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

Shrimp risotto, shrimp scampi, shrimp on the barbie — the list of shrimp recipes is endless because shrimp is a crustacean for celebration! But cooking shrimp is tricky and if you don't get it right, it can be... disappointing. Overcooked shrimp is chewy or rubbery; if you undercook them, you run the risk of slimy shrimp which, in some situations, can be dangerous. But shrimp cooks very quickly, so there's a fine line between poorly cooked and properly cooked and we're here to make sure you don't cross that line.

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!

Asparagus has a short season and high esteem among cooks. Set off its delicate flavor with classic ingredients and bursts of tanginess.

The kitchen knife has come a long way from its ancient origins with our hominid predecessors.

In response, Johnna Holmgren of Fox Meets Bear told BuzzFeed News her book is meant for "adventurous eaters."

For years, one book dictated how and what people could eat.

This fall, when pumpkin season hits, you’ll be ready. We’ll show you how to pick the perfect carving pumpkin, how to carve it, and even how to choose and prepare your pie pumpkin for maximum deliciousness.

The following meal focuses on using simple preparation to turn quality ingredients into outstanding dishes sure to impress any woman. Plus, you don't have to convince her to come back to your place afterward.

Are you feeding a crowd the next day? Do you need to prepare lasagna ahead of time with no-cook pasta strips and not sure how that would work? Good news: you're in the right place; we have a clear answer for you.

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).

Widespread poverty and food deserts left Native Americans with the highest rate of diabetes in the country — but change is on the horizon

One of the meals that vegans and lactose intolerant people miss the most from their diet is none other than macaroni and cheese. And why wouldn't they? It's an American staple that's cheesy, gooey, savory, and comforting — aka my ideal meal (for every meal). To help fill this void in your non-dairy lives, I've gathered up my favorite recipes from across the internet in hopes that you can find a new recipe that's just as good as your old favorite — or maybe even BETTER.

Sweet tarts, cheesy appetizers, savory pies, and more.

Competitors are baking soul cakes, a bygone Halloween treat.

When a visit to the spice cabinet opens up new possibilities—and serves a spoonful of nostalgia.

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.