The real threat to a juicy steak isn't one poke—it's overcooking. Skipping the thermometer out of fear of "losing juices" is ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

Over the years, I’ve learned a thing or two about steak: Pull the meat from the fridge ahead of time so that it comes to room ...

To ensure a great meal, don't just cook your steaks straight out of the package; taking a moment for one easy prep step makes ...

For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

While some cooking techniques are timeless, there are are others that fade with generations. Here are a few cooking habits ...