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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.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Sweet collards, cooked until beautifully tender.
It's all about the caramelization and browning.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
A spicy tomato sauce loaded with shellfish flavor.
Because we can't always afford prime rib.
Breaded, fried, crisp, tender, and juicy.
A transporting cold-weather pasta dish.
Forget the cork, just give the octopus the time it needs.
A master recipe for beautiful refried beans.
Unlikely ingredients combine for an unforgettable pasta
Warming, without the burn.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
Rich, creamy, and bursting with bold coffee flavor.
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
If you didn't know better, you might think it was the real thing.
Beating the egg whites leads to lofty results.
How to make meringue mushrooms that look just like the real thing.
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!