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.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Steam your way to sticky rice perfection.
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
Deviled eggs really can be both punchy and light.
Leftover cutlets? They're even better the next time around.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
Three main ingredients, a world of richness and flavor.
Breaded, fried, crisp, tender, and juicy.
A different sort of banana pudding for those who love warm, cozy desserts.
Poach, dress, and go.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
How to cook perfectly soft-boiled eggs every time.
A lighter eggplant Parmesan that makes the most of seasonal produce.
The most refreshing seafood snack.
Great for when you're sick, and when you're not.
A tender yolk and fully set whites, 100% guaranteed.
Three different tomato sauces blend to make a perfect, harmonious whole.
This deeply savory Japanese omelette comes together in just minutes.
If you didn't know better, you might think it was the real thing.
The kind of comforting, simple, budget-friendly pasta we all need.
A classic strawberry jam with infinite flavor variations.
Sizzling fat and rosy meat is the secret to perfect rack of lamb.
Easy, peasy, sesame-marinated greens.
The fish stew to rule all fish stews.
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!
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.