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.

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.

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?

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.

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.

Broiled Pork Tenderloin

Published September 1, 2014.

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

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.

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.

Garlic-Lime Grilled Pork Tenderloin Steaks

Published May 1, 2014.

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

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?

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.

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?

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.

Grilled Glazed Pork Tenderloin Roast

Published July 1, 2013.

Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.

Grilled Glazed Baby Back Ribs

Published May 1, 2013.

Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

Cuban-Style Picadillo

Published May 1, 2013.

There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—but only if we could trade a painstakingly hand-chopped roast for the convenience of ground meat.

Modern Beef Burgundy

Published March 1, 2013.

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Published March 1, 2013.

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).

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