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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

French-Style Pork Chops with Apples and Calvados

Published January 1, 2015.

Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

Tuscan-Style Beef Stew

Published January 1, 2015.

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

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.

Roast Heritage Turkey

Published November 1, 2014.

Heritage breeds promise juicier, more flavorful meat than do ordinary supermarket birds. But to deliver on that promise, you have to devise a different cooking method.

Rosemary-Garlic Top Sirloin Roast

Published November 1, 2014.

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

Crispy Slow-Roasted Pork Belly

Published November 1, 2014.

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

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.

Mexican-Style Grilled Steak (Carne Asada)

Published September 1, 2014.

Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.

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