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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.

Chinese Braised Beef

Published May 1, 2014.

With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked beef is Asian comfort food at its best. Problem is, there’s little comfort in fussy recipes.

Garlic-Lime Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Milk-Braised Pork Loin

Published March 1, 2014.

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

Pressure-Cooker Pot Roast

Published January 1, 2014.

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

Slow-Roasted Bone-In Pork Rib Roast

Published November 1, 2013.

A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

French-Style Pork Stew

Published September 1, 2013.

We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

Cuban Shredded Beef

Published September 1, 2013.

We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry, stringy interior.

Grilled Lamb Kofte

Published July 1, 2013.

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: To get their sausagelike texture just right.

Grilled Glazed Pork Tenderloin Roast

Published July 1, 2013.

Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.

Sweet and Tangy Barbecued Chicken

Published July 1, 2013.

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

Cuban-Style Picadillo

Published May 1, 2013.

There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—but only if we could trade a painstakingly hand-chopped roast for the convenience of ground meat.

Grilled Glazed Baby Back Ribs

Published May 1, 2013.

Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

Modern Beef Burgundy

Published March 1, 2013.

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Foolproof Spaghetti Carbonara

Published March 1, 2013.

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Published March 1, 2013.

Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Crispy Orange Beef

Published January 1, 2013.

Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.

French-Style Chicken and Stuffing in a Pot

Published January 1, 2013.

The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

Shepherd's Pie

Published November 1, 2012.

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree.

Homemade Bacon

Published October 12, 2012.

Cooking low-and-slow for nearly 2 hours over pungent hickory chunks imparted just the right amount of smoke flavor without overwhelming the pork.

Grill-Roasted Beef Short Ribs

Published July 1, 2012.

With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.

Spice-Rubbed Steak on the Grill

Published May 1, 2012.

Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and you have a bold way to dress up a less expensive cut.

Grilled Spicy Pork Tacos (al Pastor)

Published May 1, 2012.

This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?

Sichuan Stir-Fried Pork in Garlic Sauce

Published March 1, 2012.

When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is ­vexingly familiar: how to cook tender, juicy pork.

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