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.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Sticky, sweet, and salty spuds
An underappreciated Roman pasta gem gets its due.
Give charred shishitos a break.
An end-of-summer steak dinner.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Forget the cork, just give the octopus the time it needs.
Like Sunday gravy, but make it on a weeknight.
Tomatoes that'll last all year long.
Tangy buttermilk biscuits bake up crisp and fluffy over a thick, savory filling.
There's no fish in this Sichuanese classic.
It's time to kick your TV dinner up a notch.
It'll be hard not to put this sauce in and on everything.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
Divide the pepper, then conquer this recipe.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
For a chicken dinner that's full of flavor.
Three different tomato sauces blend to make a perfect, harmonious whole.
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.
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.
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.