Dinner
Margherita Pizza
The Neapolitan original: a blistered, cloud-edged crust under nothing more than San Marzano tomatoes, milky fior di…
4.9(4,820)Rated 4.9 out of 5 from 4820 reviews
200 recipes · 29 cuisines
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The world's most famous dishes, tested until we understood them — then written down with the reason behind every step.
200Tested recipes
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The ones we make again and again
Four recipes our test kitchen keeps returning to — the versions we would cook for someone we wanted to impress.
Dinner
Spaghetti Carbonara
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
4.9(5,210)Rated 4.9 out of 5 from 5210 reviews
Dinner
Lasagna Bolognese
A proper lasagne alla Bolognese is a study in patience: a three-hour ragù, a nutmeg-scented besciamella and…
4.8(3,944)Rated 4.8 out of 5 from 3944 reviews
Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
4.9(6,120)Rated 4.9 out of 5 from 6120 reviews
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Dinner
Margherita Pizza
The Neapolitan original: a blistered, cloud-edged crust under nothing more than San Marzano tomatoes, milky fior di…
4.9(4,820)Rated 4.9 out of 5 from 4820 reviews
Dinner
Spaghetti Carbonara
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
4.9(5,210)Rated 4.9 out of 5 from 5210 reviews
Quick Meals
Cacio e Pepe
Two ingredients, one technique, endless opportunity to get it wrong. This cacio e pepe recipe uses a Pecorino slurry…
4.8(2,110)Rated 4.8 out of 5 from 2110 reviews
Dinner
Chicken Parmigiana
Shatteringly crisp breaded cutlets under a thin blanket of sauce and mozzarella, grilled just long enough to melt…
4.8(3,315)Rated 4.8 out of 5 from 3315 reviews
Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
4.9(6,120)Rated 4.9 out of 5 from 6120 reviews
Dinner
French Onion Soup
Forty-five minutes of patient caramelisation turns four pounds of onions into something meltingly sweet and mahogany…
4.8(2,941)Rated 4.8 out of 5 from 2941 reviews
Desserts
French Macarons
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
4.6(2,803)Rated 4.6 out of 5 from 2803 reviews
Dinner
Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
4.9(4,177)Rated 4.9 out of 5 from 4177 reviews
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Ten ways in, from a fifteen-minute weeknight plate to a centrepiece worth clearing a Sunday for.
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Full-flavour cooking that fits a weeknight. Nothing skipped, nothing apologised for.
Dinner
Spaghetti Carbonara
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
4.9(5,210)Rated 4.9 out of 5 from 5210 reviews
Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
4.9(6,120)Rated 4.9 out of 5 from 6120 reviews
Appetizers
Authentic Guacamole
The Mexican original is made in a molcajete and contains no garlic, no cumin and no soured cream — just avocado…
4.9(4,301)Rated 4.9 out of 5 from 4301 reviews
Dinner
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
4.9(5,811)Rated 4.9 out of 5 from 5811 reviews
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Each cuisine has its own logic. We explain the technique that makes it work, not just the ingredient list.
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Baking
Rosemary Focaccia
A high-hydration focaccia with a crackling, olive-oil-fried base and a crumb full of irregular holes, dimpled with…
4.8(2,530)Rated 4.8 out of 5 from 2530 reviews
Dinner
Margherita Pizza
The Neapolitan original: a blistered, cloud-edged crust under nothing more than San Marzano tomatoes, milky fior di…
4.9(4,820)Rated 4.9 out of 5 from 4820 reviews
Dinner
Spaghetti Carbonara
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
4.9(5,210)Rated 4.9 out of 5 from 5210 reviews
Dinner
Lasagna Bolognese
A proper lasagne alla Bolognese is a study in patience: a three-hour ragù, a nutmeg-scented besciamella and…
4.8(3,944)Rated 4.8 out of 5 from 3944 reviews
From the kitchen
What we have been cooking
A scroll through the Vault. Every photograph is public domain or CC0 — sources are credited in full.
