American

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

Fried chicken is one of my biggest weaknesses, so naturally I've been perfecting this lighter version for years. I've managed to achieve the same crispy golden texture you get from frying from my oven. Yep, it's skinnier, easier, quicker, and (bonus) there's no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that's moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

Shredded, sweetened coconut acts as both flavoring agent and lone sweetener in this baked custard pie.

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

Says Headley of these crisp, buttery-sweet biscuits, "Serving them hot is all that matters."

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or “shedders”, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.

We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.