Meat

213 Meat Videos

Goan Pork Vindaloo
Goan Pork Vindaloo
Disregard vindaloo's reputation for extreme heat. The original—tender, juicy por…
Published: April 2020
Bánh Xèo (Sizzling Vietnamese Crepes)
Bánh Xèo (Sizzling Vietnamese Crepes)
The shrimp-and-pork-studded rice flour pancakes called bánh xèo look like omelet…
Published: April 2020
Stir-Fried Cumin Beef
Stir-Fried Cumin Beef
Cooks have briskly tossed, turned, and flipped food in this vessel for centuries…
Published: April 2020
Pan-Seared Strip Steaks
Pan-Seared Strip Steaks
How do you pan-sear strip or rib eye without making a grease-splattered mess and…
Published: February 2020
Lion's Head Meatballs (Shih Tzu Tou)
Lion's Head Meatballs (Shih Tzu Tou)
Don't let their ferocious name intimidate you. These giant, savory, tender-yet-s…
Published: December 2019
Mustardy Apple Butter-Glazed Pork Chops
Mustardy Apple Butter-Glazed Pork Chops
The best way to produce tender, juicy chops with a stay-put glaze is to take it …
Published: December 2019
Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
Our ham is moist and juicy—and every bite benefits from the flavors of the glaze…
Published: October 2019
Tuscan Grilled Pork Ribs
Tuscan Grilled Pork Ribs
With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of Americ…
Published: April 2019
Greek Lamb Pita Sandwiches with Tzatziki
Greek Lamb Pita Sandwiches with Tzatziki
We were craving restaurant-style Greek gyros that we could wrap our hands around…
Published: July 2007
When to Salt Steaks
When to Salt Steaks
You should salt steaks well in advance or right before cooking. Why? This time-l…
Published: May 2007
Barbecued Beef Brisket
Barbecued Beef Brisket
Our mission was simple: We wanted a brisket with slow-cooked pit barbecue flavor…
Published: July 2007
Buying Shrimp
Buying Shrimp
Almost all the shrimp you can buy at the supermarket has been frozen even if it …
Published: July 2007
Importance of Allowing Steaks to Rest
Importance of Allowing Steaks to Rest
Don't be tempted to skip this final step. Cutting into your steaks too early mea…
Published: May 2007
Barbecuing Brisket on a Gas Grill
Barbecuing Brisket on a Gas Grill
Here's how to set up your gas grill for long, slow, smoky cooking. You'll need a…
Published: July 2007
Differences Between Grades of Beef
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Published: May 2007
Beef and Vegetable Soup
Beef and Vegetable Soup
Traditional beef and vegetable soups take hours to create. But we found a faster…
Published: September 2007
Prepping Steaks for Cooking
Prepping Steaks for Cooking
You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just t…
Published: May 2007
Is Pink Pork Safe to Eat?
Is Pink Pork Safe to Eat?
Eating pink pork isn't any more dangerous than steak that's less than well done.…
Published: September 2007
Stuffing Pork Loins
Stuffing Pork Loins
The first step is choosing the best pork loin is selecting the right shape. You'…
Published: September 2007
Cuts of Steak
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Published: May 2007
Differences Among Pork Loin Cuts
Differences Among Pork Loin Cuts
Blade cut, center cut, and sirloin roasts all come from the loin area of the pig…
Published: September 2007
The Right Cut of Beef for a Quick Soup
The Right Cut of Beef for a Quick Soup
We looked for a cut of beef that would be fall-apart tender without hours of coo…
Published: September 2007
Buying Pork Chops
Buying Pork Chops
Learn the difference between center cut, sirloin, blade, and rib chops, and disc…
Published: September 2007
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-te…
Published: March 2010
Skillet-Barbecued Pork Chops
Skillet-Barbecued Pork Chops
The smoky, salty-sweet, charred flavor of pork chops is easy to get on an outdoo…
Published: September 2007
Beef Stroganoff
Beef Stroganoff
The usual choice for stroganoff (tenderloin) makes for a bland (and expensive) d…
Published: March 2010
Buying Pork
Buying Pork
Leaner cuts of meat ideal for sauteing are just not suitable for slow-cooking. H…
Published: January 2010
Best Beef Stew
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Best Grill-Smoked Pork Chops
Best Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we…
Published: July 2009
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
For a new take on meatballs and sauce, try albóndigas en salsa de almendras, a t…
Published: January 2019
Horseradish-Crusted Beef Tenderloin
Horseradish-Crusted Beef Tenderloin
A nice flavorful crust brightens up an otherwise dull cut of meat, but getting i…
Published: November 2009
French Pork and White Bean Casserole
French Pork and White Bean Casserole
Sausage, beans and a homemade breadcrumb topping come together for a traditional…
Published: November 2009
Skillet-Roasted Chicken Breasts with Garlicky Green Beans
Skillet-Roasted Chicken Breasts with Garlicky Green Beans
The savory elixir left behind after roasting chicken is pure gold. We put it to …
Published: January 2019
Korean Marinated Beef (Bulgogi)
Korean Marinated Beef (Bulgogi)
This popular Korean dish features flavorful strips of marinated steak that cook …
Published: January 2019