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Making Bacon From Scratch

If you've ever wanted to learn how to make the King of Meats right in your own kitchen, you've come to the right place. Making bacon really couldn't be any simpler!


Papaya as a Meat Tenderizer

Papaya is an excellent natural meat tenderizer. Use papaya (ripe or unripe) on tough cuts of red meat and the enzymes in the fruit will help break down the collagen, leaving you with a tender steak.

DIY Roasting Pan

No roaster? No problem! You can easily simulate the effects of a roaster with a common baking tool you likely already have in your kitchen.

Mess-Free Meatloaf Prep

If you don't like mixing and mashing your meatloaf ingredients together with your hands, here's a mess-free way to prep the recipe. This is great for getting kids involved in the kitchen too.

Platter Protection for Grilling

Why use two dishes and/or make two trips in and out of the kitchen when grilling? Here's a way to reuse the same platter for both raw and cooked meats.

How to Make Grease-Less Meatloaf

Meatloaf is notorious for being greasy when cooked in a loaf pan; it basically just sits in its own fat and cooks! Here's a simple trick to reduce the grease in your homemade meatloaf.

How to Tie a Surgeon's Knot

Surgeon's knots are great for tying meat, like roasts and tenderloins, to help it cook evenly. Here's a simple way to tie a surgeon's knot.

A No-Slip Way to Remove Poultry Skin

Whether you're breaking down a whole chicken or just prefer to buy skin-on chicken because of its lower price, here's a simple no-slip way to remove the skin from chicken or turkey.

How to Truss a Turkey

With this trusty tip in mind trussing the turkey legs together this year will be easy as can be!


How to Make Homemade Corned Beef

Enjoy this St. Paddy’s Day favorite like never before when you make it yourself! A few spices and a little time are all you need for this flavor-packed, tender homemade corned beef.

How to Make Homemade Stock

Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.

How to Flavor & Tenderize Meat and Vegetables with Marinades

Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.

How to Grill the Perfect Steak

A perfectly flame-charred steak is truly a work of art, but you need more than just a full tank of propane to become an artist. These tips are sure to put you on the road to success.

Learn All About Indirect Grilling

What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.

How to Make a Basic Brine

Brining is a simple technique that replaces the water in meat and poultry with the brining solution which yields juicier, more flavorful meat. With this quick refresher, you'll learn how to make a basic brine so you'll be well on your way to juicy, flavorful meat and poultry in no time.


Spicy Dry Rubbed & Grilled Spareribs with bock barbecue sauce

Once you've checked out our How To article All about pork ribs and how to smoke and grill them and learned how to buy and trim ribs, then it's time to rub them, cook them, and sauce them. And this all-purpose recipe for Spicy Dry Rubbed & Grilled Spareribs with bock barbecue sauce is just what you need. The chili powder adds a little kick, so pull back on it if you're sensitive, and the malty flavor of bock beer is great in this tangy sauce.

Pork Chops with Sautéed Apples & Pecans

It’s hard not to feel satisfied when you have meat and potatoes on your plate. We kept portions in check in this dish, bumping up the flavor with “extras,” like cheese, nuts, and sweet apples.