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Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

We did it! We wanted to make dinner for one where the cleanup is just washing out a few bags and that’s it.

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Set up all of your mise en place before you start cooking. You’ll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

No searing, no chopping, one baking dish.

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

If you make your own bagels, you can take this to the next level by topping them with furikake in place of “everything” seasoning. If not, cream cheese with powdered seaweed and shiso gravlax will immensely improve store-bought bagels.