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.

Explore Stovetop Guides

Hack Your Way to a Bigger Stovetop, No Renovation Required
How to Cook Frozen Dumplings
The Right Way to Sauce Pasta
Ingredients for mirepoix; diced carrots, celery, and onions on a cutting board.
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 Best Ways to Cook Steak, Explained
Overhead view of boiling water
Everything You Ever Wanted to Know (Plus More!) About Boiling Water
A spliced together overhead photo, showing roux cooked to different levels of browness, from pale blonde, to golden, do dark brown.
How to Make a Roux and Use It Right
a stainless steel stockpot with a lid.
We Tested 19 Stockpots—Here Are Our Favorites
How to Make Paella
A tamale, unwrapped and still on its husk, with green salsa on top.
How to Make Mexican Tamales
How to Make the Best Potato Hash | The Food Lab
Three Cast Iron Skillets stacked inside each other.
How to Buy, Season, and Maintain Cast Iron Cookware
Potato Chip Grilled Cheese
The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)
A large cowboy steak grilling on a charcoal barbecue.
7 Myths About Cooking Steak That Need to Go Away
An open carton of a dozen eggs. Some of the eggs are cracked open so the yolks are exposed.
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
Pouring a tablespoon of olive oil in a skillet to test if it's okay to use olive oil for high heat cooking.
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
A bamboo steamer set in a wok holds a plate of freshly steamed pork ribs.
Wok Skills 101: Steaming
How to Make the Crispiest Pan-Seared Fish Skin
Pouring egg into a skillet for scrambled eggs and stirring with a flexible spatula
Why Cheap Nonstick Skillets Are Best
Fried Gnocchi
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
A pot filled with dry beans, a carrot, a garlic clove, onion, and a sprig of fresh sage.
Transform Any Pot of Beans With Flavor-Packed Aromatics and Herbs
How to Render Bacon Fat
Two small beef steaks cooking in a cast iron skillet. A pair of tongs is lifting one of the steaks.
Flip Your Steaks Multiple Times for Better Results | The Food Lab
How Often Should You Flip a Burger? | The Burger Lab
Asparagus being blanched in a large stock pot filled with water. Someone is removing the asparagus with a pair of tongs.
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
A collage of nine spices commonly used in Indian cooking, including cumin seed, star anise, brown mustard seeds, green cardamom pods, amchoor or mango powder, and whole nutmeg.
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
Ask the Food Lab cartoon.
What Are The Various Methods of Dry Heat Stovetop Cooking? | Ask The Food Lab
Toast and Grind Whole Spices for More Complex Flavors
Use Your Potato Masher To Break Up Ground Meat in the Skillet
How to Sweat Vegetables
Side view of Nigerian Masa stacked in a pyramid on a plate.
Nigerian Masa (Fermented Rice Cake Balls)
Khao Niao (Thai Sticky Rice) Recipe
A bowl of Korean Miyeok-Guk, showing simmered seaweed, chunks of tender meat, and a light broth.
Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe
Koren Sweet Soy-Glazed Potatoes
Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)
A bowl of homemade tonkatsu ramen topped with a marinated egg which has been sliced in half, and a slice of pork chashu.
Rich and Creamy Tonkotsu Ramen Broth Recipe
A stack of parathas on a plate.
Paratha (Flaky South Asian Flatbread) Recipe
Crispy shredded hash browns with sunny-side up eggs and bacon
Crispy Shredded Hash Browns Recipe
Medium-rare duck breast sliced and served on a plate with orange wedges
Pan-Seared Duck Breast With Orange Pan Sauce Recipe
Two quarter-folded filled crepes garnished with chopped herbs on a plate
Basic Crepe Batter Recipe
A jar of XO sauce with someone holding a spoon of sauce above the jar.
XO Sauce Recipe
A spoon being pulled out of a glass jar of sweet and sour sauce.
Sweet and Sour Sauce Recipe