Cooking Methods

If you're on appetizer duty for the Super Bowl party, this is what to make!

The best bacon you'll ever eat is sweet, smoky, and spicy.

Dutch crunch is the delightful sandwich bread you didn't know you needed.

A crock of slow-cooked grits is a dream to wake up to and an easy, no-fuss base for weeknight dinners.

It's a classic frittata meets French onion soup mash-up that is dressed to impress.

So crispy, so golden, so good.

This creamy, comforting dish is calling your name.

Just when you thought cheesecake couldn’t get any better.

Mace adds a subtle but intriguing flavor to these tasty, tender treats.

Take your pick: the adorable squash is delicious sautéed, roasted, or grilled.

The cheesecake filling is dangerously good.

From burgers and chicken to fish and steak, these sides make a perfect partner to them all.

Mustard works its magic on braised chicken.

Toss it on a grain bowl, salad, or even over pasta all week long.

The citrusy flavor is unreal.

It steals the scene at every party.

Based off a soup so good, its memory outlasted the memory of the person I ate it with.

This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while you're off doing other things?

File under: Another trick we learned from Alton Brown.

Imagine the tines of your forking breaking through, almost snapping, the velvety crust of a fruit tart. It crumbles a bit, but is far from dry — each bite more rich and buttery than the last. That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. The name literally means “sandy,” although it’s anything but.

If you can't get enough of Mexican street corn, we combined all the flavors in one sweet, salty, and crispy fritter.

Buttery, chewy, and 100% crave-worthy!

Meat pounded thin, lightly breaded, and fried to golden crunchy perfection is an essential technique that lays the groundwork for classic dishes like chicken Parmesan.

Even ho-hum strawberries bake up delicious in this cobbler.

A quick soak in an easy brine makes for perfect grilled pork chops every single time.

Pro tip: Add extra-creamy burrata as soon as it comes out of the oven.

It's called "the Loaf."

You only need two ingredients.

Eat them straight from the sheet pan, or make spicy, saucy tacos.

It's waaay better than baked mac and cheese.

There may be a million ways to roast a chicken, but there is one in particular that truly stands head and shoulders above the rest: the Zuni chicken. This method was originally developed by Judy Rodgers for her San Francisco restaurant The Zuni Cafe, but it has since traveled far beyond that kitchen. It involves salting the chicken days ahead and flipping it a few times during roasting, but the extra TLC is worth it. Simply put, this makes one of the best roast chickens ever.

It doesn't get much easier than this.

This Tennessee classic is a labor of love, but it just gets better after it's made. So bake a cake and nibble away all week long.

It's famous for a reason.

Baked oatmeal is the queen of make-ahead, easy-to-adapt breakfasts.

You might know it as sugar pie!

This savory muffin's got it all: eggs, sausage, cheese, spinach, and even a bit of apple to help you power through your day.

Crash hot potatoes are like a cross between a fluffy baked potato and a greasy, golden french fry.

Ready the vanilla ice cream.

If hash brown casserole had a bougie aunt, this dish would be it.

On vacation? Let the slow cooker do the work.

Like the classic salad, but way better.

I don't think I've ever been this excited about lunch. Ever.

It always hits.

PSA: Always save your pickle brine.

Crispy on the outside, buttery and tender on the inside.

They’re also pretty to look at.

This fast and fancy dessert is the ultimate crowd-pleaser.

Everyone will ask for your trick.

It requires just 5 minutes of hands-on time.

All the flavors of the sizzling favorite in one place.

It couldn’t be easier to assemble.

Because we think you don't always need an occasion to bake one.

Are you familiar with grissini? A far cry from their soft, chewy pizza parlor cousins, grissini are long, thin, Italian-style breadsticks. They are crisp all the way through and can be flavored with various herbs, seeds, and spices to complement whatever else you may be serving. You can wrap them with paper-thin slices of prosciutto for a classic presentation, but they’re equally delicious served just as they are.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

It's just like the traditional casserole with tender noodles swimming in marinara and mixed with a double dose of gooey, melted cheese.

“Without fail, every time I meet someone new and they find out I’m a pastry chef, they’ll ask me, ‘What’s your favorite thing to bake?’ It took me nearly ten years before I turned the question into an opportunity to shed more light on who I am. My answer now? Poke cake.”

It's the only way I'll make it from now on.

Warning: You'll want to drizzle the sauce over everything.

There's really no wrong time for a slice.

Get out your slow cooker and make a huge batch (you can freeze most of it to have on hand for future meals!).

Microwave popcorn has changed my snacking habits forever. No, I’m not talking about the plastic-wrapped packages of microwave popcorn from the store — although I will thank them for the inspiration. I’m talking about a more DIY version using a scoop of kernels and a plain brown paper lunch bag. It’s so easy and fast that it has now become the only way I make popcorn. Any paper bag will do, but I like to use brown paper lunch bags.

Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make.

Use it in salads, sandwiches, as a pizza topping, and beyond.