Cooking Tips & Techniques

Trying a new cut of meat, and not sure if it should be grilled or braised? Find the best method for different proteins in our cooking guides.

meat-and-poultry-temperature-guide — Meat & Poultry Temperature Guide

Cooked too long, the meat is dry; too short, and it's raw. What are the proper temperatures for cooking meat? Our cooking temp guide gets it "done."

charcoal-grilling-basics-and-techniques — Charcoal Grilling Basics & Tips

Enticing and primal, cooking meat over a fire is a summer ritual. But charcoal grilling requires the right techniques, so here are a few essentials to...

how-to-grill-venison — Venison Grilling Tips

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...

brining-basics-and-techniques — Brining Basics & Tips

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.

how-to-render-duck-fat — How to Render Duck Fat

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...

how-to-sear-foie-gras — Seared Foie Gras

Follow our step-by-step instructions for perfectly seared foie gras at home. It's easier than you think!

sous-vide-basics-and-techniques — Sous Vide Cooking

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.

meat-and-poultry-thawing-guide — Meat & Poultry Thawing Guide

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...

meat-smoking-basics-and-techniques — Meat Smoking Basics & Tips

Humans have been using smoke to cook foods, particularly meat, since before there was a historical record. Read our smoking guide and find out why.

pan-frying-basics-and-techniques — Pan-Frying Basics & Tips

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

pressure-cooker-basics-and-techniques — Pressure-Cooker Basics & Tips

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 ...

pan-gravy-basics-and-techniques — Pan Gravy Basics & Tips

Although apparently simple, pan gravies and sauces are rather sophisticated cuisine. But you can learn to master the pan with our tips.

how-to-carve-a-roasted-duck — How to Carve a Roasted Duck

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-...

resting-meat-after-cooking — Let Your Meat Rest

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....

tagine-cooking-basics-and-techniques — Tagine Cooking Basics & Tips

Find out how to recreate the exotic tastes of Morocco when cooking with the conical clay tagine, which allows vibrant spices to suffuse meats with fla...

D'Artagnan

Tips & Techniques

Cooking Guides

Meat & Poultry Temperature Guide

Charcoal Grilling Basics & Tips

Venison Grilling Tips

Brining Basics & Tips

How to Render Duck Fat

Seared Foie Gras

Sous Vide Cooking

Meat & Poultry Thawing Guide

Meat Smoking Basics & Tips

Pan-Frying Basics & Tips

Pressure-Cooker Basics & Tips

Pan Gravy Basics & Tips

How to Carve a Roasted Duck

Let Your Meat Rest

Tagine Cooking Basics & Tips