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.
Hearty vegetable soup, any way you like it.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Crispy, lacy, runny Thai-style fried eggs are the star of this salad.
The monster truck of burritos, filled with rice, beans, grilled beef, and more.
An Indian-influenced lentil soup that hits all the right notes.
An underappreciated Roman pasta gem gets its due.
Creamy, filling, and packed with layered broccoli flavor.
A different sort of banana pudding for those who love warm, cozy desserts.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
An even crust and deeply flavorful pan-seared steak.
A pancake to help eat your vegetables, kids!
Fried to perfection.
Breaded, fried, crisp, tender, and juicy.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Great for when you're sick, and when you're not.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Cooking black beans from scratch couldn't be more effortless.
The classic American diner spinach-and-cheese omelette.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
Warm your belly and your soul.
Pure, comforting, and classic.
Fried dough orbs soaked in an aromatic spiced syrup.
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.