Cooking

Here's some advice on achieving delicious crispy skin regardless of which recipe you choose to use.

Cooking veal is easy. Use the familiar techniques for beef, and take a little extra care to maintain the tender texture.

You'll be searing and serving in no time with our primer on the plump and meaty magret (duck breast).

You may think venison is only a fall and winter meat, best in a slow cooker. But our venison is so tender that you can grill it like a steak. Learn ho...

We are so enamored with duck fat; it's our hands-down favorite fat for cooking. Learn to love it for the flavor, but keep it for the health benefits.

Mastering the art of mise en place will make you a better cook and change the way you work while preparing a meal, from inception to clean-up.

Good meat can be seasoned simply, allowing the natural flavor to be the star. But it's fun to shake things up with a good marinade. Here are our marin...

We know it's tempting to slice right into that just-seared steak. But patience will be rewarded with juicy, tender meat at just the right temperature....

Roasting in a thick salt crust creates a sealed, moist environment allowing for steam-roasting.