Recipes & Food

We tested 28 handheld can openers—traditional rotary-style, safety rotary-style, and fixed—to find the ones that are easiest and fastest to use, as well as comfortable to hold.

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.

This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese.

These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.

After proofing overnight in the fridge, these yeast-raised biscuits are ready to bake first thing in the morning, so they're an easy make-ahead option for breakfast and brunch. Like traditional biscuits, angel biscuits are buttery and tender, but with a flavor and texture closer to a Parker House roll—yeasty and light. Whether stuffed with slices of country ham or a spoonful of jelly, these fluffy biscuits will get your morning off to the right start.

A Bolognese sauce is defined by meat and dairy, which makes creating a convincing vegan version a real challenge. This one pulls it off by combining the flavor and textural qualities of mushrooms and seitan, and building in layer upon layer of savory, meaty, and rich flavor.

This rare treasure, an umami-rich sweet/salty/smoky chipotle number, balances juicy pineapple with grassy, green cilantro. It straddles the line between sweet and savory: A handful of cherry tomatoes tamps down the fruity flavor without pushing the drink into full-on Bloody Mary territory. Plus, it makes its own salsa!

Our favorite tips and techniques for cooking with fiery and smoky dried chilies, like anchos, guajillos, chiles de árbol, and more.

A delicious and easy recipe for Big Game Salsa that is filled with fresh tomatoes and chili peppers, a little garlic and tequila. It's perfect for game day.

You don't have to boil your corned beef all day to make it tasty! Follow our temperature tips and get the corned beef you want!

Sushi rolls are for amateurs, here's why you should try expanding your order.

Corned beef is just delicious when it's made right, so why not learn to make it right yourself? With this homemade corned beef and cabbage recipe and our thermal tips, you can have the best corned beef you've ever tasted.

Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time.

Chicken fried steak is a classic of southern comfort food. This recipe gives you an amazing, crispy, seasoned crust. Plus, with our new Thermapen IR, you can get all the temps for this dish right, using just one tool.

Heart-healthy, satisfying vegan entree recipe with creamy turmeric polenta and a flavorful Mediterranean vegetable ragout. Easy weeknight meal.

Regardless of whether you're cooking beef, pork, or chicken, many recipes require searing the meat to create a beautiful and tasty crust.

Cooking steak sous vide is the best way to get an exact doneness for your steak. Learn about how to make sous vide steak the right way, with a tasty crust and no grey ring. Also includes a recipe for garlic honey glazed carrots.

Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy. Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.

It's easy to make your own Italian-style sausage with a lot of delicious herbs and spices. Freeze for later, or refrigerate and use in your favorite recipes after 12 hours.

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here....

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.

If you find yourself in need of some savory broth, but don’t have any on hand, grab a tomato. Then make this quick, umami-packed liquid for use in curries, soups, or any other recipe that calls for broth.

You may have tasted clementines and tangelos, but how about blood limes, Xinhui mandarins, and the mysteriously un-juice-able Yemenite citron? No? Okay, let’s get to know them a little better.

With nothing but a sprinkling of sugar and a bowl of lemon rinds once destined for the garbage heap, you can make a fresh, tangy, no-cook lemon syrup. It's thick enough to whip with cream, whisk into vinaigrette, shake into cocktails, or simply drizzle over a stack of pancakes. So whatever you do, stop throwing away those rinds!