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.
Shallots, garlic, white wine, and Parmesan bring out the earthy flavors of mushrooms in this comforting all-weather pasta.
Ready. Set. Stock.
Can it about canned clams and their cwality!
Like Sunday gravy, but make it on a weeknight.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
The flavor of the Sicilian sun, all in one pan.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
Rich, creamy, and bursting with bold coffee flavor.
Sweet collards, cooked until beautifully tender.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
Leftover cutlets? They're even better the next time around.
Give potatoes a French spa treatment by bathing them in brown butter.
Roasted black sesame paste gives this brown sugar ice cream its characteristic color and flavor.
Steam your way to sticky rice perfection.
A transporting cold-weather pasta dish.
A different sort of banana pudding for those who love warm, cozy desserts.
A tender yolk and fully set whites, 100% guaranteed.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
Breaded, fried, crisp, tender, and juicy.
A creamy, rich chicken broth that's perfect for noodle soups.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
How to make vibrant, flavorful, and totally customizable no-churn ice cream.
All milk and no cream, but still as smooth and creamy as they come.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
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!