Alexander Cowan, Recipe Tester

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.

“Simple.” “Perfect.” “The moistest chicken with the crispiest skin we’ve ever had.” That’s what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

This panna cotta has the most luscious of textures. How to best explain it? Hmmm. It’s sorta like swooping velvet over your tongue.

Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.

Authentic barbecue joint flavor from your own backyard. No smoker required. Actually, no smoking experience required, either.

“So satisfying.” “Cakey and chocolatey.” “Everything a brownie should be.” That’s what folks are saying about this crowd-pleaser of a chocolate fix.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma’s trick of saving the fat from breakfast bacon. One taste and you’ll understand our obsession.

These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?