Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce 

Take the Halal cart home with you.

Sous Vide Steaks

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

Pasta With Vodka Sauce

A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.

Sweet and Sour Sauce

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

Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)

Sticky, sweet, and salty spuds

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Reverse-Seared Steak

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

Pan-Seared Duck Breast

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

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.

3-Ingredient Stovetop Macaroni and Cheese

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

New Orleans–Style Red Beans and Rice

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

Pastry Cream Recipe

Thick, rich, and creamy vanilla pastry cream.

Paratha (Flaky South Asian Flatbread)

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

The Best Slow-Cooked Bolognese Sauce

A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.

The Best Chili Ever

This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.

Mexican Street Corn Salad (Esquites)

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

Gougères (Choux Pastry Cheese Puffs)

Did somebody say cheesy puffs? Yes, yes we did.

Classic Steak au Poivre

Divide the pepper, then conquer this recipe.

Mexican-Style Flour Tortillas

Flour tortillas that are airy, tender, and subtly sweet.

Perfectly Cooked Boiled Octopus

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

Basic Crepe Batter

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

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

29 Recipes to Make the Most Out of Your Cast Iron Skillet

29 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.

Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus

Tender-crisp vegetables with just the right amount of char.

How to Make a Wursthall-Style Smashed Burger

Make smash burgers the Wursthall way.

Hei Now, You’re a Wok Star: A Fiery Hack for Stir-Frying at Home

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.

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 Has Arrived

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.

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.