Recipes & Food

The secret to baked wings that taste just like real-deal, deep-fried Buffalo wings? Some baking soda. But, of course, this wouldn't be The Food Lab unless we tested 28 variations first to confirm.

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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.

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.

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.

Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.

This basic turkey gravy gets a hefty amount of heavy cream right at the end, followed by a mixture of fresh herbs like thyme, sage, and rosemary.

Everyone's always worried about making a bad gravy, but no matter the issue, there's an easy solution. Here's how to fix all kinds of problems, whether your gravy is too thin, too thick, lumpy, greasy, salty, or broken.

Finding a clear definition of gumbo is a fool's errand, and that's part of what makes gumbo so fun: its multiplicity. Here's a closer look at the Louisiana stew's many forms and the techniques available for making your own.

22 recipes for all your favorite Mexican dishes, from pozole verde to carnitas to aguachile.

Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.

Golf ball syndrome is a terrible affliction that affects millions of grilled or broiled burgers every year. All that you need to do to prevent this from happening is to compensate by shaping your patty a little wider than the bun to begin with, and making a shallow dimple in the center of it. But why does this work?

The Burger King Whopper is as 'Murican as it gets: grilled beef, American cheese (because everybody gets the cheese), tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way.

We've taken the classic flame-grilled flavor of the Whopper, complete with the exact right ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.

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.

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.

Grab your favorite extra-virgin olive oil for an aromatic, vegan twist on chocolate chip cookies.

Fried chicken feet that are tender on the inside, with a shatteringly crisp coating.

Paella is traditionally cooked in massive pans over live fires. When you try to make it indoors on the stovetop, some adjustments are necessary. In particular, you need to limit the pan size relative to the burner to avoid extreme hot spots and uneven cooking. This recipe accounts for that.

Traditional paella is cooked in a huge pan over a massive fire. The even heat provided by that fire helps to offset the steel pan's inherently poor conduction. When cooking paella on the stovetop, however, your heat source is limited to your burner size. The first step: Give up on paella for a crowd and make small batches for fewer people instead.

One of Spain's most iconic dishes, a large paella for a crowd can be difficult to make at home. The solution is to cook it on the grill instead. Here's how to do it right.

The best healthy breakfast recipes you can make ahead the night before; just grab and go in the morning.

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.

People have a lot of anxiety about being able to cook octopus until it's sufficiently tender, but this anxiety is misplaced. There's no need for tricks, you just have to cook it long enough. How long depends on the method you're using. Here we explore a variety of methods, including sous vide, pressure cooker, and stovetop.

Sous vide octopus is easy and yields some of the best results our of all the methods we've tried. This recipe uses our preferred combination of temperature and time.

No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We're telling you now: Put away your corks and vinegar and rocks for pummeling it, because the pressure cooker is your best bet for making octopus tender rapidly.

Buffalo Chicken meets a perennial favorite, grilled cheese, to make one epic sandwich

Does the world need a guide to making grilled cheese sandwiches? Probably not. They are one of the most basic things you can make, after all.

This perfect grilled cheese is bursting with rich umami flavor.