Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital. Our test kitchen is always developing new recipes and working on different techniques to ...

“Last night, I left cooked roast beef on the counter to cool before refrigerating, but I fell asleep and discovered it this morning. I immediately put it in the refrigerator. Since the meat is cooked, ...

Follow our advice for perfectly moist and delicious pork every time. But for a lot of people, pork is still notoriously difficult to cook properly — it can turn dry and fibrous, or overly fatty and ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

I still have nightmares from the time I overcooked a beautiful porterhouse. The thick-cut, bone-in, and perfectly-marbled steak was barely edible at medium well. If only I had used a wireless meat ...

Slow-braising, marinating, and cutting across the grain are quick ways to ensure meat ends up more tender, but leaving it out at room temperature before cooking can also yield a more desirable, ...

As the days heat up in the Northern Hemisphere, so do meats at summer barbecues. But the amount of heat you use to cook different meats matters—not only for taste but for health. Each type of ...

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