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Thanksgiving Make-Ahead Schedule

Published November 1, 2009.

The guide you need to prepare a stress-free Thanksgiving feast.

Carve Turkey Like a Pro

Published October 1, 2009.

Leave the spectacle of carrying the burnished whole bird to the table to the Rockwell painting.

Marinating Tips for Success

Published June 1, 2009.

Years of testing have taught us that while marinades will never turn a tough cut tender, they are an important flavor contributor. Here are our tips and techniques for getting the most out of a marinade.

Marinade Must-Haves

Published June 1, 2009.

With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.

How to Cook a Turkey

Published January 5, 2009.

Not sure how to cook a turkey? From thawing to brining, and from trussing to basting, we tackle some of your most common turkey questions.

Tender Time Limit for Chicken

Published January 1, 2009.

Can storing chicken breasts in the freezer for longer than two months negatively affect tenderness?

Boosting Soup Flavor

Published January 1, 2009.

The usual method for making chicken soup is to cover chicken parts with water and bring it to a boil. In our Hearty Chicken Noodle Soup recipe, we found that using ground chicken rather than parts gave our soup significantly more flavor. Could we back up these subjective results with empirical evidence?

Keeping Skin from Shrinking

Published November 1, 2008.

Achieving moist, crisp skin, usually comes at a price. Is there a way to get both without chicken skin shrinkage?

Duck Varieties

Published June 1, 2007.

Does the species of duck matter?

Interpreting Turkey Breast Labels

Published January 30, 2007.

We interpret the labels found on turkey breasts—regular, true cut, hotel, and country-style.

Turkey Breasts

Published January 1, 2007.

What is the difference between regular and hotel-style turkey breasts? How do I buy the best turkey breast?

Deli Ham and Turkey

Published May 1, 2004.

Supermarkets offer a baffling assortment of packaged meats, but do any of them hold a candle to sliced-to-order deli meats?

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