Eager to play with your pressure cooker? No time for a long braise? Choose your dish based on the cooking method that appeals to you—or check out our no-cook recipes when it's too hot for anything else.
Sous vide is the key to consistently moist brisket with a smoky bark.
How to make dulce de leche from a can of sweetened condensed milk.
So easy, it's practically done before you start.
Oven-cooked pulled pork that will please even the purists.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pan pizza, Motor City–style.
Warming, without the burn.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
The best way to roast chicken for evenly cooked, juicy meat.
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
Easy roasted mushrooms with olive oil and herbs.
Simple chicken with complex flavors.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
An even crust and deeply flavorful pan-seared steak.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Tall and light with a crisp shell and a lightly chewy center.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
A mozzarella, tomato, and basil salad that's anything but bland.
The foolproof way to stunning steaks.
The ultimate guide to perfect sous vide chicken breast.
The ins and outs of cooking eggs in the shell in a water bath.
No more dry, chewy chicken.
What's the best cut of beef for stew? Here's what you need to know.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
Never overcook a pork chop again.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
The perfect technique for a crisp and juicy bird.
Everything you need to know to make salmon with an immersion circulator.
Everything you need to know to cook shrimp sous vide.
Perfect pork tenderloin, every time.
Everything you need to know to make sous vide rack of lamb.
Everything you need to know to make pulled pork with an immersion circulator.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Everything you need to know to prepare tuna sous vide.
Break out the pressure cooker for the fastest, easiest, and best mushroom risotto.
The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
In the market for a new charcoal grill? Here are the best you can get for under $500.
The essential staple pantry ingredients no baker can do without.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
Do you know your Texas Red from your coney sauce?
The secret history of the Southern stew you've never heard of: chicken mull
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
On the importance of terroir in New Mexico's signature pork and chile stew.
Though pricey, pellet smokers are the easiest-to-use smokers out there. Learn which are our favorites.
The grilling and barbecue gear you can rely on.
Bread-baking isn't an expensive hobby, but there are a few basic tools any home baker should arm themselves with before getting started.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
Which immersion circulator should you choose to live la sous-vide-a-loca?
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.
An analysis of what multi-cookers are good for.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
We tested 15 leave-in probe thermometers to find out which models are the most accurate and easiest to use.
A Dutch oven is an incredibly versatile vessel, and also a big investment. Which ones give you the most bang for your buck?
All the equipment you need for a well-stocked pastry kitchen.
To really master cooking eggs, you need the right tools in addition to the right techniques.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
The trick to preserving water levels (and saving energy) during your next sous vide cooking project.
Do you have trouble keeping your sous vide bags fully under water? Here's an easy solution.
It's the smallest home sous vide device, but is it the best?
Do slow cookers really live up to the hype?
Here's what you do and don't need to do for perfectly seasoned cast iron pans.
We put the top pressure cookers to some high-pressure tests.