Recipes & Food

How to make ice cream without a machine: 7 methods for easy ice cream from plastic bag to food processor.

What to do with a loaf pan besides banana bread: granola, mini lasagna, ice cream, and more.

{title} - A {category} recipe from Barefoot Contessa.

Icebox cake is one of the easiest no-bake summer desserts around. Just layer cookies and whipped cream and let it sit overnight. The cream will soften the...

We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus...

Find out a simple secret ingredient for making the best beans ever, as used at Mokonuts in Paris.

Turn your herb and vegetable leftovers into a delicious and versatile sauce.

Note: Read my breakdown of the burger's components to see how I came up with this recipe....

[Photograph: Kenji Alt] Want more details? Here are the ins-n-outs. Follow Kenji on Facebook or Twitter....

McDonald's chicken nuggets are famous for their uniform and tender meat, savory flavor, and crisp coating. Here's how to make a replica version at home.

ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.

One hour is all you need to make this sandwich bread. With only 5 pantry items, this recipe is so easy and thrifty, resulting in soft bread every time!

Meatloaf: one of the greats of American cuisine. You can make it even better with some thermal thinking and a few key tips. Moist, flavorful meatloaf coming up!

Try something new for your tailgating: make a smoked meatloaf and score big! Low, slow cooking using the ThermaQ will ensure a perfect end result.

Those of you who know me know I love Korean (and other Asian) food series. Not series in the sense of something like Chef’s Table that are looking at actual chefs or restaurants or ingredient…

Day… 27… with, officially as of yesterday, the end of quarantine in sight, tomorrow night. But, as we all really expected, Presidente Fernandez extended it another two weeks, until the …

An A-Z ingredient substitutions guide for butter, flour, yeast, eggs, and much more.

This shepherd's pie-inspired meatloaf is stuffed with a mixture of carrots and peas. Then it's slathered with Parmesan potatoes, dotted with butter and baked in the oven until browned. Meanwhile, a quick Stilton cheese sauce simmers on the stove, waiting to be served alongside.

Grilled cheese is not just a sandwich—try cooking halloumi cheese (and other types of cheese) right on the grill for your new favorite summer snack.

Hetty McKinnon is going to change your mind about how glamorous vegetables can be. First up: a recipe for a halloumi, kale, and mint gozleme, a Turkish flatbread.

I hope nobody you know is sick right now. I hope it’s, at worst, a common cold, common boredom bred by self-quarantine, or a stubbed toe because you tried some ridiculous workout video you fo…

From marbled banana bread to everyday meatballs, these are our editors’ favorite recipes from Deb Perelman’s blog

The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.

Unraveling the mysteries of home cooking through science with J. Kenji López-Alt.

Recent content about pizza

Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams.\r\n\r\nWait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world.

In baking, as with much of cooking, the actual amounts of an ingredient don't matter much—it's the ratio of ingredients that matters. Think of bakers' percentages this way: The flour is equal to 100 percent. Every other ingredient is then expressed in terms of its ratio to the amount of flour. If, for example, you had a dough with 16 ounces of flour and 8 ounces of water and 0.32 ounces of salt, you'd say that the dough contains 50% water because the water weighs 50% of what the flour weighs. In baker's talk, that's called 50% hydration.

Perfect Neapolitan pizza at home is a myth. It's a golden ring that can be strived for but never quite achieved. So where does that leave the rest of us home cooks? The ones who want to throw together a quick, really good pizza that doesn't require jury-rigging the oven? Lucky for us, really-really-good-but-not-quite-authentic-Neapolitan-pizza is not an unattainable goal. All you need is a skillet and your oven's broiler.

Making pizza is a year round activity for me, whether it's a no-knead, no-stretch pan pizza in the winter, a grilled pizza party in the summer, or a Neapolitan pie baked in my Baking Steel/KettlePizza kit. Pizza can be as simple or as difficult as you'd like it to be, but here are 11 good, universal rules that anyone who makes pizza should follow.

You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate