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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.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
A master recipe for beautiful refried beans.
An even crust and deeply flavorful pan-seared steak.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Unlikely ingredients combine for an unforgettable pasta
A tender yolk and fully set whites, 100% guaranteed.
Sweet collards, cooked until beautifully tender.
A rainbow of stir-fried flavor.
Ripe tomato adds fruitiness to this pesto from Sicily.
It's all about the caramelization and browning.
Turmeric is the key to the yellow color.
A transporting cold-weather pasta dish.
Cooking black beans from scratch couldn't be more effortless.
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
Rich, creamy, and bursting with bold coffee flavor.
Out of the pan, into your mouth.
Warm your belly and your soul.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
A perfect snacking food.
This old-school pan-cooking method is still worth taking for a spin.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
To really master cooking eggs, you need the right tools in addition to the right techniques.
Here's what you do and don't need to do for perfectly seasoned cast iron pans.