Recipes & Food

Inventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old desserts, without having to worry about altering their chemistry.

It's pretty hard to find Pipián on most menus, so to this day it's still a treat whenever Mom makes it. Served over roasted chicken, my mom's Pipián sauc...

Bar pies are the 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.

Best ice cream sandwich recipe roundup with gluten-free and vegan options.

Fruit pizza recipes are great for summer dessert.

From garlicky homemade toum to the be-all, end-all of ketchup, these are the condiments we hope we never find ourselves without.

Best kitchen hacks for summer produce: 11 easy hacks for preparing fruit and veggies.

This authentic Thai spice paste (coriander root, garlic, and black pepper) makes for great meat and seafood dishes.

This homemade pizza crust comes together quickly—give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

A basic Neapolitan-style pizza dough.

A basic recipe for party-style Sicilian square pizza dough.

Loaded with cocoa butter from Dutch cocoa and bar chocolate, plus brown butter for richness, these chocolate brownies have a glossy, paper-thin crust and powerful flavor.

Ever since The Food Lab uncovered the baking powder for crispy wings trick, I've been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I've been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze.

Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a spicy Thai dressing that packs in chili, garlic, fish sauce, and a ton of herbs.

As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.

The intense heat of a charcoal chimney starter will blister sugar snap peas without overcooking them.

Fire up the grill and get dinner on the table in 45 minutes or less.

If food trucks have shown us anything, its that Korean fusion isn't going anywhere any time soon. Well, except maybe your kitchen, assuming it hasn't already made its way there. These tacos, filled with crispy sweet-and-spicy tofu, tangy quick-pickled cucumbers, and a crunchy cabbage slaw, make for an awesome option whether you're planning a taco night or a Meatless Monday.

Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you've got.

I hate to be one of those annoying mad literalists, but doesn’t it seem like the classic deviled egg—delicious and perfect though it may—is a bit lacking in...

We've picked a few of our favorite fruit-based hot sauces for summer.

How to cook Huauzontles Recipe I learned how to cook huauzontles from my husband’s aunt Isabel, when I was just a newlywed, about 3 decades ago. Aunt Isabel was a cooking instructor for many years

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).

Deeply savory, tantalizingly aromatic, often fatty and rich, salumi are a testament to the unstudied opulence of Italy's so-called peasant foods. But salumi come in so many forms—sweetly hammy and smooth mortadella; spicy, spreadable 'nduja; lean and beefy bresaola—that it can be a struggle to answer one basic question: What, exactly, are they? Consider this your essential guide.

Breville recently came out with a countertop pizza oven that reaches temperatures fit for making real-deal Neapolitan pizzas. We tried it out in the Serious Eats test kitchen.

The core items you'll need to get started making great Mexican food at home.

Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat when it's still warm, and it never goes into the fridge. Here's how to make it at home.

Fluffy, tender cauliflower rice made green thanks to a blend of peppers and herbs! Just 20 minutes and 8 ingredients required.

Everyone loves chicken, but people almost always cook it wrong! Learn the thermal principles and tips you need to cook juicy, tasty chicken every time.