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.
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.
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.
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.
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.
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.
Want to amp up the flavor of your chicken and pan sauce/gravy? Use this simple tip to incorporate vegetables into your roasting pan for better roast chicken.
Sometimes our kitchen tools fail us, that's where this tip comes in.
With this trusty tip in mind trussing the turkey legs together this year will be easy as can be!
Homemade broth ups the flavor ante in any recipe that calls for broth, making it is easy with this tip!
Find yourself in a pinch with frozen meat and dinner closing in? Use this tip to speed up thawing time!
These four easy steps demystify carving a cooked chicken into separate pieces and makes serving easier.
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.
Roasting a juicy, perfectly cooked whole turkey doesn’t have to be stressful. Try this classic spatchcocking technique and Thanksgiving dinner will be faster, easier, and more visually exciting than ever before.
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.
Making Homemade Pastrami isn’t a weeknight project, but once you try your hand at making this highly coveted deli staple, you’ll fall head over heels for its succulent slices. So grab our recipe for Homemade Pastrami and follow along.
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.
This quick tutorial and accompanying video Trimming Lamb walks you through how to buy, trim, and prepare lamb rib chops using a technique known as frenching. Then once you've got that mastered, grab our recipe for Grilled Lamb Chops with bistecca oil and put your new skills to work.
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 buying and trimming pork ribs — baby backs and spareribs. A simple rub and sauce is all your ribs need (check out our recipe for Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce).
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.
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.
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.
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.
Here’s to “the other white meat.” Taste this perfectly pan-roasted chop and see why it merits all the publicity it’s been getting.