Kate H. Knapp, Recipe Tester

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

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.

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

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

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

An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.

There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. The secret’s in the super melty cambozola cheese and the slathering of bacon jam. (Bacon jam!)

Perfect. The best brine I’ve ever had. Oh. My. God. That’s just a few of the things we’re hearing about this simple weeknight supper solution.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here’s how they do it. Er, prego.

All the awesomeness of Buffalo wings. All the virtuousness of cauliflower. You can have it all with this game day recipe.