Science: Can You Refreeze Meat?

Published January 1, 2017.

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 best to forge ahead and cook it?

Thawing Frozen Meat and Poultry

Published November 1, 2016.

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.

Is Basting Really Worth It?

Published November 1, 2016.

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.

The Best Way to Reheat a Roast

Published May 1, 2016.

We’ve found the best way to reheat leftover steaks and chicken, but what about a leftover portion of a roast?

Tips for Buying Brisket

Published March 1, 2016.

Butchers typically sell two types of brisket: flat cut and point cut. What's the difference between the two?

A Tip for Cooking Grass-Fed Beef

Published January 1, 2016.

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 steaks alongside seven grass-fed strip steaks.

Body Builder for Pan Sauces

Published January 1, 2016.

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.

When to Treat Chicken: Before or After Freezing?

Published November 1, 2015.

Brining or salting chicken before cooking not only seasons the meat but also subtly changes its protein structure, which enables it to retain more moisture as it cooks. We know that many of our readers buy poultry in bulk and freeze it for later use, so we wondered: Is there any advantage to treating chicken prior to freezing and, if so, which method is preferable?

The Solution to Searing Meat

Published November 1, 2015.

When cooking meat, including recipes like our Roasted Rack of Lamb with Roasted Red Pepper Relish (see related content), we’ve found that the best way to achieve a rosy pink interior and nicely browned exterior is to roast the meat in a low oven until nearly done and then sear it on a very hot stove.

Ribs That Aren't

Published September 1, 2015.

Country-Style Pork Ribs recipe are more like pork chops than traditional spareribs or baby back ribs.

Science: How to Slice Steak

Published September 1, 2015.

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

Why Burgers Need a Rest

Published September 1, 2015.

For perfect burgers (and buns), give them a rest.

Ensuring Complete Seasoning

Published July 1, 2015.

Here's the best way to season meat in accordance to what is called for in recipes.

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.

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.

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?

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?

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?

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.

Regular vs. Center-Cut Bacon

Published September 1, 2013.

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

Maximize Your Brine

Published September 1, 2013.

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

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.

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.

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.

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