Grill-Smoked Herb-Rubbed Flat-Iron Steaks

Published July 1, 2017.

Adding a packet of wood chips to the grill can take an inexpensive steak to the next level. But there’s a fine line between perfection and going up in smoke.

Panang Beef Curry

Published May 1, 2017.

With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.

Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa

Published May 1, 2017.

For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.

Pub-Style Steak and Ale Pie

Published March 1, 2017.

There’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is not that place.

Pan-Seared Thick-Cut Boneless Pork Chops

Published January 1, 2017.

We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender interior.

Cast Iron Steaks with Herb Butter

Published November 1, 2016.

This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.


Published November 1, 2016.

Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best street foods. We wanted to transform it into a roast for company.

Easier Roast Turkey and Gravy

Published November 1, 2016.

No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly flavored gravy, we borrow a tool from pizza making.

Porterhouse Steaks: Why Bigger Isn't Always Better

Published September 1, 2016.

Beware: The steak that looks the most luscious might end up wasting your money.

Smoked Pork Loin with Dried-Fruit Chutney

Published September 1, 2016.

Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.

Grilled Frozen Steaks

Published July 1, 2016.

Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.

Grill-Roasted Beef Tenderloin

Published May 1, 2016.

To deliver great grill flavor to beef tenderloin, we had to upend the most commonly held notion about the source of that flavor.

Home-Corned Beef with Vegetables

Published March 1, 2016.

Once you find the right curing method, corning beef requires no work, just time. And the results are superb.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Published March 1, 2016.

The ultrasupple texture of beef stir-fried in Chinese restaurants normally requires a messy coating and a dip in hot oil. We looked for an easier way.

Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

Published January 1, 2016.

Arista means “the best.” This dish promises a superlative pork loin flavored with garlic, rosemary, and deep browning. Too bad few versions live up to their name.

Best Ground Beef Chili

Published November 1, 2015.

Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature of ground beef.

Roasted Rack of Lamb with Roasted Red Pepper Relish

Published November 1, 2015.

If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.

Science: How to Slice Steak

Published September 1, 2015.

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

Pan-Seared Flank Steak with Mustard-Chive Butter

Published September 1, 2015.

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

Italian Sausage with Grapes and Balsamic Vinegar

Published July 1, 2015.

This humble Italian supper celebrates the natural pairing of sweet and savory. But to make it great, we had to test every possible way to cook sausage.

Ultimate Charcoal-Grilled Steaks

Published July 1, 2015.

The secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney.

Fried Brown Rice with Pork and Shrimp

Published July 1, 2015.

We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.

Mu Shu Pork

Published March 1, 2015.

Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.

Cuban Braised Shredded Beef (Ropa Vieja)

Published March 1, 2015.

Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

Japanese-Style Stir-Fried Noodles with Beef

Published January 1, 2015.

Springy noodles in a bold, complex sauce make yakisoba a standout among noodle stir-fries. The problem: replicating those qualities without the hard-to-find ingredients.

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