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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.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Oven-cooked pulled pork that will please even the purists.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
The best way to roast chicken for evenly cooked, juicy meat.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
A modern approach to one of America's most iconic desserts.
To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.
This deeply savory Japanese omelette comes together in just minutes.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
These giant cookies aren't for the faint of heart.
Warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
Fig cookies that taste as cakey and soft as you remember.
Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Three different tomato sauces blend to make a perfect, harmonious whole.
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.
Sous vide is the key to consistently moist brisket with a smoky bark.
What's the best cut of beef for stew? Here's what you need to know.
Everything you need to know to cook shrimp sous vide.
Got a brand-new sous vide machine to play with? Here are the basics, including the best recipes to cook first.
Everything you need to know to make salmon with an immersion circulator.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
The perfect technique for a crisp and juicy bird.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
All your questions about grilling steak, answered.
Perfect pork tenderloin, every time.
This old-school pan-cooking method is still worth taking for a spin.
Everything you need to know to make sous vide rack of lamb.
Never overcook a pork chop again.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
One of the biggest tools in the food-preservation toolbox.
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.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
Do you know your Texas Red from your coney sauce?
The essential staple pantry ingredients no baker can do without.
Pork ribs haven't always been a barbecue staple.
The secret history of the Southern stew you've never heard of: chicken mull
On the importance of terroir in New Mexico's signature pork and chile stew.
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.
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.