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
Ready. Set. Stock.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
A better vegetarian answer to the turducken.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
It's all about the caramelization and browning.
The classic French side dish in its simplest, most perfect form.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Flour tortillas that are airy, tender, and subtly sweet.
Fried dough orbs soaked in an aromatic spiced syrup.
Divide the pepper, then conquer this recipe.
It'll be hard not to put this sauce in and on everything.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Maximum crust and maximum flavor.
With a crispy bottom crust (yes!) and loads of juicy meat, this chicken pot pie is well worth the effort.
Rich, creamy, and bursting with bold coffee flavor.
Beating the egg whites leads to lofty results.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
Unleash the power of fresh spices.
Shallots, garlic, white wine, and Parmesan bring out the earthy flavors of mushrooms in this comforting all-weather pasta.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
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.
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.