Recipes & Food

From New York- to Chicago-style pizza, breakfast to sushi pizza, these are the best styles of pizza.

With just five ingredients, including vanilla and salt, this no-churn ice cream tastes pure and simple, with a fresh dairy flavor unlike recipes based on canned milk. Its lightness and custard flavor come from whipped eggs, which are briefly cooked over a water bath so they're safe to eat and easy to whip. The result is just like the ice cream you might pick up at the supermarket, ready to scoop straight from the freezer, with a classic vanilla profile everyone will love.

Pizza for breakfast? Sure, why not! Pizza in the morning is no problem if you’re willing to switch up the toppings. Since it’s made of bread, cheese, and tomatoes, pizza basically consists of breakfast food components to begin with. So eating pizza for breakfast—and no, not the refrigerated slice from last night’s shenanigans—is the perfect start to your weekend morning. Follow these guidelines and you’ll have some outstanding breakfast pizza on your plate in no time.

Sometimes, presentation is everything. A side of grilled veggies is a usual suspect at the dinner table. But stack them on a stick and you’ve got yourself a kebab! Fries? Standard American fare. Curly fries? Same ingredients, more party vibes. That’s how I feel about breakfast cookies.

Classic chicken soup is an essential recipe for any kitchen, whether you want to float matzo balls in the broth, feed it to a sick friend, or just warm up on a cold day. It should be easy to make, yes—but that shouldn't stop us from taking just a little extra care to make it as flavorful as possible. Here's how.

These are the very best hot dogs America has to offer.

The watermelon salsa recipe is so fun when served from a watermelon bowl at parties! It is delicious with chips or on top of grilled chicken or salmon. Does any other fruit say summer like watermelon does? Every summer party, picnic and backyard cookout from as far back as I can remember included watermelon. We love it sliced into triangles, cut up in a fruit salad, and blended into raspberry watermelon lemonade. This watermelon salsa recipe is another delicious way to enjoy summer watermelon. First of all, when choosing your personal size watermelon, pick one that will lay flat on a

Learn the best way to cook burgers on the grill with our temperature guide. Don't fall for overcooked burgers! Get perfect results with two-stage cooking.

Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.

Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.

Move over chickpea — there’s a new bean in town.

So this is going to be a little different from the two previous Carbonara Confessions. I didn’t go to any restaurants, I didn’t suffer through badly made carbonaras, laden with cream an…

The chef's knife is the workhorse of the kitchen: the knife you use to dice an onion, chop herbs, cut up a pineapple, and cube meat. If there's any knife you should spend more money on, it's this one. We reviewed nearly 30 different chef's knives, from both Japanese and Western manufacturers, to find our favorites.

This grilled cabbage has a great texture that's both soft and crisp, with the smoky flavor of its gently charred edges. It's made even better by a ginger-miso dressing that's sweet, salty, earthy, and tangy.

The best Salvadoran snack you may not know - but should.

This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.

The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.

A food processor can do so much more than shred cheese, chop vegetables, and purée fruits. It's a phenomenal tool for lightning-fast gluten development in bagels, pulverizing freeze-dried fruit into a fine powder, keeping shortbread-style doughs cool, and making homemade brownie mix from ground chocolate.

In place of re-stuffing hard-boiled eggs, these deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks. Top them off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more. Here they're served with anchovy fillets, capers, chives, and chervil, but feel free to use whatever combination inspires you.

Japan's omurice, which also goes by the names omumeshi and omuraisu, is an addictive dish of fried rice with an omelette. It's surprisingly easy to make at home. Here are two recipes—one with ketchup, the other with okonomiyaki sauce—to get you started.

For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. Use a steamer instead.

When cooking at home, you don’t need to set yourself up as rigorously as someone might in a restaurant kitchen, but there are still plenty of helpful tips to take from professional chefs. These tricks are especially useful if you’re planning a dinner party for friends or spending the weekend pretending to be on Chopped (everyone does that, right?). If you understand the main goals for any station, then you can create one that works best for you in your kitchen.

Chicken under a brick (pollo al mattone) is a roast or grilled chicken method that delivers some of the crispiest skin ever, with an even shorter cooking time than a more traditional roast bird. This recipe works no matter what equipment you have at home.

This fried chicken's rugged and scraggy crust is inspired by Popeyes, but the caramelized-honey drizzle and a dusting of chili spice make it unique.

When it comes to frying chicken nobody—and I mean nobody—does it better than the Koreans. My apologies to all you Southerners. Korean fried chicken (or KFC as those in the know call it) differs vastly from American-style fried chicken. Rather than the craggly, crusty, significant coating you'd get on say, a Chick-Fil-A sandwich or a Popeye's drumstick, you get an eggshell-thin, ultra-crisp crust around a drippingly juicy interior.\n\nThe end goal is clear, but the road to get there required a bit of bushwhacking.

Now that my wife has decided to go 100% vegetarian for good, she's had to resign herself to the sad truth: the perfect buffalo wing can never again be hers. In an act of selfless valor, I made it my mission to provide her with a suitable alternative: deep-fried cauliflower.

This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and Wired.com. McClusky has reported on and learned about modernist cuisine from some of its most well-known pioneers. His DIY American cheese recipe uses a scientific approach to cooking. To take part in the experiment, see the recipe. And once you've made Mark's cheese, try it in a grilled cheese sandwich, like he uses it here, or stuff it into a Juicy Lucy Burger. In My Go-To Dish, meticulously trained chefs, hardworking food-industry folks, and even, sometimes, famous actors show us their de...

This Juicy Lucy (a.k.a. Jucy Lucy) burger recipe is a twist on a classic cheeseburger.