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.
There's more to mulling good cider than swirling in a couple sticks of cinnamon.
Sweet, minty, and subtly spiced.
Give new life to gingerbread scraps with this silky ice cream.
Forget the ketchup, this thing has all the condiments it'll ever need.
The brightest, freshest flavor you've ever had in sautéed green beans, thanks to a fun science-y trick.
Shredded zucchini and the bright, herbal flavors of pesto make a refreshingly light, spring-y latke.
We give the old Passover standby a face-lift by stuffing it with seasoned ground chicken (and frying it for extra flavor).
Seasoned turkey burgers with plenty of fresh herbs, dressed with caramelized shallots, dijon, and arugula.
A sweet-savory latke that draws inspiration from Greek beet skordalia.
A lesson in how to make the most of your ingredients, in potato-salad form.
Pesto is the not-so-secret flavor bomb in this soup.
A hearty whole wheat pasta that's given a boost of protein with chicken and chickpeas.
A sweet potato latke that's just a little sweet, balanced out with squash and carrot and kicked up with fresh ginger.
Asparagus pickles, infused with the flavors of France.
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.