Behold basically the only thing I want to eat anymore: arepa sandwiches! Since we just mastered our arepas, it just wasn’t right not to show you how to make my ultimate arepa sandwich. It includes all of my favorite things, like guacamole, sweet roasted plantains, and smoky black beans. And it comes together in 30 minutes with 10 ingredients! Let’s do this.

Rice is a mainstay of dozens of different cuisines around the world, and pretty much the fuel that keeps uni students alive (alongside instant noodles).

The Bay Area chef believes that great food can be both beautiful and accessible. Her new Netflix series, based on her celebrated cookbook, might just help her deliver that message.

Gather up some veggies and try this dish!

Sam Sifton gives you 38 ways to get dinner on the table, no recipe required.

Got questions about this Southern classic? We've got answers. From gumbo recipes to ingredients, here's everything you've ever wanted to know about this New Orleans favorite. 

Spices have been giving our lives pizazz for millennia, but many of us wouldn't recognize them out in the wild.

How America's meaty tradition grew from Caribbean roots to the four distinct styles we know today...

My wooden cutting boards are one of my most used and beloved kitchen tools. In fact, while a good chef's knife is often the sexier choice for most favorite kitchen implement, the truth is a good knife is nothing without a good board to use it on. In my household, the choice of material is wood for its ease and beauty.

It's World Egg Day, and what better way to celebrate than with eggs benedict, topped with a perfectly poached egg?

David Chilcott can do more with one pot that most can with an entire kitchen. His fantastic YouTube channel, One Pot Chef, offers simple recipes for tons of delicious treats.

Here are 10 ways to love fall, beyond the farmers market

You've been pinching your pennies: you pack your lunch, eat your fair share of beans, and have settled down pretty comfortably with tofu. You're happy enough, it's true, but you just wish there was a little something…more.

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.

A few months ago, we introduced you to the wild world of dishwasher cooking. Poach salmon while cleaning dirty plates? No problem. But some of you expressed concerns about having your sockeye sit so close to soapy water and the high energy cost of running a dishwasher. Well, we've stumbled upon another wacky cooking method that may overcome these issues: using your coffee maker.

I know what you're thinking: I already know the trick involving smashing a garlic clove with a knife to quickly remove its skin. Well this is a new, and rather incredible trick. And you don't even need a knife!

We’ve all done it: you put the pasta on to boil, turn your back for a few minutes to wipe off the counter and suddenly you hear that foreboding hissing sound of water boiling over. So why does it happen?

"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for. Learn how to make a few basic sauces, however, and you have flexibility—turn whatever you have on hand into an awesome meal.

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish.

The science of how salt affects the taste of food is more complicated than you might think – but it's vital to understand if you want to improve your skill in the kitchen

Doctoring good-quality jarred tomato sauce, with ground meat, onion, garlic, and spices makes this ziti superfast.

If you’re like me, it’s easy to get frazzled in the day to day hustle and bustle of every day life. Planning? Who has time to plan? Yet we know deep inside that the best things in life require at least a little bit of planning. Case in point—juicy, succulent, flavorful pork chops.

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Baklava uses phyllo dough stacked with honey and nuts to make a sweet Mediterranean dessert that everyone will love.

America is tired of the microwave. Microwave sales have fallen or remained flat every year for nearly a decade in the US. Unit sales have tumbled by 25% since 2000, and 40% since their peak, in 2004. The waning popularity of the American microwave deserves a closer look. For 40 years, Americans bought microwaves by the millions, and more of them each year. Some 90% of American households now own a microwave, according to the US Bureau of Labor Statistics.

Inside the fridges of 11 top New York chefs.

McGarry, who turned 15 in November, has been hosting his supper club — which he calls Eureka, after the street where he used to live — since he was 11½. Cooking what he calls “progressive American cuisine” is a time-consuming endeavor, and the $160-a-head tasting menus can take somewhere on the order of eight days to prepare.

Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.

If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.

A recipe from renowned Venetian restaurant Al Vecio Fritolin

These Lasagna Cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheeses, and pasta.

These are great meatless, individual-serve lasagna cups.

First off, you'll need a great layering technique

Light, packed with veggies and totally grown up metabolism safe.

Ingredients: 1 sweet onion (Maui or Vidalia), Chopped2 T. Olive oil 8 oz. Pearled Farro Barley S/P 6 1/2 cups H2O Finished with: Touch of Cream Handful of Blueberries Mixture of Herbs (thyme, parsley, black opal basil (very small amount))