As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out.
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These seemingly small mistakes can really add up, making you put in more effort and time than is necessary when cooking a meal.
By Lynn Andriani
Can I interest you in some pork shoulder?
Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?
The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.
Think of this as Cooking 101.
A cheat sheet of the most common cooking methods and how to perfect them.
A non-stick pan is the perfect tool for achieving crispy chicken skin on your stovetop at home.
Crispy skin is the holy grail of chicken roasting.
How simple hot oil transforms everyday foods into sinful delights!
It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away!
Are wilted soggy greens looking back at you from your plate? Here are some
quick and easy tips on how to make the perfect salad.
t's summer and the barbecue is all fired up. You can smell it from your neighbors backyard, and you are salivating. Don't jump over the fence quite so fast. Think before you eat! The longer meat is cooked, the more dangerous it becomes.
What works for experienced cooks is not going to work for kitchen-resistant cooks. So here's my advice to people who don't cook.
Lara Welch asks, "Why do some recipes mention using a wooden spoon, specifically, to stir? Why wooden over plastic?"
There are a few pr...
Here is a list of things I wish someone told me when I started cooking 15 years ago.
As for the method of deconstruction, my usual go-to is the KitchenAid meat grinder (check out this article for tips on how to use it), but is that alw...
Listen to this podcast on Edible Radio.
Blue Plate Special hosts Kurt and Christine Friese talk to Dave Joachim, author of 19 cookbooks, including ...
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