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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.
The off-the-cob version of Mexican grilled corn.
Take the Halal cart home with you.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
You have to try to mess up this easy method of cooking a steak.
Perfectly even edge-to-edge cooking and foolproof results.
Red beans and rice are good right away, but they're even better the next day.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
So easy, it's practically done before you start.
How to make dulce de leche from a can of sweetened condensed milk.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
Three different tomato sauces blend to make a perfect, harmonious whole.
This deeply savory Japanese omelette comes together in just minutes.
A polenta recipe that delivers smooth, creamy results.
Tomatoes that'll last all year long.
How to make the best pistachio ice cream, from whole pistachios rather than paste.
This old-school pan-cooking method is still worth taking for a spin.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
To really master cooking eggs, you need the right tools in addition to the right techniques.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.