- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..
The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes
It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab: How to Make New York's Finest Sicilian Pizza at Home
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
The Food Lab: How to Roast the Best Potatoes of Your Life
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
The Food Lab's Complete Guide to Sous Vide Tuna
Sous vide is also a great way to prepare tuna to be served nearly raw, sashimi-style, or to be used in recipes where you'd typically use canned tuna, giving you better texture and flavor than any canned option.
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
Asian Slaw with Ginger Peanut Dressing
Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro