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
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Thick, hearty, loaded with flavor, and entirely customizable.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Turmeric is the key to the yellow color.
For a chicken dinner that's full of flavor.
Give leftover roast pork the hash treatment.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
The best crab cakes keep the focus squarely on the crab.
Unlikely ingredients combine for an unforgettable pasta
Finally, a Western omelette a cattle-driver would approve of.
The classic American diner spinach-and-cheese omelette.
Perfect hard-boiled eggs require the right technique.
Divide the pepper, then conquer this recipe.
For buttery morel mushrooms, a simple treatment is best.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
A gentle touch is key to this aromatic chicken and chickpea dish.
How to make the best pistachio ice cream, from whole pistachios rather than paste.
Kill your hangover the Tex-Mex way.
Unleash the power of fresh spices.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
26 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.
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.
Cut it up, then choose your recipe.
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.