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.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Spring is bright and green, and that's what this pasta should be, too.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Turn spring vegetables into a creamy pasta sauce instead of soup.
A splash of vinegar will do ya.
Anchovies and Calabrian chilies add nuance and heat to this hearty, flavorful dinner.
This whipped pudding is creamy and light with a bold banana flavor.
Fried to perfection.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
With a little basic technique, the picnic classic can be so much more.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
There's no fish in this Sichuanese classic.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Unlikely ingredients combine for an unforgettable pasta
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.
A classic Korean snack.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Like Sunday gravy, but make it on a weeknight.
An underappreciated Roman pasta gem gets its due.
This eggless ice cream tastes like pure cherries and nothing more.
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!