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.
Sticky, sweet, and salty spuds
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Beans and greens get a spicy, funky, porky boost.
You have to try to mess up this easy method of cooking a steak.
Perfectly even edge-to-edge cooking and foolproof results.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Take the Halal cart home with you.
Divide the pepper, then conquer this recipe.
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.
Make good fried rice great with a simple wok hei hack.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Crispy skin and tender pink meat in a bright, citrusy sauce.
How to make dulce de leche from a can of sweetened condensed milk.
An even crust and deeply flavorful pan-seared steak.
It'll be hard not to put this sauce in and on everything.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
So easy, it's practically done before you start.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
The off-the-cob version of Mexican grilled corn.
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!