Techniques

Dave Arnold of Booker and Dax indulges our inner pyro with a blowtorch to rule them all.

A step-by-step guide for mixing, slicing, and presenting beef tartare.

Getting kids to eat is tough. Getting them to eat spicy food can be impossible—but it can be done! Here's how to turn children into chile heads

Our guide to using different types of chiles, from dried and flaked to fresh and powder.

Hasselback potatoes look super-impressive on the plate, but they're remarkably easy to pull off—here's how

Using a sieve will help you get smooth, compact poached eggs.

On the eve of his newest and most ambitious restaurant project—Gato, in New York—Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking-hot skillet is a cook’s best friend

From patty size and fat content to "crunchification," Bobby Flay's advice on cooking the perfect hamburger

Bobby Flay tells us how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer

These are three crucial steps to the perfect pot of stew

The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more

Omelets are theoretically an easy breakfast staple—but they are too easily ruined with these seven common mistakes

There are a lot of Dutch ovens out there, but we're quite attached to the classic 7.25-quart Le Creuset

Don't screw up your Super Bowl party, and you won't ruin the game for everyone else.

In the face of a Velveeta shortage, Bar Amá's Josef Centeno explains how to make a creamy, gooey queso without the magic ingredient

When it comes to making brittle, our readers bristle—but actually, this crunchy candy isn't that hard to get right. Here are five tips for nailing it

Store-bought almond flour can be expensive—luckily, it's easy to make the flavorful, gluten-free stuff at home. Here's how