Recipes & Food

The base is delicious no matter what you do with it, and it all comes down to the texture of those three main ingredients: crisp tofu, creamy avocado, and juicy grapefruit.

How do you improve a classic favorite like a hamburger? You stuff it! Get the thermal hacks to make perfect stuffed burgers today!

Rich with butternut squash and fall spices like cinnamon, nutmeg, clove, and ginger, this frothy, creamy drink is like drinking pumpkin pie in your mug.

Juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked gravy.

Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more.

Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.

Packed full of sweet yellow squash and topped with buttery crackers, this Southern staple is worth turning on the oven, even during the hottest summer days.

What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

Have a new sous vide circulator? Here's an introductory guide to sous vide cooking, including what to try making first.

A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.

This cornbread achieves a wonderfully smoky and charred flavor by toasting the cornmeal, charring the corn and poblano pepper, and baking on the grill.

Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries.

Everything you need to know about how to make sauerkraut at home, including the science, process, necessary equipment, and recipe.

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Chocolate-covered, peanut buttery and sugar-coated, puppy chow is the old-school Midwestern snack of our dreams. Plus, it takes five minutes to make, using only a microwave.

To make this St. Louis specialty, fill thin pasta dough with a mixture of ricotta and mozzarella, then bread and fry your ravioli until lightly crisp—and don’t forget the marinara sauce for dunking.

Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.

After rounds of testing and research, we share everything you need to know to get the most out of your marinades, including how long to marinate for, what kinds of flavors do and don’t penetrate meat, and how to avoid marinade disasters.

Whether you call it Bang Bang Chicken (named after the sound that a pounding mallet makes when tenderizing the tough chicken breasts of yesteryear) or Mysterious Flavor Chicken, this classic cold Sichuan chicken salad dressed with Sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all.

Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.

A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad.

A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year.

An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.

Soft scrambled eggs, melted cheddar cheese, crisply browned potato hash, guac, sour cream, hot sauce, and bacon, all piled into a tender flour tortilla.

Our guide on how to reuse fry oil, and prolong its life.

Smoked pork belly, but braided for a flavor boost and a stunning presentation. Get the thermal method and some braiding help here!

A salad made for the Buffalo wing lover in your life.

Bar pies are the ideal pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.

Classic dan dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.