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 brightest, freshest flavor you've ever had in sautéed green beans, thanks to a fun science-y trick.
Three main ingredients, total springtime perfection.
All the texture and flavor of a restaurant dish with none of the hassle.
Poaching leads to light, clean flavors in both chicken and vegetables.
The perfect saucy companion for koji prime rib.
There's more to mulling good cider than swirling in a couple sticks of cinnamon.
The world's easiest pancake? Possibly.
A richer, deeper, old-fashioned version of a famous French artichoke dish.
A quick and easy winter soup that's packed with kale and creamy white beans.
The classic Greek cheese dish gets an upgrade with walnuts and honey.
No liver in sight.
A master deviled egg recipe, with topping variations.
Forget the ketchup, this thing has all the condiments it'll ever need.
Lightly battered, simply presented, for ultimate flavor.
Sweet, minty, and subtly spiced.
Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak.
Celebrate the holidays with this seasonal dessert.
Oreos in a creamy, scoop-shop form.
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!