Karen Lynch, Recipe Tester

Just like cinnamon toast. Except better. Your kids will worship you. So will your inner kid.

“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.

Yup. We went there. To that homemade Cheez-It place. Go ahead. Admit it. You’re awfully glad that we did.

Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation? Right here with these homemade Milanos.

Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.

Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.