Meat

76 Helpful Cooking Tips

Three Ways to Thicken Sauce (Cornstarch, Roux, Beurre Manie)
Three Ways to Thicken Sauce (Cornstarch, Roux, Beurre Manie)
When your sauce, gravy, or stew doesn’t turn out quite as thick as you’d hoped, you have a few options.
Published: January 2019
Should You Add Fruit to a Marinade?
Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
Published: January 2019
What is Top Loin Roast? Meet the "Cheaper Prime Rib"
Shop smarter with this beef cut that tastes like a premium roast.
Published: November 2018
Season the Meat—or the Stew?
Is it truly necessary to season meat before searing it for a stew?
Published: March 2018
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we could do better.
Published: March 2018
What Are St. Louis-Style Spareribs?
We explain where they come from and why we prefer them.
Published: January 2018
Common Types of Salami
Here are some of the distinguishing features of genoa, hard salami, and soppressata.
Published: January 2018
Pancetta versus Prosciutto
Pancetta and prosciutto are often confused, since both are traditional Italian cured pork products that taste deeply savory and salty.
Published: May 2017
Science: Can You Refreeze Meat?
Science: Can You Refreeze Meat?
Sometimes we thaw a piece of meat or poultry only to find that we don’t want to cook it that day after all. But then what? Can you refreeze the meat, or is it b…
Published: January 2017
Is Basting Really Worth It?
Is Basting Really Worth It?
Basting is a time-honored method for keeping a turkey or chicken moist—we wondered, though, if tradition has it right—so we ran a few tests.
Published: November 2016
Thawing Frozen Meat and Poultry
We always thaw large cuts (entire roasts and whole birds) in the refrigerator, but we also use the quick-thaw method for cuts that are 1 inch thick or less.
Published: November 2016
The Best Way to Reheat a Roast
We’ve found the best way to reheat leftover steaks, turkey, fried chicken—even fish—but what about a leftover portion of a roast?
Published: May 2016
Body Builder for Pan Sauces
We often add gelatin to stews and braises to give them a silky, rich texture that you’d otherwise get only if you started with a homemade broth.
Published: January 2016
A Tip for Cooking Grass-Fed Beef
We’ve often heard that grass-fed beef cooks faster than grain-fed beef because it’s leaner. To put this claim to the test, we cooked seven grain-fed prime strip…
Published: January 2016
Science: How to Slice Steak
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Published: September 2015
Why Burgers Need a Rest
For perfect burgers (and buns), give them a rest.
Published: September 2015
Ribs That Aren't
Country-Style Pork Ribs recipe are more like pork chops than traditional spareribs or baby back ribs.
Published: September 2015
Ensuring Complete Seasoning
Here's the best way to season meat in accordance to what is called for in recipes.
Published: July 2015
The Science of Cooking Frozen Steaks
The Science of Cooking Frozen Steaks
Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer.
Published: September 2014
Why is Prosciutto Made in Parma?
What is it about this particular region of Italy that lends itself to making the most famous variety of prosciutto?
Published: September 2014
Giving Steaks a Garlic Boost
To impart great garlic flavor to a steak, sometimes the meat needs to be treated like bruschetta.
Published: September 2014
Mechanically Tenderized Meat
When beef is labeled "blade tenderized," what does that mean?
Published: March 2014
Tenderizing Meat with a Baking Soda Solution
Tenderizing Meat with a Baking Soda Solution
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 th…
Published: September 2018
How to Buy Bone-In Pork Rib Roast
If you plan to make our Slow-Roasted Bone-In Pork Rib Roast, here's what to look for when you visit the butcher.
Published: November 2013
Food Safety: Preground vs. Home-Ground Meat
Food Safety: Preground vs. Home-Ground Meat
Which is safer in terms of possible contamination: preground meat from the supermarket or meat ground at home?
Published: November 2013
Cooking Steak? Try Whole Boneless Short Ribs
Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak.
Published: September 2013
Maximize Your Brine
Could we pack more meat into the same volume of brine to save space in the fridge?
Published: September 2013
Regular vs. Center-Cut Bacon
“Center-cut” bacon is becoming available at supermarkets. How does it differ from regular bacon?
Published: September 2013
Does Fattier Meat Need More Salt?
Does Fattier Meat Need More Salt?
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 eviden…
Published: March 2013
For Meatier Flavor, Season with Sherry
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 cr…
Published: March 2013
When to Salt Burgers
When you add salt to your burger, you're doing more than just seasoning the meat, and timing is everything.
Published: January 2013
Making Panade with Dry Panko Bread Crumbs
Can dry panko bread crumbs be substituted for fresh when making a panade?
Published: July 2012
Ensuring Crisp-Tender Bacon
Here’s a simple technique for making bacon that’s crisp and tender instead of dry and crumbly.
Published: May 2012
Does Poking Meat During Cooking Cause Moisture Loss?
Does Poking Meat During Cooking Cause Moisture Loss?
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 theo…
Published: January 2012
How to Safely Thaw Meat in Hot Water
Use this trick to prevent the growth of harmful bacteria when thawing frozen meat.
Published: January 2012
Shopping for Loin Pork Chops
Shopping for Loin Pork Chops
Here's what you need to know to buy the right chop for the job.
Published: January 2012