For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. Use a steamer instead. Steaming cooks eggs more gently, for easy-to-peel “hard-boiled” eggs with tender whites. Makes 6 eggs 5 minutes 20 minutes […]

Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients […]

Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering: What if I were to take this to the extreme? Was there a way I could pack even more […]

A traditional soufflé isn’t difficult to make, but it does require some work. You have to preheat the oven, make a béchamel or other base, and then patiently wait while it swells during baking. Not […]

Real caramel sauce is a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings. For a sweet and simple flavor, cook […]

This right here is your basic, go-to crepe batter, for sweet or savory applications. It can be whipped up in mere seconds in a blender, or whisked together by hand, and—contrary to popular belief—does not […]

A staple of Italian-American red-sauce restaurants across the United States since the 1980s, vodka sauce has a history as opaque as its densely creamy orange hue. Was it a famous Italian actor who invented it? […]