esquites)

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

Sweet and Sour Sauce

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

A Breakfast Burrito Worth Waking Up For

The basic bean and cheese burrito joins the breakfast club.

Crunchy, Creamy, Punchy, and Bright: Thai-Style Fried Egg Salad

Crispy, lacy, runny Thai-style fried eggs are the star of this salad.

Reverse-Seared Steak

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

The Critical Steps to Bacon, Egg, and Cheese Breakfast Burrito Success

A Southwestern breakfast classic.

New Orleans–Style Red Beans and Rice

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

3-Ingredient Stovetop Macaroni and Cheese

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

Crispy, Crunchy, Golden Shredded Hash Browns

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

Sous Vide Steaks

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

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Easy Dulce de Leche

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

Perfectly Cooked Boiled Octopus

Forget the cork, just give the octopus the time it needs.

Save Your Sourdough Discard for These Tangy Scallion Pancakes

A savory pancake recipe with a touch of sourdough starter tang.

Indian Village Chicken Curry

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

Canned Whole Tomatoes (Using a Pressure Canner or Boiling-Water Bath)

Tomatoes that'll last all year long.

The Best Fresh Tomato Sauce

Three different tomato sauces blend to make a perfect, harmonious whole.

Rich and Creamy Tiramisu

Rich, creamy, and bursting with bold coffee flavor.

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.

Perfect Steamed Boiled Eggs

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

Basic Crepe Batter

A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.

These Salty-Sweet Soy-Glazed Potatoes Are Korean Banchan Perfection

Sticky, sweet, and salty spuds

Pan-Seared Duck Breast

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

Chocolate Skillet Cake With Milk Chocolate Frosting

This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.

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.

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.

All the Best Ways to Cook Bacon (And All the Ways Not To)

We've tested just about every way, and then some.

How to Cook a Turkey in Parts

Cut it up, then choose your recipe.

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

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.

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.