Science: How to Slice Steak

Published September 1, 2015.

The way you slice steak can make all the difference. Here’s why.

Pan-Seared Flank Steak with Mustard-Chive Butter

Published September 1, 2015.

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

Fried Brown Rice with Pork and Shrimp

Published July 1, 2015.

We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.

Ultimate Charcoal-Grilled Steaks

Published July 1, 2015.

The secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney.

Italian Sausage with Grapes and Balsamic Vinegar

Published July 1, 2015.

This humble Italian supper celebrates the natural pairing of sweet and savory. But to make it great, we had to test every possible way to cook sausage.

Cuban Braised Shredded Beef (Ropa Vieja)

Published March 1, 2015.

Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

Mu Shu Pork

Published March 1, 2015.

Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.

Japanese-Style Stir-Fried Noodles with Beef

Published January 1, 2015.

Springy noodles in a bold, complex sauce make yakisoba a standout among noodle stir-fries. The problem: replicating those qualities without the hard-to-find ingredients.

Tuscan-Style Beef Stew

Published January 1, 2015.

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

French-Style Pork Chops with Apples and Calvados

Published January 1, 2015.

Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

Rosemary-Garlic Top Sirloin Roast

Published November 1, 2014.

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

Roast Heritage Turkey

Published November 1, 2014.

Heritage breeds promise juicier, more flavorful meat than do ordinary supermarket birds. But to deliver on that promise, you have to devise a different cooking method.

Crispy Slow-Roasted Pork Belly

Published November 1, 2014.

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

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.

Mexican-Style Grilled Steak (Carne Asada)

Published September 1, 2014.

Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.

Broiled Pork Tenderloin

Published September 1, 2014.

Before we could perfect this easy dish, we had to figure out how broilers really work.

Garlic-Lime Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Chinese Braised Beef

Published May 1, 2014.

With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked beef is Asian comfort food at its best. Problem is, there’s little comfort in fussy recipes.

Milk-Braised Pork Loin

Published March 1, 2014.

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

Pressure-Cooker Pot Roast

Published January 1, 2014.

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

Slow-Roasted Bone-In Pork Rib Roast

Published November 1, 2013.

A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

French-Style Pork Stew

Published September 1, 2013.

We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

Cuban Shredded Beef

Published September 1, 2013.

We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry, stringy interior.

Grilled Lamb Kofte

Published July 1, 2013.

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: To get their sausagelike texture just right.

Sweet and Tangy Barbecued Chicken

Published July 1, 2013.

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

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