“Those aren’t short strikes from bass,” Paul said. “There are a lot of big bluegills in here. They grab the pork rind just as ...

After the Capocollo, the Lonzino, the Bresaola, the Cacciatorini, the Nduja, the Pancetta, the Mortadella, the Soppressata, ...

What happens when you treat a pork loin like a turkey? 🐖🔥 Juicy, flavorful, perfectly roasted goodness! In this experiment, ...

It’s simple stuff, in the way that jumping off a high cliff into deep water is simple stuff. It’s not so much difficult as scary. You crust the beef with mustard, herbs and a ton of kosher salt, then ...

The only trick to avoiding a dry, over-cooked pork loin is buying a roast that has a good fat cap on it and cooking it until it’s just done. A temperature probe is essential. 8 thyme sprigs ...

A bold, garlicky marinade, made with a whole bunch of fresh rosemary makes this juicy roast pork loin irresistible. Ethan Stowell is a Seattle-based chef and restauranteur. The 2008 F&W Best New ...

As mentioned, you don’t want to overcook the pork. Well-done pork is a no-no, even if it has been brined. Until fairly recently, the government recommended cooking pork to an internal ...

At Beringer, chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the ...