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.
Crispy, grilled rice paper sheets topped with savory pork.
Take the Halal cart home with you.
Perfectly even edge-to-edge cooking and foolproof results.
Here's how to make this Central American classic at home.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
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.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Thick, hearty, loaded with flavor, and entirely customizable.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Sticky, sweet, and salty spuds
Red beans and rice are good right away, but they're even better the next day.
How to make dulce de leche from a can of sweetened condensed milk.
So easy, it's practically done before you start.
Thick, rich, and creamy vanilla pastry cream.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
The off-the-cob version of Mexican grilled corn.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Divide the pepper, then conquer this recipe.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Forget the cork, just give the octopus the time it needs.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
For a chicken dinner that's full of flavor.
29 recipes that'll put your cast iron skillet to good use.
Recipes for stews, braises, and other one-pot dinners to help you get the most out of your Dutch oven.
Tender-crisp vegetables with just the right amount of char.
Make smash burgers the Wursthall way.
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.
We've tested just about every way, and then some.
We tested four methods of popping corn to determine which is the best.
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!
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.