A Chicken, Chickpea, and Fig Tagine So Easy it Almost Cooks Itself

A gentle touch is key to this aromatic chicken and chickpea dish.

Sweet and Sour Sauce

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

Mexican Street Corn Salad (Esquites)

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

Turn Yesterday's Sourdough Into This Week's Super-Savory Croutons

Got leftover bread? Make croutons!

Light and Silky Banana Crémeux

This whipped pudding is creamy and light with a bold banana flavor.

Reverse-Seared Steak

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

Crispy, Crunchy, Golden Shredded Hash Browns

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

Easy Dulce de Leche

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

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Sautéed Morel Mushrooms

For buttery morel mushrooms, a simple treatment is best.

3-Ingredient Stovetop Macaroni and Cheese

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

The Best Barbecue Beans

A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.

Indian Village Chicken Curry

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

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

Sous Vide Steaks

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

Paratha (Flaky South Asian Flatbread)

How to make the golden, crispy, chewy South Asian flatbread with flaky layers.

New Orleans–Style Red Beans and Rice

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

Perfect Hard-Boiled Eggs

Perfect hard-boiled eggs require the right technique.

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.

Basic Crepe Batter

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

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)

Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.

Soufflé Omelette With Cheese

Beating the egg whites leads to lofty results.

Perfect Steamed Boiled Eggs

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

Pasta al Limone

Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.

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

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.