Here are the 12 cuts of pork we use most often in the test kitchen, along with notes on how to cook them.
Who says a hearty roast beef and gravy dinner has to be expensive? We get fantastic results with an inexpensive cut and just one skillet.
What's the difference between "butt end," and "shank end" spiral-sliced hams?
Why are steak tips cooked rare sometimes chewier than those cooked to medium?
Big meatballs usually have to be browned in batches, and they often sag under their own weight. We solve those problems and show you how to make marinara at the same time.
Curing was invented as a method of preservation, but by happy accident, salt, sugar, smoke, and seasonings also work wonders on the taste and texture of meat. Today, refrigerators make preservation unnecessary, yet cured meats are more popular than ever.