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.
A classic Korean snack.
Finally, a Western omelette a cattle-driver would approve of.
With little more than canned tuna and tomato, pasta al tonno checks a lot of weeknight dinner boxes.
Turmeric is the key to the yellow color.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
An earthy, hearty version of the classic Italian dish.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
Flour tortillas that are airy, tender, and subtly sweet.
That red color tells you what you need to know: They're HOT!
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
Unlikely ingredients combine for an unforgettable pasta
The monster truck of burritos, filled with rice, beans, grilled beef, and more.
A master recipe for beautiful refried beans.
A different sort of banana pudding for those who love warm, cozy desserts.
It'll be hard not to put this sauce in and on everything.
Smooth, creamy, and buttery grits are just a few steps away.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
Time to put oatmeal on the back burner.
Earthy and intense chocolate pastry cream.
A fast and simple stovetop pudding for cold winter days.
Creamy, silky, and saffron-scented, this is one of the simplest and most luxurious of risottos.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
29 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.