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.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Simple, fast, and foolproof.
A rainbow of stir-fried flavor.
A fish burger worthy of the burger name.
If you didn't know better, you might think it was the real thing.
A light, clean-tasting bowl of ramen flavored with a lemony shio tare.
Sizzling fat and rosy meat is the secret to perfect rack of lamb.
This whipped pudding is creamy and light with a bold banana flavor.
A pancake to help eat your vegetables, kids!
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
Each bite is an explosion of textures and flavors.
A creamy, rich chicken broth that's perfect for noodle soups.
The secret is in the stock.
A rich and filling soup that's loaded with layer upon layer of flavor.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Savory, spicy, and just the right amount of sweet.
An earthy, hearty version of the classic Italian dish.
Perfect for Taco Night or Meatless Monday. (Or both.)
Sweet potatoes star in these crisp-tender vegan quesadillas.
The best crab cakes keep the focus squarely on the crab.
Mornay sauce is the classic cheesy sauce that forms the basis of traditional mac and cheese, and it's super easy to make.
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.