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.

Perfectly cooked chicken schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.

Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

If you've been primed on Peruvian food, the conversation likely started with the country's mindboggling variety of potatoes. But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. Here are 10 essential meals to dig into on your visit.

Colombian-style arepas often have crumbled cheese mixed right into the dough. An even more intense option: arepas made with a thick layer of melty cheese stuffed right into the middle.

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Making taco seasoning from scratch guarantees a fresher flavor than store-bought mixes—one that you can adjust to your tastes.

Filipino grilled pork belly may be one of the cut's greatest expressions. Get a killer recipe and thermal concepts here!

This mayo-less potato salad is a crowd-pleasing side dish you can whip up in half an hour. It tastes best at room temperature, so there's no need to worry about keeping it hot or cold.

Devils on Horseback is a fabulously delicious appetizer recipe of dates stuffed with cheese and wrapped in bacon, then broiled or baked until crisp.

This candied bacon is bathed in brown sugar and maple syrup, with a subtle kick from gochujang and pepper flakes and a touch of orange zest. Eat it on its own or treat it as the ultimate addition to a BLT.

The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.