This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…

This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…

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A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

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"Foolproof Pan Pizza" using a castiron skillet - will be making this week

"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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Chicken-Fried Chicken With Cream Gravy - this is serious comfort food at its finest! ❊

Chicken-Fried Chicken With Cream Gravy - this is serious comfort food at its finest! ❊

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Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.

Asian Slaw with Ginger Peanut Dressing | Serious Eats : Recipes

Asian Slaw with Ginger Peanut Dressing | Serious Eats : Recipes

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20151202-popover-yorkshire-pudding-food-lab-recipe-kenji-22.jpg

20151202-popover-yorkshire-pudding-food-lab-recipe-kenji-22.jpg

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It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!

It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

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