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These scrambled eggs are super soft and just a little runny, aka exactly how they should be.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.

If we don't have to mince garlic, we won't. Here are four ways to get maximum garlic flavor with as little fuss as possible.

The key to maximizing creamy, crumbly, cheesy goodness.

Just because it's lean doesn't mean it can't be juicy and flavorful. Here's how to give ground chicken the love it deserves.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

These cocoa brownies are the kind of thing that you eat too much of and get a stomachache after and don't. even. care.

5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.

You don't need a bundt pan or upside-down glass bowls. Just a sharp knife, a cutting board, and some delicious, sweet corn on the cob.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

If your roasted vegetables come out pale or overcooked, you're probably putting them in the wrong part of your oven.

If you're only using that bottle of soy sauce for your takeout sushi, you're missing out—this umami-powerhouse makes just about everything taste better.

Surprise: They're kind of totally different. Here's everything you need to know when it comes to buying and cooking farm-raised and wild-caught salmon.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

Watch your back, baby spinach! Everybody's favorite crispy-crunchy lettuce is secretly a nutritional powerhouse.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet. You're welcome.

Potato chips, peanut butter, and everything else we'd never think about making at home. Because sometimes, homemade just isn't better.

They'll be your new main squeeze. (Not sorry.)

We season our chicken well before cooking it, and yes, it makes chicken that much better.

A broiler is the easiest way to make meat crispier, cheese cheesier, and life generally better all around.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.