Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).
Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.
The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.
Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree.
With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.
Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and you have a bold way to dress up a less expensive cut.
This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?
When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is vexingly familiar: how to cook tender, juicy pork.
To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.
Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?
Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?
American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?
A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.
Our goal was to look no further than the supermarket to replicate this salad’s complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.
A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
A bread coating can be just the thing to give lean, bland pork chops a flavor boost, but not when it turns gummy and flakes off the meat.
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade and the typical grill setup would have to go.