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.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Rich, creamy, and super-savory miso chicken paitan ramen.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Ready. Set. Stock.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Three main ingredients, a world of richness and flavor.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Thick, hearty, loaded with flavor, and entirely customizable.
Fried to perfection.
Beans and greens get a spicy, funky, porky boost.
A master recipe for beautiful refried beans.
The off-the-cob version of Mexican grilled corn.
Three different tomato sauces blend to make a perfect, harmonious whole.
Hearty vegetable soup, any way you like it.
A full meal in a bowl.
Forget the cork, just give the octopus the time it needs.
A polenta recipe that delivers smooth, creamy results.
Cooking black beans from scratch couldn't be more effortless.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
It'll be hard not to put this sauce in and on everything.
A tender yolk and fully set whites, 100% guaranteed.
Unleash the power of fresh spices.
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!