Tips & Techniques

Try one of our super-easy sauces on any grilled, roasted or pan-seared meat. These cold sauces take just minutes to make in a food processor.

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 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-...