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Stovetop Cooking Guides
Chances are, you cook on your stove regularly. But there's always room to learn more about simmering and sautéing, and that's where our stovetop cooking guides comes in.
How to Toss Food in a Skillet
How to Butter-Baste Steaks, Chops, and Fish
How to Make a Pan Sauce, and How to Fix a Broken One
How to Make Tadka
Thai Sticky Rice (Khao Niao) Recipe
Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe
Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum) Recipe
Rich and Creamy Tonkotsu Ramen Broth Recipe
More Stovetop Cooking Guides
How to Season Carbon Steel Pans
Why You Shouldn't Use Nonstick Cookware (Most of the Time)
Hack Your Way to a Bigger Stovetop, No Renovation Required
Everything You Need to Know to Make Chinese Hot Pot at Home
How to Cook Frozen Dumplings
The Right Way to Sauce Pasta
All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings
What's the Difference Between a Skillet and a Sauté Pan?
How to Pan-Fry Salmon Fillets | The Food Lab
The Food Lab's Complete Guide to Pan-Seared Steaks
The Best Ways to Cook Steak, Explained
Everything You Ever Wanted to Know (Plus More!) About Boiling Water | The Food Lab
How to Cook Crispy Tofu Worth Eating
Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home) | The Food Lab
How to Make a Roux and Use It Right
The Best Oatmeal Is All About Technique
The Best Stockpots
How to Make Paella
How to Make Mexican Tamales
How to Make the Best Potato Hash | The Food Lab
How to Buy, Season, and Maintain Cast Iron Cookware
The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)
7 Myths About Cooking Steak That Need to Go Away
How to Pan Sear Foie Gras | The Food Lab
How to Temper Eggs
How Salty Should Pasta Water Be?
Does Adding Pasta Water Really Make a Difference?
A New Way to Cook Pasta? | The Food Lab
Cooking With Olive Oil: Should You Fry and Sear in It or Not?
Can I Stir-Fry On An Electric Cooktop? | Ask The Food Lab
Wok Skills 101: How to Steam in a Wok
How to Make the Crispiest Pan-Seared Fish Skin
The Best Nonstick Pans of 2021
How to Make Parisian Gnocchi | The Food Lab
Is it Really Necessary to Add Garlic After the Onions When Sautéing?
Latin American Cuisine: Colombian Arepas
How to Make Kickass Quesadillas | The Food Lab
Transform Any Pot of Beans With Flavor-Packed Aromatics and Herbs
How to Render Bacon Fat
Flip Your Steaks Multiple Times for Better Results | The Food Lab
How Often Should You Flip a Burger? | The Burger Lab
The Nasty Bits: How to Render Leaf Lard (with Welsh Griddle Cakes Recipe)
Are the Rules of Big-Pot Blanching True?
Can I Start Pasta In Cold Water? | Ask The Food Lab
Do Grill Pans Actually Mimic Grilling? | Ask The Food Lab
How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
Indian Spices 101: The Benefits of Frying Spices
Do I Need To Preheat My Oil? | Ask The Food Lab
Do I Really Need To Reduce Wine Separately? | Ask The Food Lab
On Browning Ground Meat In Recipes | Ask The Food Lab
Why You Shouldn't Hesitate to Add More Oil to a Sauté Pan
How Can I Get My Dumplings Extra Crispy? | Ask The Food Lab
What Are The Various Methods of Dry Heat Stovetop Cooking? | Ask The Food Lab
1 Technique, 2 Very Different Cauliflower Purées
Toast and Grind Whole Spices for More Complex Flavors
How to Make Pan-Roasted Asparagus: Out of the Fire and Into the Frying Pan
Use Your Potato Masher To Break Up Ground Meat in the Skillet
How to Sweat Vegetables