Fast stovetop Mac and Cheese from scratch
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
In ‘The Food Lab,’ the Science of Home Cooking (Photo: Sonny Figueroa/The New York Times)
Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home.
The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.
A rich and hearty Hungarian beef stew flavored with paprika.
"The Science of the Best Chocolate Chip Cookies" My inner nerd and foodie loves this!
The crispest, lightest onion rings you'll ever taste.
The Food Lab: How to Make Chicken Tikka Masala at Home. You know how much I love Chicken Tikka! I'll have to try this version. Watch out Pastor Ryan. I'll serve with turmeric basmati rice with peas as recommended by Pastor Ryan.