Some hams have labels which read: “Water Added.” What does that mean, and are you paying extra for added water?
Some say that tenting meat can ruin its crust. Is this true? Is there a “best way” to tent meat?
Meat sauce is often uninspired—or worse, features rubbery meat. ￼Here’s how to make it right.
Is there a meatless substitute for bacon fat?
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. ￼But to get there, you have to follow the rules.
Is it possible to get a good sear on a steak in a nonstick skillet? Will there be enough fond to make a pan sauce?
What is it about this particular region of Italy that lends itself to making the most famous variety of prosciutto?
Some recipes call for placing foil over the surface of braising meat to yield a more tender result. Does this work?
Meatloaf is an American favorite, but it’s often no more than adequate. Learn how to make moist, tender meatloaf that never disappoints, plus a hearty mushroom gravy.
Good news: Even without a barbecue pit in your backyard, you can make smoky, succulent barbecued brisket at home.
Here are the 12 cuts of pork we use most often in the test kitchen, along with notes on how to cook them.
What's the difference between "butt end," and "shank end" spiral-sliced hams?
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.
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.
What are short ribs?
Thick chops are relatively easy to grill. But thin chops are hard—if you leave them on the grill long enough to get a good char, they become overcooked and dry. Our technique saves the day...and your dinner.
Sure, pork chops make for a family-friendly, easy weeknight dinner. But knowing what kind of chop (and what to avoid) is often the difference between a quick dinner and a quick dinner that your family will enjoy.
Good news: pork no longer has to be dry to meet USDA-recommended cooking temperatures!
What's the best cut of pork for grilling? What's the difference between thick-cut and thin-cut chops? And is bone-in-or boneless better? Here are the test kitchen's recommendations.
Meatloaf and burger recipes often call for panades made with milk. Can I use another liquid?
Is grocery store ground bison healthier than beef? And how do the two compare?
With three cuts of ribs to choose from, which will be the best on the grill?