Three Ways to Thicken Sauce (Cornstarch, Roux, Beurre Manie)

Published January 30, 2019.

When your sauce, gravy, or stew doesn’t turn out quite as thick as you’d hoped, you have a few options.

How to Make As Much Homemade Stock as Possible

Published January 1, 2019.

Making stock at home normally means discarding the solids after pressing out as much liquid as possible, but frugal restaurant chefs know better.

Should You Add Fruit to a Marinade?

Published January 1, 2019.

Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.

What is Top Loin Roast? Meet the "Cheaper Prime Rib"

Published November 1, 2018.

Shop smarter with this beef cut that tastes like a premium roast.

Tenderizing Meat with a Baking Soda Solution

Published September 11, 2018.

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?

Season the Meat—or the Stew?

Published March 1, 2018.

Is it truly necessary to season meat before searing it for a stew?

The Best Way to Cook Turkey Bacon

Published March 1, 2018.

Package instructions are always either too vague or inconsistent. We knew we could do better.

What Are St. Louis-Style Spareribs?

Published January 1, 2018.

We explain where they come from and why we prefer them.

Common Types of Salami

Published January 1, 2018.

Here are some of the distinguishing features of genoa, hard salami, and soppressata.

Pancetta versus Prosciutto

Published May 1, 2017.

Pancetta and prosciutto are often confused, since both are traditional Italian cured pork products that taste deeply savory and salty.

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?

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.

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.

The Best Way to Reheat a Roast

Published May 1, 2016.

We’ve found the best way to reheat leftover steaks, turkey, fried chicken—even fish—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.

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.

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.

Ensuring Complete Seasoning

Published July 1, 2015.

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

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?

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.

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