Recipes & Food

Sure, a whole roast turkey is a beautiful sight on the Thanksgiving table. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts.

Tingmo—a traditional Tibetan steamed bread—is soft, light, and airy. Goes perfectly with spicy pork or a datshi! Tingmo is one of those breads that is extrem...

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

Make a pork cutlet sandwich like the Japanese: Dredge the pork in panko, fry it until golden, sauce with barbecue and serve it on pillowy white crustless bread.

The beloved Japanese pork sandwich is making waves in America.

Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.

Butternut squash soup is one of those signature dishes that reminds everyone of fall. Almost too good to be true, it’s incredibly simple and requires little more than some patience and a large butternut squash that tastes even better if you roast it in the oven before pureeing. Lighter than chili but more robust than chicken noodle, it can go casual or elegant, and always tastes comforting and delicious, whether you tote it to work in a thermos, have it for a weeknight dinner, or serve it as a fancy first course.

Adobo is a dish that originated in the Philippines, that combines a vinegary marinade with pork or chicken. There are many styles of Adobo, including Mexican (with chipotles and chiles), Peruvian, Puerto Rican, Uruguayan, and traditional Filipino adobo. Spanish adobo refers to the seasoning or marinade for the meat, while Filipino adobo refers to the whole dish (for more information, check out our primer on Mexican and Filipino adobo). Mole is a sauce with a completely different flavor profile than adobo. Puebla and Oaxaca are considered the traditional originators of mole, which comes in...

Healthy pasta sounds a little suspicious, right? And healthy mac and cheese sounds like a total oxymoron. Our classic mac and cheese recipe contains a full quart of whole milk, a stick of butter, and three glorious cups of cheese. It's comfort food for sure, and probably not something you'd want to eat every week. But if you do want to, there are lots of ways to make it better for you, without missing out on the delicious savory, salty, tangy flavor and rich, creamy texture of the original.

With the aid of a countertop or stovetop pressure cooker, you can make incredibly satisfying and tasty beef stew, with tender beef and rich, browned flavors, in just about an hour and a half. That's even with pulling out all the stops and taking no shortcuts in the name of efficiency.

Chicken and waffles recipes abound, but few tell you the critical temperatures you need for a perfect result. We do! Amazing Mexican-style chicken and waffles!

I have an on again off again flirtation with fermented stuff. I love working with them, but they’re tedious to prepare, and, they have a tendency to have my entire kitchen smell like, well, f…

For maximum meat, smoke a BBQ fatty! This green-chile version is delicious and rich, and we'll show you how to make it safely. Temperature matters!

Classic buffalo wings are a real triumph in recent American history. Extra crispy and perfectly spicy, this recipe is the best way to prepare your drumsticks and flats for ultimate crowd-pleasing power.

12 lasagna recipes for a baked pasta dish for every taste.

This recipe is like a cross between blondies, pumpkin pie, and coffee cake, with a crunchy oatmeal streusel topping. Serve it in place of muffins at brunch, or as a seasonal addition to your afternoon coffee break.

Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. It lend a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. It's a versatile loaf that will add seasonal flair to any meal, whether you toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast, cube it into bread pudding, or tear it up for your favorite holiday stuffing.

The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.

When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.

Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.

This Yemenite sauce is fresh and bright from herbs, while also having an intensely spicy kick to it. It's the ideal accompaniment for falafel or sabich sandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. And it should last a few weeks in the fridge (though I've never had a jar linger long enough to actually find out).

Falafel Recipe - Learn to make chickpea falafel the traditional way with multiple variations in this step-by-step tutorial. Recipe by Tori Avey

Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.

Air-popped, microwaved, stovetop-popped, or Whirley-Popped? We taste-tested all four methods to find the ultimate way to make popcorn at home.

We cooked 15 pounds of brisket, 13 pounds of black beans, and 12 pounds of rice. Here's what we think is the best stovetop pressure cooker you can get.

Super simple oven baked salt crusted baked potatoes recipe. Just like Red Lobster, Outback, other restaurants. Enjoy at home in less than an hour.

Classic cake donuts with a crunchy glazed frosting recipe.

A simple cake doughnut lightly spiced with cinnamon and nutmeg. Coat with sugar and cinnamon, or a confectioners' sugar glaze.

Loads of lip-smacking recipes and videos from your favourite Food Network shows, plus heaps of competitions and quizzes you'll love.

Jamie's hush puppies recipe for US-style cheesy, beer-battered savoury doughnuts makes naughty but nice party food.