Tips & Techniques

Brining is becoming more popular for home cooks, and with good reason! Brined meat is wonderfully juicy and full of flavor, all the way to the bone.

Duck fat is a cooking staple in Southwest France and a secret ingredient of chefs worldwide. We'll always have duck fat for you, but it’s easy and rew...

As sous vide continues its revival with pro chefs, this method has become more accessible to home cooks. Here’s a bit of background on sous vide.

Thawing frozen meat seems simple enough but there are some guidelines to follow to ensure your meat is safe and tasty. Here's our primer that breaks i...

Lose your fear of frying! This is a great method with minimum time and effort, that yields maximum flavor.

Cooking under pressure turns tough, sinewy meats buttery soft in about half of the time of braising or stewing. But before you try it, read the basic ...

A roasted duck will impress at dinner. Unlike other poultry, duck is primarily dark meat and carving it poses distinct challenges. Follow our step-by-...

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....

Everyone seems to have a favorite cooking method for burgers. While the "best" way is hotly contested, here we break down five cooking styles – we'll ...