Super Bowl

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

These wings are hot, sweet, and tangy.

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.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

“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

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire. This is part of BA's Best, a collection of our essential recipes.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.