Recipes & Food

Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how.

Stock-making is often an involved process, requiring, at the very least, a special shopping trip and some simmering time. But when you can't put in that kind of effort, this basic vegetable stock will work wonders. It's quick and easy, and far better than store-bought vegetable stock or a flavorless alternative like water.

Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.

Flavored salts add oomph to food or the rim of your Bloody Mary glass, and they're easy to make. They are also lovely hostess or holiday gifts. Here are four versions that put Lawry's to shame.

A citrus-infused salt recipe that is excellent sprinkled on fish, as a garnish for fruity desserts, or for rimming a margarita.

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand.\r\n\r\nReady to see it?

Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be for using a different kind.

From: Classic Vegetarian Cooking from the Middle East And North Africa by Habeeb Salloum. From Yemen. This can be served as a dip or a salad.

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.