Broil

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

Don't be shy about letting your onions get some char.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor