This recipe is a basic template from which to have a blast mixing and matching different meats with different cheeses. We've given you suggestions for toppers and meat-and-cheese combinations to get your...

This dish made everyone in the test kitchen swoon. Take it to a potluck, serve it with something, or make it a vegetarian main dish.

Burgers are best when made with fatty chuck that is well marbled, with a strip of fat running through the middle.

Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons.

One of Presilla’s favorite sources of heat for her salsa: chiles de árbol. Tomatillos give it body and acidity.

Kofte, cigar-shaped lamb meatballs, are popular throughout Turkey. This version calls for mildly hot and intensely flavorful Maras and Urfa dried red pepper flakes.

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

We guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce.

Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.

Kalbi jjim shares ingredients with European beef stew—but here the dish gets its undertones from Asian sauces, dried mushrooms, molasses, plus hot red-pepper paste....