Why is Prosciutto Made in Parma?

Published September 1, 2014.

What is it about this particular region of Italy that lends itself to making the most famous variety of prosciutto?

The Science of Cooking Frozen Steaks

Published September 1, 2014.

Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer.

Giving Steaks a Garlic Boost

Published September 1, 2014.

To impart great garlic flavor to a steak, sometimes the meat needs to be treated like bruschetta.

Mechanically Tenderized Meat

Published March 1, 2014.

When beef is labeled "blade tenderized," what does that mean?

Food Safety: Preground vs. Home-Ground Meat

Published November 1, 2013.

Which is safer in terms of possible contamination: preground meat from the supermarket or meat ground at home?

How to Buy Bone-In Pork Rib Roast

Published November 1, 2013.

If you plan to make our Slow-Roasted Bone-In Pork Rib Roast, here's what to look for when you visit the butcher.

Tenderizing Meat with a Baking Soda Solution

Published November 1, 2013.

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

Maximize Your Brine

Published September 1, 2013.

Could we pack more meat into the same volume of brine to save space in the fridge?

Regular vs. Center-Cut Bacon

Published September 1, 2013.

“Center-cut” bacon is becoming available at supermarkets. How does it differ from regular bacon?

Cooking Steak? Try Whole Boneless Short Ribs

Published September 1, 2013.

Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak.

Does Fattier Meat Need More Salt?

Published March 1, 2013.

Throughout years of cooking in the test kitchen, we’ve noticed that we tend to season fatty meat more generously than lean meat. To bolster our anecdotal evidence with real data, we set up the following experiment.

For Meatier Flavor, Season with Sherry

Published March 1, 2013.

To enhance meaty, umami flavors in food, we typically turn to ingredients like soy sauce and anchovies, which are rich in the glutamates and nucleotides that create this savory taste. But when we read that British chef Heston Blumenthal uses sherry—an ingredient not known to contain these compounds—for the same purpose, it piqued our interest.

When to Salt Burgers

Published January 1, 2013.

When you add salt to your burger, you're doing more than just seasoning the meat, and timing is everything.

Making Panade with Dry Panko Bread Crumbs

Published July 1, 2012.

Can dry panko bread crumbs be substituted for fresh when making a panade?

Ensuring Crisp-Tender Bacon

Published May 1, 2012.

Here’s a simple technique for making bacon that’s crisp and tender instead of dry and crumbly.

Does Poking Meat During Cooking Cause Moisture Loss?

Published January 1, 2012.

A widespread belief holds that piercing meat with a fork during cooking should be avoided since it allegedly allows precious juices to escape. We put this theory to the test.

A Hot (Water) Trick for Thawing Meat

Published January 1, 2012.

Use this trick to prevent the growth of harmful bacteria when thawing frozen meat.

Shopping for Loin Pork Chops

Published January 1, 2012.

Here's what you need to know to buy the right chop for the job.

Choosing the Right Roast

Published November 1, 2011.

Choosing the right roast is almost as important as deciding how to cook it.

Low-Salt Brining

Published July 1, 2011.

Is it OK to use a salt substitute in a brine?

Alternative to Chuck-Eye Beef Roast

Published May 1, 2011.

Some readers have had trouble finding chuck-eye beef roast. So what's a more common but equally good alternative?

Dimpling Hamburgers

Published May 1, 2011.

To prevent hamburgers from puffing up during cooking, many sources recommend making a slight depression in the center of the raw patty before placing it on the heat. But we find the need for a dimple depends entirely on how the burger is cooked.

Two Routes to Super-Rich Sauce

Published March 1, 2011.

Traditional French demi-glace relies on veal bones for its flavor and takes a full day to prepare. Our modern approach substitutes ground beef and gelatin and dramatically shortcuts the process.

Minimizing Moisture Loss in Meat

Published March 1, 2011.

We recently conducted an experiment that proves that even cooking isn’t the only benefit of slow-roasting, our preferred cooking method for large cuts of meat. It also helps minimize the loss of flavorful juices (and fat).

How to Read a Steakhouse Menu

Published January 1, 2011.

What do the terms "Kobe beef," "Wagyu beef," and "American Wagyu" mean exactly?

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